- Meat and poultry
- Cuts of beef
A nice mix of sirloin steak and summer veg that is super easy to barbecue and eat. The mojo sauce makes it even better!
3 people made this
- 4 cloves garlic, coarsely chopped
- 1/2 teaspoon salt
- 120ml fresh orange juice
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 (450g) 2.5cm thick sirloin steak, cut into cunks
- 8 long wooden skewers, soaked in water for 30 minutes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large courgettes, cut diagonally into thick slices
- 2 tablespoons olive oil
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Mash garlic to a paste with salt using a mortar and pestle or flat side of a large knife, then whisk together with orange juice, lime juice, olive oil, cumin and oregano in a bowl.
- Preheat an outdoor barbecue to medium-high heat.
- Thread the cubes of steak onto 4 of the skewers, leaving a little space between each piece. Put skewers on a baking tray and sprinkle all over with salt and pepper. Thread courgette onto the other 4 skewers so slices can cook cut side down; transfer to baking tray. Lightly brush beef and courgette kebabs all over with oil.
- Lightly oil the barbecue grate and cook the steak skewers, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving dish; cover with foil to keep warm.
- Lightly oil grate again and cook the courgette skewers, covered with lid, turning once, until grilling marks appear and courgette is just tender, 4 to 5 minutes total. Transfer skewers to serving dish. Drizzle kebabs with about half of the mojo sauce; serve remaining sauce on the side.
Reviews & ratingsAverage global rating:(12)
Reviews in English (8)
by Danny P
Made this this evening. I used Goya Mojo which I have used for years to marinate flank steak and eat as fajitas. Made two changes. I don’t like zucchini so I used yellow squash. And I cooked about 4-5 mins per side for both meat and squash. Squash was crisp and tender and the meat was medium. I served with Mexican rice which I made in my instant pot.-28 Dec 2018
Diced pork recipes
Discover our delicious diced pork recipes, including kebabs, stews, and hotpots. Make them by cutting pork fillet, shoulder or belly into chunks.
Pork & peach kebabs with Little Gem salad
Great on the BBQ, but equally delicious on the grill - luckily!
Pork & parsnip cobbler
Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment
Sticky lemon pork
Give pork a new lease of life with this sticky citrus stew. Perfect with some fluffy mash
Slow-braised pork shoulder with cider & parsnips
Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
Chorizo, pork belly & chickpea casserole
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Faggots with onion gravy
Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes
Mojo pork skewers with Cuban coolers
This orange Mojo sauce is great for marinading meat - serve as a snack with cooling beer cocktails or make more substantial with flatbreads and salad
- 1kg silverside or topside of beef, with no added fat
- 2 tbsp olive oil
- 8 young carrots, tops trimmed (but leave a little, if you like)
- 1 celery stick, finely chopped
- 200ml white wine
- 600ml rich beef stock
- 500g onion
- a few thyme sprigs
- 1 tsp butter
- 1 tsp light brown or light muscovado sugar
- 2 tsp plain flour
1. Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
2. Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
3. Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
4. When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Created Aug 11, 2000 | Updated Jan 7, 2019
There's something about barbecued food that really makes the mouth water - even just the thought of it. Maybe it's a combination of the outdoors and those woody, smoky odours wafting through the air. Or maybe it's the way the food gets all charred and crispy, sweet and gooey. Or it could be the food itself, the food that we choose to cook and the secret marinades that we soak it in. Whatever it is about barbecued food, if it's done well, it can taste absolutely marvellous. Here are some great recipes to get the stomach juices flowing.
Although barbecues typically centre on meat, vegetarians can equally enjoy the sumptuous, delicious fare that is barbecued food. For example, potatoes and onions wrapped in tin foil are extremely tasty when roasted together, and other vegetables can also be added to the wrap. When the smell is simply too nice to ignore any longer, remove the food, allow it to cool for a few minutes, and then get stuck in. Or how about grilled corn, with or without butter? For best results, buy and roast your corn with the husk still on. After the husk has been slightly charred, remove the ear from the grill and carefully peel off the husk. The result is succulent and tasty. Anyway, if your mouth hasn't started watering yet, it certainly will when you read on. Here are some other vegetarian delights:
Potatoes? Sound a bit boring? Not at all - potatoes are great on a barbecue. Check out these two little gems:
Chop an onion into small pieces.
Take a tablespoon of butter, heat it, and fry the onion till soft.
Add a tablespoon of cheese spread or cheese whizz with a pinch of salt, some pepper and some garlic paste.
Cut off a small piece off the top of a potato, scoop out its innards, fill it with the cooked onion and other stuff, and replace the top of the potato.
Wrap in aluminium foil and put on the barbecue.
Or how about barbecued potatoes thinly sliced and burned.
Thinly slice half a dozen potatoes and place them evenly on a large foil sheet which has been coated in butter.
Throw in a couple of pats of butter and salt and pepper to taste.
Wrap up the potatoes and put the foil package on the barbecue grill.
Turn it after about 5 or 10 minutes and let the other side heat for the same amount of time.
Take it off the grill and carefully open the foil (be careful here otherwise you might get a nasty steam burn).
There should be some potato slices that are crispy and stuck to the foil peel them off and throw the whole lot into a large serving dish.
Kids love this recipe as the browned/burned ones taste like potato crisps 1 and the rest are nicely cooked and lightly seasoned with the butter, salt and pepper.
Baked Brie or Camembert or slices of Greek Haloumi cheese tossed on to the barbecue grill - all are unspeakably delicious.
Take a whole cheese and stud the top with garlic cloves to taste.
Drizzle with olive oil and add a grind of black pepper.
Wrap in foil and place on the barbecue grill for 10 - 15 minutes or until the cheese is good and soft.
Unwrap and eat with a spoon and some good crusty bread.
Home-made Vegetarian Burgers
This is a very easy recipe for making beef-style home-made burgers and they're much nicer than anything you can buy from a store. They're also a healthy alternative to meat.
- One handful of fresh or frozen Linda McCartney mince (or equivalent) for each burger.
- Finely-chopped onion and/or garlic, to taste.
- One egg for every two burgers to be made.
- A little grated cheese.
- A generous dollop of your favourite barbecue sauce.
Toast the mince and onions without oil in a non-stick pan. If you don't have one, use a normal frying pan with a very small dash of oil. Stir constantly over a medium-high heat until the mince and onions are tender.
Transfer to a bowl and add the grated cheese and barbecue sauce. Season to taste with salt, pepper and any herbs or spices you care to use. Finally, add the raw egg and mix well.
Form into patties before the mixture has a chance to cool.
If you can find a fine mesh grill to use on top of the barbecue, transfer the burgers on to it and cook both sides for a few minutes until they crisp up on the outside - the egg and cheese will serve to bind the mince together.
However, if you do not have a fine mesh grill, just transfer the burgers onto tinfoil and cook them under your household grill, or under the heat reflector on your barbecue, if it has one. Again, they should crisp up in just a few minutes.
Tip: half-way through grilling/barbecuing, the burgers will still be very fragile on the uncooked side. Try to turn them very carefully using a fish slice.
Several people have noted the affinity of aubergines with kebabs. In fact, this tropical vegetable lends itself quite beautifully to the barbecue 'genre'. Here's how you prepare an aubergine 'steak':
Slice the aubergine in rounds about as thick as the tip of your thumb - smaller or larger depending upon the size of your thumb.
Salt them and let them sit for a bit.
Press the rounds in a towel and rinse with water - this process takes some of the bitterness out of them.
Sprinkle with salt and pepper.
This works just as well with thick strips of courgette (zucchini) or any other type of squash. And baby aubergines work extremely well too, developing a delightfully smoky and creamy flesh when barbecued - just rub with olive oil and throw on the rack. And why not add a Thai flavour to the whole thing by serving these delicious vegetables with a spicy peanut sauce?
Tofu, Red Pepper and Aubergine Brochettes
Marinate in a sauce containing 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 5mm piece of fresh ginger, 1 crushed garlic clove.
Chop some tofu, aubergine (egg plant) and red pepper into about 2.5 cm/1 inch cubes or squares, and some de-stemmed shiitake mushrooms on the skewer and brush with the marinade.
Cook over the coals for 5 - 10 minutes, turning occasionally.
Patty Pan Squash Kebabs
A Patty Pan is a small squash-shaped vegetable which looks like a flying saucer. If they're not available where you live, use thickly cut courgettes instead:
Make a marinade of 1 crushed clove garlic, 1 tablespoon chopped fresh thyme, 3 tablespoons of olive oil and a little seasoning.
Take 6 green patty pans and cut them in half do the same with 6 yellow ones.
Take 1 small onion, 1 red pepper and 1 yellow pepper cut them into 2.5 cm/1 inch squares.
On barbecue skewer sticks alternately place the vegetables, making a kebab, and cover in the marinade.
Place on barbecue grill and cook for 5 - 10 minutes, turning constantly.
New Potato, Red Onion and Fennel Kebabs
A great favourite, this, especially if you like baby new potatoes.
Make a marinade of 1 tablespoon mixed chopped fresh herbs - tarragon, thyme, parsley, chives, chervil or any combination to taste - 1 crushed clove garlic, fine grated rind of 1 lemon, 3 tablespoons of olive oil and seasoning.
Soak the following in the marinade for 20 minutes: 225g/8 oz new potatoes, 1 large red onion cut into 2.5 cm/ 1 inch squares, 1 fennel bulb cut into large chunks and 12 bay leaves.
Using wooden skewers, alternate the vegetables with bay leaves between each, and cook on the barbecue for 5 - 10 minutes, turning constantly.
Meat and Fish
Barbecued Pork Tenderloin
This is an extra tasty yet easy recipe for pork tenderloin.
Start with 2 inch thick pork tenderloins and pound them down to a thickness of about 1 inch.
Place an onion slice on the pork, a sliced Portobello Mushroom on the onion, a slice of red pepper on the mushroom and wrap the whole thing in thick-cut bacon. Secure with toothpicks.
Cook indirectly over the coals for 40 minutes. When 5 minutes of cooking time remains, place a slice of Havarti 2 cheese on top.
This barbecued pork tenderloin dish is absolutely delicious.
This is a nice way to barbecue up some of your own home-made hamburgers.
Simply take the ground beef, powder it lightly with cinnamon and mix.
Then add garlic salt and do the same, varying how much you want depending on how you like the various spices.
The important part comes next poke your thumb into the middle of your patty and pour in the barbecue sauce. Now fold the patty over so that there is a little pocket of barbecue sauce in the middle and cook till it's 'pleasant-looking'. If done correctly (that's to say, if you don't go crazy with the sauce) the barbecue sauce will naturally mingle with the rest of the patty and you will end up with some mean hamburgers.
Home-made Burgers II
Whack some minced beef in a large bowl with an egg, mixed herbs, black pepper and finely-cut onion, and mix until it's a large sticky blob. Then divide it up into patties and chuck on them on the barbecue.
Picante and Caliente
The following is a list of ingredients. Folks in the UK might have to search a little to find them, but should do eventually.
The Meat: Preferably beef, tender enough to really soak up whatever you are pouring on top.
The Sauce: A good well-rounded barbecue sauce is of course a necessity. In the USA 'KC Masterpiece' - the spicy variant - is a good choice. In the UK, 'Spicey Mehem' works wonders.
The Juice: A mixture of teriyaki sauce and Worcestershire Sauce on both.
The Alcohol: Add a wee bit of alcohol , ie cheap lager old wine you've got knocking around the kitchen, to help tenderize the meat and add a bit of flavour.
The Spices: Go crazy. Not nuts , but crazy. Okay, go nuts too. Tabasco sauce, both red and green, is a must. Your generic herbs like basil and parsley are good as well. Go to the supermarket and pick up some nice picante sauce, preferably the Pace Picante Sauce, or El Paso, if that's all they have. Find a good Tex-Mix packet of fajita seasoning, and a fajita marinade sauce from El Paso while you're at it. If you've lost the will to live, find a few freshly picked jalapenos - the ones that still have enough acid to literally burn your hands - and squeeze in those juices.
The Researcher who supplied the recipe neglected to include measurements, preferring instead what he referred to as 'gut' instincts. What he actually said was:
Obviously, you want the marinade to completely cover whatever it is that your cooking. Add the sauce, giving a good cover all over.
Then add the juice - about 3 parts teriyaki to 1 part Worcestershire. Add this until the BBQ sauce is diluted, but not runny. Then add your alcohol - not too much but enough for it to attack that meat.
Now for the spices. You want a lot of tabasco - a lot. Then add the other spices to taste. Now toss in that meat and stir it around. Then let it sit in the fridge for 24 hours.
Barbecue or grill. Preferably, you want a grill set to cook the meat in 20 - 30 minutes time. Flip the meat every 4 - 5 minutes and add some of that juice that your meat's been soaking in. If you can, add wood chips to your barbecue - it really adds to the flavour, despite the fact that it's probably a bit carcinogenic.
Note: if you're using pork meat, either ribs or chops, you can also baste them in a little olive oil and honey or maple syrup.
BBQ Baby Back Pork Ribs
A great favourite is BBQ Baby Back Pork Ribs - kids love them.
Take 4 racks of ribs and parboil them for approximately 1 hour.
