PETER STREET KITCHEN

After taking up residence at The Radisson, it didn’t take long for them to establish themselves as the North West’s answer to Nobu.

Opening in 2018, this unique restaurant promises to deliver a distinct dining experience, combining Japanese and Mexican cuisine.

It didn’t take long for it to become a Mecca for Manchester’s elite - you’ll find footballers, businessmen up to debauchery, and The Cheshire Housewives lining their stomachs on a Saturday night.

Yet despite its popularity, it is a portal to a secluded and subdued setting.

It is cool, classy, and clean – there’s a less is more vibe to the interior.

It's both an on-trend and beneficial design – allowing the dining area to act as a blank canvas when decorating for its frequent themed events.

In collaboration with the iconic Moët & Chandon, Peter Street Kitchen transformed into an opulent Japanese oasis to embrace the Spring season.

Rows of cherry blossoms are wrapped around lanterns descending from the ceiling, bringing a delicate but dramatic addition to the decor.

Japanese folding fans in hues of blush and fuchsia are suspended around the room too – creating the illusion of them floating aimlessly.

Yet the architectural integrity of this historical building is not lost in this venture – the magnificent pillars and high ceilings command all of the attention in the room.

It’s giving me serious date night vibes, making me very glad that I wore my posh dress this evening.

After were seated, a glass of Moët’s new tipple, 'Rosé Impérial' is promptly poured for each of us.

It’s bright and fruity, with the perfect amount of fizz.

I’m sure it’s got a nice price tag on it too.

A twist on tapas, dishes are a fusion of a la carte and the ever-popular small plate style.

Each one is the perfect yin and yang of Mexican and Japanese cuisine.

Being such contrasting cultures, PSK understood that opposites attract.

They, in turn, created a clever fusion of strong flavours from both destinations.

The lunch and pre-theatre set menu comes in at £22 per person for three dishes and £27 per person for four dishes.

^{To start, a brimming bowl of lemon butter and chilli sea salt edamame are delivered.

They're the ideal nibble to kick off the courses - it seems like the posh version of eating the bread on the table while waiting for your main.

They almost glitter green under the bright light, with chunks of chilli and salt clinging onto their hirsute exterior.

They pack a sharp punch but remain just as moreish - half the fun is sliding them out of their pods straight into your mouth.

An appropriate game for an upmarket restaurant.

Even though I polished off at least half of the bowl, the edamame seem to be multiplying.

We sit them to the side and decide to keep them on standby for later.

Or I’ll be asking for a doggy bag to take them with me.}

A long rectangular plate is then placed in front of us, home to four gentle-looking tortillas.

Although subtle in appearance, they prove strong in flavour.

The elegance and freshness of the tuna sashimi topping is obvious before it passes my lips.

Its pinky flesh is sprinkled with a handful of chives, which only exaggerates the mild temperament of the tuna in taste and texture.

Rounded off with a truffle ponzu mayo, this tiny taco dish is a delectable choice.

I can’t help but browse the cocktail menu as we wait for our meal.

In keeping with the Rosé Impérial, I order a raspberry and lychee fizz and nibble on a few more edamame.

But I barely get a chance , as the tiger prawn tempura with wasabi mayo and spicy ponzu arrives.

Not that I’m complaining, as I’m ready for something a little more stodgy.

It certainly looks the part- a troop of asymmetrical prawns encased in a crispy golden batter, alongside a pair of colourful dipping sauces.

The spicy ponzu is my preferred condiment, as I think we can all agree you’ve got to be a bit on the wild side if you opt to wallow in wasabi.

The ponzu is salty, bitter, sweet, and sour all at once.

Adding some much-needed moisture to the tempura prawns, each morsel dances around your mouth.

It gives me a chance to show off my chopstick skills too, so what more can I ask for?

Winner winner prawns for dinner.

An interesting looking plate comes next.

Lay upon what I can only assume is some sort of palm leaf, is Goma-glazed roasted aubergine.

It resembles a chopped up pork sausage, but the taste couldn’t be further from it.

Its core is rich and creamy, juxtaposed by the crunch of the almost charred exterior.

It’s a nice change from the traditionally meat-focused mains, that shines a light on a sometimes neglected vegetable.

Variety really is the spice of life, and this menu proves the perfect smorgasbord to experiment with.

An equally refreshing course follows.

A crispy duck and pomegranate Ensalada with papaya chilli dressing is presented, looking just as tasty as it sounds.

Light and hearty, it quenched my thirst as well as lining my stomach.

Two birds, one stone.

The crispy skin of the duck and the crunch of the pomegranate makes this texture focused dish a success.

It's dressing certainly sets it apart from traditional duck salads, flaunting its Mexican influence without overwhelming the core ingredients.

My only discrepancy is the temperature - it becomes a bit muddled between the lukewarm duck and the freshness of the salad.

But it still leaves a nice taste in your mouth.

However, it seems they saved the best until last.

Our server appears through a literal cloud of smoke, as our final course is just finishing off on its very own grill.

The chicken is served, still smoking, over charcoal in a clay pot - looking exactly as exciting as it sounds.

It slices like a hot knife through butter and exudes an air of authority over the rest of the menu – this is the must-try item.

Dessert is again, to share.

It’s a ‘chocolate bento box’, a staple item on Nobu’s menu.

Maybe I’m missing the mark, but this was a bit of a deflation.

I was expecting a treasure trove of chocolate, not a single pudding and a scoop of ice cream.

It’s a dainty, delicate sponge but it lacks the boldness of the other courses.

The most interesting part is the genmaicha ice cream accompanying it, derived from green tea and roasted brown rice.

It's lovely, but just a small quantity.

So it's not the most ideal thing to share amongst two dessert lovers.

But don’t worry, my experience didn’t end on a bum note.

Another glass of Rose Moet certainly softened the blow.

The restaurant is significantly busier than when I arrived, as the evening approaches.

It’s interesting to see the organic transition from night to day and the injection it has given the atmosphere.

It might break the bank a little, but Peter Street Kitchen is a pretty and posh establishment that’s worth the trip - and the sacrifice of having beans and toast for tea for the rest of the week.

It's created a flawless fusion of Japanese and Mexican cuisine and it looks like it was a gap in the market that only these guys could have filled.