{"id":205563,"date":"2025-06-22T16:51:22","date_gmt":"2025-06-22T16:51:22","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/205563\/"},"modified":"2025-06-22T16:51:22","modified_gmt":"2025-06-22T16:51:22","slug":"fenix-restaurants-new-summer-menu-is-a-sensory-journey-straight-to-the-greek-islands","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/205563\/","title":{"rendered":"Fenix Restaurant\u2019s new summer menu is a sensory journey straight to the Greek islands"},"content":{"rendered":"

The new summer menu at Fenix Restaurant is a proper treat. It\u2019s pure escapism and it\u2019s clear that co-owners Adam and Drew Jones have become masters of experiential dining. <\/p>\n

The brothers first made their mark with Tattu<\/a> ten years ago, followed by Fenix, and their latest venture, Louis<\/a>, all around Spinningfields. Their company\u2019s approach to dining, under the banner of Permanently Unique, is theatrical and immersive, much like the vision Tim Bacon (god bless him)<\/a> had for hospitality across the city with Living Ventures concepts like his beloved Australasia<\/a> well over a decade ago. But the Jones bros have expanded their passion for great food and dining experiences to London, Leeds, Edinburgh, and even Dubai<\/a>.\u00a0<\/p>\n

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Jay Rayner described Fenix as \u201cjoyously over the top\u201d when he visited<\/a> last year \u2013 and he\u2019s spot on. The restaurant captures the essence of Mykonos with its vibrant energy, and you\u2019re whisked away far beyond the confines of the city. Every dish tells a story, and every moment feels like an escape to the sun-drenched Greek islands. The scent of fresh, herby fragrance of the Mediterranean and grilled meats captivates you from the moment they take your coat and walk you in, and the atmosphere wraps you in a warm, Mediterranean embrace.\u00a0<\/p>\n

While you forget that you\u2019re still in Manchester when you\u2019re in Fenix, it\u2019s exciting to see how quickly areas like St Johns are developing.<\/p>\n

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The gentle hum of conversation mixes with the soft beat of background music, while you browse the menu and settle into the atmosphere. The tables are spaced just right \u2013 far enough apart for private conversations and a bit of gossip, but close enough to keep that intimate feel. They haven\u2019t been greedy with the space, even sacrificing a bit of it for decor that could\u2019ve easily fit another four covers. It all adds to the atmosphere, making the place feel both spacious and cosy at the same time.<\/p>\n

The service at Fenix takes the experience to another level. Every member of the team is carefully chosen to meet the high standards set by Permanently Unique, ensuring that guests feel like they\u2019re at the centre of it all. Some staff adopted from the LV family, others are flown in from London, and some even come from Greece, adding a genuine, authentic touch. This level of attention to detail means you\u2019re not just enjoying food \u2013 you\u2019re being enveloped in the full sensory experience of Fenix.<\/p>\n

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Our waiter, Joe, provides a seamless experience with a warm, friendly touch. He makes every guest feel like a VIP, treating each order like a consummate pro. When paired with the wine expertise of Kyriakos, our in-house sommelier from Athens, the service feels like a conversation with a knowledgeable friend. \u201cI love being here,\u201d Kyriakos shares. \u201cManchester\u2019s great \u2013 didn\u2019t expect it to be so rainy, but the people are brilliant.\u201d His passion for Greek wines is palpable, and his recommendations make every sip feel like a step deeper into the heart of Greece.<\/p>\n

We went for a white. \u201cIt\u2019s from the Peloponnese in southern Greece, specifically Nemea,\u201d explains Kyriakos. \u201cThe grape is Moschofilero, which means \u2018the smell of flowers\u2019. It\u2019s a red grape, but always made as a white,\u201d continues Kyrian (for short) as he pours a glass. Light, floral, with a fresh acidity and soft fruit. Just complex enough to pair with rich sauces or grilled dishes. A lovely wine. \u2018Very drinkable,\u2019 as our friends at Grape to Grain would say.<\/p>\n

