The team behind the highly acclaimed Higher Ground will be taking over Native’s Ducie Street Warehouse’s restaurant throughout the month of October.
Higher Ground is a joint venture between chef Joseph Otway, previously of Where the Light Gets In in Stockport and Richard Cossins, formerly of Blue Hill at Stone Barns.
On Fridays and Saturdays in October, the Higher Ground pop-up will serve a five-course sharing menu, championing seasonal produce from the North West and pouring bottles of natural wine.
The menu consists of leeks with oyster and perilla and Dennis’ beetroot, salted blueberry, marjoram and goat curd.
This is followed by rainbow carrots, sea buckthorn hot sauce, marigold and rye which is a perfect combination of sweet and hot from the carrot and hot sauce. Accompanied by Platt Field Market tomatoes with nduja sausage.
Moving on to the third-course diners are treated to a wonderfully balanced dish with a succulent piece of chicken thigh which falls off the bone with sweetcorn and sweetcorn puree, Swiss chard, chestnut mushrooms and King Edward potatoes.
This is followed by a unique dish named Oxtail Madrasty. A pastry stuffed with flavourful meat sitting on a warm and tasty madras style sauce. A brilliant mix of food styles that really hits the spot.
To complete the dining experience Higher Ground put on a burnt apple, almond and toasted meringue pudding which is full of flavour and light to finish.
Each course of the menu is paired with the perfect wine to enhance the experience.
The sharing menu is £45 per guest with an optional wine pairing for £25. Wines by the glass, cans of Manchester brewed beer and wines by the bottle will also be available on the night.
There will be 40 tickets available for each dinner, sittings commencing at 17:30 and 20:00 and are available to reserve now. The maximum table size is six guests, with pre-payment for the food menu required when booking.