The Ducie Street Warehouse is part of a multi events space in Piccadilly; with art installations & exhibitions, DJ collectives and headliners, cinema screenings and everything in-between.
Tucked away at the back on the right hand side is the restaurant.
Making our way past the high modernist style open bar, gentle coloured low lighting provides a relaxed atmosphere, the open ceilings and exposed brickwork giving the impression of a casual, unpretentious dining experience.
That’s not to say the venue is without style, as the restaurant has beautifully designed decor with mirrored walls and high ceilings creating a wide sense of space to relax in.
The seats are low and comfortable, and there’s just enough light in the evening, augmented by candles on the table for you to navigate the menu.
Hanging baskets and disco balls fall from the roof, and modern artworks punctuate the walls between brickwork and high windows.
The gentle glow of red LED lights permeate the room from the outside veranda overlooking Manchester’s canals.
The menu has been skilfully put together by head chef Andrew Green, and is split into four sections: from the farm, from the sea, from the allotment and puddings.
Andrew Green was formerly head chef at the Lowry Hotel.
There are myriad vegan options too.
There is a emphasis in the menu on food being sourced locally, and Ducie Street Warehouse have partnered with local butchers WH Frost for their finest cuts of meat, fish is delivered from Fleetwood Harbour every morning and potatoes are plucked from Massey’s Farm in Cheshire.
Wonderful and friendly waiters and waitresses were on hand to make suggestions on what to have and which dishes complement each other.
They suggested between five and six dishes which we happily ordered.
To start we had blistered padron peppers with sea salt, honey and walnut buratta friarelli with spiced butternut squash and truffle topped off with baby chorizo with aioli and crispy onions
Each dish had its own unique flavours and was deeply enjoyable, the chorizo edging out as our favourite on the night.
The something for everyone approach on the menu gives a tapas-style experience, and allows you to cover a lot of ground across several small plates, starters and sides.
And this we did with aplomb.
For round two we ordered chilli, sesame & peanut gochujang chicken with chilli and miso dip, charred hipsi cabbage, shallot & caper salad and crispy Manchester Union battered fish sharers, sweet pickles and Sriracha mayo.
The highlight of our second helping had to be the gochujang chicken, beautifully coloured and flavoursome. The charred hipsi cabbage was well balanced and cooked to perfection and provided a great complement to the other dishes.
Finally, the 8oz matured beef picanha steak, smoked butter and spinach arrived with the king prawn and queen scallops, chilli garlic and parsley to finish what can only be described as a beautiful and varied dining experience.
The restaurant also boasts a wide array of cocktails, craft beers and wines to suit every pallet.
The Something For Everyone Menu lives up to its billing with a wide raging selection from burgers, to sea-bass and lobster, vegan friendly options and much much more.
The menu has a truly international feel, hitting the right notes with hearty British winter classics but also offering more delicate and intricate dishes from Asia and Europe.
The menu is described as being ‘social’ and dedicated to sharing but with such a beautiful range of food, that’s so delicious, you’ll want to eat it all for yourself.
Highlights from the FARM are: Chilli, sesame & peanut Gochujang chicken with chilli and Miso dip (£10.50), local game, red wine & herb sausages, caramelised sweet potato with onion gravy (£16.50), Local reared lamb koftas, beetroot hummus & pickled cucumber topped with crumbled feta (£10.50), 8oz matured pichana steak, smoked butter and spinach (£24)
From the SEA dishes include: salt and pepper calamari with chive and roquito aioli and lemon (£9.50), seared sea bass fillet with tenderstem broccoli and tomato/chilli salsa (£19), black sesame seared salmon and Asian greens finished with a soy dressing (£18.50) DSW lobster macaroni with lemon and herb pangritata (£12)
From the ALLOTMENT you can order honey and walnut buratta friarelli with spiced butternut squash and truffle (£9.50) (V), Crispy potato gnocci, olives, vegetable nduja, capers and San Marzano tomato (£14) (VE), garlic scented wild mushrooms, spinach on toasted sourdough with lemon oil (£9.80) (VE)
There are also a great selection of puddings.
The desert menu includes Gingerbread sticky toffee pudding with Cheshire farm ice cream; Lemon meringue with raspberry; Salted caramel ‘Werther’s Original’ crème brulée with shortbread; Blossom espresso martini tiramisu; Rich chocolate tart with pistachio ice cream and Amarena cherry; Warm apple and blackberry crumble with apple sorbet; Cheese of the week with homemade preserve and biscuits; and Affogato with Blossom Artisan Coffee poured over luxury Cheshire farm ice cream.
You can see the full menu by clicking here.