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Chapter one kicks off with warm pita and four tasty dips to choose from. Tzatziki is a creamy mix of yogurt, mint, garlic, and cucumber. Spicy Feta Dip gives a kick with red pepper, creamy feta, walnuts, and paprika. Smoked Taramasalata is rich and smoky with fish roe and olive oil. And the Aubergine & Feta dip pairs chargrilled aubergine with smooth feta ice cream, giving a sweet and savoury twist. Each generous dip packs a punch and sets the tone for what\u2019s to come.<\/p>\n

Chapter two brings vibrant, fresh flavours with dishes that feel light and delicate. The Grouper Carpaccio features thin slices of delicate fish, topped with pickled fennel and dressed with yuzu for a citrusy zing. <\/p>\n

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The Spicy Red Snapper Sashimi was fresh out, so we went for the trusty Lamb Shank Giovetsi \u2013 a tender, slow-braised lamb shank that practically falls off the bone. The rich, succulent meat sits on a soft orzo pasta infused with aromatic herbs, creating a fragrant and comforting dish. It\u2019s the kind of hearty meal that melts in your mouth and hits all the right notes.\u00a0<\/p>\n

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In Chapter three, the focus shifts to heartier, comforting dishes. The Grilled Calamari is beautifully charred on the outside while remaining tender inside. It\u2019s served with a tangy citrus taramasalata cream and lime dressing that brightens up the dish.<\/p>\n

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The Wagyu Dolmadaki is a standout. A modern take on a classic Greek dish, it\u2019s often seen as a test of good home cooking \u2013 recipes usually passed down through generations. Here, the vine leaves are stuffed with herb-infused rice and melt-in-your-mouth Wagyu beef, bringing together the earthy, familiar flavours of tradition with something rich and indulgent.<\/p>\n

Chapter four delivers substantial, satisfying mains. The Beef Fillet 200g is a real treat, tender and cooked to perfection. The beef is paired with cumin-infused potato puree, which adds a gentle spice, and a rich, deep black olive gravy that gives it a rich buttery after taste.<\/p>\n

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Finally, Chapter five ends with a sweet hit \u2013 the indulgent Chocolate Dome, made of smooth milk chocolate filled with almond praline and velvet chocolate mousse. But it\u2019s been so popular, they were all out. So, we had the Chocolate Cr\u00e8me Br\u00fbl\u00e9e instead \u2013 rich and smooth with a crispy caramel top, topped with a crunchy cinnamon crumble. It\u2019s served with Greek coffee ice cream, giving a bold coffee kick that balances the sweetness just right. A worthy swapsy.<\/p>\n

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Fenix\u2019s summer menu offers a perfect blend of bold, fresh flavours, innovative twists on Greek classics, and indulgent dishes that leave a lasting impression. Whether you\u2019re seeking a taste of the Greek islands or simply want a unique dining experience, Fenix delivers on both fronts. <\/p>\n

Permanently Unique have created something special \u2013 a dining experience that\u2019s bold and unapologetically boujee \u2013 with yet another one of the best restaurants in Manchester<\/a>. Adam and Drew Jones truly embody the ambition and entrepreneurial spirit of Manchester, with absolutely no expense spared in bringing their unique vision to life.<\/p>\n

Book a table<\/a> at Fenix Restaurant and try their sensational new summer menu for yourself.<\/p>\n","protected":false},"excerpt":{"rendered":"The new summer menu at Fenix Restaurant is a proper treat. It\u2019s pure escapism and it\u2019s clear that…\n","protected":false},"author":2,"featured_media":205564,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8813],"tags":[748,393,82800,82801,4884,2465,82802,19717,16,15],"class_list":{"0":"post-205563","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-manchester","8":"tag-britain","9":"tag-england","10":"tag-fenix","11":"tag-fenix-restaurant","12":"tag-great-britain","13":"tag-manchester","14":"tag-permanently-unique","15":"tag-spinningfields","16":"tag-uk","17":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114728054913625685","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/205563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=205563"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/205563\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/205564"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=205563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=205563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=205563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}