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One in Vermilion

The new menu in Manchester’s biggest recent restaurant makes for an interesting departure

Published on April 17th 2008.

One in Vermilion

Confidential loves a bold place and Vermilion is the new bold boy on the block.

Opened late last year it’s got quality design and a high level of finish. The designerwas Miguel Cancio Martins who created Buddha Bar in Paris. Here we’ve got floating Buddha heads, chrysanthmums and carved panels, crazy copper tables in the pre-drinks area and a pop-art panelled fascia to the kitchens. It’s fantasy in restaurant form complete with vermilion (bright red) coloured fibreglass coral branches holding up the ceiling.

Now Vermilion has spread its wings and experimented with global and British influences in a new menu which sounds mouth-watering

The service matches the design, with the level of attention you might expect from a Far Eastern restaurant of the highest quality. You never feel rushed.

We scored the food 8/10 on the review visit in December. Confidential had a meal of strong flavours and glorious presentation from a very Thai menu. Now Vermilion has spread its wings and experimented with global and British influences in a new menu which sounds mouth-watering.

Starters include an fried goose liver (Foie Gras) served with Thai pamelo and with a tamarind inspired balsamic sauce (£15.50), deep fried blue crab meat with water chestnut, cream cheese and crispy seaweed (£8) and Duck fillet rolled in fresh rice pastry and vegetables served with a sweet and sour mandarin sauce (£7.50)

A selection of fish mains come in the form of dishes such as grilled Dover sole fillet served with lemongrass cream emulsion, white truffle oil and wild mushrooms (£18.50) and exotic rock lobster tails stir fried with black pepper sauce and perfumed with truffle oil and asparagus (£18.50), seared red snapper fillet served with Thai green asparagus, goose liver, wasabi, shitake sauce and crispy young ginger (£16.80)

Meaty mains offer such delights as slowly cooked duck in a Penang curry, served with walnut tamarind chutney (£12.50), caramelised chicken with crispy garlic, gingerbalsamic and coriander leaves (£9.50), veal fillet steak with green curry, served with wild mushrooms and baby vegetables (£16.50) and grilled British rib-eye beef served with spicy tomato dip (£15.50).

Desserts include delicately steamed golden bean cake topped withsweet dark chocolate (£6.50) and sweet sticky rice steamed with coconut milk andserved with ripe mangoes (£8).

Sounds interesting to say the least, and certainly worth a trip to Newton Heath. So much so that Confidential will be visiting Vermilion very soon to see if the ambition in these dishes is realised on the plate.

Manchester Confidential have an amazing prize from Vermilion to give away - ten tables for four people on the night of your choice.

This competition has now closed. Congratulations to our winners Darren Haslam, Claudine Sait, David Nivern, Rob Witham, David Hopping, Emily Hodkinson, Polly Winder, Steve Cooke, Tai Wong and Carmel Conlon, have a great time.

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Thank you for your interest, but this competition closed to further entries on November 11th 2009.

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