What is it – A taste of Catalonian cuisine in the form of a modernized twist on Tapas style food.
Where is it ? – Manchester City Centre.
Head Chef – Consultant is Paco Perez , 2 Michelin starred Chef from restaurant Miramar on the east coast of Spain.
What should I expect ? – Fun food and something a bit different.
Must try dish – “Duck in Donut” – Duck Foie Gras, White Chocolate, Raspberry powder. A heavenly but miniscule bite sized portion. (£3.90)
What will it cost me ? The L`Excuisit menu consists of 8 courses (£60) and is described as a journey through Paco Perez cuisine. Cheaper options are available at £42 for the Paco Perez menu. Or just head off on the A.L.C. Tapas options which are pretty reasonably priced.
My thoughts – It`s happy food and definitely not the norm for Manchester. Service is friendly and the team will guide you with food and Wine choices throughout.
What`s good ? – The prices – A really enjoyable meal at `Tast` won`t break the bank.
Any Negatives ? – The downstairs bar was totally empty so had no ambience at all during early evening service. Just head straight upstairs where it`s much more atmospheric and welcoming.
Check out – The Wagyu Tartare tartlets with Pickles and Potato (£9.50) …Stunning.
A little sample of Tast Cocktails at the bar before heading upstairs to the Restaurant for dinner.
Escalivet – Gin Mare , Charcoaled Red Pepper Cordial , Basil , Rosemary Ratafia , Lemon , Squid ink Meringue.
Park Guell – BCN Gin , Elderflower , Suze , Jasmine , Aloe Vera , Lemon , Tonic , Cucumber , Ice , Ylang Ylang. (whatever that is)
Tast nibbles on the bar
Sandwich de Formatge Trufat – Cheese and Truffle confit. (£4.50)
“Duck in Donut” (2012) – Duck Foie Gras, White Chocolate, Raspberry powder. (£3.90)
Complimentary Salmon appetiser.
TONYINA AMB ESCABETX – Tuna Tartare , Escabeche , Carrots.
POP A LA BOQUERIA – Octopus , Romesco , Potato and Oloroso Wine.
BAO FRICANDO – Wagyu Beef Brisket , Mushrooms , Pine nut Picada , Bao Bread.
PEIX & CHIPS – Seabass , Herbs , Spices , Romesco Mayo.
ARROS DE BOSC I VACA VELLA – Rice , Boletus , Padron Pepper , Beef Sirloin.
BRAC DE GITANO – Chantilly Apricot Sponge Cake.
TO VIEW MORE PHOTOS FROM OUR MEAL – PLEASE CLICK HERE.