The Molly House Menu & Prices — Manchester

Fresh apple and melon with blossom and typical honey

Buttery and biscuity with stone fruit and a pluminess

Rose, herbs and hibiscus from this hyper rare survivalist

Dusky oak and cacao with raisin and fig

5 crispy-coated, large Gordal olives with an orange-vermouth sauce and candied orange peel.

Occasionally, but mostly non-spicy fried green peppers with salt flakes.

4 chunky prawn croquettes with seaweed aioli.

Whole Cod fillet with fennel, capers, vinegar and chilli flakes.

Iberico pork flank-steak (Abanico) with celeriac mash and cider-tarragon sauce.

Gently spiced casserole of whole duck leg finished with prunes

4 mountain ham croquetas with romesco sauce.

2 slices of toasted sourdough covered in Iberico pork and rosemary honey.

Roasted wild mushrooms, mushroom cream and almond and hazelnut romesco.

Fried potatoes, chilli-tomato sauce and aioli.

Salchichón Iberico, Oak-smoked Chorizo, Manchego Cream and Ripened Goats Cheese served with house chutney and sourdough.

2 slices of toasted sourdough covered in a mild Asturian blue cow's cheese with a poached pear.

3 Zamburiñas (Cantabrian scallop) on serrano ham with a lemon-coriander dressing.

Roasted and stuffed baby squid with nuts and an ink sauce.

Aged beef sirloin, served medium with a classical peppercorn sauce.

Iberico pig cheek braised in red wine for 5 hours with confit shallots and carrots.

4 chestnut and oyster mushroom croquetas served with aioli.

2 slices of toasted sourdough covered in slow roasted Murcian tomatoes, oil and salt.

3 Moroccan pastries of spiced shallots, leeks and pistachios with black garlic vinegar.

Charred cabbage with romesco sauce and lemon-coriander dressing.

Baked cheesecake with sherry-marinated raisins