Then spice them up with garlic and cayenne pepper and slather with barbecue sauce (home-made or commercial, depending on the time factor).
After this the ribs should be refrigerated (up to two days) so the sauce can be drawn into the meat as it cools.
Remove the ribs from the fridge about 1/2 hour before grilling then cook for 15 minutes over a low heat, or on a gently-smoking barbecue, until the meat is lightly charred - delicious.
Salmon With Chillies and Coriander
This is a magnificent addition to any barbecue.
- 1 Whole salmon
- Bunch of flat-leaf parsley
- Bunch of normal parsley
- Bunch of coriander
- 2 lemons (unwaxed)
- 1 Red chilli
- 1 Green chilli
- Olive oil
Chop up the all the herbs, chillies, and the whole lemon (including the rind), and combine well with a little olive oil.
Stuff the mixture inside the salmon, cover with lemon slices and rock salt, wrap in foil and throw on the flames.
Depending on the size of the fish, this should be ready in about 15 to 20 minutes.
Note that trout works equally well on the barbecue, too.
No traditional barbecue is complete without marshmallows, toasted then dusted down with a light coating of cinnamon. But marshmallows aren't the only thing for pudding.
For a sugary treat, try cooking pineapples directly on the grill. The sugar in the pineapple will caramelize nicely. This also works with segments of orange, nectarine, and grapefruit. However, be careful when placing and turning these over on the grill - make sure they don't slip through the metal bars.
Bananas on a barbecue are amazing - especially with chocolate. Just bung them on the barbecue for about 10 - 20 minutes until the skin is all black and the inside is all warm and squishy. Slit the skin and slip in a square or two of plain chocolate - or maybe even a bit of double. For a slight variation on this sensational theme, what you can do is split the bananas, add a little chocolate Flake bar down the middle, a big dash of brandy and then parcel them up in tinfoil and fling them onto the barbecue.
An essential component in the preparation of that succulent, tangy, smoky barbecue food is the marinade it's covered in. So often, the marinadeis the magic ingredient - and one that it pays well to get absolutely right.
Sweet and Simple Marinade
Marinate stuff for as long as you want in this. Brush on as you grill. This is so simple to make and it's really tasty stuff.
A Marinade and Dip
This is also a simple recipe that can be used either as a dip or a marinade.
- 3 Large red peppers
- 2 Yellow/orange peppers
- 1 Green pepper
- 1 Large tub of marscapone cheese
- 1/2 Scotch bonnet chilli pepper
Basically cut the peppers into thin strips and dry fry in a heavy-bottomed pan until soft and slightly charred.
Five minutes before they are ready, slice the scotch bonnet very carefully (don't touch your eyes or anything else as this stuff is exceptionally hot) after removing the seeds. Add this to the peppers.
After 5 minutes take out and let cool.
When cold, put all the ingredients into a blender and whizz it all up.
Soak your meat overnight in the marinade and cook as normal.
Alternatively, leave it as a dip and let people dunk their food in it at will.
The Joy of Soy
Soy sauce makes the ideal base for a marinade. Mix a generous few glugs of soy with a pinch of sugar and some herbs and spices, then pour on to a dish or plate with a high lip. Stick your meat and vegetables onto skewers (if they are wooden sticks, you must soak in water for 20 minutes beforehand to stop them burning). A favourite trick is to add a little dry sherry to the mixture and skewer long strips of chicken breast in a running stitch pattern before marinating. This makes a great basic teriyaki sauce. In fact, just soy on its own is fantastic on joints of chicken. Marinade for a while first, then mix some soy sauce in with some oil and baste away.
The Joy of Beer
Open a tinnie while you're making the fire and chuck your meat in some of the beer. Drink the rest. Once the meat is actually cooking, baste it with some more beer dark beer for beef, light beer for chicken. Oh, and cider for pork.
This is a great teriyaki marinade for steak or chicken . It makes quite a lot but can be stored in glass jars in the fridge for up to 6 months. It usually gets used long before that, though.
- 1 Onion
- 2 Cloves of garlic
- 2 Teaspoons grated ginger
- 1 Whole papaya (peeled and seeds removed)
- 1/2 Cup water
Blend the ingredients together.
Then add 2 1/2 tsp of brown sugar, 25oz soya sauce and 1 cup of water.
Mix and store in glass jars.
This one's so simple - oil, white wine vinegar, dash of lemon juice, plenty of garlic. Great on kebabs.
A Few Final Barbecue Oddities
Barbecue in Winter
One particular Researcher had quite a unique take on the barbecue experience.
Keeping Eggs Under Control
To control eggs when cooking them on a barbecue, take a slice of bread and cut a large circular hole out of the middle. Place this 'holey' bread on the barbecue hot plate and break the egg into the hole. The result is that the egg stays under control and cooks much better for being kept together. The bread can then be eaten as quaintly-shaped fried bread, used for bird food, or you can just throw it at gate-crashers.
All-in-one Tinfoil Barbecue Meals
A good, convenient way to barbecue food is to wrap everything in one sheet of cooking foil. Put an assortment of vegetables on a sheet of tinfoil, such as potatoes, corn, onions, mushrooms, peppers, etc. Then add some meat, such as chicken, sausage, or steak. The food needs to be cut into pieces preferably no thicker than half an inch thick. Seal up the tin foil around the food. The easiest method is to fold the foil over the food and then roll the tin foil up around sides. Make the tin foil packet just loose enough so that you can shake the food up a bit. Throw the whole packet on the barbecue, and roast it. The end result is wonderful, largely because the juices of all the different foods have soaked into each other, making for a delightful marinade. The fact that it leaves no mess on the barbecue is also a good thing.
Salsiccia con patate e pomodori al forno (page 20)
From From the Oven to the Table: Simple Dishes That Look After Themselves From the Oven to the Table by Diana Henry
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- Categories: Quick / easy Stews & one-pot meals Lunch Main course Suppers Italian
- Ingredients: hot Italian sausages dried red pepper flakes fennel seeds onions potatoes red peppers yellow peppers tomatoes pecorino cheese parsley
Pesto & Fresh Tomato Pizza
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.
Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.
Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.
Remove the pan from the oven and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.
Salmon fillets with miso, shiitakes & bok choy (page 25)
From From the Oven to the Table: Simple Dishes That Look After Themselves From the Oven to the Table by Diana Henry
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
- Categories: Quick / easy Main course Suppers
- Ingredients: white miso clear honey mirin light soy sauce fresh ginger toasted sesame oil peanut oil shiitake mushrooms bok choy scallions salmon fillets
All 111 Newcastle Restaurant Week menus on offer this week at £10 to £15
More than 100 places to eat in Newcastle city centre will be running offers during Restaurant Week next week.
Diners will be able to eat for £10 or £15 per head at some of the city&aposs best restaurants during NE1 Restaurant Week, held between Monday, January 20 and Sunday, January 26 .
The week is a great opportunity to dine at a favourite for less, or try out somewhere you have never been . The idea behind the Restaurant Week scheme is to encourage customers through doors during January, a time when the hospitality industry is usually quiet.
Some of the offers run at all times, while others are restricted to certain times of day. It is best to book ahead and tell the restaurant you are visiting that you want the Restaurant Week deal. To be sure, visit NE1&aposs Restaurant Week page to download vouchers and view booking information. Offer must be stated when booking.
Restaurant Week diners can get £2 return bus travel to Newcastle and back from anywhere on the Arriva North East network, with either a printed Restaurant Week voucher, or a phone voucher.
A mix of independent restaurants and national operators are involved in Restaurant Week, with 104 restaurants signed up so far. Here&aposs who they are and what customers can eat during Restaurant Week .
Newcastle NE1 Restaurant Week January 2020 offers and menus
21 – Two courses £15
Offer available all week except Saturday evening and all day Sunday.
Winter Squash Soup – Toasted Seeds (V)
Middlewhite Pork and Pistachio Nut Terrine - Meaux Mustard and Radishes
Jerusalem Artichoke and Green Bean Salad – Hazelnut/Truffle Vinaigrette (V)
Beetroot/Gin Cured Salmon, Avocado and Herbs
Cheddar Cheese and Spinach Souffle (V)
Medallions of Beef ‘au Poivre’
Roasted Cod, Brown Shrimps and Whipped Garlic Potatoes
Confit of Duck, Braised Lentils and Gran Reserva Iberico Ham
Fillet of Sea Bream, Fennel, Orange and Rosemary Butter
Grilled Cauliflower, Grapes, Almonds and Curry (V)
Liquid Centred Chocolate Mousse
Soft Meringue with Poached Yorkshire Rhubarb (V)
Pear and Sultana Crumble – Custard Sauce (V)
Oeuf a la Niege with Pink Pralines (V)
Orange and Bergamot Sorbet (V).
2 Courses for £10, 3 courses £15 – 12pm until 4pm, Monday to Sunday.
2 Courses for £15 - 4pm until 9.30pm, Monday to Sunday. Excluding Saturday from 4pm.
Nachos - Fresh Tomato Salsa, Sour Cream, Guacamole and Garnished with Coriander and Lime
BBQ Chicken Wings - Smothered in BBQ Sauce
Duo of Beetroot and Chickpea Hummus - Served with Carrot and Celery Sticks
Baby Caesar Salad - Fresh Cos Lettuce, Crispy Bacon Caesar Dressing and Croutons
BBQ Baby Back Ribs - Baby Ribs Smothered in BBQ Sauce
Antler Mac and Cheese - Rigatoni Pasta, Three Cheese Sauce Topped with Grated Parmesan
Moving Mountains Burger - A Hearty, Healthy Plant-based Burger Served on Brioche Bun with Baby Gem Lettuce, Beef Tomato Sliced Red Onion and Pickle Served with Fries
Antler classic burger - Two 4oz Beef Patties served on Brioche Bun with Baby Gem Lettuce, Beef Tomato Sliced Red Onion and Pickle served with Fries
Korean Chicken Burger - Marinated Chicken Breast in Korean Spice served on Brioche Bun with Baby Gem Lettuce, Beef Tomato Sliced Red Onion and Pickle served with Fries
Pizza - Choice of either Margherita or Pepperoni Paradise
As You Like It – 2 Courses £10, 3 Courses £15
Offer applies Mon-Fri 12-9pm, Sat 12-5pm, Sun 5-9pm.
