This ‘heavenly’ new dining experience at Cloud 23 is ‘an odyssey for your senses’

The menu will leave you enchanted with deliciously crafted dishes, all while taking in the stunning views of Manchester’s skyline.

In Hilton Manchester Deansgates’ Eros Lounge, an exclusive lounge within Cloud 23, you can enjoy the ultimate seven-course indulgence menu as part of their Kitchen@Cloud23 menu.

According to Greek mythology, Eros is the son of Aphrodite, the goddess of love and beauty.

Whether you’re visiting for drinks or dining, you can expect impeccable service from the friendly and knowledgeable staff.

The sleek and sophisticated decor, with floor-to-ceiling windows providing stunning views of Manchester’s cityscape, sets the perfect ambience for a night of indulgence.

And simply put, the food we sampled was astounding.

If you’re just looking for drinks, the bar boasts an extensive menu, including an impressive selection of cocktails, champagnes, wines, and spirits.

The menu features locally sourced ingredients created by the hotel’s award-winning executive chef, Dave Ashton, with a menu that changes seasonally, ensuring the freshest and most delicious dishes.

The menu changes for each Kitchen @ Cloud 23, so be sure to have a look at the link below before you book.

You can check out their next evening of indulgence by clicking here.

So let’s get down to the food.

The evening kicks off with two tasty appetisers and a drink while waiting in the comfortable settings of the Eros Lounge.

Just like EROS’ arrows, the Lamb croquet with Caramelised onion and Lancashire cheese, and fermented onion gel appetisers will leave you enchanted with their irresistible flavours.

The lamb croquettes are made with succulent, slow-cooked lamb meat, mixed with rich Lancashire cheese and sweet caramelised onions, before being deep-fried to crispy perfection.

The tangy fermented onion gel adds an extra layer of complexity to the dish, making it a divine experience for your taste buds.

As for the Chicken Chawanmushi with chicken stock, deboned chicken wings for crunch, and wild garlic flowers, it’s like EROS’ love arrows struck right at the heart of this dish.

The smooth, silky texture of the chawanmushi is infused with the umami flavour of the chicken stock, while the deboned chicken wings add a delightful crunch.

Finally, the wild garlic flowers, picked fresh from Stockport, impart a refreshing burst of flavour that will leave you smitten.

These appetisers will make you fall head over heels in love with their deliciousness and eagerly look forward to the amazing menu that’s about to unfold.

The first of the main courses was the Cornish Mackerel.

The Cornish mackerel with peanut sauce, pate, and marigold is a dish that is an absolute pleasure.

The perfectly cooked mackerel is paired with a rich and nutty peanut sauce and a delicate pate that adds a touch of sophistication to the dish.

The marigold garnish not only adds a beautiful pop of colour but also enhances the flavour of the dish with its slightly citrusy and floral notes.

It comes paired with Jamelas Antigas Vinho Verde, a refreshing white wine with a hint of sweetness.

Next up, the Japanese Milk Bread with miso butter is a dish that will leave you yearning for more.

The soft, pillowy bread is infused with the umami flavour of miso butter, a combination that is both comforting and indulgent.

The buttery richness of the miso butter pairs perfectly with the mild sweetness of the bread, making it a truly heavenly experience.

Next up is the Orkney Scallop with Crab XO sauce.

The sweet, succulent scallop is perfectly complemented by the rich and flavourful Crab XO sauce, which is made with a blend of umami-rich ingredients such as dried shrimp, fish sauce, and chilli oil.

The dish comes paired with The Long White Cloud Sauvignon Blanc, a crisp and refreshing white wine that perfectly complements the dish.

The Cumbrian Beef fillet with Caramelised onion, asparagus tart, and pink peppercorn is a dish that will leave you spellbound.

The tender beef fillet is paired with the sweet and savoury flavours of caramelised onion, and a tangy and refreshing asparagus tart that adds an element of freshness to the dish.

It had been bathing in sous vide from 6 am, creating an incredible texture and sumptuous taste that was the highlight of a menu ram packed with amazing food.

The pink peppercorn adds a subtle hint of spice, bringing all the flavours together in perfect harmony.

It comes paired with Gran Béricanto Riserva, a full-bodied and complex red wine that augments the flavours of the beef with panache.

For the final turn of skill from the chefs, we turn to the desserts.

The Valrhona Araguani 72% with hazelnut praline and caramel is the epitome of decadence and indulgence.

Each bite takes you on a journey to a realm of pure pleasure and delight, with the flavours perfectly balanced to create a truly heavenly dessert.

Praline, caramel and nougat are an amazingly decadent make for a wonderful dessert.

And paired with the Sauternes Chateau les mingets, the experience is elevated to another level.

As the final course of the culinary journey draws to a close, it’s hard not to reflect on the stunning view of Manchester that unfurls below you, a buzzing city at night.

Last but certainly not least, is the fennel pate de fruit, tiramisu choux, passion fruit, and white chocolate is a dessert fit for the gods themselves.

The delicate and flavourful fennel pate de fruit, paired with the light and airy tiramisu choux, and the refreshing and tangy passion fruit sauce, all topped off with the indulgent touch of white chocolate, creates a dessert that is simply divine.

As you savour each bite, it’s hard not to feel transported to a world of pure pleasure and ecstasy.

If you want to experience something truly special in Manchester, you should book the Kitchen @ Cloud 23 menu.

The quality of the food and the attention to detail in every aspect of the dining experience make it a must-visit for anyone looking for an unforgettable evening of fine dining and indulgence.

Dave and his team can be really proud of what they have achieved with this immense culinary odyssey.

Kitchen at Cloud 23 is next on the following dates:

Future menu dates

• 30th June – 1st July – Menu released
• 28th July – 29th July
• 1st September – 2nd September
• 3rd November – 4th November
• 24th November – 25th November

£95 per person | Available for groups of 2-4

You can book by clicking here