Mamucium launch a proper Manc bottomless brunch

New kid on the block Mamucium is setting the bar high for city centre venues.

Whether it’s adding a Manc twist to a classic dish or a completely new signature creation by head chef Andrew Green, chances are at Mamucium it’s been inspired by the north – and Manchester in particular.

Now the trailblazing restaurant is offering its unique take on a truly Manc bottomless brunch – two words that fill us with all kinds of excitement.

Costing just £19.95 per person, the new Sunday brunching menu includes a varied list of classics and new mashups alongside a mix of refreshing cocktails and fizz.

Sleep easy knowing you’re doing your bit for the local economy by dining at a restaurant that champions legendary local produce.

Look after your city and it’ll look after you.

Crushed avo on freshly baked sourdough is spiced up with tossed oysters mushrooms and tangy, lemony sumac adding a delightful pop of colour to the dish. Non-vegans can add poached eggs or crispy bacon for an additional £3.

Another foodie favourite is the locally sourced Manchester smoked salmon with American pumpernickel and cream cheese.

Sourced from the Manchester Smokehouse, the salmon is freshly harvested from the north west coast of Scotland before arriving in Manchester where the smoking process is carried out by hand.

The family-run business uses techniques passed down through generations and the salmon is expertly smoked using pure oak.

Other tasty additions include steak with Burford brown egg, padron peppers, hand cut chips and avo oil – this is for hungry brunchers who need something more substantial in order to handle the bottomless bevs and costs an additional £4.50.

Mamucium’s brunch menu is sure to have something to take your fancy regardless of your taste, from a filling eggs Benedict with parma ham on a Lancashire oven bottom muffin to the Manchester Smokehouse salmon eggs royale and Scottish haddock omelette, glazed hollandaise and chives.

There’s also lots of veggie and vegan variations, so if you’re feeling a meat-free brunch dig into some sweet French toast with maple syrup and fresh berries, or fluffy scrambled eggs with truffle oil and chives on freshly baked sourdough.

Adding some North African flavour to the menu, mix it up by chowing down on shakshuka – eggs poached in a tomato sauce with chili peppers, onions and a blend of spices – with hot harissa, coriander and toasted fresh sourdough.

And with signature bottomless cocktails including Bloody Marys, Bellinis, Fresh Clementine Mimosas and prosecco, there’s plenty to wash this awesome food down with.

It’s the stuff of kings – or Mancs at least.

Available on Sundays between 12 and 4, bottomless brunchers can have up to six guests per table and get one and a half hours of uninterrupted foodie bliss to fill up on wholesome food and as many cocktails as you can carry.

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