EXAMINED | Tattu Gets A Gordo Once Over

Confidentials 14 May 2015

LAST Thursday saw Gordo finally allowed into the brand spanking new restaurant in Spinningfields.

Both these showed a kitchen team committed to excellence

Rumoured to have had the thick end of two bags (Manc for millions) spent on it, Gordo was ready to cast his critical eye over the creation.

It was worth the wait; the bar is like stepping into a fit out in Dubai, but with taste. It is expensively comfy, interestingly lit for the ladies (they will know what Gordo means) and whispers well-made drinks.

If the noise levels are kept down it’s going to give a number of other bars a run for their money. But it’s not all about the bar.

Tattu Hand Dived Scallop, £12

Gordo was treated to a three course dinner by the brothers Jones, an immensely likeable pair riddled with OCD. Everything in this place has been thought through, from a tree which changes colour in the seasons, to a walkway to the pass which no other restaurateur would envisage given that it swallows up another possible thirty covers.

Adam and Drew are adamant that it is more important to create theatre for customers than max the covers, which, given the farmer who has just turned down £275 million to ensure his land isn’t spoiled for the people, appears to be coming into fashion.

This bodes well for the actual food.

Gordo hasn’t run through the menu yet, but from what was served, the food is leaning toward ‘Indochine’, with truffles thrown in. Two things point to possible future high scores. The rice dish, egg fried rice with wind dried Chinese sausage, can only be found here in the North West cooked by the master, Harry Yeung, at The Yang Sing. The second standout performer was the black cod dish that out-Nobu’d Nobu.

Both these showed a kitchen team committed to excellence whilst not frightened to know that the little black dress doesn’t need a sodding ‘twist’ with a loud scarf.

Polish up and go. It’s looking interesting.

Gordo