The Molly House menu with up-to-date-prices

The Molly House Menu

September 7, 2026
by
1 min read

The Molly House is an independent bar and tapas venue at 26 Richmond Street in Manchester’s Gay Village. Its intimate rooms, relaxed atmosphere and inclusive outlook make it as much a neighbourhood meeting place as a destination for food. The kitchen serves into the evening, allowing a visit to move naturally from a few small plates into drinks and conversation.

The menu takes a broad view of tapas, bringing Spanish foundations together with ideas from around the Mediterranean and North Africa. Prawn and mushroom croquetas, patatas bravas, charcuterie, Basque style fish, slow cooked pork cheek and spiced vegetable pastries show the variety. Rich braises and grilled meats are balanced by sharp dressings, roasted vegetables, herbs and nuts.

Vegan and vegetarian dishes include fried olives, padrón peppers, mushrooms, tomato bread and charred cabbage, making it easy to build a complete meat free selection. Nuts, gluten, dairy, seafood and other allergens appear throughout the shared kitchen, so diners should use the current allergen menu and speak with staff. Several plates per person best suit the intended sharing style.

Wine is a particular strength, with bottles from familiar and less commonly represented regions, while beer, spirits and cocktails round out the bar. Basque cheesecake and dessert wines offer a fitting end to the meal. The Molly House stands out because the thoughtful drinks list and characterful small plates feel inseparable from its warm, sociable identity.

Address: 26 Richmond Street, Manchester M1 3NB, United Kingdom

The Molly House Menu

Tapas

Tapas menu available daily from 1:30 PM to 8:30 PM. Menu availability might differ on weekends. Please enquire with our team for further details. Please see our printed menu for our ‘special of the week’ dish.

Crunchy Fried Olives

5 crispy-coated, large Gordal olives with an orange-vermouth sauce and candied orange peel. VE

Pimientos de Padrón

Occasionally, but mostly non-spicy fried green peppers with salt flakes. VE

Croquetas de Gambas

4 chunky prawn croquettes with seaweed aioli.

Basque-style Cod

Whole Cod fillet with fennel, capers, vinegar and chilli flakes.

Iberico Steak & Celeriac

Iberico pork flank-steak (Abanico) with celeriac mash and cider-tarragon sauce.

Spiced Duck & Prunes

Gently spiced casserole of whole duck leg finished with prunes

Jamon Croquetas

4 mountain ham croquetas with romesco sauce.

Pan Sobrasada

2 slices of toasted sourdough covered in Iberico pork and rosemary honey.

Hen of the Woods

Roasted wild mushrooms, mushroom cream and almond and hazelnut romesco. VE

Patatas Bravas

Fried potatoes, chilli-tomato sauce and aioli. VE

Charcutería

Iberico pâté, morcilla, salchichón and smoked chorizo served with sourdough.

La Peral & Pear

2 slices of toasted sourdough covered in a mild Asturian blue cow’s cheese with a poached pear. VG

Scallops & Chermoula

3 Zamburiñas (Cantabrian scallop) on serrano ham with a lemon-coriander dressing.

Calamar en su tinta

Roasted and stuffed baby squid with nuts and an ink sauce.

Sirloin & Peppercorn Sauce

Aged beef sirloin, served medium with a classical peppercorn sauce.

Carrilleras de Cerdo

Iberico pig cheek braised in red wine for 5 hours with confit shallots and carrots.

Mushroom Croquetas

4 chestnut and oyster mushroom croquetas served with aioli. VE

Pan con Tomate

2 slices of toasted sourdough covered in slow roasted Murcian tomatoes, oil and salt. VE

Pistachio Briouat [Bri-wat]

3 Moroccan pastries of spiced shallots, leeks and pistachios with black garlic vinegar. VE

Hispi Cabbage

Charred cabbage with romesco sauce and lemon-coriander dressing. VE

Dessert, Sherry & Sweet Wines

Our dessert wines come in 50ml or 100ml servings.

Basque Cheesecake

Baked cheesecake with sherry-marinated raisins

Dessert Wines

Our dessert wines come in 50ml or 100ml servings.

Dom Veneti – Valpolicella Recioto [Veneto] 12.5%

Dusky chocolate and toasty oak

Gonzalo Byass – Fino en Rama [Andalucia] 15%

Seasonal expression (Spring) of the Flor. Dry and nutty. VE

Late Harvest Viognier/Sauvignon Blanc [Chile] 13.5%

Apricot, gooseberry and honey

Coteaux du Layon – Chenin Blanc [Loire] 11.5%

Fresh and zippy peach

Garibaldi Marsala 21 Years [Sicilia] 18%

Big, smoky oak, muscovado and figs