Exhibition

Exhibition, or EXHBTN as the sign outside would have you believe, is one of Manchester’s cluster of exciting multi-kitchen concepts (read: foodhalls) that just seem to be multiplying. In the former home of the Natural History Museum on Peter Street, the location makes it perfect for visitors to Manchester Central Exhibition Complex, the Radisson Blu and the Midland Hotel.

The concept for Exhibition comprises three award-winning kitchens in one restaurant setting – Baratxuri, Sao Paulo Bistro and OSMA. The menu is designed for kitchens to work together, giving diners the choice to create their own menu – ordering from any and all of the kitchens at once.

The Scandinavian stylings of OSMA include caviar, sashimi and whole-baked lobster divided between snacks, cold small plates and larger hot plates.

Baratxuri’s Basque fire kitchen is an extension of its popular Ramsbottom restaurant. Pinxtos, olives and Cantabrian anchovies make up the ‘para picar’ section. While a whole wild turbot and whole wild Argentinian prawns can be served alongside an oozy Bilbao-style tortilla and a sharing board of Ibérico cured meats. Other crowd-pleasers include a huge 1kg bone-in rib steak served blue and an Ibérico pork steak served with aubergines and clam sauce.

Brazilian-British fusion comes in the form of Caroline Martins’ popular Sao Paulo Bistro. She treats diners to a taste of her homeland through kibe beef croquettes, hand-dived scallops and plenty of pão de queijo – moreish Brazilian cheese bread rolls.

The only dessert in the house also comes by way of Sao Paulo in a liquid nitrogen Dormouse Chocolate Mousse. Inverted from its vessel directly in front of the diner, this dessert is made to be shared, smashed and devoured banquet style.