To Market, To Market

The Market Menu is the latest dining concept to launch at stand-alone restaurant & bar, Opus One, located at the multi-award winning Radisson Blu Edwardian, Free Trade Hall Manchester hotel. Opus One will showcase fresh, locally sourced and UK regionally sourced produce, inspired by Great British offerings and farmer’s market finds.

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This weekly-changing Market Menu embraces a selection of British dishes and is a nod to the acclaimed regional, seasonal and quality produce that can be found on our doorstep and around the UK.

The menu will comprise a selection of six starters, six mains, six desserts and six sides. Starters on the January Market Menu include Grilled Sardines, with cucumber linguini and toasted rye bread; Pressed Chicken And Leek Terrine with plum and brandy compote, chicken crackling and cinnamon toast; and for meat eaters and vegetarians alike, the Butternut Squash Risotto with sage, toasted pumpkin seeds and Cheshire Cheddar bonbons is a favourite.

January mains include, Oven Roasted Rack Of Lamb and Braised Lamb Shoulder Hot Pot, served with red cabbage & red currant jus, or Pan Fried Anglesey Sea Bass, served with bombay potato, crab and curly kale, also on offer is the Seared Duck Breast served with garlic & rosemary fondant potato, spiced plums & cauliflower.

This weekly-changing Market Menu embraces a selection of British dishes and is a nod to the acclaimed regional, seasonal and quality produce that can be found on our doorstep and around the UK.

Diners can enjoy a selection of decadent treats including, Warm Chocolate Fondant with marbled chocolate parfait, Damson & Pear Crumble, with winterberry puree & vanilla ice cream, or the ultimate Manchester dessert: Taste of Manchester, consisting of an iced Vimto parfait, smoothie and Eccles cake. For those preferring a savoury option, the Selection Of Locally Sourced Cheese, served with an assortment of biscuits & plum chutney won’t disappoint.

The Market Menu at Opus One is the latest of inspiring initiatives to launch at the hotel. General Manager Stephen Miles, commented, “Our passion is to create new and unique experiences for our guests. We wanted to create a stage to celebrate our Great British produce. We want to offer our guests a selection of unique, locally sourced, and UK-wide, dishes week in, week out.”

The hotel also boasts a working-roof top garden, which is used to grow herbs and vegetables for many of the dishes featured on the new Market Menu.

The new Market Menu at Opus One is served daily, from 6pm, at the Radisson Blu Edwardian, Free Trade Hall Manchester. Priced from £15 for one course, £20 for two courses and £25 for three courses.

For more information on the hotel please visit:
www.radissonblu-edwardian.com/manchester

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