Nu Sana will offer a menu consisting of both healthy, nutrition-led menu items such as superfood salads, smoothies and fresh juices.
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.
Sample dishes include asparagus, romanesco sauce, egg yolk dressing and sorrel; grilled sea bream, shiitake mushroom, beansprout and mange tout; and flat iron steak with confit tomato and chimichurri.
The design of the new spa restaurant focuses around celebrating the light filled space, with attention on materials such as marble, timber and botanical essences.
Whether dining indoors or on the alfresco terrace overlooking 375 acres of grounds, guests and spa day visitors will be welcome to dine in robes to allow for 'ultimate comfort and relaxation'.
“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,” says Rockliffe Hall managing director Jason Adams.
The reimagined spa dining experience joins the more high-end Rosette Orangery Restaurant and The Clubhouse, which are both helmed by executive chef Ian Matfin, whose CV includes Gordon Ramsay Group and Le Manoir aux Quat’Saisons.
