Rosemount in Aberdeen will soon be home to a new restaurant as Tarragon by Graham Mitchell prepares to open its doors next week.
The restaurant, established by acclaimed north-east chef Graham Mitchell, will officially welcome its first customers on Wednesday October 5.
Located at 137 Rosemount Place, work to transform the former Rosie’s Cafe began in May after Graham, from Aberdeen, picked up the keys on Sunday May 1.
It has taken around four months to complete and Graham is “delighted” to finally be opening to the public.
Tarragon by Graham Mitchell: All you need to know
Tarragon by Graham Mitchell is a 50 to 60-cover restaurant that spans two levels and includes a separate area – formerly an office space – that can accommodate up to eight guests for private functions.
The restaurant will be open for food from noon to 8.45pm Wednesday to Friday, 10am to 8.45pm on Saturdays, and 10am to 4pm on Sundays.
It has a drinks licence that runs from noon onwards.
Graham has taken on eight members of staff to help operate the eatery.
In terms of cuisine, the chef described it as “casual and relaxed” during the day and “high end at night – but with a relaxed service”.
“I want people to come to have a good time and feel as if they’re at home,” Graham added.
“With hospitality, my team and I will be at the restaurant for the majority of the week so it’s our second home, and we want the guests to come and enjoy what we love to do.”
The food
In terms of what dishes customers can expect on the first menu, they will include:
- Confit duck terrine with spiced plum gel, gingerbread and plum compote
- Pan seared wood pigeon with puy lentil and black pudding pithivier and quince puree
- Pan seared fillet of venison with squash parmentier, puree, parmesan crust, truffle mash, crisp sage, shallot rings and chocolate jus
- Caramelised House of Elrick rum apple tart tatin with crumble and cinnamon ice cream
- Tarragon and wholegrain mustard ganache with tuile, crumb and salted caramel ice cream
A Christmas menu has also been shared on the business’ social media pages.
This features everything from roast cranberry and nut stuffed mushroom to a turkey olive stuffed with haggis and streaky bacon, and roast winter squash wellington to an After Eight chocolate fondant.
Graham, who has recruited former employees of Newmachar Hotel, Meldrum House, Banchory Lodge Hotel, Rothesay Rooms, and Trump International, says the menus have very much been a team effort.
The former head chef of The Scullery at The Newmachar Hotel added: “I sat with the team and we created the food, wine and cocktail menus together. That is what I really want to push at the restaurant – one team, one dream, one big happy family.
“I’ve been in the industry for so long and seen what works and what doesn’t work.
“Although it’s Tarragon by Graham Mitchell on the door, I want all the staff to take ownership and have pride and passion for the venue and what we will do.”
‘Cosy, elegant and relaxed’
In terms of the refurbishment, this has taken around four months.
Graham said: “It needed a lot of TLC but you find with these older buildings they normally do.
“I have found so much character and history over the process, including the cellar trap doors and stunning Victorian cornicing.
“The colour schemes of the whole place glide together to create a subtle casual elegance.
“That’s how I would describe the restaurant, cosy, elegant and relaxed.”
The award-winning chef will be juggling running the restaurant alongside his other food business The Hungry Beast, which is located at the city’s beach promenade.
It opened its hatch in July and serves a selection of burgers, hot dogs and loaded fries.
The interior
To keep up to date on the restaurant, visit the Tarragon by Graham Mitchell social media pages on Instagram or Facebook.
For reservations, email tarragoncatering@outlook.com or call 01224 977466.
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