Rosylee in the Northern Quarter’s Stevenson Square introduced a new chef to the team with a new menu. We were invited to sample some dishes – Laura Fell discovers some good, honest cooking…
Northern Quarter favourite Rosylee recently dropped the tearoom label and rebranded as a stylish restaurant and lounge bar serving quality food and drinks.
with a modern twist…’
The relaunch of Rosylee’s traditional menu sees ex-Belfry chef Chris Byron focusing on traditional dishes with a modern twist using only the best ingredients from local suppliers. The result? An innovative menu of consistently good and honest cooking which I didn’t want to stop eating!
There’s something for everyone to snack on whilst you peruse the menu. Complimentary wasabi peas and nuts are available from the station at the back or ask your server-a nice touch – with breads and nibbles around the £3 mark.
As a starter, I tried the Mussels of the Day (£4.95)-deliciously fresh and steamed mussels served in shell with chorizo and a white wine sauce, and served with a hot crusty bread roll to mop up. An excellent start. Other starter options include Smoked Salmon, Pork and Fig Terrine, and Scampi.
Fan of charcuterie? The Butchers, Fishermans and Grocer sharing boards should be enough to satisfy your hunger if you’re just looking for a small snack, or even a starter to share with friends.
The Home Comforts section of the main menu caught my eye straight away with traditional favourites such as Toad in The Hole, Pie of the Day and Bubble and Squeak, just like granny used to make (if she was a top chef).
When I saw the Dandelion and Burdock Spatchcock Chicken (£14.95) on the menu I had to try it. I’m pretty sure I haven’t had Dandelion and Burdock since I was about 11 so I was intrigued as to how it would work as a marinade for chicken. It was weird, but it worked. The sauce retained ounces of its rich gravy flavour and packed a punch with that unusual taste that we all know to be Dandelion and Burdock.
It’s one of several dishes cooked in an inka, a closed barbecue oven which reaches up to 400°C and cooks the meat quickly, ensuring it’s tasty and succulent. Other dishes cooked in the inka include Barnsley Lamb Chop (£16.95), 8oz Ribeye (£19.95) and Duck Breast (£18.95).
Fish and vegetarian dishes are also available so there’s pretty much something for everyone.
Try the new menu at Rosylee for yourself or maybe grab a cocktail or two on the terrace. Perfect for after work drinks for business folk, students and hipsters alike.
Contact & book
11 Stevenson Sq, Northern Quarter, Manchester, M1 1DB
0161 228 6629