Tom Barrett and Rachel-Ann Moestadja

About Rosie's

The couple took inspiration from their own heritages, drawing on their knowledge of British and Surinamese cuisine utilising French precision and technique into dishes, for example the unlikely marriage of British faggots and Surinamese spiced "zuurkool". offal chicken livers, duck hearts, black pudding.

Their joint vision of cooking was: good food in its simplicity — the quality of the produce was key, coupled with a focus on careful preparation, cuisson and seasoning.

Praise for Rosie's

Sep. 9 2017
Rosie's may be modest, (but) their simple dishes work like a charm. Forget what I said about that non-weekday: I want to eat here everyday.

— Hiske Versprille, Het Parool

Feb. 15 2018
Really clever is how (they) completely capture the essence of (their) kitchen in one plate of butter beans. It looks like a plate of beans with some green herbs. It is actually not much more. But the plump, yellow-white butter beans are perfectly cooked, they gleam with the rich olive oil from Umbria, somewhere in the background a little jalapeño breeze sighs, finished with a little bit of Banyuls vinegar. In this way you can turn a plate of beans into a particularly elegant dish, which will laugh in the face of many a steak.

— Joël Broekaert, NRC

Photos from Rosie's