Soup of the Day (V) - served with locally Baked Stottie
Orange and Chilli Glazed Chicken Yakitori - Daikon Radish Salad, Soy and Lime
Goat&aposs Cheese (V) - Northumbrian Goat&aposs Cheese Mousse, Heritage Beetroot, Pickled Apple, Endive and Ciabatta
Tempura King Prawns - Asian Slaw Salad, Sweet Chilli Sauce (£3 supplement)
Charred Sipping Whiskey BBQ Wings - Chipotle-Spiced BBQ & Blue Cheese Dipping Sauce, Celery Sticks
Vegan Superfood Salad (VG) - Quinoa, Avocado, Sun Blushed Tomatoes, Mixed Leaf, Pomegranate, Nuts and Seeds
Soft Tortilla Fish Tacos - Cajun-fried Cod Goujons, Fine Diced Tomato and Red Onion Salsa, Shredded Iceberg, Lime Creme Fraiche, Chipotle Mayonnaise
Shepherd&aposs Pie - Northumberland Lamb Shepherd&aposs Pie, Coquetdale Cheddar Mash, Thyme Roasted Carrots
Thai-Cured Sea Bass - Thai-Cured Sea Bass Fillets, Coconut and Lemongrass Marinade, Ginger, Spring Onion and Chilli Rice, Asian Broth
Moving Mountains Burger (VG) - Plant-Based Vegan Burger, Twice-Cooked Chips, Sweet Onion Jam, Beef Tomato and Lettuce
Spicy Chicken Rigatoni - Slow-Cooked Chicken Ragu in a Homemade Tomato Sauce, Shaved Parmesan, Fresh Basil, Dried Chillies
Risotto Primavera (VG) - Pea, Broad Beans, Asparagus & Garden Herb Risotto, Vegan Feta and Radish
The Classic Tower Burger - Smoked Bacon, Melted Cheese, Gem Lettuce, Homemade Onion Rings & Proper Homemade Twice-Cooked Chips
Slow-Cooked Pork - Slow-Cooked Pork Loin, Carrot Puree, Creamy Mash, Heritage Carrots, Kale, Wicked Apple Cider Sauce
North Sea Battered Cod - A huge piece of Line-Caught Fish landed at North Shields, Hand-Cut Chips, Peas, Tartare Sauce and Lemon (£2 supplement)
250g Chargrilled Sirloin Steak - Cherry Vine Tomatoes, Flat Cap Mushroom & Proper Homemade Twice-Cooked Chips (£6 supplement)
Double Chocolate Brownie - Vanilla Ice Cream, Rum and Blood Orange Sauce
Homemade Sticky Toffee Pudding - served with a choice of Beckleberry&aposs Vanilla Bean Ice Cream or Piping Hot Custard
Chia Seed Pudding (VG) - Mango and Coconut Chia Seed Pot, Roasted Pineapple Salsa
Glazed Lemon Tart - Served with Raspberries and Chantilly Cream
A Selection of Continental and Local Cheeses - 5 Cheese, tried & tested by our Chefs, served with Crackers, Frozen Grapes, Red Onion & Balsamic Jam (£4 supplement)
3 Assorted Scoops of Ice Cream
Aspers – 2 Courses £10
Creamed Mushrooms - Toasted Ciabatta & Poached Egg
Slow Cooked Lamb with Mash & Green Veg
Lemon Tempura Battered Plaice with Pea Puree & Celeriac chips
Sweet Potato with Cashew & Apricot Tart (vegan)
Aveika – 2 Courses £10, 3 Courses £15
Spicy Beef Tacos - Green Chilli Spring Onion and Garlic
Tebasaki Chicken Wings - Sesame Spring Onion and Togarashi
Tempura Vegetables - Miso Mayonnaise
Kimuchi Chicken Robata - Chicken Breast Marinated in Kimuchi and Coriander
Chicken Katsu Curry - Panko Chicken Breast, Shichimi Mayo
Salmon Nigiri - Hand Cut Salmon, Sushi Rice, Sweet Soy Sauce
Seabass Fillet - Mango and Mint Salsa, Edamame
Chicken Katsu - Panko Chicken Breast, Steamed Rice and Curry Sauce
Green Chicken Curry - Chicken Breast, Aubergine Courgette and Peppers
Mini Sliders - Chicken and Beef Burgers, Cheddar and Tempura Sweet
Yellow Vegetable Curry - Aubergine, Courgette, Peppers and Steamed Rice
Chilli Beef Robata - Fillet Marinated in Soy, Ginger, Kimuchi and Mirin served with Miso Vegetables and Steamed Rice
Teriyaki Chicken - Marinated Chicken Breast with Soy, Ginger, Garlic Mirin and Sake
Shichimi Mac and Cheese £5
Chilli and Garlic Fries £2.50
Ramen Noodles, Lime and Honey £4
Chocolate Fudge Cake - Miso Caramel, Vanilla Ice Cream
Mango Cheesecake - Passionfruit Chantilly Cream
Ice Cream and Sorbet - Served with Fresh Fruits
Babucho – 2 Courses £15
Fried Chicken Wings in a Buffalo Hot Sauce served with a Blue Cheese Dip
Mushroom & Mozzarella Bruschetta - Toasted Tuscan Bread with Mushrooms & Mozzarella
Spiced Parsnip Soup - Topped with Crispy Parsnips & served with Focaccia Bread
Chicken Tikka Rice Balls - Pilau Style Risotto Fritters with Tikka Chicken Pieces, served with Mango Chutney
Cod & Mackerel Fishcakes - Served with Parmesan Creamed Vegetables & Fries
Chicken & Tarragon Pie - Filo Pastry Chicken Pie with Fries and Buttered Peas
Enzo Pizza Roll - Mediterranean Vegetables, Mozzarella & Pesto
Risotto Caprino - Tomato, Rosemary & Goats Cheese
Peach & Raspberry Eton Mess - Chantilly Cream, Meringue with Fresh Peach and Raspberry
Dutch Toffee Waffle Cheescake - Served with Caramel Sauce
Dropped Cornetto - Caramel Ice Cream, Caramel and Chocolate Sauce with Pine Nut Brittle
Cappucino Panna Cotta - Served with Chantilly Cream & Chocolate
£15 1 Course Special:
Beef Bourguignon - Served with Roast Potatoes and Winter Vegetables
Banyan – 2 Courses £10, 3 Courses £15
Bruschetta caprese - Buffalo Mozzarella, Vine-ripened Tomatoes, Garlic & Basil on Toasted Ciabatta Drizzled with Extra Virgin Olive Oil. Vegan option available (ve)
Bang Bang chicken skewers - Drizzled with Satay Sauce and Caramelised Peanuts.
Pea & mint soup - Served with Warmed Bread. (ve) (gf)
Panko Crumbed King Prawns - Japanese Breadcrumbed King Prawns with Lime & Red Chilli Dipping Sauce.
Chicken Schnitzel - Breadcrumbed & Flattened Chicken Breast, Pan-Fried and Served with House Fries and Garlic Mayonnaise.
Revitalise Bowl - A Nourishing Mix of Halloumi, Roast Butternut Squash, Red and Golden Beets, Avocado, Tomato, Roast Peppers, Quinoa and a Superfood Dressing.
Bangers & Mash - A trio of ‘Wor Cumberland’ Sausages, Creamy Mashed Potato and Rich Onion Gravy. Geordie Banger Co are a local family business that hand craft their delicious sausages.
Deluxe Burger - Banyan&aposs Classic Burger with Salsa and Mayo. Add Monterey Jack cheese for £1.25. Served with Gem Lettuce and Tomato on a Brioche Bun with House Fries. Upgrade to Sweet Potato Fries for £1.50 or go ‘naked’ and enjoy your Burger bun-free and served with Sweet Potato Wedges.
Chicken Spirelli - Grilled Chicken and Pasta Spirals bound with julienne of Spring Vegetables, Pine Nuts, Cream and Grana Padano. Gluten free Pasta and vegetarian options available (v) (gf)
Sticky Toffee Pudding - With Cream or Custard.
Black Cherry Cheesecake - Vanilla Cheesecake topped with Berry Compote.
Barluga – 2 Courses £10, 3 Courses £15
Chicken Terrine - Caramelised Onion Chutney & Toast
Tempura Coley Fillets - Curried Mayonnaise & Pickled Cucumber
Pea & Smoked Cheddar Soup - Crusty Sourdough (v) (gf)
Steamed Shetland Mussels - Leeks, Thyme & Bacon
Chorizo Stuffed Chicken - Sauté Potatoes, Asparagus & Basil Cream Sauce (gf)
Seared Cod - Smoked Bacon & Cannelloni Bean Cassoulet (gf)
Chana Masala - Chickpea Curry, Basmati Rice & Naan Bread
Bouillabaisse - Garlic Brushed Toast
Sticky Toffee Pudding - Butterscotch Sauce (v)
Dark Chocolate Nemesis - Vanilla Ice Cream (v) (gf)
Strawberry & White Chocolate Cheesecake - Berry Compote
Bealim House – 2 Courses £10, 3 Courses £15
Black Pudding and Bacon Salad with Fried Egg
Tempura Vegetable with Ponzu Dip (vg,gf)
Chorizo and Prawn Skewers with Smoked Paprika Mayo (gf)
Pork and Leek Sausages - Whole Grain Mustard Mash and Onion Gravy
Pan Roasted Coley - New Potatoes and Lemon Dill Butter (gf)
Sweet Potato and Chick Pea Burger - Skin on Chips and Harissa Mayo (vg)
Sticky Toffee Pudding - With Butterscotch and Vanilla Ice Cream
Gluten Free Chocolate Brownie - Salted Caramel Sauce (gf)
Vegan Cookie - With Salted Caramel Ice Cream (vg)
Bella Italia – 2 Courses £10, 3 Courses £15
Garlic Dough Bites - Mini Ciabatta Bites served with Garlic & Rosemary Dip (v)
Whitebait - Lightly Breaded and Fried, served with Gremolata Aioli
Bruschetta - Toasted Ciabatta Topped with Red and Yellow Vine Tomatoes, Red Onions marinated in Garlic, Olive Oil and Basil (v)
Mozzarella Carrozza - Lightly Crumbed Mozzarella Parcel served with Red and Yellow Baby Vine Tomatoes and a Smoked Chilli Dip
Polpette - Pork and Beef Meatballs baked in a Spicy Tomato Sauce and Topped with Melting Mozzarella. Served with Toasted Ciabatta
Carbonara - Fresh Egg Tagliatelle in a Traditional Creamy Carbonara Sauce with Crispy Pancetta and Leeks
Conchiglione Basilicata - Giant Shell Pasta filled with Spicy Basilicata Sausage, baked with Tomato and Bechamel Sauce. Topped with Melted Mozzarella
Funghi Crema - Rigatoni Pasta with Garlic & Thyme Baked Mushrooms and Wilted Baby Spinach Leaves, in a Porcini & Mascarpone Sauce (v)
Bolognese - Spaghetti served with Bella Italia&aposs own Slow-Cooked Beef Ragu
Traditional Lasagne - Slow-cooked Beef Ragu, layered with Fresh Egg Pasta and Creamy Béchamel Sauce Topped with Melting Mozzarella
Polpette Americano - Spaghetti with Pork and Beef Meatballs with Roasted Red Onions in a Spicy Garlic and Tomato Sauce
Cacio E Pepe (add £2) - Gramigna Pasta with Roast Chicken and Pancetta in a Pecorino Cheese, Wild Garlic & Black Pepper Sauce Topped with Crispy Granello Cheese and Parma Ham
Gamberoni Arrabiata (add £2) - Spaghetti with King Prawns and Fresh Green Chilli, in a Spicy Garlic and Tomato Sauce
Cannellini Bean Burger - Cannellini Bean, Garlic and Vegetable Burger with Red Pepper Sauce, Sliced Tomato, Red Onion and Lettuce (v)
Grilled Chicken - Grilled Chicken Breast served with your choice of Sauce, Rocket and your choice of Fries or Mixed Salad
Pollo Pizzaiola (add £2) - Lightly Breaded Chicken Breast Topped with Tomato Sauce and Melted Mozzarella served with Spaghetti Pomodoro
Margherita Pizza - Tomato, Mozzarella and Basil (v)
Campagna Pizza - Goat&aposs Cheese, Peppers, Onion, Mozzarella and Pine Nuts, Finished with Rocket and a Balsamic Glaze (v)
Pepperoni Piccante Pizza - Italian Pepperoni, Fresh Green Chilli and Mozzarella on a Tomato Base
Parma Bufala Pizza (add £2) - Tomato and Mozzarella Base, oven-baked then topped with Parma Ham, Torn Bufala Mozzarella, Pachino Tomatoes and Rocket
Calzone Firenze (add £2) - Spinach, Chicken, Cotto Ham, Granello and Mozzarella Cheese in a Creamy Cheese Sauce
Cookie Dough Al Forno - Freshly oven-baked to order! Warm Chocolate Chip Cookie Dough filled with a Melting Chocolate Middle, served with Vanilla Gelato and Caramel Sauce (v)
Chocolate Brownie - Warm and Gooey Chocolate Brownie, with white Chocolate Chunks, topped with Chocolate Marshmallow Sauce, Melted Chocolate Balls and Honeycomb Pieces, served with Vanilla Gelato (v)
Panettone Bread and Butter Pudding - Warm Bread and Butter Pudding with Raisins and Candied Citrus Peel. Served with Vanilla Gelato (v)illa Gelato (v)
Big Mussel – 2 Courses £10
Breaded Scampi Whole Tails in a light crispy breadcrumb with Mixed Salad, Homemade Chips and Tartare
Penne Pasta - Any sauce from the main menu (v)
Whitebait - With Garlic Mayo, fresh Lemon and Parsley
Fish and Chips in a Beer Batter with Homemade Tartare Sauce and Minted Mushy Peas
Mediterranean Pancakes Oven Baked - Stuffed Wild Mushrooms and Creamy Goats Cheese, served with a Garlic Cream Sauce (v)
Scottish Mussels - Any sauce from the main menu with Sweet Potato Fries or Homemade Chunky Chips
Orange Crème Brulee served with a Dark Chocolate Shortbread and Candied Orange Segments
Tarte Tatin Topped with Praline and Vanilla Ice Cream and served with a jug of warm Toffee Sauce
Sticky Toffee Pudding topped with Toffee Sauce and Praline and served with Vanilla Ice Cream or Homemade Custard
Black Forest Cheesecake - On a Chocolate Biscuit Base topped with Black Cherries and a Black Cherry Gel and served with Chocolate Ice Cream
Ice cream and Sorbet choice of three scoops - Flavours vary
Blackfriars - 2 courses for £15
Chestnut & Apple Soup (gf) (v)
Young Goats’ Cheese, Candied Walnut, Roast Beetroot, Honey Dressing (gf) (v)
Pressing of Northumbrian Pork, Crispy Ears, Poached Apple & Pickles (gf)
North Sea Fishcake, Home-made Tartare Sauce, Lemon
Parsley Spelt Risotto, Cashew Nut “ricotta”, Smoked Tomato & Red Onion (v)
Pan-roasted breast of Chicken, Potato Purée, Mushrooms, Onion Jus (gf)
Market-fresh Fish Of The Day (please ask)
Roast Pork Belly, Butternut Squash, Haricot and Chorizo Stew
Northumbrian Rump Steak, Triple Cooked Chips, Slow-roast Tomato (£5 supplement) (gf)
Triple-cooked Chips / Sprouting Broccoli and Almond /Mashed Potato / Honeyroasted
Winter Roots /Roasted Brussels Sprouts and Onion Jam £4
Friar Steak Sauce / Peppercorn Sauce / Béarnaise Sauce £2.5
Chocolate and Coffee Gateaux, Coffee Ice Cream
Sticky Toffee Pudding, Salted Caramel Sauce, Banana Ice-cream
Coconut Rice Pudding, Spiced Poached Plums (v) (gf)
Apple crumble, Custard and Vanilla Ice Cream (gf)
Broad Chare – 2 courses £15
Offer available lunchtimes only, Monday to Saturday.
