Send to a friend

Print

del.icio.us this

Digg this

The Manse

In these cash-conscious times, The Manse ensures its fine dining experience remains an occasion to remember. Chef Ayhan Erkoc keeps growing in confidence, his youthful exuberance melding with cutting-edge trends for stunning combinations: a bold amuse-bouche of smoked eel mousse, say, or a challenging dessert of passionfruit custard bathed in yoghurt consommé with bites of beetroot and mint. Erkoc’s restless drive finds him frequently tweaking core ideas: slow-cooked duck is now tinged with lemon; white chocolate mousse is wrapped in strawberry “leather” with crushed pistachios and radish slices. For the full spectrum of texture and flavour marriages, the dégustation menus offer great value. The wine list has a selection of international varietals from good vintages, and the smart service complements the stately elegance and modern chic of the room.