THE AVENUE in Spinningfields is to become more meaty and less handbaggy as a £2m investment brings Fazenda to Manchester.
There are fifteen cuts featured of beef, chicken, lamb and pork, plus a salad bar catering for all diners, with options including sushi, smoked salmon, cured meats, hot dishes and traditional Brazilian dishes.
Thus the move away from retail in Spinningfields is cemented after the recent opening of Thaikhun and the works associated with the extension of Southern Eleven.
Fazenda began in Leeds and then spread to Liverpool. 62 jobs will be created by the parent company, City District group, leading to two units on The Avenue being transformed. The idea is to create the type of 'stylish, high-end restaurant found in Sao Paulo and Rio de Janeiro' but don't mention the football.
The 1,800 sq ft Manchester Fazenda will have 178 covers and an outdoor area for another 50 diners. The food will focuses on freshly-grilled joints of meats, ‘churrascaria’-style (‘from the barbecue’) carved from joints at the table.
CGI of Fazenda Manchester
There are fifteen cuts featured of beef, chicken, lamb and pork, plus a salad bar catering for all diners, with options including sushi, smoked salmon, cured meats, hot dishes and traditional Brazilian dishes.
Fazenda’s continuous tableside service style is already familiar in Manchester from places such as Bem Brazil but Fazenda believes it's 'a cut (ho, ho) above the rest with its offer of fillet, rib eye and sirloin, alongside its signature, the cap of rump or ‘picanha’, the main cut in Brazil'.
As for paying there's a set price under which diners signal to the ‘passadores’ (meat chefs) by displaying a green card to be served, or red card for ‘pause’.
Wine features. A temperature-controlled wine room shows off the carefully selected wines. Fazenda says 'staff are trained to highest standards to advise customers on the best wines to accompany the dishes'. Wow, that would be rare.
Of course there's a bar too with 44 covers and a cocktail list. Finally there are three private dining rooms with a total of 38 covers.
General Manager Tomas Maunier (pictured above), an Argentine overseeing the Manchester launch and pictured at the top of this page, says: “At Fazenda we are keeping the tradition of the Gaucho alive, slowly grilling large pieces of meat in the way it has been done for centuries. We are confident of repeating our success in other Northern cities when we launch in Manchester.”
External CGI of Fazenda