Pheasant, Lentil and Smoked Bacon Broth
Salad of January King Cabbage, Kohlrabi, Apple and Hazelnuts (V)
Creamed Shetland Mussels, Cider and Leeks on Toast
Fish Stew, Saffron Potatoes and Fennel Aioli
Hereford Shortrib Parcels, Braised Celery and Walnuts
Potato Cakes, Melted Onions and Risely (V)
Set Buttermilk Pudding and Yorkshire Rhubarb
Spotted Dick and Vanilla Custard
Blood Orange and Thyme Sorbet.
Café 21 at Fenwick – 2 courses for £15
Offer available Monday-Friday from 11.30pm until 7pm.
Cauliflower Soup – Curry Oil (V)
Cheddar Cheese and Spinach Souffle (V)
Warm Salad with Morteau Sausage and Potatoes – Mustard Dressing
Roasted Beets, Softly Boiled Egg and Horseradish (V)
Smoked Mackerel Pate – Sourdough Toast
Caesar Salad with Chicken
Minute Steak, Peppercorn Butter and Thin-cut Chips
Escalope of Salmon – Watercress Sauce
Spaghetti with Prawns, Peppers, Chilli, Basil and Cream
White Chocolate Gratin with Poached Yorkshire Rhubarb
Steamed Apple Sponge – Custard Sauce
Orange and Bergamot Sorbet
Cauliflower Soup - with Cream and Chives. Served with Focaccia (V)
Mixed Antipasti - includes Prosciutto, Sweet & Sour Peppers with Raisins & Flaked Almonds, Olives, Caperberries and Green Beans
Scamorza Fritta - Deep-Fried Breaded Smoked Mozzarella, served with Spicy Tomato Sauce & Leaves
Mushroom & Kale Bruschetta - with Garlic and Chilli on Grilled Ciabatta (V) (VG)
Minute Steak (Supplement £2.00) - with Rosemary & Garlic Roasted Potatoes, Green Salad and Parmigiano Reggiano
Verdure Bowl - Warm Mushrooms, Kale and Spinach, with Almonds, Semi-Dried Tomato Pesto, Pane Carasau and a hint of Chilli (Add a poached egg £1.00) (V) (VG)
Penne alla Puttanesca - Giant Pugliese Penne with a sauce of Anchovy, Olives, Capers, Tomato, Chilli and Garlic
Chicken with Lemon & Capers - Flattened Chicken Breast with Lemon & Caper sauce and Pesto & Rocket Potatoes
Chocolate Bread & Butter Pudding - with Vanilla Ice Cream (V)
Vanilla Panna Cotta - with Raspberry Coulis
Central Oven & Shaker - 3 courses for £15
Garlic and Rosemary Focaccia
Garlic and Rosemary Bread
Crispy Truffle Pecorino Croquettes
Pan Fried Diavola Tiger Prawns
Mussels and Smoked Nduja Sausage
Pan Fried Truffle creamed Wild Mushrooms
Oven baked Meatballs in a Tuscan Sauce
Mains (Pizza or Pasta):
Dolcelatte and Tenderstem Brocolli
Bresaola, Truffle and Wild Mushroom
Nduja Mascarpone (vegan option available)
12 Hour Wild Boar Lasagne
Central Three Scoop Gelato
Chaophraya – 2 Courses £10, 3 Courses £15
Thai Chicken Tacos - Red Curried Chicken finished with Coconut Milk and served over a lightly Pan Seared Rice Flour Taco (v) vegetarian option available
Chicken Spring Rolls - Hand-rolled Crispy Spring Rolls filled with Chicken, Carrot, Cabbage, Chinese Mushroom and Vermicelli with Sweet Chilli Sauce
Chilli Squid - Crispy Squid with Salt and Pepper
Sweetcorn Cakes - Traditional Style Sweetcorn Cakes, deep-fried with Red Curry and Kaffir Lime Leaf served with Sweet Chilli Sauce (v)
Chicken Pad Thai - The National dish of Thailand. Kim’s own famous recipe of Thai Rice Noodles, stir-fried with Egg, Vegetables and Tamarind sauce (v) tofu option available
Thai Red Curry Chicken, Beef - Chaophraya&aposs classic Red Curry made from dried Red Chilies blended with Coconut Milk, Bamboo Shoots and Basil. Choose from Chicken, Beef or Tofu
Barbequed Pork on Rice - Barbecued Pork and Roasted Pork Belly, on a bed of Steamed Rice with a Boiled Egg, Sweet Soy and Barbecue Sauce
Five Spice Roasted Duck - Roasted Duck in a Five Spice Thai Herb Sauce served with Jasmine Rice
Clementine Tart - With a Chocolate Pastry Base served with Vanilla Ice cream
Chocolate Fondant - Melt in the middle Chocolate Cake with Chocolate Chilli Ice Cream
Ice Cream & Sorbet - Please ask the server for the flavours.
Charts - 2 courses for £15 Offer
White Bean Soup with Blue Cheese Crumble
Thai Fishcakes with Lemon and Lime Chili Sauce
Smoked Ham Hock Terrine with Winterberry Ketchup
Vegan Shiitake Mushroom Risotto with Beetroot Crisps and Vegan Parmesan
Bianco Nero pizza-shredded Chicken, Bechamel Sauce, Black Garlic and Goats Cheese
Seafood Quesadilla with Salsa Fresca and Dill Sour Cream
Chez Mal – 2 Courses £15
Smoked Salmon Classic - Capers, Cornichon, Grated Egg, Shallot & Dark Rye Bread
Tempura of Seasonal Vegetables - Sweet Chilli Sauce
Winter Leaf Salad - Vegan Feta, Clementine, Candied Walnuts, Fennel & Pomegranate
Chez Mal Buffalo Chicken Wings - Homemade Hot Sauce, Blue Cheese Dip & Celery
Pan-fried Tiger Prawns - Cherry Tomatoes, Garlic & Red Chilli, Toasted Altamura Bread
Bourbon Glazed British White Pork Belly Squares - Pickled Red Chilli & Herb Crème Fraîche
Roast Cauliflower & Almond Korma Curry - Saffron, Pine Nut & Sultana Pilaf Rice, Grilled Flatbread
Catch of The Day or Grilled Chicken Breast - Pointed Cabbage, Broccoli, Savoy & Lemon Dressing with a Choice of Sauce
Beetroot & Chickpea Burger - Avocado, Tahini Sauce & Green Salad
Squash & Red Onion Tagine - Coriander & Apricot Couscous
Chez Mal Burger - Ayrshire Bacon, Gruyère Cheese, Burger Relish & Fries
Murgh Makhani Butter Chicken - Saffron, Pine Nut & Sultana Rice with Grilled Sesame Naan Bread
Braised Beef Short Rib Cottage Pie - Guinness, Onion & Glazed Carrots
Fish Pie - Smoked Haddock, Tiger Prawns, Mussels, Crisp Potato & Parmesan Topping
Fresh Berries - Valrhona Hot Dark 70% Chocolate Sauce
Fresh Fruit Salad - Mango Sorbet
Selection of Sorbets & Ice Cream
Naughty Sundae - Salted Caramel Ice Cream, Toasted Peanuts, Brownie & Toffee Sauce
Chez Mal Sticky Toffee Pudding - Pecan Caramel Sauce & Vanilla Ice Cream
“Le Fromage” - A Selection of Artisan Cheeses, Chutney, Quince & Peter’s Yard Crispbread.
Chef&aposs Academy Restaurant at Newcastle College - 3-course lunch £10, 3-course dinner £15
Parsnip & Apple Soup, Whipped Cream & Hazelnut Oil
Venison Bolognaise, Fresh Egg Fettuccine, Parmesan & Single Estate Olive Oil
Beetroot Cured Salmon, Apple, Dill, Winter Coleslaw & Sour Cream
Roast Guinea Fowl, Beets, Slow-Braised Red Cabbage, Date Puree, Red Wine & Thyme
Fillet of Cod, Heritage Mash, Button Onions, Mushrooms and Smoked Bacon Lardons
Wild Mushroom Risotto, Roast Parsley Root, Brown Onion Puree, Winter Truffle (V)
Sea Salted Caramel Tart, Crème Fraiche
White Chocolate Panna Cotta, Poached New Season Rhubarb
Selection of British Cheeses, Chutney, Celery, Grapes & Crackers
Tuesdays, Wednesdays, Thursdays & Fridays 20th January - 26th January 2020
City Tavern – 2 Courses £10, 3 Courses £15
Black Pudding Scotch Egg - Crispy Pancetta, Lemon Dressing
Warm Smoked Mackerel & Potato Salad (gf)
Walnut Paté - Toasted Gluten Free Baguette, Micro Herb Garnish (vegan) (gf)
Pancetta Wrapped Chicken Breast - Sautéed Potatoes, Vegetable Medley, Mustard Cream
Prawn & Salmon Linguine - Served with Garlic Bread
Vegan Lasagne - With a Cauliflower Bechamel (vegan) (gf)
Strawberry & White Chocolate Eton Mess - Served with Strawberry Ice Cream
Raspberry Glazed Flourless Chocolate Brownie - Served with Vegan Vanilla Ice Cream (vegan) (gf)
Apple Crumble - Served with Home-made Custard
Coop Chicken House – £10 Offer, £15 Offer
£10 Offer - Choose one of the below:
1/2 Chicken, Two Sides & a Shot of Sauce
20 Wings, Two Sides & a Shot of Sauce
15 Buffalo Wings & 2 Sides
*Sweet Potato Fries & Halloumi £1 Extra
For £15 per head, take advantage of the "Just Feed Us" Offer. Grab a beer, kick back, relax and let Coop Chicken feed you. Coop Chicken will keep sending out food until you&aposre done.
This offer is only available for tables of 8 or more. The first beer is on Coop Chicken!
Côte Brasserie – 3 Courses for £15 Offer
French Onion Soup - Rustic French Onion Soup with a Sourdough Croûte and Melted Comté Cheese
Calamari - Breadcrumbed Calamari sautéed in Garlic, Lemon and Parsley with Tartare Sauce
Moules Marinières - Mussels cooked with White Wine, Garlic, Shallots, Parsley and Fresh Cream
Baked Crottin - Traditional Goats Cheese from the Loire Valley, served Warm with Lamb&aposs Lettuce and Apple Salad, Walnuts, Croutons and Golden Raisins
Pork and Pistachio Terrine - Pork, Chicken Liver, Prune and Pistachio Terrine with Grilled Sourdough Bread and Caramelised Red Onion Compote
Warm Roquefort Salad - Endive, Walnut and Crouton Salad with a Warm Roquefort Cheese Dressing
Salmon - Pan Roasted Salmon Suprême with Golden Beetroot, Fennel and Radicchio Salad with a Herb and Caper Dressing
Stroganoff - Sautéed Strips of Beef Fillet with Button Mushrooms, Paprika, Shallots, Brandy and Fresh Thyme, served with Buttered Tagliatelle Pasta
Half Chargrilled &aposBreton&apos Chicken - Served with Frites and Normandy Butter with Garlic, Lemon and Parsley
Pork Tenderloin - Pan Roasted Pork Tenderloin with Gratin Potato, Braised Savoy Cabbage, Apples, Thyme and Calvados Jus
Butternut Squash Ravioli - Handmade Goats Cheese Ravioli with Roasted Butternut Squash, Sage and Walnut Butter
Ribeye Steak - Chargrilled 8oz Ribeye Steak with Frites and Garlic Butter (£2.50 Supplement)
Coupe Noire - Vanilla Ice-cream with Warm Dark Chocolate Sauce
"Crumbles Aux Pommes" - With Vanilla Ice-cream
Crème Caramel - Traditional Set Vanilla Pod Custard with Dark Caramel and Cream
Chocolate Mousse - Dark Chocolate Mousse
Dabbawal – 2 courses for £15
To share - Puffed Rice tossed in Onion and Pomegranate in a Tangy
Malai Tikka - Chicken Fillets in Garlic, Ginger and Cream Cheese (gf)
Punjabi Chilli Chicken Tikka - In a Chilli, Cumin, Garlic & Ginger Marinade (gf)
Sweet Potato Chaat - Roasted Cubes of Sweet Potato drenched in Yoghurt Sauce and
Homemade Tamarind Chutney (v) (gf)
Vegetable Samosa Chaat - Layers of Spicy Chickpeas, Punjabi Samosas, topped with Sliced Onions (v)
Old Delhi-Style Butter Chicken - Grilled Chicken Tikka simmered in a fragrant Butter Based Tomato
Railway Lamb Kari - Rooted in Anglo-Indian era, super popular. Cubed Lamb with Baby
Potatoes in a Curry Leaf, Coconut, Mustard Seed and Onion Sauce (gf) (df)
Malabar King Prawns - Vibrant Keralan, Coconut, Mustard & Curry Leaf Flavours (gf) (df)
Kofta Kari - Paneer Kofta with Pistachios and Green Chillies in a Rich Tomato Sauce, finished with Fennel and Fenugreek (gf) (v) (n)
Dacantus – £15 per person
Menu-based on two people sharing at £15 per person.
