The top line: Designed as a destination in its own right, Zadie’s is set above Medlock Square, the new £300m hospitality destination in East Manchester. The venue is described as Manchester’s first Itameshi restaurant and bar, combining Japanese and Italian influences. Developed by director of restaurants Laura Montana, whose background spans senior positions at The Ivy and Sexy Fish, alongside global hospitality specialists Gorgeous Group, led by Manchester-born Robbie Bargh, the restaurant is built for long dinners, cocktails and late nights.
On the menu: The kitchen is led by head chef Paolo Bianchi. The Itameshi-inspired menu combines Japanese ingredients and flavours with Italian techniques and presentation. The menu starts with ‘Umami Aperitivos’ including Exmoor caviar with blini, kalamansi and yuzu crème fraîche; yellowtail sashimi; and veal tonnato. Larger plates include tortelloni cacio e pepe with soy burro bianco, furikake and chives; seabass with agrodolce, cherry tomatoes and shimeji mushrooms; and 180g wagyu sirloin tagliata. Desserts feature tiramisu; panna cotta with confit strawberries and shiso; and yuzu and white chocolate cheesecake. Head of bars Cressida Lawlor has created a cocktail menu including the Pandan Grasshopper, made with Pandan Bacardi Carta Blanca, coconut milk, pandan leaf, Koto Pandan liqueur and Giffard Menthe Pastille; the Champagne Problem, made with plum wine, yuzu, jasmine and champagne; and the Purple Old Fashioned, made with Maker’s Mark bourbon, taro butter, ube and vanilla.
The vibe: The venue features panoramic views towards the South Pennines alongside views of the Etihad Stadium. Banquette seating wraps around a central bar, while the 258-cover restaurant has a further 30 counter seats. The space is also home to a collection of contemporary work, curated with Manchester artist and curator Meg Saoirse Williams. From Wednesday to Sunday, 5pm until 1am, Zadie’s shifts from dinner into a late-night venue, with live vocals, sax and percussion alongside DJ sets creating a changing soundtrack throughout the night. The entertainment also includes magicians and ballerinas as well as themed shows and live acts.
And another thing: Head chef Paolo Bianchi’s experience includes roles at Zuma, Alain Ducasse, Lucky Cat and Les Grandes Alpes Courchevel 1850.