Embankment Kitchen’s brand-new spring menu is here to celebrate fresh flavours and new ideas, all while channelling the restaurant’s usual signature flair.

Available throughout the spring months, the menu, created by Head Chef Marika Healy, is packed full of seasonal goodness, and delivered to the highest quality.

From pan-roasted cod with gnocchi, slow-cooked chorizo and San Marzano tomato, to crispy fried squid with seasonal kale and homemade turmeric and garlic aioli, the delicious dishes have been expertly crafted to compliment the changing seasons.

Other menu highlights include goat’s cheese and pickled baby leek terrine, a lemongrass and garlic confit duck leg, and a plant-based wild mushroom and leek vegan pastry tart. There is also a range of desserts to finish things off, including the chef’s recommendation of the ‘chocolate nemesis’—a rich gluten-free chocolate cake with chocolate soil and homemade raspberry ripple ice cream.

For more information, and to book your spot, hit the button below.

A Manchester Wire Partnership post
Fri 1 Apr, Embankment Kitchen,
16 Chapel St, Manchester M3 7NH
Bradley Lengden
Published on:
Mon 4 Apr 2022