Share the following dishes:
Mushrooms, Caramelised Onion and Roaster Red Peppers Bruschetta with Parmigiano Flakes (V)
Panko Dates stuffed with Gorgonzola and Walnuts, accompanied with Fruit of the Forest Coulis (V)
&aposGambas Pil-Pil&apos with Garlic, White Wine and Guindilla (GF)
Ssam Smoked Asturian Chorizo with a Tomato, Sweet Onions and Roasted Red Pepper &aposPomarola&apos (GF)
Orange Gin Truffles dipped in Chocolate with a Crispy Nut Crunch (V)
DAT Bar – £10 Offer, £15 Offer
2 Courses for £10:
Piquillo Peppers - Stuffed with Salt Cod
Arancini - Savoury Rice Balls Veg/Meat (v)
Butternut Squash Soup - Slow Roast (vg)
Creamy DOP Buffalo Mozzarella - With Wild Rocket, Sundried Puglian Tomatoes and Almond Pesto on top of Sourdough Bruschetta (v)
Sourdough Bruschetta - Rubbed with Garlic and drizzled with Extra Virgin Olive Oil (vg)
Margherita - San Marzano Tomatoes D.O.P, Mozzarella, Fresh Basil, Extra Virgin Olive Oil (v)
Ortolana - San Marzano Tomatoes D.O.P., Mozzarella, Roast Peppers, Aubergine Stracotto, Grilled Courgette and Almond Pesto (v)
Boscaiolo - Mozzarella, Porcini Cream, Chestnut Mushrooms, Italian Roast Ham served white - No Tomato
Pizza Ragu - DAT Bar&aposs classic Beef Feather Blade Ragu with Shaved Reggiano Parmigiana (vegan cheese replacement on pizzas £1 supplement)
Moto Burger - With Ogleshield Cheese Melt, Fried Onion Ring, Gem Lettuce, Beef Tomato, Roast Chilli and Plum Chutney
Joe&aposs Burger - With Baby Gem, Slice of Beef Tomato, Sliced Gerkin, Crisp Pancetta and Dijon Mustard Sauce
Penne with Three Tomato Sauce - Pasta Tubes with San Marzano Tomato, Semi Dried Plum and Cherry Tomato with Basil and EVO (vg)
Penne Cauliflower - Roast Cauliflower, Almonds, Lemon, Parsley, Green Olives (vg)
Penne Ragu Bolognese - Strips of Egg Pasta with a Slow-cooked, Beef, Feather Blade, Primitivo Wine and San Marzano Tomato Ragu
2 Courses for £15:
Sourdough Bruschetta Prpsciutto Di Parma DOP - Fine Cured Ham with Shaved Reggiano Parmigiano DOP, Rocket and Cherry Tomatoes, EVO
Sourdough Bruschetta Greens - With Tender Stem Broccoli, Fine Beans, Leaf Spinach, Roasted Chili and Garlic, Lemon Zest and EVO (vg)
Grilled Roman Stem Artichikes - Served with a Dressed Rocket Salad (vg)
Minestrone Soup - Borlotti Beans, Celery, Carrots, San Marzano Tomatoes, Savoy Cabbage and Almond Pesto (vg)
Pizzas: (vegan cheese replacement on pizzas £1 supplement)
Crudaiola - San Marzano Tomatoes, d.o.p. Buffalo Mozzarella, Kalamata Olives, San Daniele Prosciutto, Rocket and d.o.p. Parmigiano
Salsocce - Friarelli, Mozzarella, local Fennel and Chilli Sausage, Sautéed Chilli Broccoletti served white
Carciofi Bis - Mozzarella, Artichoke Puree, Sautéed Puglian Artichokes, Kalamata Olives and Shaved Reggiano Parmigiano (v)
Super Zucca - Mozzarella, Butternut Squash two ways, Crisp Sage, Reggiano Parmiggiano and Pomegranate (v)
DAT Burger - With Shin Beef, Gorgonzola, smoked in Natural Apple and Hickory, Apple and Plum Chutney, Watercress and Pecorino Cheese Melt served with Fries
The Calabrian - With Calabrian Spicy Sausage, Montgomery Cheddar, Rocket, Dijon Mayo and Red Onion Rings Served with Fries
Lasagne Homestyle - Layers of Slow Cooked Ragu, Infused Bechamel, Reggiano Cheese, Tomato Fondue, Italian Ham
Sweet Potato Mac ‘n’ Cheese - Soya Béchamel, Vegan Mossarisella, Vegan Blue “Cheese”, Breadcrumbs, Caramelised Onion and Cherry (vg)
Superfood Salad - Roast Sweet Potato, Sprouting Broccoli and Pearl Barley with Pomegranate, Walnuts, Watercress, Red Chilli and Coriander with Lime Dressing
Lentil & Goats Cheese Salad - With Pickled Red Onions, Sun Dried Tomatoes and Puy Lentils
Sticky Toffee Pudding - With Caramel Crunch and Toffee Sauce and Ice Cream
Chocolate Volcano Cake - Luxurious Pudding with Velvety Fudge Centre Served with Ice Cream
Ice Cream Plate - Artisan Chocolate, Hazelnut and Vanilla Ice Cream with Chocolate Pencil Wafers
Dobson & Parnell –3 course lunch or 2 course dinner for £15
Three-course lunch or two-course dinner for £15.
Smoked Haddock, Pearl Barley Risotto, Poached Egg
Beetroot and Blood Orange Salad, Ticklemore Goats Cheese (v) (gf)
Ham Hock Terrine, Pickles, Fruit Chutney, Puffed Pork Crackling
Celeriac Soup, Walnut and Kale Pesto, Mustard Oil (ve) (gf)
Salmon Gravlax, Dill and Mustard Sauce, Rye Bread £3 Supp
Pan-fried Cornish Hake, Spiced Couscous, Curried Cauliflower
Roasted Chicken Breast, Buttermilk Mashed Potato, Roasted Onion (gf)
Chinese 5 Spice Glazed Belly Pork, Fried Kale, Chilli and Garlic
Root Vegetable Gratin, Whipped Tofu, Mushroom Ketchup (ve) (gf)
Charred Rump Steak, Beef Fat Chips, Roasted Garlic Butter (gf) £5 Supp
Carols Heritage Potatoes/Triple Cooked Chips (Beefy or Veggie)/Seasonal Veg £4 Each
Matching wines (two 125ml glasses) £10
Sticky Toffee Pudding, Salt Caramel, Vanilla Ice Cream (v) (gf)
Malted Chocolate Mousse, Coffee Syrup, Malted Chocolate Crumb (ve)
A Selection of Ice Cream and Sorbet (v)
A Selection of British and French Cheese, Biscuits, Celery £3 Supp
Don Vitos – 2 Courses £10, 3 Courses £15
Bruschetta - with Roasted Figs & Parma Ham
Melanzane Parmigiana - Sliced Aubergine Baked in Tomato, Basil & Parmesan Cheese (V)
Arancini - Wild Mushroom & Goat’s Cheese (V)
Chicken Wings - Oven Roasted with Cajun Spices
Pollo Englese - Chicken Breast in a English Mustard and Cream Sauce & Roasted Asparagus
Pan-Fried Seabass - in a Classic, Italian Napoli Sauce with Spinach, Cherry Tomatoes, Onions & a Choice of Pasta
Pollo Diane - Chicken served in a Sauce of Onion, Mushroom & French Mustard
Ragu di Manzo - 8 Hour Slow Cooked Shin of Beef, braised in Chianti Wine & Complimented by Onions & Shaved Parmesan. Served with a Choice of Pasta
Lasagne alle Verdure - A Vegetarian Version of the Classic, Homemade Lasagne (V)
Tiramisu - Classic Italian Dessert of Sponge Fingers soaked in Liqueur with Coffee & Mascarpone
Chocolate Brownie - Served with a Scoop of Vanilla Ice Cream
Limoncello Posset - Traditional Cream Dessert with a Hint of Lime and Italian Limoncello
Eton mess - Meringue Pieces and Strawberries in Whipped Cream and Ice Cream with a Raspberry Sauce
Eden – 2 Courses £10, 3 Courses £15
2 Courses for £10 - Selected Starter or any Dessert with Main from choice below
3 Courses for £15 - Selected Starter, choice of Main from below, any Dessert from below and a drink - Bottle Beer, Small Wine or Soft Drink)
Mac And Cheese Bites - Truffle Macaroni and Cheese Croquettes in Crispy Breadcrumbs (v)
Tempura-Battered Prawns - Ginger and Garlic King Prawns in a Light Batter, with a Sweet Chilli Dip
Small Caesar Salad - Classic Caesar Salad with Creamy Caesar Dressing, Crunchy Croutons, Anchovies and Grated Bella Lodi cheese ( add Chicken £2)
Katsu Chicken Skewers - Chicken Breast Skewers marinated in a Mild Katsu Sauce of Ginger and Soy, with Chilli and Lime
Any Classic Pizza (Upgrade to a signature pizza for £2)
Margherita - Mozzarella, tomato sauce, topped with fresh basil (v)
Funghi - Mozzarella, wild mushrooms and white truffle, seasoned with thyme
Florentine - Fresh spinach, free-range egg, mozzarella, tomato sauce, anchovies and Bella Lodi Italian cheese
Classic Pepperoni - Fresh tomato sauce, mozzarella and double pepperoni
Quattro Formaggio - Fresh tomato sauce, mascarpone, Gorgonzola, Bella Lodi Italian cheese and mozzarella (v)
Tropicana - Fresh tomato sauce, sliced smoked ham, pineapple, mozzarella, seasoned with oregano
The Vegan Garden of eden - Fresh tomato sauce, vegan pesto, smoked roasted peppers, chargrilled courgettes, vegan cheese, finished with oregano (vv)
Sausages & Mash - Cumberland sausages served with creamy mash and rich gravy
The eden Hamburger - Chargrilled 6oz Angus beef burger patty on a sweet brioche bun, ed n’s burger sauce, crisp lettuce, chips + Streaky smoked bacon £2.50 + Cheeky ed n chips £1.50
The eden Cheeseburger - Chargrilled 6oz Angus beef burger patty on a sweet brioche bun, white truffle celeriac remoulade, crisp lettuce, horseradish ketchup, melted Brie, brown butter mayonnaise & chips + Streaky smoked bacon £2.50 + Cheeky ed n chips £1.50
The eden Double Burger - 2 beef patties topped with bacon, sliced Cheddar, BBQ pulled pork and onion rings, served in a brioche bun with chips
Buttermilk Chicken Burger - Crisp fried chicken burger, brioche bun, creamy coleslaw, fresh tomato & iceberg lettuce + Streaky smoked bacon £2.50 + Cheeky eden chips £1.50
The Vegan eden Burger - Beyond meat plant-based burger topped with vegan cheese, vegan mayo in a brioche-style burger bun, served with chips (vv)
Vegan Thai Curry - Fragrant green Thai curry with spiced coconut milk, green beans, baby corn, sugar snap peas, spring onion and chilli, served with steamed basmati rice, warm vegan chapati and mango chutney (vv)
Green Thai Curry with Chicken - Fragrant green Thai curry with chicken, green beans, baby corn, sugar snap peas, spring onion and chilli, served with steamed basmati rice, warm naan and mango chutney
Chocolate Brownie - Warm Velvety Brownie topped with Vegan Vanilla Ice Cream (vv)
Strawberry eden Mess - Strawberry Compote, Vanilla, Chantilly Cream, Crisp Meringue and Toasted Flaked Almonds (gf)
Sticky Toffee Pudding & Honeycomb Ice Cream - Steamed Sticky Toffee Pudding, served with a rich Caramel Sauce and Crunchy Honeycomb Ice Cream
Caramelised Apple & Blackberry Crumble - Buttery Oat Crunch, stewed with British Fruits and Vanilla Ice Cream
Simone’s Roasted Banana and Nutella Pizza - Caramelised Banana Slices, Sweet and Nutty Chocolate Pizza Base, lightly dusted with Icing Sugar +add scoop of Vanilla Ice Cream £1
When Life Gives You Lemons - Make a Lemon Curd Pizza, Tart Lemon Curd Base topped with
Sugared Lemon Segments and Sweet Basil Leaves
Selection of British Ice Creams & Sorbets - Three Scoops
