Andrew Sheridan’s Arcadian brings open-fire cooking to Didsbury Village

Arcadian, the latest restaurant from award-winning chef Andrew Sheridan, has opened its doors in Didsbury Village.

Taking over the former Hispi site, Arcadian, which becomes the Open Restaurant Group’s eighth venue, is built around fire-led dining.

At the heart of Arcadian’s kitchen is a bespoke open-fire grill, from which the restaurant takes its name, with every element of the menu shaped by cooking over wood, charcoal and open flame.

The 74-cover restaurant also features a private dining room for up to 12 guests, while the menu spans snacks and small plates through to larger cuts, seafood and desserts, with fire central to the way each dish is prepared.

The restaurant focuses on exceptional produce sourced from trusted farmers, growers and suppliers, with classical techniques employed to allow the quality of the ingredients to take centre stage. The menu will evolve regularly, keeping the offering fresh and exciting while making the most of the best produce available.

Each course at Arcadian will be served by the chefs themselves, including small plates such as coal-seared beef tartare, served with bone marrow toast and cured egg yolk, alongside fire-roasted prawns with grilled lemon, garlic and ‘nduja butter.

Mains include Warrendale Wagyu Ribeye, served with chilli miso butter, beef-fat chips and sesame, grilled monkfish tail with shellfish butter and charred fennel, as well as whole piri-piri chicken and a wood-fired cauliflower. Guests can also opt for whole native lobster and Wagyu T-bone.

Desserts include Arcadian’s take on Basque cheesecake served with black cherries, wood-roasted peach with honey-roasted cream and almond crumb, and a warm chocolate cookie served with an addictive brown-butter ice cream.

Alongside the à la carte menu, Arcadian offers a midweek set menu, priced at £28 for two courses and £35 for three, as well as a Sunday roast featuring aged beef sirloin, slow-roasted lamb shoulder and a miso-roasted cauliflower option, with all the traditional trimmings.

Andrew Sheridan, Chef and Co-Founder at Open Restaurant Group, said: “We’re really excited to finally open Arcadian and welcome the Didsbury community through the doors. We’ve built the menu around fire and the best produce we can get our hands on, but we don’t want to stand still – the menu will keep changing with the seasons and what our suppliers are doing. We’ve got a brilliant team behind us, including many of the people who were here at Hispi, and we’re looking forward to making Arcadian part of the neighbourhood.”

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