The Red Onion Brasserie is one of the most visually beautiful rooms in the city. Cosily housed in an underground vault with exposed redbrick and plush upholstery, this is a lucky location and well-situated right in the centre of town.
The Red Onion combines the flavours of good home cooking with a style and flair that brings out the best of the ingredients. Starters of Skewered Duo of Prawns and Scallops with a Honeydew Melon salad and Chili and Lime Dressing are lively and fresh, with the shellfish perfectly cooked to bring out its sweetness. The Hickory Chicken Salad is full of sticky smokiness and harks to the Deep South, great starters to prepare for the homely mains.
The Canon of Lamb is meltingly tender and cooked to a pink perfection, sliced and served on a bed of creamy mash and dressed with a honey and cider jus and finished with a much loved and not used enough vegetable; Savoy cabbage. This is a hearty dish, full of deep flavours and with a satisfyingly slick sauce, perfectly balanced and a rare combination of home cooking with sophistication.
The Trio of Salmon wrapped in Lemon Sole with Tempura Prawns, Citrus and Vanilla Jus is a fish-lovers dream; subtle and tender, perfectly cooked fish brought to life with a zingy dressing with just enough warmth from the vanilla to keep it in a comfort food zone.
The Red Onion delights in serving customers a desert platter with a selection of what the chef decides to make on the day. This is a must for sweet-toothed diners who enjoy a surprise and homemade ice cream, mini cheesecakes and fondants all play their part.