El Coto – £10 Offer
3 Tapas for £10:
Choose one of the following tapas:
Pan y Ali-oli - Fresh Bread Served with a Garlic Mayonnaise Dip (V)
Pan de Aceitunas - Basket of Olive Bread (V)
Pan Tomaca - Toasted bread Spread with Grated Tomatoes, Olive Oil, Garlic & Parsley (V)
Pan Fresco - Basket of fresh bread (V)
Aceitunas - Green Queen Olives (V)
Aceitunas Marinadas - Black and Green Olives Marinated in Lemon, Garlic and Red Chillies (V)
Tomate Aliñado - Tomatoes with an Olive Oil, Chopped Garlic & Parsley Dressing (V)
“Papas bravas” - Potato Chips with a Hot & Spicy Tomato Sauce (V)
Patatas con Salsa de Mostaza - Potato Chips with a Creamy Honey & Mustard Mayonnaise (V) Patatas malagueñas - Potato Chips with a Spicy, Tomato Mayonnaise (V)
Choose two of the following tapas:
Arroz de Matanza - Rice Cooked with Chicken, Pork and Chorizo
Arroz de Verduras - Rice Cooked with a Mixture of Vegetables (V)
Pollo Pepitoria - Chicken in a Creamy Tomato Sauce
Albóndigas en Salsa Española - Home-made Lamb Meatballs in a Spanish Sauce
Ternera a la Mesonera - Home-made Beef Stew
Garbanzos - Chickpea Casserole with Tomato and Spinach (V)
Ropa Vieja - A Moorish Casserole of Beef, Chickpeas & Aubergines Flavoured with Allspice & Cloves
Pollo al Ajillo - Chicken Sautéed in Olive Oil with Garlic, Parsley and White Wine
Champiñones al vino blanco - Mushrooms Sautéed in Olive Oil, Garlic and White Wine (V)
Bocaditos de Salmón - Deep-Fried Breaded Chunks of Salmon
Calamares a la Molinera - Deep-Fried Battered Squid Rings
Chorizo Frito - Chunks of Chorizo Sausage Fried with Garlic & White Wine
Gambas al Ajillo - King Prawns Fried in Olive Oil with Chillies and Garlic
Ensalada Mixta - Salad of mixed greens, tomato & onion dressed with olive oil and balsamic vinager
Queso Manchego - Manchego Cheese Drizzled with Olive Oil (V)
Boquerones con Tomate Aliñado - Unsalted Anchovies and Tomatoes with an Olive Oil, Chopped Garlic and Parsley Dressing
Tapa de Jamón y Queso - Plate of Serrano Ham and Manchego Cheese
El Torero – £10 Offer
3 Tapas for £10:
Choose one of the following:
Panes, Tapas Frias y Ensaladas - Breads, Cold Tapas and Salads
Pan y ali-oli - Fresh Bread served with Garlic Mayonnaise (v)
Pan tomaca - Toasted Bread spread with Grated Tomatoes, Parsley, Garlic & Olive Oil (v)
Pan rústico - Olive & Oregano Bloomer
Aceitunas - Green Queen Olives (v)
Aceitunas marinadas - Black & Green Olives marinated in Lemon, Garlic & Chillies
Queso manchego - Cheese from La Mancha served with Grapes
Alcachofas con anchoas - Artichoke Hearts served with Salted Anchovies
Boquerones con tomate - Unsalted Anchovies marinated in Olive Oil, Vinegar & Garlic served with Tomato
Berenjenas con miel - Crispy slices of deep-fried Aubergine, lightly covered in Honey (v)
Ensalada mixta - Lettuce, Tomato, Red Onion, Cucumber, Peppers, Carrot and Celery with Olive Oil & Vinaigrette Dressing (v)
Choose one of the following:
Tapas Calientes- Hot Tapas
Bocaditos de salmón - Deep-fried Breaded Chunks of Salmon served with Salad & Tartare Sauce
Gambas al ajillo - King Prawns sautéed in Olive Oil with Chilli Peppers & Garlic
Calamares a la molinera - Fried Battered Squid served with Garlic Mayonnaise
Habas con jamón serrano - Broad Beans fried in Olive Oil with Spanish Ham
Paella valenciana - Rice Dish with Fish, Seafood & Chicken
Patatas cortijeras - Potatoes Fried with Chorizo and Red Peppers
Patatas payesa - Potatoes fried in Olive Oil with Red Peppers & Onions
Albóndigas “El Torero” - Home-made Pork Meatballs in a Tomato & Vegetable Sauce
Arroz a la hortelana - Rice Dish cooked with Mixed Vegetables (v)
Croquetas de queso y verduras - Cheese and Vegetable Croquettes (v)
Ropa vieja - Chickpeas with diced Spicy Sausages & Pork Loin in a Tomato Sauce
Choose one of the following:
Tapas Calientes - Hot Tapas
Fricasé de pollo - Chicken cooked with Onions, Mushrooms & Brandy in a Cream Sauce
Pollo empanado con salsa picante - Strips of Breaded Chicken Breast with a Spicy Salsa
Pollo al vino blanco - Chicken cooked in Olive Oil with Garlic & White Wine
Croquetas de jamón y pollo - Ham & Chicken Croquettes
Patatas al infierno - Potatoes with a Hot Tomato Sauce (v)
Morcilla con tomate - Spicy Spanish Black Sausage in a Tomato Sauce
Ternera a la riojana - Beef Stew cooked with Carrots & Peas in a Rich Red Wine Sauce
Chorizo picante frito al vino blanco - Spicy Chorizo Sausage fried in Olive Oil with Garlic & White Wine
Champiñones al vino blanco - Mushrooms sautéed in Olive Oil with Garlic, Parsley & Dry White Wine (v)
Potaje de titos - Chickpea & Vegetable Stew seasoned with Cumin
Empire – £10 Offer, £15 Offer
2 Courses for £10 or 3 Courses for £15.
Daytime: 2 courses for £10 from the Lunch menu.
Evening: 2 courses for £10 & 3 courses for £15 from the A la Carte menu. (Supplement £4 for steak and fish dishes)
Soup Of The Day - With Warm Artisan Bread
Garlic Chestnut Mushrooms - Toasted Sour Dough Bread & Garlic Cream (v)
Fried Buttermilk Chicken Strips - Chipotle Mayo & Blue Cheese Dip
Pepe Eggs - Grilled Black Pudding, Poached Egg & Peppercorn Sauce
Soused Roll Mop Herring - Dill Crème Fraiche, Beetroot & Rocket Leaves
Avocado Smash - Ripe Avocado, Fresh Chilli, Red Onion & Lime Juice on Toasted Sour Dough (add Smoked Salmon £3) (v)
Pressed Ham Hock Terrine - Pea Purée & Broad Bean Salad
Empire Beer Battered Fish & Triple Cooked Chips - Homemade Chunky Tartar Sauce, Mushy Peas & Rocket
Northumberland Sausage & Mash - Swede Mash & Red Onion Jam Gravy (vegetarian option available)
Smoked Haddock, Pea & Leek Risotto - Poached Egg & Parmesan Crisp (gf)
Sweet Potato, Spinach & Chickpea Curry - Basmati Rice, Mini Poppadoms & Mango Chutney (v)
Caesar Salad - Cos Lettuce, Toasted Crutons, Cherry Tomatoes & Parmesan Shavings Tossed in Empire&aposs Caesar Sauce
Super Doopa Salad - Tender Stem Broccoli, Basmati Rice, Quinoa, Orange Segments, Chickpeas, Roasted Red Peppers, Avocado & Seeds (v,gf)
Add Fresh Mozzarella £3, Grilled Chicken £4, Prawns £6
Brunch It - Pork Sausage, Fried Egg, Chips & Beans
Grilled Horseshoe Gammon - Triple Cooked Chips or House Salad, Cajun Pineapple, Roast Cherry Tomatoes & Chestnut Mushrooms
Served in a Toasted Flour Bap with French Fries & Chipotle Mayo Dip
Fried Buttermilk Chicken Burger - Guacamole, Red Onion, Tomato & Cos Lettuce
Aberdeen Angus Burger - Cos, Red Onion & Beef Tomato
Beetroot, Red Pepper & Quinoa Burger - Red Pepper & Chilli Jam, Cos & Beef Tomato in a Flour Bap (v) ad vegan cheese £1.50
Pasta Zenzeno - King Prawns, Leeks, Cherry Tomatoes, Garlic, Ginger, Fresh Chilli, Napoli & Cream
Pasta Napoli - Cherry Tomatoes, Onion, Garlic & Basil (v)
Tagliatelle Carbonara - Smoked Pancetta, Cream, Egg Yolk, Black Pepper & Garlic, with a Parma Ham Crisp
(All Pasta can be made Gluten Free Pasta)
Baked Jacket Potato - House Salad with Honey Mustard Dressing
Choose your filling: Cheese Savoury, Tuna Mayonnaise, Cheese & Beans, Coronation Chicken
Empire House Salad - With Honey Mustard Dressing £3
Triple Cooked Rooster Potato Chips £3
Cajun Spiced Sweet Potato Fries £3
Deep Fried Mini Nutella Donuts - Chantilly Cream & Chocolate Sauce
Vegan Chocolate & Coconut Tart - Judes Salted Caramel Ice Cream (v, gf)
Boozy Apricot Crème Brulèe - Homemade Short Bread Biscuits
Brownie Bites, Toffee Sauce & Chantilly Cream
Fresh Fruit Salad - Greek Yogurt & Honey
A la Carte Menu
Homemade Soup Of The Day - Warm Bread
Baked Garlic & Chilli King Prawns - Toasted Sourdough & Charred Lime
Pressed Ham Hock Terrine - Pea Puree & Broad Bean Salad, Parma Ham Crisp
Soused Roll Mop Herring - Dill Crème Fraiche, Lime Segments & Rocket
Cajun Potato Skins - Garlic Aioli & Red Pepper Chilli Jam (v)
Fire Cracker Chicken Wings - Blue Cheese Mayo Dip
Lamb Kofta Skewers - Onion Salad & Mint Raitha
Caprese Salad - Fresh Mozzarella, Beef Tomato, Avocado, Rocket & Salsa Verde (v)
Roast Chicken Supreme - Mushroom, Pancetta & Tarragon Fricassee, Sautéed Gnocchi
Varutharacha Lamb Curry - Basmati Rice & Poppadom
Risotto with Smoked Haddock, Leek and Pea - Served with a Poached Egg
Baked Cod Loin - Chorizo & Bean Cassoulet, finished with Salsa Verde
Fish Of The Day - Please ask server
Parmigiana Lasagne - Baked Aubergine & Tomato Fondu Layers (vg)
Super Salad - Tender Stem Broccoli, Rice, Orange Segments, Chickpeas, Roasted Red Peppers, Avocado & Seeds
All served with Sautéed Cherry Tomatoes & Chestnut Mushrooms
Triple Cooked Chips or House Salad with Honey Mustard Dressing
100oz Northumberland Rump
Horseshoe Gammon & Pineapple
Add sauce £2.95 - Garlic Butter, Red Wine Jus, Peppercorn Sauce
Empire - Tomato & Garlic Base, Salami, Pepperoni, Parma Ham, Fresh Mozzarella, Red Onion Jam & Rocket
Carne - Tomato Base, Mozzarella, Chorizo, Chicken, Pepperoni & Chilli
Funghi - Tomato & Pesto Base, Chestnut Mushroom, Leeks, Mozzarella & Roasted Red Peppers
Tagliatelle, Rigatoni or Gluten free
Empire Pasta - Chicken, Pancetta, Mushroom, Garlic, Chilli & Salsa Verde Parma ham Crisp
Zenzeno - King Prawns, Leeks, Cherry Tomatoes, Garlic, Ginger, Fresh Chilli, Napoli & Cream
Napoli - Sautéed Cherry Tomatoes, Garlic Puree & Homemade Napoli Sauce (vg - vegan with Rigatoni only )
Empire House Salad with Honey Mustard Dressing £3.00
Sourdough Garlic Bread £3.00
Vegan Chocolate & Coconut Tart - Jude’s Salted Caramel Ice Cream (vg, gf)
Summer Fruit Pudding - Mango Gel & White Chocolate Shards
Boozy Apricot Crème Brulèe - Homemade Short Bread Biscuits
Tart au Citron - Amaretto Berry Compote & Chantilly Cream
Chef&aposs Dessert Of The Day - Please ask your server
Fat Hippo – £15 Offer
Draught Soft Drink or Milkshake, Starter and Main for £15.
All served with Handcut Chips or Skinny Fries, upgrade charges still apply.
