Fenix Manchester
Menu with Prices in the UK

Sashimi-grade Aegean yellowfin tuna delicately diced with truffle ponzu dressing, crispy kataifi pastry nest, avocado emulsion, and black sesame.

Paper-thin raw wild sea bass cured in fresh yuzu and Aegean citrus, topped with Messolonghi bottarga shavings, Kalamata olive crumb, and Greek EVOO.

Thinly sliced prime Wagyu beef carpaccio drizzled with white truffle essence, 12-month aged Naxos Graviera cheese shavings, caper berries, and pickled shallots.

Six chilled rock oysters served over crushed ice with Ouzo-shallot mignonette and fresh Meyer lemon wedges.

Sun-ripened heritage tomatoes, wood-smoked PDO barrel feta, caper leaves, wild oregano, and crispy barley rusks.

Creamy strained Greek sheep's yoghurt with grated cucumber, garlic confit, white truffle oil, served alongside warm toasted brioche soldier sticks.

Silky whipped white cod roe emulsion with Meyer lemon juice, olive oil, and crispy fried capers.

Robata-charred smoked aubergine mash with pomegranate seeds, roasted walnuts, tahini, and fresh mint.

Whipped barrel-aged feta cheese blended with roasted red Florina peppers, smoked chilli flakes, and Greek oregano.

Handmade fluffy flatbread baked in the high-heat stone oven, brushed with wild thyme oil and sea salt.

Corn-fed chicken thigh marinated in Greek mountain herbs and lemon, charred over robata coals, served with smoked paprika yoghurt.

Minced Australian Wagyu beef infused with cumin, sweet peppers, and fresh coriander, grilled pink over charcoal, served with spicy tomato relish.

Tender acorn-fed Iberico pork collar cubes marinated in thyme, garlic, and smoked sea salt with charred sweet red onion.

Thick meaty King Oyster mushroom steaks glazed with thyme miso glaze, charred over robata embers with toasted sesame.

Caramelized Cypriot halloumi skewers paired with dried Aegean figs, drizzled with Greek mountain honey and toasted sesame seeds.

Giant wild king prawns split and char-grilled over robata embers, basted in smoked paprika, garlic, and citrus-chilli butter.

Artisanal large paccheri pasta tubes tossed with native half lobster tail meat, sweet datterini tomatoes, Greek Metaxa brandy bisque, and fresh basil.

Slow-tenderized Aegean octopus tentacle charred over charcoal embers, served over Santorinian fava bean purée, pickled onions, and capers.

Whole fresh sea bass cooked whole on the wood grill with ladolemono (lemon-olive oil emulsion), wild capers, and fresh oregano.

Crispy skin stone bass fillet perched over sautéed Aegean wild greens (horta), Kalamata olive broth, and fennel purée.

Meltingly tender lamb shank braised in Greek red wine, tomatoes, and cinnamon, served over traditional orzo pasta and topped with aged Graviera cheese.

35-day dry-aged British grass-fed ribeye seared on the robata grill, finished with smoked Aegean herb butter and sea salt crystals.

Slow-simmered beef cheeks in rich spiced tomato sauce, allspice, and cloves, served with smoked potato mousseline.

Colossal bone-in prime ribeye steak grilled over high-heat robata coals, sliced for sharing, served with oregano chimichurri and grilled lemon.

Whole spatchcock baby chicken charred with Greek mountain oregano, garlic, charred lemon, and roasting drippings.

Golden roasted potatoes infused with lemon juice, chicken stock, garlic, and wild Greek oregano.

Chunky heritage tomatoes, crisp cucumbers, green peppers, Kalamata olives, red onion, crowned with a thick slab of barrel-aged PDO feta and EVOO.

Hand-cut crispy fries tossed with aromatic white truffle oil, sea salt, and generous shavings of aged Greek Graviera cheese.

Robata-grilled green asparagus spears finished with crumbled barrel feta, lemon zest, and toasted pine nuts.

Traditional Greek leafy wild greens lightly steamed and dressed in cold-pressed extra virgin olive oil and freshly squeezed lemon.

Crispy fried Greek puff doughnuts drenched in warm spiced thyme honey syrup, crushed Aegina pistachios, served with vanilla mastic gelato.

Crisp golden filo shards layered with pistachio crémeux, orange blossom syrup, caramelized walnut praline, and clotted cream ice cream.

Velvety 70% dark chocolate mousse infused with smoky notes, extra virgin olive oil drizzle, sea salt crystals, and chocolate crumble.

Refreshing trio of botanical Greek mountain tea, blood orange, and lemon-thyme sorbets.

Metaxa 12 Star Greek Brandy, blood orange cordial, smoked rosemary smoke, Peychaud's bitters, and flamed citrus zest.

Skinos Mastiha spirit, elderflower liqueur, fresh cucumber, mint, and dry sparkling Greek wine.

Crisp volcanic minerality from the island of Santorini, citrus blossoms, saline finish, ideal companion for robata seafood.

Aegean mountain tea infusion, pomegranate juice, honey-thyme syrup, fresh lime, and sparkling soda.

Naturally carbonated mineral water from the historic therapeutic springs of northern Greece.