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Room's Winter Menu

Rakhi Sinha enjoys a pleasant afternoon at the King Street beauty

Published on November 17th 2011.


Room's Winter Menu

CONFIDENTIAL spent a lovely afternoon at Room where we were treated to a sample of the upcoming winter à la carte menu.

But it was the home-cured gammon that received the most praise. It was cooked to perfection and moist. 

The modern British restaurant on King Street serves consistently good food in a striking Grade II listed building. The shape, size and feel of this former gents club put you in the mind for food

Head chef, Pete Taylor, pulled out all the stops to give us an insight into the delights that will be on offer, and all dishes were paired with wines from supplier, Hallgarten Druitt.

We were greeted with a glass of Nero D’avola prosecco, and then seated for an amuse-bouche of mulligatawny soup with yellow and puy lentils and an Indian onion fritter. The spices were lovely and warming on a cold Manchester day, without being too overpowering.

Mulligatawnysoup

Of the duo of starters, pot roast pigeon and salmon en croute, the salmon was stand out. It was served three-ways, gravadlax, beetroot-infused and with fennel and onion seed. The game tea, a consommé made from the pot roast pigeon, also went down well. Both were impressively presented and devoured quickly.

Starters

The main course showed culinary flair, a duo of gammon and pineapple, and a beef wellington. The wellington was meaty with buttery, flaky pastry. But it was the home-cured gammon that received the most praise. It was cooked to perfection and moist. Paired with a star-anise infused pineapple and a savoury crumble it was tender and succulent. Both were served with a truffle mash and a moreish mushroom reduction.

Desserts were a fragrant Turkish delight and classic lemon meringue pie. The Turkish delight was served in a chocolate pot with rosewater jelly on the bottom and a silky coconut froth top. The pie was made with Italian meringue, with boiling sugar syrup rather than granulated sugar - tricky but a success.  

Desserts

To complement the meal, we were served a red from Sicily and a Greek white, Wild Ferment Assyrtiko, which was lemony and refreshing.

Dessert was served with an aromatic Gewurtztraminer from New Zealand, which rounded of the desserts nicely.

The winter à la carte menu is available from Thursday 17 November.

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the Whalley RangerNovember 21st 2011.

This place has been well worth it every time I've dined there. The location is spectacular, a nicely balanced menu, the courses full of pleasant surprises when they arrive at the table, the staff very obliging...they know their stuff.

Lisa SpeakmanNovember 21st 2011.

Shame about this place... I had my wedding reception there recently and a few things went wrong (no prosecco for the speeches, beef cremated rather than pink, food different to what we tasted) nothing massive... Passed on my comments in what I believed to be a pleasant and amiable fashion and was met with an accusation of questioning the "integrity of the staff" and a refusal to enter into any conversations, despite me paying in full and not asking for any sort of compensation. If anything, I merely was pointing out the need for a wedding co-ordinator as it seemed to be a little much to ask Jamie, the GM, to co-ordinate all 35+ weddings a year whilst running the day to day business.

So upsetting as my husband and I were looking forward to spending our future anniversaries here, but now we are left with somewhat of a sour taste in our mouths and almost as though our business would be unwanted.

JacquiNovember 23rd 2011.

i have dined here many times and recommended an excellent restaurant well done room

AnonymousDecember 6th 2011.

Nero d'avalo prosecco? That's a new one on me!

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