Fuego – £10 Offer, £15 Offer
2 Courses for £10, 3 Courses for £15 or take advantage of their £10 Pizza and Prosecco Offer.
Chickpea Soup with Seared Prawns and Chorizo
Prosciutto di Parma, Warm Potatoes and Taleggio
Cod Brandade - Stuffed Peppers
Fuego Vegetable Board - Selection of Vegetables and Salads (v)
Tapas selection - A choice of 2 different tapas per person
Polpetti - Italian Meatballs in Tomato Sauce
Falafel, Pickled Cucumber and Mojo Picon (vg)
Courgette, Apple and Monte Enebro Salad - Truffle Dressing
Duck Pastilla, with Aubergine
Oven Roasted Mussels, Tomato and Chili
Warm Chocolate Fondant with Cherries (v)
Fuego Cheese Plate, with Quince Jelly and Sourdough
Orange Polenta Cake, Crème Fraiche
Pizza and Prosecco £10:
Select a pizza from the following to enjoy with a glass of prosecco
Margherita - Fresh Basil Leaves and Extra Virgin Olive Oil
Prosciutto - Rocket, Cherry Tomatoes, Shaved Parmesan and Prosciutto di Parma
Salami - Tuscan Fennel Salami and Slow Cooked Onions
Chorizo - Piquillo Peppers, Sundried Tomatoes, Chilli and Chorizo
Funghi - Oven Roasted Mushrooms, Parmesan Reggiano, Rosemary and White Truffle Oil
Zucchini & Gorgonzola - Gorgonzola, Courgette Ribbons, Slow Cooked Onions and Rosemary
Fujiyama – £15 Offer
George’s Great British Kitchen – 2 Courses £10, 3 Courses £15
Cod Pakora - Bite sized Pieces of Cod in Bhaji Batter, served with a pot of Coriander and Mint Dip
Bread Board - Homemade Mushy Pea & Mint Hummus with Ciabatta Bread. Served with Cold Pressed Rapeseed Oil and Red Wine & Honey Vinegar
Chicken Goujons - Fresh Chicken Fillet in Golden Breadcrumbs with a hint of Indian Spice, served with lashings of Sweet Curry Sauce
Mushy Pea Fritters - George’s own recipe Mushy Pea Fritters covered in Crunchy Seaweed Crumb and drizzled with Creamy Horseradish Mayo
Traditional Fish & Chips - Tender Fillet of Cod sourced from the clear waters of the Barents Sea. 100% sustainable. Served with Proper Chips, Mushy Peas and Chunky Tartare Sauce
George&aposs Cheeseburger - A fresh Burger Pattie made to George’s own recipe, grilled and topped with Red Leicester. Served in a Brioche Bun with Lettuce, Tomato, Dirty Mayonnaise and Proper Chips
Hake in Paprika Batter - A Tender Fillet of Hake in Paprika Batter, drizzled with George&aposs Red Wine & Honey Vinegar and Chipotle Mayonnaise and served with Proper Chips
Spiced Vegetable & Chickpea Burger - Spiced Chickpea and Spinach Burger topped with Red Leicester. Served in a Brioche Bun with Lettuce, Tomato, Spicy Mayonnaise and Proper Chips
Proper Bangers & Mash - A couple of Proper Cumberland Bangers served with Champ Mash, George’s Pickled Red Cabbage and Red Wine Onion Gravy
Geordie Saveloy Pie - Slices of Saveloy Sausage layered in a Crisp Pastry Case with George’s Traditional Mushy Peas, Pork Sage and Onion Stuffing and George&aposs own Onion Gravy topped with a Caramelized Onion Crumb. Served with Proper Chips and a side of Red Wine Onion Gravy
Apple & Caramac Crumble Pie - Bramley Apple and Caramac Pie with Higgledy-Piggledy Crumble Top, Salted Caramel Sauce and a good scoop of Vanilla Ice Cream
Sticky Toffee Pudding - Traditional Sticky Toffee Pudding served with a good scoop of Indulgent Vanilla Ice Cream
Sorbet - Served with Homemade Candy Floss
Doughnuts - George’s own recipe, fresh, warm Doughnuts served with Homemade Chocolate & Raspberry Dipping Sauces and Candy Floss on the side
Gunner Tavern - £15 Tasting Crate, two sides and dessert
Gunner Tavern Spit Roast Tasting Crate - Spit-Roasted Chicken or Pork, Chicken Wings, Spit-Roasted Potatoes, plus a choice of 2 Sides and a Pot of Sauce (Vegetarian option available)
Gusto – 2 Courses £10, 3 Courses £15
Three Cheese Gnudi With Aged Balsamic & Beetroot - Goats’ Cheese, Ricotta, and Gran Moravia Cheese Balls rolled in Polenta and lightly fried. Served on Pickled Beetroot with Gusto’s own 12-year-aged IGP Balsamic, and Red Pepper Coulis
Crispy Lemon & Pepper Calamari - Lightly fried with Lemon Mayonnaise
Gusto Dough Petals™ - With garlic and Parsley, served with Garlic Butter
Gusto&aposs Classic Burger - 6oz British Chuck Burger, with Melted Mozzarella.
Rigatoni Primavera - With Carrots, Spring Greens, Pine Nuts in a Creamy Sauce
Supergrain Spelt Orzotto - Cooked Spelt with a light Tomato Sauce, crowned with Roasted Artichokes, and Zingy Sweet and Sour Marinade of Mint, Courgette, and Peppers
add Chargrilled Chicken OR King Prawns
Homemade Gusto Tiramisu - Homemade to Gusto&aposs own secret recipe
Italian Sorbet - Choose Three Scoops from Lemon or Fruits of the Forest
Bombolini - Lightly Sweetened Dough Balls with Chantilly Cream. Choose Caramelised Biscoff Dip or Chocolate Sauce
Harry’s Bar and Brasserie – 2 Courses £15
Soup of the Day - served with Crusty Bread (V)
Mediterranean Prawn Cocktail
Paté flavoured with Madeira - served with Toasted Bread
Pizza Garlic Bread with Tomato (V)
Thai Fishcakes - with Sweet Chilli Dressing
Slow Braised Beef Featherblade - served with Mash, Pancetta, Carrots and Baby Onion Jus
Chicken Supreme - with Pink Peppercorn Sauce, Mash Potato and Seasonal Veg
Beer Battered Fish & Chunky Chips - with Mushy Peas
Spaghetti Arrabiata - Tomato, Garlic, White Wine and Fresh Chilli (V)
Penne Pollo - with Spicy Chicken, Spinach, Cherry Tomato, Hint of Cream
Double Pepperoni Pizza - with Mixed Peppers, Mushroom and Tomato
Vegetarian Pizza Ortolana - with Tomato, Mozzarella, Chargrilled Vegetables, Spinach and Goats Cheese (V)
Beef Burger or Cheese Burger - served with Fries and Coleslaw
Lemon Cheesecake - with Fresh Berries
Marshmallow and Strawberry Skewer - with Chocolate Sauce and Vanilla Ice Cream
White, Pink or Black Sambucca Shot
Hibou Blanc – 2 Courses £10, 3 Courses £15
Confit Duck Cassoulet - White Beans, Root Vegetables, Garlic Sausage
Smoked Haddock - Potato Cake, Spinach, Poached Egg, Mustard Butter Sauce
Parsnip Soup - Blue cheese, Walnut Crumb (N) (V)
Daube of Beef - Mashed Potato, Smoked Bacon, Onion, Mushroom
Cod Goujon - Crushed Peas, Chips, Tartare Sauce
Cheese Souffle - Leeks, Mushroom, Parmesan Cream (V)
Apple and Cinnamon Streusel - Vanilla Cream (V)
Buttermilk Pannacotta - Clementine, Gingerbread
Golden Cross Goats Cheese - Hazelnut Cake, Honey, Thyme
Horticulture - £10 Offer, £15 Offer
£10 Brunch Menu Offer
(Available Monday - Friday 8am - 3pm, Saturday 10am - 3pm, Sunday 10am - 5pm)
2 Brunch Dishes for £10. Choose from:
Turkish Eggs (V) - Whipped Natural Garlic Yogurt, Chilli Oil, Poached Eggs, Sourdough Toast
Shashuka (V) - Baked Eggs, Feta, Spiced Tomato Sauce, Sourdough Toast
Mushrooms On Toast (V) (Ve) - Mixed Mushrooms, Spiced Tomato Sauce
- Smoked Salmon, Hollandaise
- Sprouting Broccoli, Marmite Hollandaise
Shloumi (V) (£2 supplement for each person) - Halloumi, Avocado, Poached Eggs, Mushroom, Sourdough Toast, Spiced Tomato Sauce
£15 Dinner Menu Offer
(Available Monday - Saturday 3pm - 10pm)
4 Small Plates per person for £15. Choose from:
Hummus (V) (Ve) (£2 supplement) - Harissa, Crispy Chickpeas, Fresh Flatbreads
Slow Cooked Bean Goulash (V) (Ve) - Stewed Beans, Paprika, Spices, Fresh Flatbreads
Grilled Vegetable Shwarma (V) (Ve) - Harissa, Fresh Flatbreads
Sweet Potato Curry (V) (Ve) - Ken&aposs Winter Squash, Coconut
Whipped Beets (V) - Goat&aposs Cheese Mouse, Savoury Granola
Triple Cooked Chips (V) (Ve) - Mr Wolf’s Curry Dip
From The Sea:
Pan Fried Coley - Seaweed Dash, Malted Spelt, Chives
Charred Tiger Prawn (£3 Supplement) - Tikka Marinade, Pickled Red Cabbage
From The Land:
Chicken Thigh Tagine - Giant Couscous, North African Spices
48 Hour Lamb Rump (£2 Supplement) - Mint Yogurt, Smoked Aubergine
Hotel du Vin – 2 Courses £15
Tyne Bank Brewery and Winter Root Veg Northumbria Broth, Crusty Bread
Chorizo and Tomato Shetland Mussels
Northumberland Cheese Company Oak Smoked Cheddar Fondue, Black Olive Puff Pastry Twists, Pan Fried Wild Mushrooms
Warren Butterworth Brown Ale Braised Lamb Shank, Slow Cooked Red Cabbage, Mustard Mash, and Red Wine Jus
Hodgeon’s of Hartlepool North Sea Fish Pie, Carroll Heritage Potatoes Topping
Pan Haggerty, Wild Mushrooms, Poached Egg and Basil Burree Blanc
Ouesburn Coffee, Chocolate and Hazelnut Tart, Vanilla Ice Cream
Hepple Sloe Gin and Rhubarb Trifle
Northumberland Cheese Company Chevington Cheese. Grape Chutney and Singing Hinnies.
Insieme - 2 courses £15
Polpettone - served on a Spicy Tomato and Fresh Basil Sauce with Toasted Homemade Bread
Zuppa Del Giorno (V) - Soup of the Day
Gamberoni - Shell-on Tiger Prawns in a light Garlic and Butter sauce
Melanzane Ripiene - Stuffed Baby Aubergine with Garlic and Rosemary, on a Roast Pepper, Tomato and fresh Basil Sauce
Any Pasta or Pizza (Gluten-Free also available)
Bistecca - Grilled Sirloin Steak, plain or with a sauce of your choice
Branzino Aromatizzato - Pan-fried fillet of Seabass, served with Roasted Baby Potatoes, Asparagus, Pancetta and Crispy Rocket
Pollo Imbottito - Stuffed Chicken with Goat&aposs Cheese, Peppers, Black Olives and Sunblush Tomatoes, served on a light Tomato and Fresh Basil sauce
Kafeneon – 2 Courses £10, 3 Courses £15
Halloumi Fries - Lightly battered Halloumi Strips, deep fried and served with a Sweet Chilli Dip (v)
Gigantes & Loukaniko - Baked “giant” Butter Beans & traditional Greek Sausage in a Tomato and Feta Sauce
Keftedes Apo Pavlos - Greek style Meatballs served in a Rich Tomato Based Salsa with Toasted Pita
Hummus and Tzatziki Dips with Pita Bread (v)
Lamb Kleftiko - Slow Cooked melt in the mouth Lamb Shank served with Roasted Lemon Potatoes, Greek Salad and Tzatziki
Yemista - Roasted Peppers stuffed with traditionally seasoned Rice and Vegetables. Served with a side of Greek Salad (v)
Mixed Grill Souvlaki - Chicken Skewer and Pork Skewer marinated in Kafeneon&aposs traditional Lemon, Olive Oil, Salt and Oregano Dressing. Grilled to perfection and served with Greek Salad, Fries, Pita Bread and Tzatziki dip
Grilled Halloumi Pita - Filled with Grilled Halloumi, Aubergine, Salad and Tzatziki. Served with Fries (v)
Beef Stifado - Slow cooked tender Beef, Tomato & Shallots in a Greek style Stew. Served with Greek Salad, Rice and Bread
Greek Yoghurt, Honey and nuts
The Hudson – 2 Courses £10, 3 Courses £15
Soup Of The Day - Farmhouse Bread (v)
Chicken Wings - Xi`an Wings, Spring Onion, Peanuts, Sesame Seeds
Mozzarella Stuffed Meatballs - Tomato and Basil Sauce
Crispy Fish Taco - Lime Mayonnaise, Coriander Slaw
Thai Fish Cake - Red Curry Paste Cucumber and Peanut Dipping Sauce
Beef Massaman - Slow Cooked Beef Curry, Coconut Milk, Massaman, Potato, Lime, Chilli, Crunchy Peanuts, Jasmine Rice, Grilled Satay Broccoli
Chicken Kiev - Honey Mustard dressed Gem with Garden Fresh Herbs, served with Skin on Fries
Deep Fried Haddock & Chips - Tartare Sauce, Mushy Peas
Wild Mushroom Lasagne - Spinach, Parmesan, Cream Sauce (v)
Warm Roast Butternut Squash & Feta Salad - Pine Nuts, Balsamic Dressing (v)
Sticky Toffee Pudding - Toffee Sauce, Vanilla Ice Cream
Orange Cream Brûlée - With Homemade Shortbread
Chocolate & Salted Caramel Mousse - Chantilly Cream, Boozy Cherries (v,gf)
Vanilla Ice Cream - Pedro Ximénez Sherry (v)
Strawberry Pavlova - Vanilla Cream (v,gf)
Kaltur – 3 courses £15
At Kaltur restaurants in Dean Street and High Bridg
Fried potatoes in Olive Oil, Homemade Brava & Alioli Sauce (V) (served with Garlic, Parsley and Olive Oil instead of Alioli for vegan)
Stir-Fried Potatoes with Eggs, Seasonal Mushroom and Grilled Vegetables (V) (served without eggs for vegan)
Courgette Cannelloni, Manchego Cheese, Nuts, Sun-dried Tomatoes Cane Syrup, Vinegar, Mint and Cold Tomato Cream (V) (N) (served with tofu for vegan)
Tempura Aubergine fried in Olive Oil with Cane Syrup (V) (vegan)
Chorizo cooked with Cider served with Cauliflower Puree
Grill Iberico Pork served with Duxelles Sauce - Iberico Ham, Mushroom, Onion and Cream, Sweet Piquillo Pepper Confit and Potatoes
Tempura Hake with Lime Alioli, Roasted Peppers, Garlic and Fried Potatoes
Grilled Squid served with Mashed Potato, Garlic, Smoked Pancetta and Green Beans
Roast stuffed Aubergine with Ratatouille, Parsnip Cream, Salted Mushroom, Onion Vinegar and Vegetable Rennet Cheese (served with tofu for vegan)
Pistachio Cake, Chocolate Sauce, Homemade Pistachio Ice Cream and Cacao Cracking
Pan de Calatrava, Bread Pudding, Toffee Sauce, Quince Paste Ice Cream
King Neptune – 2 Courses £15
Deep-Fried Garlic King Prawns in Salt and Chilli
Spare Ribs in Peking Sauce
Mini Vegetarian Spring Rolls
King Neptune Seafood Sweetcorn Soup
(Dishes include Egg Fried Rice unless marked *)
Crispy Strips of Beef in Cantonese Sauce
King Neptune House Special Curry
Stir-Fried Chicken with Cashew Nuts
Hot and Spicy Sliced Lamb
Sliced Duck with Green Peppers in Blackbean Sauce
Sweet and Sour King Prawns
Deep-Fried Garlic Squid in Salt and Chilli
Singapore King Prawns Vermicelli *
Lane 7 – £10 Offer
One Game of Bowling and a Main Course for £10.
