Tue – Sun Dinner, Sun Lunch.
- Disabled Access
Description brought to you by Manchester Confidential:
Inventive restaurant in paired down, industrial surrounds
Cooking under the sails of an 18th century Marsh Mill windmill, chef-proprietor Paul Moss is something of a dynamo. Choose from market, a la carte or fixed-price weekend menus in this modernised, semi -industrial space. Seafood is a trend with choices that include torched mackerel with ginger bread, seabass with fennel puree or home-cured salmon. The adventurous bistro dishes could take in duck lollipop with foie gras and blood orange, ‘three bits of pig’ with apple gel and Forest of Bowland aged beef fillet with braised shin and bone marrow dumpling. Round things off with a ‘banana butty’ (banana bread, crème brulee, banana ice cream, banana milk shake), crema catalana and churros or a selection of simple, local cheeses. Moss has cooked for the likes of Cher, Eric Cantona, Bono and the house wine list reflects his popularity with the celeb set. Crisp Burgundy and Aussie Viognier are among the most reasonably priced treats.
We are sorry but this restaurant is not currently accepting online reservations through ResDiary.