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Rosylee Restaurant & Lounge
CLICK HERE TO BOOK ONLINE or Tel: 0872 437 9467*
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11 Stevenson Square, Manchester, M1 1DB [map]
A quaint mix of Georgian and Edwardian décor with a modern twist and a touch of European elegance!
RosyLee Tearooms Manchester

Rosylee Restaurant & Lounge Manchester ~ overall readers' reviews
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RosyLee Restaurant ~ Our reviews
Chris Byron Comes To Rosylee (June 2015)
Trusted Reviewer "Almost a year ago, Mark Andrew Developments (MAD Ltd) rebranded the quintessentially British Rosylee Tearooms into Rosylee, via a £100k refurbishment, taking the Northern Quarter on a food led journey with Manchester inspired dishes along with twists on the classics.  Since then, they have said a fond farewell to Chef Robert Owen Brown, and this week introduced us to the group’s new  Executive Head Chef; Chris Byron.

Before coming to Rosylee award winning Chef Chris has held several positions, in a career spanning over 25 years.  Roles including Senior Sous Chef at The Belfry, and Executive Chef at Thwaites Judges’ Lodge, not forgetting his 10 years at the Living Room, reflect Chef's calibre.  So when we got invited to the VIP menu launch on Wednesday June 10th, we jumped at the chance to sample the new menu's delights.

Well they say a change is a good as rest and this adage couldn’t be more true when it comes to the revamped menu.  Although the menu has been given a new twist  and focuses more on the Inka charcoal oven, which is one of only 3 in the city, the restaurants philosophy on sourcing ingredients has remained the same, with Chris saying -

“We have stayed faithful to sourcing and using only the best of British ingredients from throughout the North West, but we have made the menu more accessible and have focussed many of the new dishes around the Inka over.”

RosyLee - Salmon
RosyLee - Morecambe Bay Shrimp

The a la carte menu has starters (priced from £4.25) ranging from mussels of the day to pork and fig terrine, Croxton cheese bites and a wide range of warm breads, dips and snacks as well ‘Butchers’, ‘Fishermans’ and ‘Grocer’ share-boards.


Main courses, from £7.95, include INKA chicken, vegetable or prawn skewers, pie of the day, INKA burgers, steaks and other choice cuts with marvelous marinades. Market Fish of the day as well as a wide range of vegetarian options are also new additions.

And as a lover of all things sweet, the revamped dessert menu (from £4.95) is the piece de resistance with Chris’ take on a brownie (made with Amoretti biscuits) his favourite, as well as a dessert sharer containing an array of handmade puds.

At the menu launch we were lucky enough to sample a three course dinner cooked by Chris allowing Rosylee to showcase their new chef and the delights he creates within his new kitchen.

Our evening started with a glass of Rosylee Fizz; a lovely refreshing glass of Champagne with a secret Rosylee twist, whilst we waited on the sharing Butcher's Board.

This sharing board provides a great selection of perfectly cooked roast beef, gammon, warm honey & mustard glazed chipolatas, along  with Mr Fitzpatrick's Dandelion and Burdock glazed chicken, straight from the Inka oven. 

The protein nirvana was accompanied by some lovely crusty bread and chutney. The platter is a meat lover’s paradise, offering a plentiful starter for two, that we feel could work just as well as a main course for one.

RosyLee - Salmon
RosyLee - Morecambe Bay Shrimp

After such a well received starter we couldn’t wait to tuck into our main courses of Pie of the Day, which was Beef and Moretti, aswell asalf a Spatchcock Chicken, a dish which is sure to become famous in the northern quarter.  This dish again came with the signature Mr Fitzpatrick's Dandelion and Burdock glaze.

Both main courses come with a choice of sides (two per main course), which is a nice touch we think, as it give you the option to customise you main rather than be given preset options which you may not fancy. Being northern we went for two types of potato; chips & mash, along with cauliflower cheese and the minted peas.

The chicken was again cooked on the Inka oven which provided the smoky aroma of BBQ, along with a slight charring, giving the chicken texture as well as great depth of flavour. The pie which is served in a cast iron skillet provided everything you look for in a pie; a crispy puff pastry top with a rich and tender meaty filling and just the right amount of vegetables to cut through the richness.

The dessert choice had to be the sharing plate, which was an indulgently rich plate consisting of chocolate brownie, lemon posset, sticky toffee pudding and strawberry daiquiri Eton mess; all handmade and each as tempting as the last.

A thoroughly enjoyable evening was had by all, and the new menu has something to suit all tastes including the Manchester apatite, as in Rosylee's own words, they serve ‘proper’ northern portions guaranteed to fill the most hearty of appetites.. ~ Restaurants Of Manchester (10/6/15 - visited on a Wednesday Evening)
RosyLee - Lamb RosyLee - Battenberg

Rosylee Reborn (August 2014)
Trusted Reviewer "The quintessentially British Rosylee Tearooms in the Northern Quarter has been reborn as Rosylee; a sleek new style of restaurant which its parent company MAD hopes they can use as a prototype for new restaurants throughout Britain, specialising in using regional produce and dishes where they are located.

Rosylee has received £100,000 worth of investment from MAD which has seen the interior be re-designed to reflect the new brand with subtle changes to table-dressings and seating for the current 150 covers. A new terrace, which will allow al-fresco dining throughout the year, is also being created.

But that’s only the start of it as behind the scenes things have also been all change! With the installation of a new Inka charcoal oven, one of only two in the city at a cost of £10,000, which cooks meat at temperatures up to 400 degree Celsius and helps the meat to retain all its taste and flavour. Even more exciting is the unveiling of a new Executive Chef for the group; Manchester culinary icon Rob Owen Brown.

RosyLee - Salmon

The renowned chef formerly of the much loved Mark Addy and author of ‘ Crispy Squirrel and Vimto Trifle’ cookbook has brought his own style of cooking of using what Brown himself refers to as 'local produce from the fantastic living larder'. With this ethos Brown has been able to create an A La Carte menu which contains only two ingredients sourced outside of the north.

RosyLee - Morecambe Bay Shrimp

To celebrate the launch of the new menu Rosylee and Rob invited us down to sample a selection of dishes from his new menu. First up was the Morecambe Bay shrimp shooter with cockle popcorn, which truly was a taste of the seaside on a plate. Followed by in house hot smoked Orkney salmon with horseradish and wild watercress (picked that morning in Ancotes!). The melt in the mouth salmon was smoked to perfection.

Next up we had the chance to sample Grilled Lamb Rack from the kitchen pride and joy; the Inca Grill, which lived up to its claims of keeping the meat tender, juicy and full of flavour. Rob yet again included locally sourced ingredients with carrots from Crumpsall and broad beans from Cheetham Hill. The lunch ended on a retro sugar high with warm Battenberg cake, hazelnut brittle and a roasted almond smoothie sending memories of childhood flooding back.

Rob has created a stylish menu which will see Rosylee transform itself from a tearoom to a dining destination. We can't wait to work our way through the full menu. ~ Restaurants Of Manchester (1/8/14 - visited on a Friday Afternoon)
RosyLee - Lamb RosyLee - Battenberg
RosyLee Restaurant ~ members' reviews
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Disclaimer: All information correct 11/09/2013. RestaurantsOfManchester.com and ManchesterRestaurants.com can not be held responsible for any differences experienced at the premises listed. All images and information 2002-16 Pride Of Manchester & Rosylee Restaurant & Lounge.