Discover the winter menu at aether
The Dining Experience by Adam Reid is a central part of the Inclusive and Select experiences at aether, delighting guests with a culinary journey before their onward travel. The carefully curated menu has been given a winter refresh to make sure that each dish truly represents the flavours of the season. We spoke to acclaimed Manchester chef Adam Reid about the new dishes and the inspiration behind them.
As well as seasonal ingredients, the new menu focuses on flavour
When discussing the refresh, Adam said: “We have some seasonal ingredients, but this menu is really about the flavours”. Hero flavours include dried spices and dried herbs, nutmeg and sage, all of which guests will associate with winter dining. Stand-out ingredients, meanwhile, include mushrooms and cheeses. Adam said: “Summer ingredients that have been preserved and aged are now coming into their own, adding a delicious depth of flavour.”
Guest favourites sit alongside new takes on the classics
While guest favourites including the breakfast bun, and malt loaf and beef butter remain on the menu, there are seven new dishes for guests to enjoy: two on the breakfast menu, two on the lunch menu, two on the dinner menu, and one dessert.
New breakfast dishes
The first addition to the breakfast menu is a hearty and warming take on the classic avocado on toast. The dish comprises a Pollen Bakery croissant, which is grilled and topped with chilli tomato jam, sliced avocado and heaps of freshly grated Lancashire cheese. The second traditional but flavourful addition is smoked haddock poached in milk, with two poached eggs and a warm nutmeg mayonnaise.
New lunch dishes
The lunch offering at aether is designed to be a lighter take on brunch. The first new dish comprises Pollen Bakery’s seeded 100% rye bread, fried in butter and topped with crab mayo made with a spicey herb oil, and topped with sliced avocado and a herb salad. The second, also fried in butter for that hearty winter feel, is a crumpet topped with grilled cheese and truffle, as well as pickled walnut ketchup and a herb salad.
New dinner dishes
On the dinner menu, a vegetarian cheese dumpling, based on a gnocchi recipe, takes centre stage. The dumpling is flavoured with Lord of the Hundreds - a vegetarian parmesan-style cheese - coated in a sage cream and finished with crispy onions, croutons, crispy sage, yeast flakes and seasoning. The new fish dish comprises hake, baked with grilled cheese and truffle until beautifully flaky, and topped with a herb salad dressed with herb oil.
A new dessert
To finish both the lunch and dinner menus, Adam has created a simple seasonal dessert combining the flavours of autumn and winter. The apple crumble dish is made with baked Braeburn apples, topped with cobnut crumble and meadowsweet-infused whipped custard, and finished with nutmeg.
Adam’s highlights
Adam revealed his favourites from the winter menu update, beginning with the croissant filled with avocado, cheese and chilli jam. On the lunch menu, he believes the crab toast is particularly delicious, with its subtle kick from the mayonnaise. From the dinner menu, his favourite is the dumpling, which he said has a depth of flavour that will exceed expectations.
To enjoy the new Dining Experience by Adam Reid, reserve aether for your next trip out of Manchester Airport