Rockliffe Hall is set to introduce a series of new restaurant and bar identities this September as part of an extensive renovation of the five-star estate, which includes the launch of Rialto, an Italian-American eatery, and Ro, a cocktail bar inspired by Japan.

The project forms part of a wider transformation of the Grade II-listed building, which includes new suites and redesigned communal spaces. Culinary directors James Close and Maria Close are overseeing the transition, which aims to establish the resort as a global gastronomy destination.

Rialto will operate as an all-day social hub, offering breakfast, lunch and dinner with a focus on Italian-American hospitality. The menu features high-quality pasta and dishes finished at the table, supported by a wine list of Italian and American vintages.

Between 3pm and 5pm, the restaurant will host an aperitivo service featuring seasonal spritzes and small bites such as Parma ham and oysters. A bespoke Negroni trolley will also provide in-room cocktail service for hotel guests.

The resort will also open Ro, an intimate bar named after the Japanese word for furnace. The venue will pair Izakaya-style dishes, including Wagyu sando and chicken karaage, with cocktails created using rare spirits from the 20th Century.

Further additions include The Morning Room, which will serve British afternoon tea developed by head pastry chef Ashleigh Pitcher. The resort also features Café Terra, a boutique patisserie and coffee bar, and an elevated sports bar concept at the golf clubhouse.

The flagship of the development is Atlas, a 36-cover standalone restaurant housed in a new 584-square-metre pavilion. The venue features three open kitchen islands, a six-seat chef’s table and a floor-to-ceiling spice wall.

Executive chef Adam Molloy and head chef Shaun Hurrell will lead the kitchen at Atlas, while general manager Lewis Hunter and director of food and beverage Cameron Baxter have joined the resort to oversee operations.

James Close said: “I’m really excited for Rialto to open as it is right at the heart of the resort and it changes throughout the day – from relaxed mornings to lively energy later. It’s the food you want to eat, the kind of food you keep coming back for. There’s a real Italian-American warmth to it, a bit of energy, a bit of indulgence.

“I see Ro as a very cool, grown-up bar concept. Drinks that are intentional, not over-complicated, and that communicate confident craftsmanship and well-placed theatre in a relaxed atmosphere.”

Maria Close added: “I’m really looking forward to launching our afternoon tea. It stays true to tradition, but with Ashleigh’s talent and passion – and our attention to detail and obsession with creating engaging food concepts – it’s going to be an elegant experience executed at a really high standard.”