By Jessica Wilson
The new menu at the Podium Restaurant is truly a summer delight.
Fragrant flavours, vivid colours and sensational ingredients fill the plates at the restaurant on the ground floor of the Hilton in Deansgate.
David Gale and his team of 22 junior chefs have come up with revolutionary recipes which take their inspiration from the summer season and the local meat market.
The menu opens with a warm summer pea and mint soup, topped with a dollop of goats cheese, lemon cream and a crisp cumin seed cracker. This divine melt-in-the-mouth creation is the perfect summer starter.
A smoked haddock scotch egg with roasted local asparagus is another option. Accompanied with hollandaise sauce and a grabish dressing, this dish truly tickles your tastebuds.
To follow, there’s a mint crusted rack of Welsh organic lamb served with a seasonal Jersey Royal, fresh pea and broad bean salad or duck roasted in a walnut and maple syrup served with raspberry and elderflower jam, picked fresh from a nearby car park.
It a challenge to choose between these dishes and the Spiced monkfish with sagaloo or the steamed lemon sole served with salted cod fritters.
And the desert menu follows the same high standards.
First impressions of the chocolate tart are exciting, but when you hit the salted caramel centre it’s truly something else.
The white chocolate and lemon verbena parfait is a close contender though, with a delicate lime curd which just gives it that extra something.
It’s high on our list of summer hot spots. We just wish we could have a mouthful of everything rather than having to choose.