Premium Greek restaurant opens in Manchester

Greek-Mediterranean concept FENIX has opened in Manchester, bringing the food and culture of Mykonos to Spinningfields. 

Owned and operated by Permanently Unique, the same group behind Chinese restaurant brand Tattu, FENIX officially launched on 30 November, led by two celebrated chefs recruited from Greece. Executive head chef Ippokratis Anagnostelis has worked at various fine dining establishments in Athens and Mykonos, including Jackie 'O, Scorpios and Kensho, to Kiku and Michelin-starred destination Hytrain. He, alongside long-time collaborator and head chef Zisis Giannouras, has 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 and grilled octopus with Agean fava beans, dishes focus on innovative plates inspired by Greek traditions and 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. Also on offer is a range 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 wagyu jus, served with braised onions, spices and cumin potato emulsion. 

Front and centre of the wine list are varieties from Greek and Cycladic vineyards. Situated on a terroir of volcanic soils, the region produces wines that pair perfectly with the smokey, charred meat, fish and veg from FENIX's central grill. 

The cocktail menu features 16 unique creations from Will Meredith, group head of bars, celebrating the four elements that shape the mythical Greek Isles: water, earth, air and fire. Signature serves include Siren's 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 stone fruit and tonic; and the Fenic Nest Sour, a velvety and rich blend of Metaxa 12 Star and roasted cashew encased in a smouldering nest serve. 

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