The Liars Club
The city’s best Tiki bar is back open once again and we couldn’t be happier! We went down this week to get some images of their brand-new cocktail menu and (obviously) give these bad boys a try. Well, no Liars Club menu is complete without a BLUE cocktail and so here we have the Cobalt Bay – a mix of Mount Gay rum, Cocchi Americano, lemon, guava and grapefruit. It’s mega.
Higher Ground @ Ducie Street Warehouse
The geniuses behind Higher Ground are heading to Ducie Street Warehouse this October and as a special little treat we got to try the menu last week. Everything was sublime, but the one thing that sticks with you is always the Madrasty (madras – pasty) and in this case – an OXTAIL one. It was rich, spicy, comforting and thoroughly brilliant. It’s worth visiting for this alone.
Weekends are obviously made for pancakes. This week I headed down to newbie on Market St in Altrincham to try some traditional Moroccan food. Called ‘Baghrir’ in Moroccan, these are served with an incredibly delicious warm runny honey, fruit and ‘amlou’ an almund nut butter. Perfect with a Moroccan coffee or authentic mint tea.
Fish & Chips
The Bay Horse Tavern
I had a serious craving for some fish and chips this week and there’s nothing better than getting this classic in a pub. Not only is it much warmer and dryer than when you buy from a chippy and have to eat it on a bench, you can also pair it with a fizzy lager or cold cider for the ultimate dinner. It’s impossible to fault the one at the Bay Horse, the fish was fresh, the batter was light and crispy, the chips were awesome and it comes with curry sauce, tartare and mushy peas. The staff are beautiful too.
Is there anything better than a shakshuka, though, really?! Because I don’t think there is. Had the pleasure of trying The Refuge’s brand new brunch menu this weekend, and like everything there, it’s seriously impressive. I mean, everything tastes better when it’s in as beautiful as a setting as the Winter Garden though doesn’t it?! A classic brunch dish made with chorizo, baked eggs and kolio feta. It’s served with some crunchy sourdough for dipping too. Chefs kiss.