This is truly a French restaurant serving proper French food. I have spent many years looking for a decent restaurant that serves French food and this is as close as you will get since the demise of l'auberge in Fallowfield many years ago. Yes the menu is expensive and it will set you back a bit but that’s the price you pay for quality. Having said that I think £150 for a 3 course meal with wine for two in Manchester these days is not far short of what you would spend at some of the lower end not so fast but please hurry so we can make more money restaurants nearby. Wine is around £8 per glass but that’s comparable with most places in Manchester.
The portions are not massive but the food is of quality and you can actually taste what you are eating. We opened with snails which I followed with the lamb stew. There are other more expensive dishes but I went with the lamb stew and it was rich and full of flavour. Yes you have to order your veg separately but that’s just the way many restaurants seem to operate these days.
If you want a real treat go for the creme brûlée to finish. I was amazed when it arrived at out table flambé style, still flaming so the sugar on top caramelises which it does. This is a hard trick to pull off but it worked perfectly. For me and it is only a matter of taste but there could have been just a touch more vanilla in the creme brûlée as the flavour struggled to come through.
The service here is good and attentive. You are met at the door and shown to your table. Service a steady and you don’t feel rushed or pressured to order. Staff are polite and friendly and do their best to ensure your experience is the best it can be. From what I could see and hear nearly all the staff are French (not Kyle from Ancotes doing a Alo Alo accent) adding authenticity to the restaurant
This was our first visit to 63 Degrees and it was very pleasurable. It was quite apparent that other customers use this restaurant on a regular basis when they are welcomed by the staff and I can see us becoming regular customers here, bank manager and cash flow permitting.
Tip for the best dish, go with the creme brûlée. I’m still trying to perfect the flambé to crisp the caramelised topping.
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