Celebrating their tenth year, Rotunda relaunched on 24 September after having undergone an incredible renovation.
Based in the modern Kings Place, Rotunda has a lot going on around it, with productions, shows, culture and events, their renovation certainly reflects the lively and up-to-date experiences happening around them. With new menus, drinks lists, a revamped terrace, a dynamic open kitchen, 12-seat chef’s counter, meat-ageing cabinet and front of house team, Rotunda have adopted a bright and airy aesthetic with dishes that are sure to please everyone.
Their ‘gate to plate’ ethos not only remains intact, but their new dishes highlight the strong bond they have with their 288-acre Corneyside Farm in Northumberland, where animals are born and bred. Neil Cox, Rotunda’s new Head Butcher dry-ages the beef for a minimum of 32 days before they tailor the menu to each season, accommodating for every cut of meat that is available. Minimising waste, the bones and fat are used for other elements of the dishes including stock, whilst the meat is cooked using ideal techniques and the latest equipment.
Don’t forget to stop by for a traditional Sunday lunch, or treat yourself to a mid-week meal at Rotunda by choosing from their delectable new menu, such as, but not limited to, their Côte de boeuf to share, steak and kidney pie, steamed Cornish razor clams with confit shallots and white beans, or pit-roasted pumpkin with borlotti bean risotto. Don’t forget something sweet to finish off your meal, such as triple toffee apple trifle, flaming blackberry alaska for two, and much more.
Of course, when you do visit the Rotunda, remember to raise a toast to their new look with one of their craft beers, or brand new cocktails, including a barrel-aged rum old fashioned to set the tone. Cheers!