I’m really surprised this is only mine and the blokes second visit to this particular restaurant. I think it’s because we know it’s always there and we take up invites to new restaurants opening nights but if every vegetarian Mancunian was as complacent as us it would have closed long ago. We should definitely make this a more regular thing!
1847 has had a makeover since I was last here. I loved the floating bare trees creating a Wintery feel but we both agreed the lighting could have been lower and the interior less minimal as it felt almost too contemporary and rather cold, which wasn’t helped by the two glass walls.
Whipped feta, roasted butternut squash, wilted kale, pumpkin seeds (GF). The feta had been reduced to a thin sauce which surprised me but it worked really well and the pumpkin seeds were a clever addition that elevated the flavours.
The bloke chose Crispy egg with pearl barley, celeriac and radicchio which he really enjoyed.
‘Fish’ & chips. Ginger ale battered halloumi, triple cooked chips, savoury lemon curd, green pea & basil (VO, GFO)
How pretty does my plate look! I have rather an addiction to the savoury taste of halloumi – the strange rubbery cheese that doesn’t melt. This however had a beautiful fluffy texture like it had been baked in an oven rather than grilled. I chose the gluten free batter which was crisp and light. The savoury lemon curd went perfectly with the halloumi and I was saddened there wasn’t twice as much! The peas had a perfectly smooth texture which I appreciated. The only thing we weren’t impressed with were the triple cooked chips as they were sort of floppy when we were expecting them to be more crispy.
The bloke was mostly impressed with his main of Leek & bulgur stuffed portobello mushrooms, braised red cabbage and roasted carrots, apart from the carrots which were so el’dente he said he really needed a stake knife to cut them!
Caramelized cauliflower, harissa yoghurt. I did enjoy this but I really wouldn’t have known the cauliflower was caramelised if it hadn’t have been in the description. It just seemed like it was grilled on one side. The harissa yoghurt had a delicate spicy flavour and an indulgently rich texture.
Yoghurt & white chocolate truffles, cranberry sauce and edible flowers. I found this to be very similar to a cheese cake broken down into it’s three components. The truffles were wonderfully solid and yet creamy, the sauce sweet and very tangy and the biscuit gave a much appreciated crunch. I only wished there were a little more more biscuit and a little less sauce. Incase you are wondering, these edible flowers tasted lovely.
There is a lot more on this Winter menu that we’d like to try so we shall definitely be returning before Spring. I was also impressed with the selection of vegan wine available by the bottle, which restaurants offering vegan options often over look.
I’m wondering if any of the omnivores reading would ever eat at a vegetarian restaurant, just for a change?