The leading North East luxury resort reveals a brand-new restaurant will launch in August named ‘Nu Sana’ – ‘Nourish the Soul’- encapsulating the best of spa cuisine to accompany the award winning spa
Main image: Rockliffe Hall – Photography by Stan Seaton
Rockliffe Hall has announced a brand-new restaurant and dining concept will be launched in August named ‘Nu Sana’ (‘Nourish the Soul’), a casual eatery situated above the hotel’s award-winning spa. Nu Sana will offer a dining menu consisting of healthy, nutrition-led menu items such as superfood salads, smoothies, fresh juices alongside nourishing dishes and buddha bowls. In addition, there will be more indulgent choices to give guests the option of ‘everything in moderation’. With a strong emphasis on garden-to-plate, many of the dishes use ingredients from the estate or are grown within the kitchen garden.
The design of the new spa restaurant focuses on celebrating the light-filled space, with attention to materials such as marble, timber and botanical essences. Whether dining indoors or on the alfresco terrace overlooking 375 acres of beautiful grounds, guests and spa day visitors will be welcome to dine ‘in robes’ to allow for ultimate comfort and relaxation. Nu Sana will be accompanied by the launch of new Spa Day experiences, which will also be available from 2nd August.
“We are delighted to share the news of our latest culinary outlet with our guests, Nu Sana will be a most welcome addition to our much-loved spa and an important part of the wellness journey we offer at the hotel. The menus will showcase something for everyone, and there will be an emphasis both on healthy, nourishing dishes in addition to appealing to those after something different to our already established restaurant options,” said Jason Adams, Managing Director of Rockliffe Hall.
The reimagined spa dining experience will further complement the recent elevated culinary options of the 3AA Rosette Orangery Restaurant and The Clubhouse – helmed by Executive Chef Ian Matfin. Born in Newcastle, Matfin is making a welcome return to his North East roots. With over 20 years of restaurant experience at Britain’s most distinguished culinary destinations, including Gordon Ramsay at Claridge’s and Aubergine in Chelsea, alongside Raymond Blanc’s Le Manoir aux Quat’Saisons in Oxford.
Breakfast and brunch menu highlights include Sautéed Wild Mushroom on Bruschetta with Sultanas, Seeds, Onion Purée and Nut-Free Pesto; Seven & Wye Smoked Salmon with Soft Poached Hen’s Eggs, Hollandaise & Brioche; and Buttermilk Pancakes with Summer Berry Compote, Greek Yoghurt and Manuka Honey.
Sample dishes on the all-day-dining menu include a selection of small plates such as Asparagus, Romanesco Sauce, Egg Yolk Dressing & Sorrel; and Laverstoke Park Buffalo Mozzarella, Plum Vine Tomatoes and Basil dressed in Extra Virgin Olive Oil. The signature Buddha Bowls provide an excellent option for vegans and vegetarians; meanwhile, some large plates include Grilled Sea Bream, Shiitake Mushroom, Beansprout and Mangetout; Flat Iron Steak with Confit Tomato and Chimichurri; and Poached Salmon Salad Niçoise.
Nu Sana will be open for members, hotel guests and locals, with reservations systems opening at the end of June.
Food will be served all day from 8 am until 5.30 pm, plus 7 pm – 9.30 pm on Friday & Saturday evenings.