Keen to mix things up a bit and provide a more dynamic dining experience, Albatross & Arnold have done away with their small plates and introduced a constantly evolving and changing menu of dishes featuring fresh, local ingredients prepared by new Head Chef Jonathan Green.
Moving on from Tattu, Jon has walked into Albatross & Arnold with an exciting new menu, a culmination of his many years’ experience in many of the region’s top food spots. Beginning his career at Northcote Manor, he trained under the likes of Nigel Howarth and Lisa Goodwin-Allen before more recently heading up the kitchen at Tattu.
Jon also managed to get himself on the telly, entering MasterChef the Professionals and getting to the quarter finals. His most famous moment coming when he created the fantastic Cauliflower Jacket Potato which the judges claimed was “a fabulous dish… filled with delight”.
Luckily for us, the Cauliflower creation will feature on the new 3x3x2 menu, which will constantly evolve and change with the seasons. The Cauliflower Jacket Potato is joined on the starter menu by a King Crab, Fennel & Lemon Salad and a stunning Chicken Terrine with wild mushrooms, leeks and a wild garlic salsa.
The mains feature Seabass with Caviar and a tomato bisque, a Lamb dish featuring Crispy Lamb Breast alongside a Confit of Lamb Shoulder and a fresh Celeriac & Carrot dish for vegetarians. Finally, a Chocolate and Espresso Fondant and Local Cheeses finish off the choices with a flourish.
That’s not all. There’s also a brand-new cocktail menu ready for you to enjoy alongside your food. They’re an eclectic bunch with the likes of a Black Walnut and Pear Vespa, a Honey & Chilli Martini and a Honeycomb & Goji Caipirinha being served up.
The new menu and cocktails are available now at Albatross and Arnold and we’ll have a review up shortly.
Albatross & Arnold, Leftbank, Spinningfields, Manchester M3 3AN