A sophisticated and minimalist restaurant with an ever-changing menu, we pick our top picks from the last 6 months.
A series we normally commit to everything we’ve stuffed our faces with over the week, I’m changing up and showcasing the best dishes we’ve had the pleasure of tasting at erst over the last 6 months.
By now I’m sure you’re aware of the menu switch up erst have, opting for seasonal produce and changing their menus regularly to keep things fresh and exciting. What we have discovered over the past few months though, is that every single menu they release will be absolutely delicious.
The standards have been set high and Ancoats is quickly becoming the food epicentre of Manchester including newly opened Edinburgh Castle and fresh off the Michelin press, Mana and of course erst.
So here are our top picks of the menus so far and a taster of what you can expect going forward…
Grilled Corn on the Cob
A simple dish that was mind-blowingly delicious. A take on the Mexican classic, elote, grilled corn on the cob is first drizzled in herb butter, covered with lashings of grated Parmesan before finally being topped with a sprinkling of hot paprika. It’s simple but mighty, with a delicious punch of flavours and perfectly cooked corn on the cob that I simply will never be able to recreate at any future BBQ’s. – Alex Watson
2018 Domaine Sebastien David Cabernet Franc Hurluberlu
Another firm staff and Finest favourite available in Erst is this red wine, not to be confused with a massive glass bottle of Coke. Sébastien David makes deliciously crunchy Cabernet Franc from his vineyards situated on the limestone-clay and gravels of the Loire. Unusually, this red is served chilled, straight from the wine fridge giving an exuberantly fresh wine, brimming with cherry and cranberry flavours. Dangerously moorish, this wine dances over your palate leaving you wanting more and more. – Ben Brown
Braised Short Rib
It would be difficult to make a list of the best things we’ve eaten at erst without including their incredible take on a Sunday Roast. Completing erst’s minimalistic style, The Sunday Menu is a carefully curated modern take on a British classic complete with melt-in-your-mouth short rib and simplistic vegetables. The braised short rib is served on a bed of soft and perfectly whipped swede purée with cavolo nero left with a slight crunch. And finally a side dish of crispy potato cubes served with horseradish dip. Terrific. – Joe Wilson
Toscana Bianco Procanico Camillo Orange Wine
Mirroring the food menu is an ever-changing wine list carrying a whole host of unfiltered and organic options, including the new kid on the wine block, orange wine. Coloured from leaving the skin on grapes, orange wine is essentially an intensified white with just a little more oomph. This Orange from Western Tuscany is robust, full bodied and will leave you wanting more. There’s notes of ripe stones, dried fruits and real burst of freshness with each glug. You’ll often find an orange on the menu and if you’ve not tried Orange Wine already, I highly recommend. – Jale Hardy
Marinated Courgette with Fresh Curds
Despite what you might think based on the nursery rhyme, curds are actually bloody delicious. Packed full of flavour, it’s gooey melt-in-your-mouth cheesy goodness. Topped with gently cooked peeled courgette slithers left with just a little bite and crunchy buckwheat grains and a sprinkling of chilli. A fresh dish from the summer months, this dish, I’d go as far as to say changed my life. I could eat it again and again but the beauty of Est means I probably won’t ever get the chance to, making me one of the lucky ones who got the chance to try this. – Steven Pankhurst
Fig with Malt Ice Cream
Of course, we had to include a dessert and it just had to be the delectable buttery malt ice cream served with fig quarters and a pistachio crumb. Figs were a revelation to me this year, I don’t know how I went 23 years without trying them but I will definitely not be going back to my post no-fig life. Paired with a delicious and slightly nutty malt ice cream and a perfect pistachio crumb this dessert is simply to die for. – Ben Brown
Erst, 9 Murray St, Manchester M4 6HS
0161 826 3008