I'd taken a random Tuesday off work and decided to pop into town and treat myself to a nice lunch - Manchester House was the obvious choice having enjoyed my previous 3 visits. This, however, was the best meal I've had there; in fact I'd go as far to say it was the best meal I've had in Manchester.
The lunch menu at Manchester House is a relatively bargainous £27.50 for 3 courses or £50.00 for all 6 courses - I believe the lunch menu changes on a daily basis. This time I decided to go for the 3 courses only but after the first 2 courses (Frogs Legs and Lamb) it was so good I upgraded to the 6 courses (so went starter, main, starter, main, dessert , dessert). Sadly I had to leave early before the macarons though as my car parking was 10 minutes overdue - the inspector was 3 or 4 cars down from me ticketing me so I got very lucky. Now to the food...
Parmesan and Onion Brioche served with Caramelised Onion Butter and Onion Consommé topped with Parmesan Foam - this is the complimentary bread course and the design (ie brioche, butter, consommé) is always the same but the flavourings change. From reading the description you may think it'd be heavy on the onion but it's really not - it's a mild onion flavor which is complemented well by the parmesan
Butter poached Jersey Royals with frogs legs, parsley crisps and black garlic - this was an interesting looking plate of food and the description on the menu would imply that the Jersey Royals were the star of the show (as they appear first). The frogs legs were complemented brilliant by the black garlic and the potatoes (both mash and new for different textures) 9/10
Ryeland Lamb with roasted onion puree, pickled onions, mini battered onion rings and anchovies - the lamb was some of the most flavoursome I've had and was cooked perfectly pink. The different styles of onion went well with the lamb and offered different textures. I'm not totally sure the anchovies were needed but then I'm not a huge fan of really salty food 9/10
Lobster boudin with asparagus and broad bean - a boudin is a sausage of sorts, although this was more a nugget of lobster. This was a very light and fresh starter where the lobster was the star and fortunately not overpowered by the greens 9/10
Cod Loin with cockles, fennel and stuffed pigs trotter - the previous 2 times I'd had a fish course at Manchester House it'd been the weakest savoury course. It definitely wasn't this time! The cod was cooked perfectly (almost translucent when flaked) and the cockles and clams added extra fish flavours to ensure the stickiness and unctuousness of the sauce and pigs trotter didn't overpower 9/10
Strawberries and cream with Champagne mousse - this dish (or at least the design of it given the globe) was inspired by Aiden Byrne's prawn cocktail from Great British Menu with a strawberry ice shell. Inside the shell was a champagne mousse and underneath it was a crème brulee with shortbread for additional texture. Just like the lobster this was fresh and light and just like many of the other courses the design had really been thought through - nearly all of the 6 courses had little additional flourishes to offer a texture contrast 8/10
Dark chocolate delice, mixed berries and avocado ice cream - sadly I didn't get to enjoy this as much as I should have done as I was conscious I was over my parking time. However the acidity of the fresh berries went so well with the chocolate delice and the ice cream added coldness to the meal - I didn't really get a huge avocado flavour through though 8/10
The following is from a previous lunch in Dec
Poached cod, dill sauce and salt cod beignet - a relatively week course as the cod had minimal flavour although I did like the pastry around the beignet - the dill sauce worked well though 6/10
Steamed breast of quail, savoy cabbage, smoked foie grad, quail consommé and quail egg - this was a theatrical dish as the ballotine of quail came out in a "smoking garden" (picture forgotten I'm afraid). Everything about this worked, even the egg and was as good as any of the courses I had the first time round - they should put this on the night time tasting menu 10/10
Roasted wild sea bass, basil, broccoli and brown shrimps - this was a lot richer than it sounds with a great piece of sea bass; the brown shrimps needed to be there as they added an extra dimension to the dish 8/10
Pan seared hare, roasted cauliflower risotto, cocoa and sherry jelly - a perfectly cooked loin of hare but I found the cocoa (sprinkled over at the table) was just a bit too bitter. The cauliflower risotto, which the sherry jelly melted into, was a perfect texture but very rich. 7/10
Sour cherries, homemade curd, spiced cake, lemon, basil and black pepper - lots of different flavours, textures and combinations but just a bit too much going on and I don't think the basil was necessary 7/10
Warm date sponge, parsnip panna cotta, carrot distillation - an interesting combination of ingredients 8.5/10 read more