The Market Menu is the latest dining concept to launch at Opus One restaurant & bar. The new menu concept will showcase fresh, local and UK regionally sourced produce, inspired by Great British offerings and farmer’s market finds, so I went along this week for a taster to see what it was all about.
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 comprises a selection of six starters, six mains, six desserts and six sides. Starters include Rolled Confit Duck Leg, with a smoked duck risotto and damson puree (which I might add was was the stand out starter for me); we also sampled the Pan fried scallops, crab cake, crispy pancetta and beetroot with lemon & lime dressing which too was fantastic. The Market Menu boasts a varied selection on offer suitable for both vegetarians and meat-eaters alike.
(Unfortunately I haven’t got any pictures of the food as the lighting is a bit too red in there to take decent snaps, I’ll upload some soon as I’ve got them.)
With the menu varying I can only comment on what we had, for example this months mains include, Goosnargh Chicken, served with truffle gnocchi, wild mushrooms and a spinach puree or Cheshire Fillet Steak, served with chicken liver parfait and Madeira jus. Also on offer is the Confit Scottish Salmon served with saffron potatoes and ginger. My personal favourite was the Belly of pork, smoked bacon and kale potatoes with cider sauce, cooked to perfection and absolutely lovely.
Diners can enjoy a selection of decadent treats, for dessert, including, Hazelnut Panna Cotta with caraway Anglaise ice cream and raspberry and black pepper coulis, Chocolate and Lime Tart with Oreo cookie ice cream, or the ultimate British dessert: Clotted Cream Rice Pudding, served with a brulee top and a selection of homemade jams. For those preferring a savoury option, the Selection Of Locally Sourced Cheese, served with an assortment of biscuits & plum chutney won’t disappoint.
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.
