Ancoats, Manchester
One short menu, printed this morning.
Dinner Tuesday to Saturday, lunch on Saturdays. Twenty-eight seats, six of them held back for walk-ins every night.
Dinner Tuesday to Saturday, lunch on Saturdays. Twenty-eight seats, six of them held back for walk-ins every night.
A neighbourhood bistro. Seasonal British, quietly confident, changing with the week.
Four lines, the shape of the evening. The full list is printed and handed to you when you sit down. Prices on the menu page.
Menu last updated 17 April 2026. Dishes change with market supply, weekly at minimum.
See the full menuThe board rotates, the signatures do not. Cooked on the grill or in the wood oven, plated the same way every service.
Swaledale carrots, slow-roasted until sweet, with pearl barley cooked in a brown butter stock and a spoon of Butler's ewe's curd whipped with lemon.
Fin & Flounder hake, line-caught off the Kent coast, served over sea herbs with Morecambe Bay brown shrimp in a lemon and parsley butter.
“We buy what looks good on Monday, not what looks good in a brochure. If the mackerel is better than the bream this week, we serve the mackerel. If the broad beans came in small, we will tell you, and shell them anyway.”
Bookings open three months in advance. We hold six bar seats back for walk-ins every night, first come, first seated. Call the house line if you need anything unusual.
Or call the house line
+44 161 200 0000