Chef Director Ed Baines is always on the lookout for exciting new suppliers of quality products and has re-worked the menu to include some delicious new dishes that showcase premium ingredients.
New dishes include tagliolini with wonderfully sweet Devon crab and a prawn cream sauce as an Hors d ’Oeuvre. Additions to the mains section include roast Suffolk lamb and mash with roast red onions and a mint, caper and parsley sauce – or succulent roast pork belly with roast apple and R&A orchard chutney.
For any vegetarians or vegans, Ed has introduced a ‘Du Jardin’ section to the menu which includes a seasonal, creamy garden risotto and a hot vegetarian assiette – a delicious mix of roast Mediterranean vegetables, a chickpea and tomato sauce with herb dumplings and a warm dressed salad.
Additionally, there are two new salads on the menu. The grilled Tymsboro goat’s cheese salad introduces a beautiful British cheese to the Randall & Aubin menu served with heritage beetroot, greens, honey and pear chutney. With Middle Eastern flavours in mind, Ed has created an enticing Marseille salad that includes grilled halloumi and crisp sumac bread with the freshest cherry tomatoes and cucumber.
All the Randall & Aubin seafood classics remain on the menu – so no need to panic there.
Alongside the R&A caviar and oysters, Ed has also designed a new bar menu offering small appetisers to perfectly accompany Champagne, fine wines, cocktails or beer. Plates such as deviled eggs with bacon and crisp fried fish goujons with R&A tartar sauce, thrice fried Bridge potatoes – with melted Comté cheese, or their delectable selection of local oysters and luxury caviar.
The new a la carte menu is available now, and the new bar menu will be available now, so book your table or a spot at the bar for an experience like no other in Manchester.
Randall & Aubin, 64 Bridge Street, Manchester M3 3BN
0161 711 1007
www.randallandaubin.com/manchester
