Ducie Street Warehouse, Ground Floor, Warehouse, Ducie St,, Manchester, M1 2TP – Visit Now
Ducie Street Warehouse has been through more than a few changes over the recent years, but has always impressed, from the food to the look of the space itself. More than just a restaurant, it offers a co-working space, an outside terrace, a cinema, a bar and doubtless more things to do and places to explore.
And as the nights draw in, we’re treated to the joys of autumn menus from our favourite chefs – and we very much include Ducie Street Warehouse’s Head Chef, Andrew Green, in that list. But that doesn’t mean ignoring some of the longstanding items on this impressive menu.
One of the new dishes is the exceedingly pretty king prawn and queen scallop, which arrives in an open sea shell. The scallops are perfect little pearls of fresh seafood, and the prawns are cooked correctly, not a hint of toughness. They’re seasoned with chilli, garlic and parsley, adding a fiery hit to the gentle textures.
The menu is loosely based around small plates, but some of them are more like large plates, such as the superb pork chop option. This thick chunk of meat has been glazed with char siu, and comes with some hot, soft and undeniably cute baby apples on the side, along with some salty crispy kale. It’s a smart twist on the traditional pork chop, and the chunks of crackling circling the meat are worth the price alone.
The sea bass is another larger plate, and cooked as all sea bass should be (but often isn’t), with soft salty flesh and pleasingly crisp skin. Tenderstem broccoli and a smart little tomato and chilli salsa accompany this no-carb plate, both elements perfectly complementing the flavours of the fish.
And if large portions are what you’re looking for, the vegan gnocchi comes highly recommended. Near-impossible to stop picking at, this is a big bowl of those Italian pillowy-dumplings, some soft and gooey, some crispy, coated with olives, capers, San Marzano tomato and vegetable nduja. Ideal for a hearty feast this autumn.
Another vegan dish, the lemon and raspberry meringue is a marvel of modern cooking, somehow creating a meringue that looks, feels and tastes like the traditional egg-based meringue, while being totally dairy free. While the salted caramel creme brulee incorporates the flavour of Werther’s Originals, a sweet that younger generations might not care for, but holds a place in the heart of all lovers of vaguely unsettling TV commercials from yesteryear. Served with two thin, crumbly pieces of shortbread, surely made from at least 70% butter, this is a superb way to end a meal, if a little on the large side.
But the above is just a small selection of the dishes on offer and as ever, it’s hard to imagine DSW setting a foot wrong. In the years since it opened in Manchester, each new menu has seen impressive progress, not only in taste terms but in terms of ethical local sourcing and matching trends while also developing new and original ideas in one of the city’s best laid-out spaces.