Manchester restaurant review

Club name: Bacchanalia

Price Range: ?Ten - ?25

Where: 15-17 Chapel Walks (away King St) M2 1HN

Review:

Bacchanalia one of Manchesters welcoming club and restaurant is actually nestled in the heart of the town centre, a stones throw from St Peters Sq . and Market Road. As well as being a cocktail bar, Bacchanalia offers high quality British food at reasonable prices. If the reasonable prices dont appeal, Bacchanalia also has some great special offers such as 2-4-1 drinks between 5pm and 8pm Mon-Fri along with a brilliant early night deal (2 courses for ?11.95 or 3 courses for ?Fourteen.95).

Bacchanalia is comfortable and inviting, in the intimate booths in the bar downstairs to the calm, simple decor of the upstairs restaurant. This will make it a perfect venue for any occasion; from a family meal to a first date.

Beginners

Our starters were Wild Mushroom Pate (?4.Fifty) and Rabbit and Olive Terrine wrapped in prosciutto ham (?Five.20). The light, mousse-like pate was intensely flavoured, along with sweet caramelised onion getting the flavours with each other nicely. The terrine was the standout from the whole meal; meaty, moist and gamey with a beautiful olive tang.

Mains

We had Pork Wellington along with wild mushroom sauce (?13.95) and Confit Duck Leg (?12.95). The duck, cooked in its personal juices, was rich and delicious, served with a simply stunning side of creamy parsley mash and sour cream and onion sauce.

The Wellington, however, suffered at the hands of one incorrect ingredient. The chicken was beautifully cooked and the pastry flaky and filling up, but a stodgy sausage-meat stuffing unbalanced the flavours. Luckily, the potent, velvety mushroom sauce ? as well as the value-for-money part size - preserved the day.

Afters

Finally, a couple of Bacchanalias famous cocktails, a Summer Berries Mojito (?7.20) and a Caipiriha (?6.90). These were sweetly rejuvenating, but were nothing compared to the summery, rejuvenating vodka and lemon sorbet all of us sampled, along with a scoop of buttery homemade vanilla ice-cream.

We left Bacchanalia pleased and full, with a tingle of rum still on our tongues.