Fenix Restaurant and Bar, Manchester Menu & Prices

Axia, coco réal, lychee juice, vanilla

Tanqueray 10, cucumber, lemon, greek herbs

Tanqueray 10, sherry, peach, orange, lemon

Ron santiago de cuba carta blanca, sour cranberry, cointreau, lime

Casamigos blanco, cacao blanc, ginger, almond, cream

Ciroc, fenix lemon drop, orange, london essence soda

Tanqueray 10, casamigos blanco, cointreau, passion fruit, vanilla, lime, chilli

Truffle metaxa 12*, bulleit bourbon, ottos athens vermouth, antica formula, campari, honey

Greek yoghurt, mint, garlic and cucumber tartare. (V)

Onions, coriander, lime-olive oil dressing and spicy mayo.

Beef meatballs with tomato salsa and coriander yoghurt.

Harissa, cucumber & pickled onion. Both dishes served with broccolini (v) chargrilled broccolini with white sesame dressing.

Velvet vanilla cream with toffee caramel, banana and nutmeg. (n)

White fish roe cream, olive rocks and smoked oil.

Chickpea, paprika and olive oil. (V)

Pan roasted baby potato with herbs, served with gruyere cheese espuma. (V)

Chargrilled broccolini with truffle-yuzu sauce. (Vg)

Marinated with herbs and chilli. (Vg)

(V)

Citrus and herbs. (v)

Tomatoes, cucumber, green pepper, onions, olives, caper, carob rusk and mykonian feta cheese. (V)

Robata compressed watermelon, roasted sesame salad with a tomato and spearmint broth. (Vg)

Tender salad leaves, spicy lemon dressing, pomegranate glaze, almond cream and puffed quinoa. (Vg, n)

Robata boneless chicken leg, green herb and broccoli tabouleh salad with tahini dressing.

Coconut soup and green apple sorbet. (V, n)