An intimate Northern Quarter chef’s table that’s only revealed 24 hours before your booking? The latest project from acclaimed chef Caroline Martins is certainly not your typical venture, but it sure is another fascinating chapter for one of the city’s most beloved culinary figures.
Caroline, who rose to prominence during her time on MasterChef, has helmed several celebrated restaurant concepts in Manchester over the last few years, though her latest might well be her most ambitious and exciting to date.
The theatre starts almost immediately, and before entering the dining room, you’re greeted with a glass of fizz and invited to peruse a small, dimly lit adjoining art gallery before joining your fellow diners for an appetiser…it’s all fantastic anticipation building.
Caroline describes her cooking as British-Brazilian fusion, and the menu is her tribute to both cultures. Throughout the constantly evolving offering, local producers are tied seamlessly with exciting South American flavours and flair. The end result? It’s pretty spectacular.
Optional drink pairings are available, ranging from expertly curated Latin American wines and cocktails to in-house infused cachaças and soft drinks.
As each plate is prepared mere yards from your seat, there is a wonderful sense of drama to the whole thing. Having the opportunity to be up this close, seeing Caroline and her supremely talented team, who are infectiously enthusiastic throughout, work their magic, feels like a genuine privilege.
The showmanship continues into the canapes, which are served within a clasped wooden box that explodes with plumes of smoke upon being opened at your table, and are quickly accompanied by a bizarre but brilliant lobster bisque-infused espresso shot, which, for the record, is now absolutely how I’d like to take all my morning pick-me-ups.
Our first cocktail, which was described as something akin to a Brazilian Negroni, is nothing short of glorious — there was almost certainly a name for it, but I was too busy proclaiming to my mate just how good it was.
The chalkstream trout carpaccio is a standout; shimmering orange, it’s delicate and packs a fresh, briney punch. A few bites in, more smoke begins to rise from the chef’s station as the next course, a mixture of barbecued seafood, is prepared with flourish, completing an excellent fishy 1-2 combination.
A delicious whirlwind ensues, there’s Orkney scallop with heart of palm (now rightfully a staple of Caroline’s menus), duck liver pate with ethically-sourced foie gras, which is marvellously indulgent, and a lush duck confit served with collard greens.
Simple stuff is also nailed. The Pão de queijo, which is a kind of baked Brazilian cheese bread, and the accompanying whipped brown butter, could well be the greatest bread course I’ve had, while the cheese course, which blends locally-sourced Dan and the Bees honey and Lancashire Garstrang White with preserved Brazilian green fig, is a prime example of both cuisines merging perfectly.
Another subtle but lovely little touch is the night’s playlist, a large chunk of which was picked by Caroline’s family back home in Brazil, upon the request of each choosing a song that they think would make people happy as they dine. That, and a healthy dose of New Order thrown in.
While dishes are prepared with sublime precision, the whole experience still feels incredibly personal. Caroline’s passion for hospitality is genuinely heartwarming, and in between their work, the entire team couldn’t make you feel more at home. Conversations constantly flow and stories are swapped between diners and the kitchen lineup, so much so, that what is probably close to a three-hour spectacle flies by annoyingly fast.
In terms of sheer value, for this level of quality and overall experience, I genuinely don’t know if there’s anywhere better, and you do leave feeling like you’ve gotten every penny’s worth.
Prices
12-course tasting menu: £69.60
Drinks pairing: £48
Soft pairing: £36
Cachaças pairing: £36
Cachaças cocktail pairing: £48
A la carte drinks are also available.
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- Words:
- Bradley Lengden
- Published on:
- Thu 4 Sep 2025
