Hilton Cloud23 sneak preview of new menu

Another night, another do for the intrepid I Love Mcr team and we were in for a real treat at the Hilton (the one at the bottom of Deansgate that whistles), which was previewing new dishes and cocktails for the re-vamped Cloud bar, set to be unveiled mid-October.

Chef David Gale didn’t disappoint as dish after dish of tasty morsels circulated, washed down with plenty of bubbles and some new, quite lethal cocktails.

Highlights included succulent herb crusted Peak lamb cutlets which we tore into with our bare hands and teeth, like hungry cavemen.

Poached jumbo prawns also went down a treat, with the truffled scrambled egg and brioche soldiers leaving a not so good a taste in our mouths!

But the best was to come with the true icing on the cake being the fantastic desserts. The pistachio and raspberry macaroon was just indescribably good. A melt in the mouth moment worth the lifetime on the hips. And the jaffa cake tarts were almost as good – in fact I stole some to take home and pass off as mummy’s cooking (didn’t work).

We also sipped and slurped our way through a few of the new cocktails, particularly enjoying Gold Lining where you are literally drinking liquid gold.

Gold Royce: Brandy based drink with a pineapple and vanilla flavour, garnished with a golden pineapple and edible ball bearings!

Gold Lining: Twist on a classic Bellini, a peachy flavour but complimented with a homemade spiced syrup and a blonde beer reduction. It has a glittering look from the addition of edible gold to the drink.

They explained the new cocktail menu will partly be based on the industrial heritage of the NW. Well they certainly were industrial strength and we can’t wait to go back for more.

All in all, the Hilton looks like they will be onto a winner with the new menu, cocktails and re-vamped bar.

We’ll be at the opening (of course) so will report back.