The RSC Key takes a look at the RSC Rooftop Restaurant

Rooftop Restaurant Review

RSC's new dining experience sits head and shoulders above Stratford's other restaurants.

By Daniel Douglas

With well over fifty options for an evening meal within the town, it's very difficult for a restaurant in Stratford-Upon-Avon to offer something new. The RSC's recently opened Rooftop Restaurant, however, does exactly that. Situated on the third floor of the newly refurbished building, it offers stunning views and exceptional food in a stylish and unique setting.

Sitting amongst the Art Deco furniture, under fantastically high ceilings and soft lighting, the place oozes understated elegance and sophistication. The restaurant curves dramatically around the building in a sweeping arc; long, thin and graceful, with a bar at either end. It's evening, and the floor to ceiling glass panels which look out onto the town are peppered with tiny lights from the streets below. The relic wall, dark red brick on one side, whitewashed on the other, divides the space, giving a close, intimate feel to what is in fact a very large area (the restaurant's full capacity is over 100). The wall also evokes history, and is one of many aspects of the Rooftop Restaurant that blends past and present.

The menu itself brings together innovation and tradition, with starters such as seared skate and pork cheek with butternut squash and raisin relish, main courses like Middle White pork fillet with butter poached potato, apple and black pudding, and desserts such as baked ginger parkin with rosemary syrup and beer sorbet. Unusual cuts of meat, rare breeds, regional cooking and eyebrow-raising combinations come together to make an exciting and original menu.

Wherever possible, ingredients are locally sourced, from the Cotswolds and the Vale of Evesham, for example. The menu changes regularly, and an effort is made to include seasonal produce. Every recipe is resolutely British-sounding, even to the point of being ludicrous; the undeniably French créme brulée is disguised under the pseudonym of Cornish burnt cream.

Everything I ate was excellent, and I cannot wait to return. The food is beautifully presented, and the flavours well-balanced. The sirloin of beef with cashel blue potato cake and baby beetroot was truly delicious; tender, succulent and bursting with flavour. The chocolate mousse with tangerine compote and hazelnut brittle (pictured) looked and tasted wonderful; the richness of the chocolate contrasting with the acidity of the tangerine and the crunchy, nutty hazelnut. The service was efficient, polite, patient and knowledgeable. A special mention must be given to the cocktails, which were absolutely first class, and far better prepared than anywhere else in Stratford. So, if you're 18 or over, take a seat at the bar and enjoy one after your meal. I guarantee you won't be disappointed.

In terms of price, a meal for two could cost upwards of £100, but with the fixed price menu offering two courses for £14.95 and three courses for £17.95, eating here doesn't have to break the bank. RSC Key members, don't forget that you are eligible for a 10% discount on all food and drink at the Rooftop Restaurant.

To make a reservation visit www.rsc.org.uk/visit-us/stratford/rooftop-restaurant, or call 01789 403449.

           

Daniel Douglas talks to our new Restaurant Manager

Chatting Up In The Air

Restaurant manager David Williams talks about the RSC Rooftop Restaurant

by Daniel Douglas

David, let's get straight to the juicy bits. Tell us about the menu.

Well, we wanted to offer something a bit different to people: unusual tastes, exciting combinations. There are some great, quirky, innovative things on there. As for the cuisine, it needed to be British really. We're not in France, afterall. There are traditional elements that we've tried to revitalise, as well as the best in modern British cooking. Our aim is to source as much as possible locally, to offer seasonal produce, and to bring out the fullest of flavours in everything we cook. The fixed price menu will be changing every four to six weeks, and the dining room menu every few months.

If you were eating here tonight, what would you have?

I think maybe the Middle White Pork – it's phenomenal. The Middle White is a breed of pig that was famous prior to the Second World War for its superior taste, and was very popular. It went out of circulation during the war, where meat rationing led to a quantity over quality approach to breeding. The meat is wonderfully tender, and it melts in your mouth.

You look very suave and sophisticated sitting in that armchair with the low lighting– very bond villain.

Haha. Thank you very much. There is an area here with sofas and armchairs, and a relaxed feel, perhaps for a pre-theatre drink, or some snacks, or a coffee. The main restaurant area is also very stylish I think. We tried to make it intimate, and softly lit. The relic wall has been retained, an homage to the old, and splits the restaurant in two. This complements the modern furniture, decor, crockery and glassware chosen. Like everything else, the setting is a fusion of old and new.

I came here about a month ago with some friends, and I must say everybody thought that the food, drink, and service were all fantastic.

Thank you very much. We've received a lot of feedback from customers, and generally it's been very favourable. There's something for everyone. Tender, succulent slow-roasted meat for the carnivores, unusual cuts such as pork cheek for the adventurous, curious combinations like rosemary syrup and beer sorbet, sticky toffee pudding if you're feeling traditional, chocolate mousse with tangerine compote for the sweet-toothed.

What did you learn from that feedback? Is there anything you think you need to work on?

The restaurant is still developing, and we are working on lots of different things. One is the lack of choice for vegetarians – there is only one option currently – and hopefully that will be rectified with our next menu change. Many people, including me, love the atmosphere and being able to hear some of the sounds of the theatre as they dine: the bustle, the noise, the laughter, and so on.

Anything to say specifically to RSC Key members?

Yes, there is something for every taste, and every budget here. It's possible to spend a lot of money here if you so wish, but the fixed price menu is only £14.95 for two courses, or £17.95 for three courses. And don't forget, RSC Key members get 10% off all food and drink.