Review on Brasserie Abode Manchester
The ABode Manchester branch of Andrew Brownsword's evolving chain of boutique hotels occupies a striking nineteenth-century building that was once at the heart of the city's textile trade. Many original features remain, including ironwork columns, exposed beams and superb polished parquet floors, although the whole place is now very twenty-first century: note the five fabulous suites on the hotel's fifth floor.
The brasserie has been rebranded since celebrity chef Michael Caines, MBE ended his association with Brownswood Hotels to pursue other ventures, but the kitchen continues in much the same vein as before. On the food front, the focus is on modern European cooking accented by local and regional British produce. So expect pan fried scallops, cauliflower puree, cumin, truffle and raisin vinaigrette or cherry branch smoked pigeon, kirsch cream, poached cherries and granola amongst the starters. Moving on there's roasted beef sirloin, glazed ox cheek, celeriac purée and red wine sauce or roasted stone bass, parsnip puree and vanilla jus. High end desserts take in mille feuille of crème brûlée, caramelised pear and pear sorbet or winter berry soufflé served with cinnamon ice cream.
For something less formal, the ground-floor Lounge Bar offers an day menu featuring grazing dishes, pizzas, soup and salads, or mores substantial meals such as beer battered fish and chips.
Cuisine
Modern European
Chef
Jamie Smith
Restaurant Opening Times
Breakfast: 7.00am through
Lunch: until
Dinner: late
Accepted credit cards
Visa, Master Card, American Express
