Frankie makes the cut in Monton

Thought you had to travel to the back streets of Italy for a satisfying slice? Think again my friend, because I’ve just found a parlour that delivers pizzas by the plank-ful, and they’re hella good.

Found in the heart of Monton, 6 Cut Bar and Restaurant was previously a Felicini establishment; since closing, Mud Crab Industries took over the space, giving the restaurant a trendy makeover and introduced the pizzeria to Monton High Street (the self-proclaimed Chorlton of Salford don’t cha know!)

The layout is rustic, kitsch and definitely worthy of an Instagram snap. The bathrooms are still slightly nightmare-ish, but hey! That’s not what you wore your stretchy pants for, you’ve RSVP’d for the Pizza and trust me, you dough-n’t wanna miss it.

Offering many a topping selection on a stone baked base, 6 Cut pride themselves on their sourdough pizzas with classics such as the Margherita to the lesser known Pulled Pork Trash Hash, keeping all bases covered (literally) no matter what your fancy. Whilst many of the sliced selections were tempting, some were a little too bizarre-o even for my extensive palette.

After much debate, my co-diner and I selected the Spanish Chorizo & BBQ Balsamic Red Onion and the Cumberland Sausage with Gorgonzola along with a side Rocket Salad to add a fresh crunch to the bites of doughy joy.



They arrived, chunky and mouth-wateringly gluttonous. Much larger than what we expected, our table was suddenly wholly taken over, not that we were complaining. Unable to resist the enticing aroma of fresh pizza, we dove in eagerly pulling away our first slice to enjoy.

To put it simply, this pizza is quite outrageous. Each slice is a promise of thick, juicy bites just as more-ish as the last; the core flavours were soft yet delicious, allowing the starring roles to really do the talking. That being said, there was no denying the sweet bites of polpa and gooey satisfaction of melted buffalo mozzarella which provided the perfect stage for the additional toppings.

Crisp and salty bites of chorizo are balanced in a heavenly way by the sweet bbq flavours of relaxed red onion. The undeniable taste of roasted garlic is heightened by liberal drizzles of basil oil which simply adds to the oozy texture of each slice.

The sourdough is flavoured excellently, making perfect chewy, crispy crusts perfect for post-pizza dipping (alas...there was no dip. Is it possible to make it some kind of law that all pizzas forevermore come with a side of aioli?) the side salad made for an excellent addition of fresh, peppery flavours and contrasting textures.

(Side note, whoever was in charge of assembly should be rewarded greatly for their lack of portion control with parmesan, it was greatly appreciated.)



Thick slices of Cumberland Sausage adorned my fellow foodie’s pizza base with sharp and nutty pools of melted gorgonzola. As decadent and flavourful as my own, the dough was infused with HP Sauce which greeted the meaty, thick flavours of the sausage like an old friend. Classic Italian ingredients with homage to the best of British, this pizza was the perfect balance of familiar and experimental and is well worth an order.



If you’re not in the mood for pizza perfection (firstly, are you okay?!) Do not despair! In true Mud Crab style, they’ve included a plethora of burgers, steaks and sharing boards (the BBQ option sounds particularly amazing), on the menu to cover all cravings and if the satisfying chomps coming from the table adjacent were anything to go by, I’m gonna say they’re pretty darn good too!

Despite feeling sufficiently stuffed, we couldn’t resist partaking in a little sweet something to round up our feast. Whilst extremely tempted by the Nutella and Ricotta pizza, I was feeling pretty dough-ed out by this point and so we both opted for the ‘Snickers’ Mess.

We encountered a little hiccup on our journey to dessert dreaminess, when we tried to place our order with one of the servers. Upon learning that we wanted to order a ‘Snickers’ Mess each, she urged us against it and advised to share it between us, insisting that it was big enough for two and would get quite sickly.

Not quite convinced but feeling rather awkwardly shamed in ordering two separate desserts, we ordered just the one under her advice and awaited our final course of the evening.



It arrived...and I wouldn’t use the word “small” exactly, but “singular portion” it definitely was. As two females with impressively large appetites (“look like women, eat like men” as we’re often described as...) we struggled to share and often found ourselves beating each other’s spoons away from the good stuff to be sure we got a scoop.

Slightly annoyed but not wanting to wait for a second portion, we dug in.

A mountain of soft meringue provided fluffy, thick and marmallow-ey sweet mouthfuls which could satisfy any sweet spot; the ice cream was perfectly peanut buttery, with just the right amount of gooey caramel flavour. The only slight downfall of the dish was the brownie, which was sadly no brownie at all! Expecting chunks of moist, dense fudge brownie, we were instead met with crumbly cake-esque sponge which sadly tasted bland and processed.

Thankfully the delicious sweet tastes of peaked toasted meringue and mounds of frozen creaminess masked the ‘brownie’ so much so we happily polished it off leaving no visible traces behind.

Dessert mishap aside, 6 Cut has most certainly stolen a pizza my heart, and with 50% off the doughy delights every Monday it’s the perfect way to start your week on a high. I urge you to give this fancy filly a try, even if it’s just to find out exactly what “Hash Trash” is.

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Posted: Thursday 26th May 2016
ID: 2956 - 1691