The brainchild of Paul Durand and Charlotte Jones, restaurant and bar Manifest takes its name from its Baltic Triangle location and the area’s historic shipping-trade before it became a trendy hangout for foodies and creatives.
Occupying the ground floor of a converted warehouse, the industrial-style restaurant serves a regularly changing menu with wine firmly in mind, with a solid selection of drink-friendly snacks leading into a menu of small and larger plates. Prices are accessible with snacks of ‘still warm’ salt and vinegar crisps, and house sourdough with Lancashire whey butter only setting you back a few pounds and this pricing structure continues with small plates hovering around the £11 mark and mains not breaking £30.
What makes Manifest stand out from the crowd, however, is chef-patron Durand’s craftsmanship. Breads and oils are made in house as are preserves, pickles, ferments and brews that elevate dishes and breathe new life into classic combinations. Marinated heritage carrots are lifted with hazelnut and fermented cep while the combination of white strawberry, red pepper and tomato with a stuffed courgette flower brings welcome additional sweetness to a dish that can sometimes be too cloying.
Manifest’s wine list champions interesting and unusual natural wines alongside more traditional drops with plenty available by the glass. Here is a restaurant that almost demands experimentation and repeat visits.
Occupying the ground floor of a converted warehouse, the industrial-style restaurant serves a regularly changing menu with wine firmly in mind, with a solid selection of drink-friendly snacks leading into a menu of small and larger plates. Prices are accessible with snacks of ‘still warm’ salt and vinegar crisps, and house sourdough with Lancashire whey butter only setting you back a few pounds and this pricing structure continues with small plates hovering around the £11 mark and mains not breaking £30.
What makes Manifest stand out from the crowd, however, is chef-patron Durand’s craftsmanship. Breads and oils are made in house as are preserves, pickles, ferments and brews that elevate dishes and breathe new life into classic combinations. Marinated heritage carrots are lifted with hazelnut and fermented cep while the combination of white strawberry, red pepper and tomato with a stuffed courgette flower brings welcome additional sweetness to a dish that can sometimes be too cloying.
Manifest’s wine list champions interesting and unusual natural wines alongside more traditional drops with plenty available by the glass. Here is a restaurant that almost demands experimentation and repeat visits.
