A look inside Nottingham's newest restaurant
creative ingredients such as eucalyptus, pear and woodruff with liquorice, or tomato, lovage, strawberry with chamomile and elderberry, juniper, beetroot and black rose. Although there are plenty of beers on offer along with a rosehip and sloe Loxley cider.
Alex said:"We wanted to do something that was more casual. If it wasn't here then it wouldn't have opened anywhere because it's right next door so it made sense. I love fried chicken and soft-serve ice cream so I wanted to use those things. It's just another side of what I do as my life doesn't revolve around fine dining."
The restaurant has already been open for the private backers of the crowdfunding bid to launch Mollis. All three hundred people were invited to be the first to sample the exciting new menu. Alex added:"It's been nuts and seems to be going well so far. We have tweaks that we want to make but that's the point of the soft opening so you can iron out the creases. It's bumping when the tunes are on and it's busy. It's not Alchemilla as it's very different as you can come here for food or just drinks as it's just not a restaurant."
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