Located within the ground floor of the iconic 47 floor-high Beetham Tower, Podium at Hilton Deansgate offers fine dining at the most luxurious level. The location of the landmark building, boasts floor to ceiling views across Manchester’s glamorous Deansgate, open all day through to the evening, whether you want to unwind after work with a glass of wine in the bar or indulge in contemporary British cuisine within the restaurant.
The chic dining experience offered at Podium reaches the highest of Hilton standards, with an open plan, informal, ambiance and a sleek monochrome palette. It is stylish, yet understated and popular with both hotel guests and locals alike. The Podium signature menu consists of innovative dishes, with locally sourced ingredients from award winning head chef David Gale, starting at a mere £17 for one course, £22 for two courses and £27 for three courses. Offering a wide range of meat, fish and vegetarian options with an indulgent grill selection (at a supplement).
To start, I opted for the duo of duck, with cucumber, chilli and baby gem salad with roasted five spice cashew nuts. It was a sophisticated starter with a great mixture of flavours to complement the different textures of sliced duck breast served on a bed of shredded duck.
My partner opted for the lemon poached fresh salmon with a smoked salmon tartar horseradish cream and crisp ciabatta wafer. The salmon was delicate and creamy with the perfect juxtaposed crunch from the freshly baked ciabatta.
For the mains, I chose the chicken breast with a fricassee of wild mushrooms, bacon and pearl onion and sage, chicken croquette, Jersey royal new potatoes with a cafe au lait jus. The chicken breast was succulent and was the perfect accompaniment to the bacon and pearl onion sage stuffing. The chicken croquette was a little too heavy with the dish for my own tastes, the Jersey Royal new potatoes were enough on the plate. However, the rich flavours went well together to make a great comfort dish.
My partner opted for the 8oz sirloin steak from the grill menu, served with fries, onion rings and grilled tomatoes. It was a tender sirloin of beef that melted on the tongue providing a deep rich flavour. The onion rings were lightly battered, giving the perfect crispiness alongside a bursting grilled cherry tomato. It was a simple dish cooked to excellence.
To finish, we decided to share two desserts, the first was a mixed berry baked Alaska with a raspberry jam. The mammoth sized meringue was whipped beautifully, cooked to a marshmallow-like texture concealing a rich strawberry ice cream within. The second dessert, recommended by the Maitre’D, was the chef’s own Sweet Shop creation with home made liquorice ice cream. When it arrived, we were surprised to see layers of sliced Mars bar, mint Aero and Bounty, set within thick layers of chocolate, edged in hundreds and thousands. It was a very rich dish, providing all the choices that took you back to your childhood. The liquorice ice cream was sweet and creamy, with chunks of liquorice hidden inside, the dish was a real treat.
The entire team at Podium made the experience fantastic, with an extensive knowledge of the wine menu, the Maitre’D provided wines to suit each dish perfectly. We were offered a table within the bar area to enjoy our drinks and watch the final game of the World Cup of the big screen, before moving on to a table reserved upstairs at Cloud 23 bar. They have created a prestigious restaurant that goes above and beyond to create the ideal setting for your dining experience. Thank you for having me Podium, after that delicious evening, I’ll sure be back.