All the spring menu updates at Soho House Manchester

Spring has arrived, bringing longer days, brighter skies, and a new wave of dishes at Soho House Manchester’s eighth-floor restaurant. Since the club opened five months ago, the kitchen has introduced curated additions that put seasonal ingredients front and centre. Created by Soho House Executive Head Chef Nathanial Tofan, the new plates capture the best of the season in a line-up designed to bring you back for more.

Premium British and European produce still sit at the core of the menu, which introduces hand-harvested Wye Valley asparagus, loved for its sweet, nutty flavour, with a Dijon mustard emulsion and fresh herbs. Another seasonal staple arrives in the form of San Marzano tomatoes – grown in the volcanic soil around Mount Vesuvius and prized for their richness – served with buffalo mozzarella and finished with extra virgin olive oil.

Courgette Arancini join the starters, inspired by the Sicilian street-food classic, filled with courgettes and cheese, and paired with a wild garlic sauce. For mains, the Orzo Primavera is a plant-based pasta dish that brings together a medley of spring greens, including broad beans, courgettes, and asparagus.

Alongside the newcomers, members can still order dishes from the original menu, including Flatbread and mortadella with truffle, Lamb Shoulder with black olives and fennel, Brixham Sole with capers, and Devon Crab Linguine with Calabrian chilli.

Mix and match new plates with member favourites, then add sides such as baby potatoes gremolata, fries, creamed or steamed spinach, and sprouting broccoli. Pair it all with a glass of wine, a signature House Tonic or non-alcoholic cocktail.
The new menu is available in the eighth-floor restaurant now. Book your table via the app or by contacting reception.

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