Boeuf Bourguignon is a classic! We’re celebrating this homemade du luxe dish every Friday with creamy pommes purée and buttered savoy cabbage, with a glass of wine or lager for only £12.50. #MenuRapide
Try our Menu Rapide today! From 12pm to 7pm we’ll be serving our Friday dish of the day, Boeuf Bourguignon, with a glass of wine or lager for £12.50. Bon appetit!
We’ll just leave these here for now... and hope to see you later! 🍸
We got that FRIDAY FEELING! All about the oysters today - a platter for lunch or dinner always puts a spring in our step for the weekend! 📸: @cottonandsushi
STEW TIME! 🍁🍂🐑 Lamb Navarin one of the finest stews we have ever eaten, and Ed Baines loves to cook it as the weather cools into autumn and winter. Join Ed in tucking into this succulent rich lamb stew served with fresh vegetables and crushed minted new potatoes with a glass of wine or lager every Thursday. At only £12.50, what could be better?
Remember to drop in for our Menu Rapide meal! It’s Chicken Holstein on a Tuesday - the German cousin to the classic Schnitzel is the refined à la Holstein. We use corn-fed chicken breast that’s flattened & breadcrumbed, topped with runny eggs (essential!), capers & anchovies. 😋
We LOVE seeing you enjoying yourself in the restaurant! 😍😍😍 Make sure to tag us on social @randallaubinmcr so we can see and share your gorgeous snaps. Thanks for this one @amyalicemillerr!
ROAST PORK BELLY MONDAY What did the Romans do for Manchester cuisine? You'd be surprised... Long ago, when Roman Empire was expanding into Gaul and Britannica, the Romans became exposed to many new provincial culinary habits and cooking methods - it was a new dawn for the tastebuds. At first, the differences in diet between Roman social classes were not so great, but with the Empire's growth, disparities in eating habits started to develop. For the Romans of northern Europe, the eating high point was lunch, cena. Among the upper classes (who didn't engage in manual labour) it became customary to schedule all business obligations in the morning. Responsibilities would be discharged and a visit would be made to the baths. Around 2:00pm, the cena developed into two courses: the notion of a main course and a dessert began. For the Romans in northern Britannica, pork was the main meat eaten by the legions. They were supplied with rations from the local farms, salt was collected in what is now known as Salford, and the feasting of roasted salted pork, bread vegetables, molluscs and game took place in their encampment in Castleford. This meal could last until late in the night, especially if guests were invited, and would often be followed by comissatio, a round of alcoholic beverages - so please do feel free to stay with us post-lunch for drinks! When in Rome... We thought this piece of local history fascinating and in celebration of all things historical, Pork Belly will be roasted every Monday, cured in honey and cloves, served with with peas, mashed potatos and apple sauce. This fine dish will be accompanied by wine or beer, all at the fair price of £12.50.
After this incredible summer it’s almost time to reap the bounty of the harvest! We’ll be celebrating on 9th October at our Seasonal Supper with @mcrfinest, Mother Nature’s Harvest. Tickets & info in our bio ☝️