King Street's ‘relaxed fine dining’ restaurant and bar has announced a number of new appointments
GRAFENE, which opened to much fanfare in July 2016, making its mark on the Manchester eating out scene, has unveiled its new head chef, Stephen Moore after the departure of Damien Cunliffe.
Stephen most recently worked in the kitchens of the nearby Gotham Hotel, and previous experience includes working for 3 AA-rosette restaurants at Church Green in Lymm under Aiden Byrne, and at Thornton Hall Hotel on the Wirral, as senior sous chef under Matt Worswick.
The modern 190-cover restaurant, which is owned by Paul and Kathryn Roden, who also own Losehill House hotel and restaurant in the Peak District, will continue to offer approachable, informal fine dining as they develop their own signature style.
“Stephen is working with the current menu but will be varying and adding new dishes as he proceeds.” Paul Roden told us, “he has really impressed since day one, and Grafene has definitely moved up a notch. You can taste it in the quality of food and I witness it every day in Stephen’s drive and determination .”
Offering modern British dishes in a high end but unfussy style, Grafene has a confident and selective approach to its food and drink menus. Dishes change seasonally to reflect the best ingredients available, but Stephen looks slightly further afield for ways to add a depth of flavour, incorporating ingredients such dried mushrooms, dashi and seaweed. Current sample dishes include roast cod with smoked mussels, kohlrabi, seaweed sauce and sea herbs, or rump of beef with roast cauliflower, sage and feta dauphinoise.
Diners can choose to graze through a selection of small plates along with a glass of excellent wine, order from the a la carte menu, or indulge in a seven-course tasting experience. Chef Stephen and his team will continue to cater for guests with special dietary requirements or food intolerances.
Grafene is justifiably proud of its superb wine list and dedicated wine room, which creates opportunities for tasting sessions along with wine designed to match the special tasting menus.
Joining Stephen in the kitchen, as new pastry chef, is his wife who is enhancing Grafene’s reputation for sumptuous afternoon teas and delicious desserts such as and toffee parfait with yoghurt sorbet, honeycomb and granola.
It’s all change front of house as well. Recent additions to the Grafene team are David Bowman-Powell, Restaurant Manager, who joins from Nutters; Bar Manager Asa Cann, formerly of Quill; Assistant GM Aldona Jablonska formerly of Amba; and Business Development Manager Rebecca Walker, formerly of Australasia and The Alchemist.
Open 8am-11pm, Fri 8am-1am, Sat 9am-1am, Sun 10am-11pm