THE STORY SO FAR
IT’S GOOD TO BE BACK & WE LOOK FORWARD TO SEEING YOU SOON!
Whether you’re a familiar face or a new addition to the family, come on in, we can’t wait to welcome you to Mamucium! .
The team at Mamucium have been working hard behind the scenes to ensure a safe and smooth return for all our guests and staff members – find out about our updated policies and safety measures here
Reservations are limited, so head to our online booking tool to check availability.
Located at the entrance to Manchester’s bohemian Northern Quarter, Mamucium introduces a dynamic, charismatic and comfortable setting that embraces the core characteristics of this city’s heritage.
We serve exceptional, locally-sourced ingredients, artfully prepared in our open kitchen; from signature dishes specially crafted by our Head Chef to your family favourites recreated with a Mancunian twist, there’s something here for everyone, all day long.
Whether you’re joining us for an early morning business breakfast, a quick bite to eat, a few drinks with friends or an intimate evening meal, expect fun, theatre and above all else, a truly unique Mamucium experience.
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EAT OUT TO HELP OUT!
Mamucium is pleased to announce they will be participating in the Government Eat Out to Help Out scheme. You can enjoy 50% off (up to £10 per person) Monday – Wednesday throughout August – book your table through our website, but be quick as spaces are limited. Hungry? Enjoy our three-course set menu for just […]
SUNDAYS ARE MADE FOR SHARING @MAMUCIUM
The Tradition of a Sunday Roast has long been the favourite meal for Brits and Mancunians alike. The British love for roast beef, particularly for lunch on a Sunday, runs in the veins of every meat lover! So much so, that even the French nicknamed Englishmen “rosbifs” in the early 18th Century. The Sunday Roast […]
WELL IT’S GOOD TO BE BACK!
Well it has been 2 weeks since we reopened our doors at Mamucium and the response has been phenomenal! We decided to catch up with Executive Head Chef Andrew Green on the past 2 weeks and his lock down experience and preparing the restaurant for reopening: HOW DID YOU DECIDE ON THE ITEMS FOR […]