Quill Visit: March 2016
A fairly recent addition to the King Street restaurant scene. Non-pretentious, sophisticated and seamless dining experience from start to finish. Exciting presentations of which I will only choose a few to talk about or this would be an extremely long blog. In addition, I want to leave a few surprises for your visit.
The visit to Quill starts with their Amuse Bouche. Parfait served in egg shell style cases, delicately displayed on fresh straw all delightful displayed in a wood casing with Quill etched upon the front.
Boring Beetroot not at Quill! Chef Curtis has skilfully mastered the art of turning the ordinary and bland beetroot into a taste explosion. The dish was visually both delicate and a delight comprising of an array of stylish colourings married with a range of subtle garnishes.
The Chocolate dessert offering was an absolute victory on multiple levels. The presentation was exciting and like a magpie I was instantly drawn to the subtle shine and sparkle. Silky smooth, luxurious velvety texture, yet fresh and light with creative crunch. A synonymous connection sparked childhood memories, both a privileged and priceless experience. The dessert pictured is just a sample, but I could have quite easily have ate more!
The dining experience ends in the ‘Quill’ way serving delicate, delightful and delicious petits fours on pebbles in the signature etched box. These are amazing and a really nice finish to a lovely evening.
Bury born head Chef Curtis, along with Chef Sam Brennan and the rest of the team consistently produce pure perfection. Dining out prior to discovering Quill is merely a thought that I would not like to entertain. I would not have a ‘Quill’ what to do without you guys! This team are first class!
Thank you for reading 🙂
0161 832 7355
Open: Mon – Sun / 12pm – late