Having arrived in the Northern Quarter this Summer, 63 Degrees is a taste of French fine dining with a unique and individually curated approach to cooking. A pastiche of Paris and Manchester, if you will.
Brought to you by the Moreau family, 63 Degrees is an expression of Modern French cuisine using tailored cooking methods and a penchant for regional traditional flavours in new and different ways. French is most certainly the food of love, and at this eatery your senses will be engorged with authentic Foie Gras, Filet de boeuf and their special Volaille 63 Degrés. Operating under the ethos that 63° is the optimum temperature for cooking long and low meats, like poultry, to create an unrivalled taste experience, this experimental cooking philosophy owes itself to a restaurant of distinct dishes with Modern flare.
Their drinks offering comes in the form of velvet textured and chic inspired cocktails as well as a beautiful array of wines and Champagnes.
|Bottle of Lager (330ml)||£3.80|
|Bottle of House Wine||£24.00|
|Bottle of Champagne||£50.00|
A word from the chef:
Modern French cuisine will saturate your palate with plates like Foie Gras à la tomate confite (£14.80), Duckling fillet, polenta with caramelised cherries (£22) or Whole Lobster with tarragon butter (£36).
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