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Albert's Didsbury is CLOSED FOR REFURBISHMENT from January 2nd 2019 for 8-10 weeks.

We look forward to seeing you again when we re-open in Spring 2019 with a brand new look.


available Monday – Friday 12 – 6pm & Saturday 12.30-4pm



roasted tomato & rosemary soup

with a lancashire cheese fritter

mini bangers & mash

mini cheshire pork sausages with spring onion mash, crispy shallot rings and red wine jus

mulled baby pear salad

with blue cheese bon bons, roasted butternut squash, toasted walnuts and a mulled syrup glaze

rabbit gnocchi

slow braised rabbit in a pancetta, white wine and mushroom cream sauce with fresh buttered gnocchi

yakitori chicken skewer

with sesame and soy tenderstem broccoli, miso dressing, pink pickled ginger and toasted pumkpin seeds


today’s fish

ask your server about today’s dish

smoked haddock risotto

locally smoked haddock and sautéed leek risotto with a soft poached free
range egg

black pudding & cheddar roll

crispy filo pastry filled with vegetarian black pudding, sautéed leeks & black bomber cheddar with savoy cabbage, herb buttered new potatoes and a sweet port gravy

apricot stuffed chicken

with toasted pine nuts, confit garlic cream, french beans and salt baked new potatoes

albert’s fish and chips

sustainably sourced cod fillet in a beer batter served with proper mushy peas and homemade tartare sauce – just ask your server if you’d like some bread & butter also available with beer battered halloumi instead of cod

steak frites

a tenderised 5oz rump steak, pressed until thin to give a tasty and tender steak, with thin cut chips and peppercorn sauce


buffalo mozzarella & tomato

with fresh basil and sun blushed tomatoes

artichoke, wild mushroom & rosemary

with garlic butter, porcini mushrooms and roasted shallots finished with watercress – no tomato

blue cheese & parma ham

italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes

spicy sausage

‘ndjula sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream

pulled chilli chicken

with sticky plum sauce, spring onions, fresh coriander and chilli

hoisin duck

shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander – no tomato


traditional christmas pud

with muscovado brandy sauce

chocolate volcano

warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

sticky toffee pudding

with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream

lemon and almond cheesecake

with crushed meringue and dark chocolate sauce

2 COURSES – £12.50

a discretionary 10% service charge will be added for parties of 6 or more

allergy information is available on request


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