FENIX, the upcoming and hotly anticipated addition to Manchester’s burgeoning dining scene, is bringing high-end contemporary Greek-Mediterranean food and culture from Mykonos to Spinningfields.
This stylish and opulent new venture, from the same group behind dining destination, Tattu, will launch in November 2023.
The new opening is led by two celebrated chefs recruited from Greece bringing modern techniques together with traditional ingredients and flavours. Executive Head Chef, Ippokratis Anagnostelis, has built his reputation across a wealth of fine dining establishments in Athens and Mykonos, from Jackie ‘O, Scorpios and Kensho Mykonos to Kiku and Michelin Star destination, Hytrain.
He, alongside long-time collaborator and Head Chef, Zisis Giannouras, have created a sharing-concept menu designed to take customers on a journey of Greek discovery.
From fresh pita served with grilled aubergine, tomato confit and feta espuma, hummus and a smoked Taramasalata with fresh white fish roe cream, to hearty portions of spiced beef meatballs, grilled octopus with Aegean fava beans, dishes will focus on innovative plates inspired by Greek traditions alongside Mediterranean flavours.
Showcasing the best fresh seafood and locally sourced meats, dishes are flamed live in front of diners on a spectacular charcoal fired grill, located at the heart of the space.
Also on offer are a wealth of pasta and rice dishes, a ‘Cold’ menu including Sea Bass ceviche and steak tartare, clay pot roasted leg of lamb folded in vine leaves, Tiger prawns with yuzu sauce and a speciality Wagyu stifado, glazed with a Wagyu jus, served with braised onions, spices and cumin potato emulsion.
Wines, served both at the stand-alone bar and in the restaurant, will focus on the variety of produce from Greek and Cycladic vineyards.
Situated on a terroir of rich volcanic soils, the region produces wines of expressive and complex character offering a smooth, mineral finish, pairing perfectly with the smokey, charred meat, fish and vegetables from FENIX’s central grill.
The cocktail menu at FENIX features 16 unique creations from Will Meredith, Group Head of Bars, celebrating the four elements that shape the mystical Greek Isles; Water, Earth, Air and Fire.
Signature concepts include; ‘Sirens Call’ a combination of vodka, strawberry leaf and sweet tomato delivered in a seashell vessel; ‘Whirlpool Fizz’ inspired by the mythical Charybdis sea monster, combining Gin with a silky backbone of stone fruit and tonic; and the ‘Fenix Nest Sour’ a velvety and rich blend of Metaxa 12 Star and roasted cashew encased in a smouldering nest serve.
Designed by the acclaimed Fabled Studio, the dining experience combines magnificent interiors, live sounds and cutting edge light technology which mimics the setting sun and rising moon across the Greek isles.
Throughout the day, this innovative lighting of the space transforms the restaurant from an idyllic, glowing daytime retreat, through to a romantic, moonlit paradise each evening.
Following on from the award-winning design of Tattu, diners will also be enveloped in a space subtly created to tell the mythological story of a phoenix rising from the ashes.
The bar, fitted with rich, dark wood dining tables, sits beneath a canopy of dense, gold fauna, whilst the restaurant space is reminiscent of a Grecian beach-side hotel with ash-toned driftwood dining chairs paired with decadent marble tables and refined tableware.
reservations for the hotly anticipated Greek-Mediterranean restaurant, FENIX, will open to the public today on November 13th, ahead of their grand opening on November 30th.
