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Manchester's Spectacular New Restaurant - Picture Gallery

Jonathan Schofield at Manchester House and Lounge

Written by . Published on September 13th 2013.


Manchester's Spectacular New Restaurant - Picture Gallery
 

MANCHESTER HOUSE and Lounge opens to the public on Tuesday 17 September. The grubby media were invited in on Thursday to sample part of the menu.

The kitchen is a beautiful, elegant, tyrant. It invades the main dining room providing spectacle and dynamism. 

The whole experience was as slick and effortless as you'd expect from a restaurant with Michelin star aspirations. But it comes at a price. The Manchester House and Lounge cost £3m. The coffee sets alone, cup and saucer, cost £80.

There will be a full review next week of the food.

One dish was utterly exceptional Gordo and I think the roasted pigeon with black cherries and pistachio won't be bettered this year. It was a quite remarkable symphony of presentation, textures, flavours and surprise, with one of the cherries turning out to be disguised foie gras. Aiden Byrne, the chef, should be very very proud of his work. 

Aiden Byrne in action

Aiden Byrne in action

As for the restaurant, it has a wonderfully comfortable yet modern feel, the tables for two are so generous you could play table tennis on them, there is a cracking terrace and best of all, the kitchen is a beautiful, elegant, tyrant. It invades the main dining room providing spectacle and dynamism. 

The main restaurant is on the second floor, eight floors higher is The Lounge at Manchester House. The designer, Aiden Keane, has opened the corners of this square International Modern building from the sixties to the elements - although there is of course canopies for the winter months. One corner even has a water feature.

The views are superb. The Lounge is high but not too high. The taller buildings of the city create a manmade landscape, like peaks rising from foothills.

The bar is design magazine porn, long and craftily lit. You couldn't really have -  given the views - a more appropriate name than The Lounge at Manchester House. The city itself provides the backdrop to a jaw-dropping parade of booze bottles. 

As stated above we'll be reviewing next week. In the meantime here are the pics.

Manchester HouseManchester House

Manchester HouseManchester House - Ajwain cracker with carrot butter

Manchester HouseManchester House

Manchester HouseManchester House

Manchester HouseManchester House

Our very fine waiter

Our very fine waiter

 

Manchester HouseManchester House - beetroot oyster and stock

Manchester HouseManchester House

Manchester HouseManchester House

Manchester HouseManchester House - the spectacular pigeon and cherries with the surprise disguised

Manchester HouseManchester House

Manchester HouseManchester House - a crazy prawn cocktail

Manchester HouseManchester House - a crazy prawn cocktail shattered

Manchester HouseManchester House

Manchester HouseManchester House

Manchester HouseManchester House

Manchester HouseManchester House

Manchester HouseManchester House - herb terrace and the naughty room

Manchester HouseManchester House

Manchester HouseManchester House - Welsh black beef with grilled mushroom, salsify and spuds cooked in clay

Manchester HouseManchester House

Manchester HouseManchester House - Manchester Tart

Manchester HouseManchester House

Manchester HouseManchester House - the gaffer Tim Bacon, Aiden Byrne and a BBC film crew

Manchester HouseManchester House - Macaroons

Manchester HouseManchester House

Manchester HouseManchester House

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeThe Lounge

The LoungeLucy Noone, manager, and a man

The LoungeThe Lounge

The LoungeThe Lounge

Img_4489Panoramic view from The Lounge

The curious loos in The LoungeThe curious loos in The Lounge

Tim Bacon and Aiden Byrne

Tim Bacon and Aiden Byrne

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18 comments so far, continue the conversation, write a comment.

AndrewSeptember 13th 2013.

A friend went his week and said it was without doubt the best meal he had ever eaten. The pictures look absolutely stunning, the place looks incredible, food looks superb. Can't wait to go a week on Saturday.

Ghostly TomSeptember 13th 2013.

It all looks pretty spectacular. I better start saving my spends....

EllieSeptember 13th 2013.

I went this week for pre-launch lunch - it is amazing on every level! Food, ambiance, even restaurant crockery is incredible! Service, second to none and lunch-time is affordable to all - really. Bar and outside areas just too much to talk about in this little box - YOU MUST GO and see it for yourselves.

AnonymousSeptember 13th 2013.

Who will go, when ManConn'ers are always moaning about the parking charges. Can they afford such an 'aspirational' set up? As before I ask 'Are lessons offered in how best to eat the pigeon to get the experience the chef intended?'

2 Responses: Reply To This...
AnonymousSeptember 13th 2013.

Perhaps I should have written the Manconned

AnonymousSeptember 13th 2013.

knob

Diane HarkawenkoSeptember 13th 2013.

Manchester Tart OMG looks like the first Manchester Michelin star will shoot their way. Hope Aiden has more patience than Raymond Blanc!

1 Response: Reply To This...
AnonymousSeptember 23rd 2013.

no chance the guide for 2014 is out this week and most likely the french will be in that.

AnonymousSeptember 19th 2013.

Where's the stake and ale pie

1 Response: Reply To This...
Charlie ButterworthSeptember 19th 2013.

Stake? Vampire pie

M5 NomadSeptember 20th 2013.

The place is sensational and just what Manchester needs in my opinion, if we want to be a major city we should have major food and people with ambition enough to put it out there. Everything was just right and we will be going back for the tasting menu as soon as the piggy bank fills back up!

AndySeptember 24th 2013.

Just to be clear, they are macarons. Not macaroons. A simply, yet comprehensive mistake :-)

3 Responses: Reply To This...
Charlie ButterworthSeptember 24th 2013.

They're called macaroons in Elizabeth Raffald's 18th century cookbook written in Manchester. I think it's one of those words that can be written both ways.

tbboy87September 25th 2013.

The french call them macarons, the italians macaroons. That's the difference. Same ingredients, just slightly different looks and spelling.

tbboy87September 25th 2013.

oh, and the italian 'macaroons' use coconut wheres the french 'macarons' use ground almond

AnonymousJune 28th 2014.

The restaurant is amazing on all levels. Take it food, crockery, ambiance and service; all are up to the mark. You should see it yourself to have an exquisite experience. Singapore chinese restaurant and bar www.blvd.sg/our-venues…

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