|Spring on Chorlton Green.|
Our last visit here was not so successful. The old team moved on to concentrate on their other place on Beech rd, the seemingly ever popular Laundrette, leaving the quieter Brasserie behind. In my opinion it didn't work in its old form; it was too expensive and the food simply wasn't good enough.
Honestly, this new menu didn't excite me too much either. They'd asked for people's suggestions on twitter on what dishes we wanted to see. I thought this was a good idea in one way (commercially) but in another, not so much. Do we really need scallops and black pudding again? Still? Surely the chef has some more original ideas of his own?
They brought us some free bread, olives and dips. My Dad is 80 today and tried hummus for the very first time; he loved it. They even noticed when we needed some more as I'd snaffled most of it. The bread's from the Richardson Bakery a few doors down. The meat, unusually for these parts is not sourced from Frosts but from Glynn Brothers in Partington.
We skipped starters and shared three mains. Wild Mushroom and Asparagus Risotto with Rocket, Parmesan and Truffle (£8.95) was pretty good, though a little too sticky and heavy, I'd like a little more lovely broth so it's more moist. I heard the chef scolding our waitress; 'don't give them a spoon unless they asked for it!' We didn't ask and didn't need it.
Sticky Walnut (the place I'd ideally love right next to me on Beech rd). This looked similar but sadly was overdone and over dry.
It's such a hard business opening a restaurant. If you've seen The Restaurant Man on TV you'll have seen all the elements that need to be right. Some people criticise bloggers for being overly positive, but they may not necessarily see the other side as I do. I personally don't want to be a tw*t. Being constructive and hopefully fair is much better than scoring petty points against somewhere that more often than not, are trying really bloody hard in a very hard business.
Volta in Didsbury (a lesson in how to open a restaurant right there) and I think they'd get a lot more custom if they introduced an early evening set menu (Chorlton likes it cheap; my advice to anyone opening here).
But otherwise promising and definitely worth giving it a go.