Acclaimed, double AA Rosette and Manchester-born chef, Andrew Green has revealed his creative and northern-inspired menu for Manchester’s new and anticipated restaurant, Mamucium Restaurant and Bar, which opens its doors on Wednesday 28th November.
Located in the NOMA Quarter within Manchester city centre and named after the Roman fort that was the birthplace of modern Manchester, Mamucium Restaurant and Bar, is an impressive 120-seat restaurant and bar set within the newly developed City Buildings development, next to Victoria Station and home to Manchester’s latest hotel opening Hotel Indigo® Manchester – Victoria Station. The venue’s centrepiece will be a stunning, Silestone and brass bar area.
Green’s modern British menu concept is a creative melting pot of classic dishes that have been given a unique, northern spin; inspired by his Manchester roots. Provenance runs through Mamucium’s menu, as dishes are prepared using the finest local ingredients and merchants.
Guests can expect to choose from a selection of mouth-watering starters including one that is guaranteed to be a seasonal showstopper, Mamucium’s Lancashire Onion Soup. A Northern take on the classic French Onion Soup, this dish will include onion cooked in delicately constructed lamb broth, topped off with a Lancashire cheese croute. Other starters include a Smoked Cheshire Beef Hash and Manchester Smoke House Salmon.
For the main course, there are seven delicious ‘signature’ dishes to choose from including a flavoursome Lancashire Hot Pot prepared using Yew Tree Farm’s finest cannon of lamb, as well as Goosnargh Chicken, which is served with Blackstick Blue creamed potatoes. The menu also has a tempting ‘Grilled’ section, featuring premium and succulent cuts of beef, pork and fish, which are simply seasoned and grilled. The main attraction here being the Lancashire beef, which is aged for 28 days in a Himalayan salt chamber.
The dessert menu at Mamucium certainly doesn’t disappoint. Highlights include Mamucium Manchester Tart – a fresh custard tart, filled with delicious homemade raspberry jam, banana crisps and shaved coconut; a scrumptious Bakewell Steamed Sponge served with vanilla pod ice cream, and Warm Mini Eccles Cakes served with Trinity burnt cream, caramel crumb and wild berries.
Andrew Green, Executive Chef at Mamucium said: “Designing the menu for Mamucium has been a real labour of love and I cannot wait to welcome guests through the door to sample these new dishes.
“As a Northerner born and bred, my inspiration and love of food lies in popular British cuisine, but I am also passionate about innovation and love to put my own unique spin on classic dishes. The Northern twist given to many of the plates I have created for Mamucium reflects my style perfectly – and many of the dishes that I have designed have a real personal connection.
“Throughout my career I have always focussed on using seasonal and, where possible, locally sourced ingredients to produce dishes that everyone will enjoy no matter what their taste. I have spent months building up an unrivalled chain of premium local suppliers for Mamucium, cherry picking the best from the local area to ensure that we use the highest quality ingredients that deliver optimum flavour.”
An epicurean’s playground, Mamucium offers a taste to suit all, and is a fitting location for any social occasion; from Intimate booths, to seats at the bar, and collective gatherings at the chef’s table. The kitchen view point is a prominent feature of the restaurant, bringing theatre and atmosphere to any dining experience.
In addition to the main menu, Andrew has also designed a separate two and three course ‘Statuto’ set menu. Highlights include traditional starters such as Atlantic Prawn and Crayfish Cocktail, and Prosciutto, Compressed Melon, Rocket and Parmesan Salad. Wholesome main courses of Traditional Battered Fish and Chips with mushy peas and tartare sauce, or Wild Boar Tortelloni are also available on the Statuto menu. To complement, desserts include Blueberry Pavlova with crème Chantilly and Vimto blueberries, or a trio of Regional Cheeses.
Families are well catered for at Mamucium; a delicious and nutritious children’s menu features favourites such as Mini Salmon Skewers, Roast Cumberland Sausages with creamy mash and Tomato and Mozzarella Folded Flatbread. Mamucium also offers a Vegan menu, and many dishes on the main menu are suitable for those with specific dietary requirements.
Mamucium will comprise a bar, restaurant and there will also be M Café, a cosy café located within the original part of the beautifully restored Grade ll listed City Buildings. M Café will serve an array of snacks including soups, salads, deli sandwiches, tapas and sharing plates, cakes and pastries in addition to locally ground coffee and specialist teas.
Andrew, who has moved to Mamucium from The Lowry’s River Room Restaurant where he gained recognition in the 2018 Michelin Guide, is all set to bring the Mamucium experience to the Manchester scene.
Mamucium is open daily for lunch and dinner from 11.30am to 10.30pm Monday to Thursday, and 12pm to 10.30pm on Friday and Saturday. To make a reservation call 0161 359 7499 or visit www.mamuciummcr.com now.
M Café is open Monday to Friday 7am to 6pm and 8am to 6pm on Saturday and Sunday.