Lisa Higginson
Flavours of Britain are the focus of a new menu launched at stylish city centre eatery Opus One. Nestled inside the grandeur surroundings of the Radisson Edwardian hotel, the scarlet-hued restaurantâs new season menu is being served with a large pinch of patriarchy as head chef Russ Brown pays tribute to Great British ingredients.
Featuring locally sourced produce, the menuâs emphasis is on seasonality and sexing up classic British dishes. Diners can expect starters such as Smoked wild mallard served with Cumbrian air-dried ham and orange rosti; Smoked poached corn-fed chicken served with pickled root vegetables and Warm goats cheese crotin with pear, walnuts and a thyme dressing.
Bold British flavours are celebrated in the main courses - the Fillet of English beef with a pressing of local rabbit, onion gnocchi and herbs from the hotelâs rooftop garden being a shining example. The Venison plate showcases the meat cooked in three ways alongside a fig tart, bramble jus, malt foam and neaps, while classy vegetarian dishes include Beetroot and Delamere goats cheese ravioli with sun-dried peppers and nettle pesto.
Desserts continue to echo the flavours of homely classics, with Poached pair and walnut cake providing a warming pud and a decadent Chocolate tart and caramel ice cream with slated popcorn feeding all the senses.
The new menu is available now.
Opus One, Radisson Edwardian Hotel, Free Trade Hall, Peter Street, Manchester, M2 5GP
T: 0161 835 9929
W: www.radissonedwardian.com