A decadent new restaurant celebrating British flavours and local ingredients opens its doors on Deansgate today (June 3).
Rendition, which will take over from former Tapeo and Wine, boasts a menu of locally sourced and inspired dishes that champion everything British food has to offer.
Complete with a vibrant bar setting, the new venue is promising to 'revolutionise' Manchester's busy food and drink scene
Inspired by the desire to celebrate regional produce, Rendition’s dishes are ingredient-focused.
Highlights of the modern British menu include locally sourced oysters served with shallots, vinegar, tabasco and lemon, and North Yorkshire potato croquettes and tomato jam.
For the main course, Rendition offers dishes such as its Chalk Stream Trout served with samphire and asparagus in a parsley root purée, Rose Veal Fillet presented with smoked carrots and ox tongue in a marrow sauce and Grilled Lamb Rump, accompanied by peas, broad beans, lamb bacon, and hasselback potato.
As a seasonally inspired restaurant, Rendition’s menu will shift according to what local produce is available, so the selection will change routinely.
The cocktail list includes; the Tea Party, four white spirits, lychee, apple, coconut, lemon, “boiled” with CO2 and served in a teacup; the Illegal Margarita, a smoky take on the classic with illegal Joven Mezcal, Mandarine Napoleon, lemon & agave; and the Late Breakfast, Tanqueray Gin, Campari, Cocchi Vermouth di Torino, coffee & elderflower topped with Fever-Tree Mediterranean Tonic Water.
The cocktail offering is accompanied by an extensive gin, champagne, wine, beer, and spirits list.
The Rendition kitchen is led by executive chef Arthur Potts-Dawson.
Arthur has worked for 35 years in the hospitality sector alongside chefs like Hugh Fearnley-Whittingstall and Jamie Oliver and is now a global executive chef for the World Food Programme.
On his vision, Potts-Dawson said: "With Rendition we are launching an aspirational restaurant the likes that Manchester has never seen before.
"Our seasonal, locally-sourced ingredients form the backbone of a menu that has been created to impeccably high standards."
Potts-Dawson’s vision for Rendition will be enacted by Stuart Valentine, Rendition’s head chef who will lead a team of nine world-class chefs.
Arthur added: "Stuart’s expertise as one of Manchester’s most experienced and talented Head Chef’s is a huge asset to the Rendition team."
Marc Fink, has been appointed as Rendition’s general manager.
"Having spent the last 10 years perfecting the craft of running a restaurant, I am excited to return to Manchester- a city thriving with possibility and innovation," he said.
"Arthur’s evocative vision for the food story at Rendition drew me in from the offset and convinced me that Rendition provides a unique offering that has the capability to become something truly magical."
"Manchester has an abundance of fast-casual style eateries, but at Rendition we are excited to revolutionise the Manchester dining and drink scene by offering only the best of the best."
Rendition is operated by the same team behind Chinawhite, the nightclub destination on Deansgate.
The restaurant will open to the public on June 3 2021.
