Duke Street MarketGlobal
Following in the footsteps of other successful models in the region, with communal dining tables and a mezzanine served by a choice of resident kitchens, this 100-year-old warehouse-turned-foodhall is one of the Ropewalks newcomers breathing life back into Duke Street.
There are six individual food concepts from which to choose. In the meat corner, Bone and Block is a steakhouse kitchen offering dry-aged meat butchered themselves to create the likes of posh burgers and steak sarnies. Imaginative plates include salt beef croquette with pickled vegetables and garlic and parsley mayo or salt marsh rack of lamb cooked perfectly pink and served with red pepper piperade, rocket pesto and homemade hash brown or perhaps courgette and basil purée, potato terrine and Kalamata olive salsa, depending on what’s been delivered fresh that day. Kelp are a fish and seafood kitchen offering classics the likes of beer-battered cod, triple cooked chips, minted mushy peas and tartare sauce or a fish goujons sandwich on toasted white bloomer. Native oysters with Tabasco, half a Scottish lobster with skinny fries, hand-dived scallops… these are just a few of the sustainable seasonal delicacies also given the respect they deserve. Flavours from further afield include Cahita’s Latin American-inspired dishes, ranging from Cubanos stacks and crispy and juicy fried chicken with gravy dunk to buñuelo doughnuts and signature mantecado ice cream or Ginger’s Asian bowl food experience: think Korean cauliflower bites tossed in a spicy sauce of chilli, spring onion and sesame seeds or duck breast with hoisin sauce, spring onions and cucumber rolled up in pancakes. Cucina di Vincenzo is the city centre outpost of the Woolton-based family run Italian restaurant, while Sabich have juicy rotisserie chicken nailed, with Caesar salads and sandwiches – the spit-roasted meat cushioned in an artisan baguette from Mossley Hill’s Platsville Bakehouse.
There’s a kiosk with coffee (and cakes) served by trained baristas along with a large selection of speciality wines including organic, vegan and natural selections. That’s on top of the bar, with all the drinks, from draught beer to ice cream cocktails.
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