Australasia, the Manchester restaurant and bar, has relaunched with a revamped menu and interior, under the leadership of new head chef Lucie Sainerova, formerly of Novikov International and Raffles International.
The updated menu focuses on Pacific Rim cuisine with an emphasis on open-flame cooking, local produce, and sharing plates. Dishes include sushi and raw bar options like the Alaskan king crab dragon roll with mango and avocado, and scorched spicy tuna & shiso roll with burnt goma. The raw bar also features Gillardeau oysters with smoked umami vinegar and otoro tuna carpaccio with truffle and clementine blossom. From the yakitori grill, there are skewers of Australian beef wagyu with oyster sauce and Argentine prawns with coconut satay. Small plates include crispy duck on toasted milk brioche with cherry hoisin, and lobster popcorn with sudachi and lime aioli. Mains from the grill include a 250g beef ribeye and a 700g tomahawk steak, served with grilled vegetables and sauces, as well as gochujang miso black cod and grilled half lobster with black garlic butter. Large plates feature black pepper beef with fermented black bean and wok-seared wagyu sirloin, and steamed sea bass with pineapple red curry. For dessert, there’s mango soufflé with hot coconut cream, ginger crème brûlée with lemongrass sorbet, and churro s’mores with torched Italian meringue.
The redesigned space is inspired by the Pacific coastline, offering a natural, calm setting in the heart of the city. Evenings feature live piano followed by DJs and musicians, creating a relaxed but immersive atmosphere.
Australasia’s bar now operates as a standalone destination, with a new cocktail menu drawing influence from the Pacific Rim. Drinks include the banana brûlée with smoked banana foam, island fern with Hendrick’s, cucumber and mint, aurora reef with blue curaçao and kiwi syrup, and the osaka smoke with Bulleit Bourbon and mandarin peel. Low- and no-alcohol options are also available.
Lucie Sainerova said: “Australasia has always been a special place and I’m excited to bring a fresh perspective to its next chapter. Guests can expect refined and creative plates, made for sharing, and an atmosphere that’s as immersive as the food.”