Vermilion Menu (Update 2025)
Introducing the menu at Vermilion
Vermilion in Manchester is a culinary gem, seamlessly blending Asian flavors with an Indian twist. The large plates are a testament to this fusion, featuring delights like the Slow Cooked Lamb Shank Massaman Curry, enriched with coconut milk and Thai mixed herbs, and the Choo-Chee Salmon, which presents a vibrant mix of grilled Scottish salmon in spicy red curry.
- Small Plates: Discover the Korean Chicken Bao, with crispy buttermilk fried chicken enveloped in pillowy buns.
- Sushi: The Dragon Roll Torpedo offers a crispy prawn tempura with luscious avocado.
The atmosphere is as remarkable as the dishes, creating a memorable dining experience complemented by attentive service and inviting decor. Each bite at Vermilion tells a story of intricate flavors and culinary artistry, making it a must-visit for food enthusiasts.
Small Plates
Rainbow Dim Sum
Colourful floral shaped steamed dumplings with chicken, prawn, cashew nut and coriander.
Thai Mango Salad
Sweet and spicy textures. A very healthy fresh salad with fish sauce, dry chilli, tamarind and cashew nut.
Tibetan Momo Dumplings
Crispy pastry parcels with vegetable filling tossed in tangy soy based sauce.
Korean Chicken Bao
Pillowy steamed bao buns, filled with buttermilk fried chicken, glazed with sticky gochujang sauce, topped with kewpie mayo, sriracha sauce, sesame seeds, carrot, coriander, radish and spring onions.
Korean Chicken Wings
Crispy coated fried chicken wings, glazed in sticky gochujang sauce and sweet honey. Topped with spring onions and sesame seeds.
Butter Chicken Tikka Kofta
Crispy panko coated croquettes filled with butter chicken and cheddar filling. Topped with turmeric tempered mayonnaise.
Pad Chaa Lamb Chops
Spring lamb chops grilled and marinated in Thai style with spicy aromatic sauce, together with kra-chai, green peppercorn and basil. Served with chumichurri sauce.
Rasam Pani Puri
A light and crispy fried puffed ball, filled with tomato broth
Satay Kai
Grilled Marinated Chicken Skewers served with a rich creamy peanut sauce
Spiced Lamb Ribs
Braised lamb ribs for 2.5 Hours, grilled to perfection and de-glazed with a pickle honey glaze.
Channa Hummus Masala
Modern Indian take on channa masala served with hummus, papdi and pickled onions.
Dragon Roll Torpedo Sushi Maki
The roll is wrapped in seasoned Japanese rice with chilli paste and sesame. Filled with crispy prawn tempura, buttery avocado, sweet radish pickle and topped with tobiko fish roe
Spicy Salmon Maki
Thai red sauce, smoked salmon and avocado, cucumber, carrots, pickled radish.
California Maki
Roll Crab, Avocado, Tobiko, Teriyaki and Thai Green curry sauce.
Spicy Salmon Temaki
Rolled cone of Nori, wrapped around spicy salmon, sushi rice, Avocado and Thai Plaa sauce
Sushi
Large Plates
Slow Cooked Lamb Shank Massaman Curry
Vermilion’s creative take on a fusion curry from South Thailand, with coconut milk, potatoes and Thai mixed herbs.
Choo-Chee Salmon
A fragrant Thai classic curry, full of vibrant flavours. Grilled Scottish Salmon in spicy red curry, coconut milk and topped with kaffir lime leaves and red chili. Served with Jasmine Rice
Thai Green Chicken Curry
Coconut milk, green curry, bamboo shoots, courgette, Thai sweet basil, fine bean, green and red chilli.
Karē Warrior Udon
Vermilion’s unique noodle dish created with a fusion of Japanese and Thai cuisine. Udon noodles, Thai red curry, coconut milk, pakchoi, beansprout and Ramen egg.
King Prawn Pad Thai
King Prawns, with noodles and beansprouts, wok stir fried with eggs, carrots, onions, and tofu in a tangy tamarind sauce.
Sukiyaki Kai
Tender chicken simmered with vegetables, and glass noodles in a savoury sweet broth.
Khao Soi
A popular dish originating from Northern Thailand. Soft tender braised chicken drumstick simmered in a rich, creamy, and spicy Thai coconut curry soup, with home-made red curry, kaffir lime and aromatics. Served with soft egg noodles and crispy fried noodles.
Dal Makhani
Rich and creamy black lentils slowly cooked to perfection.
Pad Cha Seafood
A sizzling stir fry of mixed seafood with fresh chillies and fragrant Thai spices.
Panang Khoong Curry Shrimp
King Prawns cooked in a creamy red curry reduction and finished with coconut milk and shredded lime leaves.
Butter Chicken
Tender, flavor-infused chicken pieces marinated overnight in spiced yogurt and cooked in a creamy, buttery Indian curry
Sea Bass Alleppey Fish Curry
A spiced coconut Sea Bass curry originated from South India. An explosion of colour and flavour.
Karahi Lamb
A delicious spicy curry cooked with sweet peppers, tomatoes, and onions in a traditional karahi wok.
30 Days Aged, Grass And Grain Fed, 300g Rib-Eye Steak
Angus & Hereford Crossbreed, cooked over charcoal briquettes and bursting with flavours. Served medium with balsamic tomato, flat mushroom and your choice of sauce.
Weeping Tiger Steak
Juicy char-grilled strips of tender steak marinated with Thai herbs, grilled and cooked to perfection. Served with Thai Spicy Nam Jim Jaew sauce.
Steak
Biryani
Slow Braised Lamb Shank Biryani
Slow cooked tender lamb shank with basmati rice. Cheshire potato and garnished with pomegranate. Served with a beetroot and walnut raita.
Warm Chocolate Fondant
Served with Thai Milk Tea Ice-cream
Under The Volcano
Hot salted caramel poured over a melting chocolate Lava bombe, sitting on a bed of fine cashew nut crumble. Inside lays a chocolate brownie and creamy vanilla ice cream treasure.
Desserts
Specials
Grilled Whole Sea Bass
Fresh Grilled Sea Bass, grilled and deboned on your table side by the team. Marinated in seasoned Thai sauce, lemongrass, and Thai herbs, delicately wrapped in a banana leaf.