Ancoats, Manchester
Seasonal cooking,
unfussy service.
A 50-seat neighbourhood bistro in Ancoats. Menu changes monthly with what's good. Reservations recommended, walk-ins welcome at the bar.
Signature dishes
Four plates we keep coming back to.
Cured Loch Duart salmon
Horseradish crème, pickled cucumber
Slow-cured for 36 hours. Served cold with a sharp horseradish crème and ribbons of pickled cucumber.
Dry-aged Cheshire sirloin
Bone marrow butter, burnt onion
40-day aged from a single farm outside Nantwich. Served medium-rare with bone marrow butter and burnt onion petals.
Whole roast cauliflower
Brown butter, capers, lemon thyme
The dish we are known for. Roasted until almost black, finished with fried capers and a slick of brown butter.
Sticky toffee pudding
Salted caramel, clotted cream
Made fresh every morning. Dark muscovado, vanilla clotted cream, and a generous pour of salted caramel.
This month
Late spring menu.
The menu rewrites on the first Tuesday of each month. Whole plates £18 to £32, sides £6, set lunch two courses £26, tasting menu £58.
View full menu →Starters
Hand-dived scallop, brown shrimp butter
White asparagus, wild garlic, cured yolk
Mains
Cheshire lamb rump, anchovy, samphire
Day boat hake, English peas, brown butter
To finish
Rhubarb and custard, shortbread
British cheeses, quince, oatcakes
Private dining
Small plates for 12 to 30 guests.
Set menus from £42 per head. Full kitchen takeover available Sunday evenings and Monday lunches. Get in touch for availability and sample menus.
Guests
What regulars are saying.
The cauliflower alone is worth the trip. We have been four times in a year. The menu shifts with the season but every dish has been confident. Service is warm without being chatty.
Ben and Rachel L.
Didsbury, regulars since 2023
Took my parents here for dad's birthday. The staff remembered it was his birthday when we came back six months later. That's the difference.
Priya S.
Chorlton
Booked for a Tuesday, ended up staying three hours. Three courses, a negroni at the bar afterwards, sixty-two pounds a head. Absurd value for this quality.
James W.
Stockport
Book a table.
Open Tuesday to Sunday. Lunch 12 to 2:30pm, dinner 5:30 to 10pm. Fridays and Saturdays fill two weeks out, book ahead.
Book on OpenTableWalk-ins welcome at the bar. 12 seats, first come first served.