The food at Rendition is being overseen by Arthur Potts-Dawson, who is best known for stints with celebrity chefs Hugh Fearnley-Whittingstall and Jamie Oliver.
The menu offers 'locally sourced and inspired dishes' that champion British produce, with options including North Yorkshire potato croquettes and tomato jam; trout served with samphire, asparagus and parsley root purée; rose veal fillet with smoked carrots and ox tongue in a marrow sauce; and grilled lamb rump with peas, broad beans, lamb bacon, and hasselback potato.
“With Rendition we are launching an aspirational restaurant the likes that Manchester has never seen before. Our seasonal, locally-sourced ingredients form the backbone of a menu that has been created to impeccably high standards,” says Potts-Dawson, whose CV also includes a long stint at The River Café.
The head chef will be Stuart Valentine, whose CV include The Cosy Club and Albert Square Chophouse.
Marc Fink will oversee Rendition as general manager, bringing experience from hotel brand citizenM.
“Having spent the last 10 years perfecting the craft of running a restaurant, I am excited to return to Manchester - a city thriving with possibility and innovation," he says.
"Arthur’s evocative vision for the food story at Rendition drew me in from the offset and convinced me that Rendition provides a unique offering that has the capability to become something truly magical."