OSMA, Prestwich
Norwegian inspired small plates in Greater Manchester, and it’s as good as it sounds. I could easily have ordered every dish on the menu and a large part of me regrets not doing so.
Danielle Heron is likely to be a name on people’s lips before long. The Head Chef of this restaurant is a Mancunian native who honed her trade in L’Enclume, followed by the kitchens of Oslo’s finest, where she met co-owner Sofie Stoermann-Naess. Unpretentious, generous and does what it does well; great produce treated with respect and enhanced with wonderful flavours.
We began with a beautiful sourdough bread and whipped butter followed by hash browns and were off to a flying start. I had been anticipating the fish dishes for some time but next up was beef filet tataki with ponzu, truffle and anchovy mayo; we got 1 each of this and I’m glad we did as I would not have been happy to share. A stunning meeting of sweet and earthy flavours, complemented by the beautiful mayonnaise – my partner’s was served on the side and bravely gave it a try, before I unflatteringly ate the rest on its own with a knife.
Beef filet tataki
I adore fish but I don’t get to eat it enough due to my partner’s aversion, so imagine my delight at getting to sample two beautiful fish dishes; cured sea bream and mackerel tartare. The sea bream in particular I felt the need to comment on just how good it was; the marriage of flavours and textures was a delight to be savoured every moment.
Mackerel tartare
The vegetarian options of pumpkin seed humous with roasted squash and BBQ baby leeks were treated with equal respect and were a delicious break from the richness of the fish dishes.
There was no let up where dessert was concerned. Cox apple terrine and carrot cake followed by British cheeses finished up with a glass of port each.
Carrot cake
I feel I can’t do this place enough justice; I could happily have sat in there, alone for hours, trying everything on repeat – maybe even until next week’s menu shows up and there are new delights to try.
If you’re in the area, or even if you’re not and just want to try something a little different, get yourself to Osma.