Main Course Options - Choose between a Burger or a Pizza
Burger Options - Served in a Potato Roll with Fries:
House Burger - 6oz Pattie, BBQ Sauce, Crispy Onions, Mont Jack, Pickles
Dirty Burger - 6oz Pattie, Fried Onions, Bacon, Fries, Jalapenos, Dirty Sauce, Mont Jack
Beef Chilli Burger - 6oz Pattie, Beef Chilli, Lettuce, Avocado, Mont Jack, Jalapenos
Halloumi Burger - 6oz Pattie, Coriander Hummus, Lettuce, Tomato, Halloumi
Buffalo Blue - Buttermilk Fried Chicken, Blue Cheese, Ranch, Buffalo Sauce, Lettuce
CBA - Grilled Chicken, Bacon, Avocado, Lettuce, Lime Mayo
Veggie Burger - Veggie Pattie, Lettuce, Garlic Mayo, Tomato, Halloumi, Soused Onions
Pulled Jackfruit Bun - BBQ Pulled Jackfruit, Avocado Slaw, Pickles
Pizzas - Stonebaked and Hand Stretched:
Margherita - Passata, Mozzarella, Basil, Olive Oil
Pepperoni - Passata, Mozzarella, Pepperoni
Meatza - Passata, Mozzarella, Pepperoni, Chicken, Pico Beef, Bacon
4 Cheese - Passata, Pocconcini, Blue Cheese, Parmesan, Goats’ Cheese, Chilli Flakes
Jerk BBQ Chicken - BBQ Jerk Passata, Mozzarella, Grilled Chicken, Spring Onions, Red Chilli, Coriander/Onion Mix
Nacho Pizza - Passata, Mozzarella, Beef Chilli, Avocado, Pico de Gallo, Broken Nachos
Spicy Veggie - Passata, Mozzarella, Sun Dried Tomato, Red Onion, Jalapenos, Chilli Flakes, Rocket
Las Iguanas – 2 courses for £10 Offer
Quayside and Grey Street restaurants taking part.
Quesadilla - Tortilla, filled, folded, pan-toasted and served with Roasted Tomato Salsa. Choose: Garlicky Mushroom, Chilli, Thyme & Cheese (v) or Spicy Chicken, Peppers, Onion & Cheese
Cheese & Mango Empanada - Crispy Pasty filled with Brie & Mango, served with Sticky Chilli Jam (v)
Nachos - Corn Tortilla Chips with Melted Cheese, topped with Pico de Gallo Salsa, Jalapeños, Roasted Tomato Salsa, Sour Cream & Guacamole. Also available with Vegan Cheese (v, ask for gf, ask for vg)
Dadinhos - Las Iguana&aposs take on a Brazilian favourite Crispy Cheesy Cubes served with
Chicken Wings - Marinated Wings sauced-up with Lemon & Herb peri-peri [Milf], Honey Peri-Peri [Warm], Amarillo Chilli & Garlic [Warmer], Spicy BBQ Jerk [Hotter], or Vivo: Flaming Hot Habanero [Hottest]
Albondigas - Patagonian-style Lamb Meatballs with Apple, Mint, Parmesan & a pinch of Nutmeg. Braised in a Rich Tomato, Mint & Mild Chilli Sauce with Spring Onion Rice
Veggie Chilli - Sweet Potato, Butternut Squash & Chickpeas Braised with Spiced Tomatoes, served with Spring Onion Rice, Crispy Blue Corn Tortillas, Sour Cream & Pink Pickled Onions (v, ask for vg, ask for gf)
Vegetable Enchilada - Rolled Flour Tortilla stuffed with Butternut Squash, Red Peppers, Spinach & Cheese, with a Smoky Chipotle Sauce on a bed of Spring Onion Rice with Refried Beans & Cheese (v)
Bean & Beetroot Burger - Black Bean & Beetroot Burger with melted Emmental, Beef Tomato, Lettuce & Tomato-Gherkin Mayo in a Toasted Brioche Bun. Served with a choice of Fries or Salad (v)
New Fiesta Ensalada - Roasted Butternut Squash, Mixed Leaves, Carrot Curls, Pink Pickled
Onions, Pickled Beetroot Slices, Oven-dried Tomatoes & Fresh Avocado, tossed in a Poppy Seed Dressing. Topped with Candied Seeds, Charred Corn & Sweet Chilli Pepper Pearls (v, vg, gf)
Add a salad topping (ask for gf):
-Smoky Streaky Bacon each £1.50
-Brie & Mango Empanada (v), Crayfish each £2.50
-Pan-fried Halloumi (v) or Grilled Chicken
Chicken Enchilada - Rolled Flour Tortilla with Spicy Chicken, Pepper & Onion with a Smoky Chipotle Sauce on a bed of Spring Onion Rice with refried Beans & Cheese
Burritos - Wheat Tortilla stuffed with Rice, Refried Beans, Crunchy Slaw & Cheese with Salad, Sour Cream, Guacamole & Roasted Tomato Salsa on the side
- New Sweet Potato, Butternut Squash & Chickpea Chilli in a Beetroot Tortilla (v, ask for vg)
Cuban Sandwich - Roast Pork Belly, Pulled Pork, Emmental Cheese & Ham with Sweet Mustard & Green Pickle Relish layered in Las Iguanas&apos Buttery Toasted Bun. With a choice of Fries or Salad
Burrito Bowls - A Loaded Bowl Salad, Rice, Black Beans, Avocado, Cheese & Pico de Gallo with your choice (gf)
- Smoked Chipotle pulled Jackfruit (v, ask for vg)
- Shredded Beef Braised in Chipotle
Blazing Bird - Spice-rubbed and Marinated Chicken, with Fries or Salad (ask for gf) Lemon & Herb Peri-Peri [MILD] , Honey peri-peri [WARM], Amarillo Chilli & Garlic [WARMER], Spicy BBQ Jerk [HOTTER] , or Vivo: Flaming Hot Habanero [HOTTEST]
Havana Club & BBQ Glazed Pork Ribs - Half a rack of fall-off-the-bone Pork Ribs covered in a Sticky Rum Glaze, with Crispy Onion & Chilli, with Fries or Salad
Chilli Con Carne - A rich Chunky Beef & Black Bean Chilli, with Spring Onion Rice & Crispy Blue Corn Tortillas (ask for gf) Choose a Butter to melt into your Chilli: Cocoa & Ancho Chilli [MILD], Smoky Chipotle Butter [MEDIUM], Habanero & Cayenne Chilli [HOT]
Classic Burgers - Char-grilled Chicken Breast or 100% Prime Short Rib & Chuck Beef Patty with Caramelised Onions, Pink Pickled Onions, Tomato, Lettuce, Tomato-gherkin Mayo in a Toasted Brioche Bun. Served with a choice of Fries or Salad
New Copacabana Burger - Buttermilk-marinated Chicken Breast in a Crispy Spice-crumb with Emmental, Pink Pickled Onions, Beef Tomato, Lettuce, Fresh Coriander, Amarillo Aioli & Tomato-Gherkin Mayo in a Toasted Brioche Bun. Served with a Choice of Fries or Salad
Jalapeños, Smoky Herb Chimichurri or Guacamole each £1.00
Brie, Halloumi-style Cheese
Emmental Cheese, Shredded Chipotle Beef, Smoked Chipotle Chicken, Smoky Pork Chorizo, Chilli Con Carne or New Smoky Streaky Bacon each £1.50
Leila Lily&aposs – 2 Courses £10, 3 Courses £15
Smoked Haddock Fishcake - Winchester Cheese and Lime
Bacon and Egg - Banana Bread Soldiers
Beetroot Tortellini - Yorkshire Fettle, Parsely Beer (v)
Crane Row Pork Loin - Apricot, Custard, Chicory (gf)
Butter Poached Pollock - Mirepoix, Mussels, Champagne (gf)
Mibrassia BBQ Celeric - Prunes, Walnuts, Celery (v, gf, n)
Apple Cheesecake - Orchard Apples, Cinnamon Ice Cream (n)
Lemon Tart - Limoncello Sorbet, Spring Berries (n)
Sparkenhoe Red Leicester - Pear Chutney, Sourdough Crackers
Lola Jeans – 3 Courses £15
Salt & pepper Calamari - Deep Fried then Blessed with Malden Sea Salt and Cracked Black Pepper. Served with Homemade Aioli and Fresh Lemon
Jumbo Buffalo Wings - Louisiana Hot Sauce/ Korean/ Tennessee BBQ/ Dry
Philly Cheese Steak Spring Rolls - Diced Bistro Rump Steak, Smoked Cheddar, Peppers and Onions. Served with Lola’s sauce.
Buffalo Chicken Spring Rolls - Shredded Chicken Breast, Louisiana Wing Sauce, Cream Cheese and Blue Cheese. Served with a Lola’s Sauce.
Cup of Championship Chilli - Famous Homemade Chilli Topped with Shredded Cheddar and Jalapeño Sour Cream. Served with Tortillas.
Cauliflower Buffalo Bites - Buttermilk Fried Cauliflower tossed in your choice of Louisiana Hot, Korean or Tennessee BBQ Sauce. Served with Blue Cheese Dipping Sauce (v)
Korean Chicken Tacos - Crispy Chicken Fillet, Shredded Iceberg, Pickled Red Cabbage, Korean Sauce and Ranch Dressing served in Soft Tortillas
Baja Fish Tacos - Tempura Cod Fillet served in Soft Tortillas with Fresh Homemade Salsa, Crisp Iceberg and Baja Sauce
California - Two Signature Beef Patties, Smoked Salt Beef, Mature Cheddar, Crispy Pickle Chips, Red Onion Jam and Ranch Dressing
Lola’s Classic - Two Signature Beef Patties, Mature Cheddar, Smoked Streaky Bacon, Shoestring Onions, Shredded Iceberg and Lola’s Sauce
Buffalo Soldier - Boneless Buttermilk Chicken Thigh Tossed in Louisiana Hot Sauce. Blue Cheese Mayo and Shredded Iceberg
40-year-old Vegan - Homemade Beetroot Patty, Shredded Iceberg, Beetroot Ketchup, Sliced Cucumber and Vegetable Crisps (vg)
Signature Steak Platter - Prime Bistro Cut of Rump Steak Perfectly Seasoned and Cooked to your Liking. Served with Triple Cooked Chips, Salad, Warm Pittas and Lola Jeans Steak Sauce. Upgrade to Fillet Steak (subject to availability) £8.00 Supplement.
Chicken Platter - One Portion of Buttermilk Fried Chicken, One Honey and Stout Chicken Thigh, and a Portion of our Gyros Chicken Breast. Served with Triple Cooked Chips, Salad, Warm Pittas and a Selection of Dips.
Warm Chocolate Brownie - served with Clotted Cream Ice Cream
Longhorns – 2 Courses £10, 3 Courses £15
Corn Chips - with Nacho Cheese Sauce, Jalapeños, Salsa, BBQ Sauce & Sour Cream (v) Add Texas recipe Brisket, Add Memphis Hog Butt, Add Pit Beans
Burnt Ends - Tender Cubes of Brisket, Smothered in Longhorns Sweet Sticky Glaze & Flash Fried
Poppers (v) - Deep Fried Battered Jalapeños (v)
Wings & Slaw - BBQ, Hot, Mango Chilli or Honey BBQ
Meats - Texas Recipe Brisket, Memphis Style Hog Butt, House Dawg, Chicken Wings, Memphis Style Pork Ribs
Sides – Snake Dust Fries, Pit Beans, House Slaw, Brioche, Pickles, Sweet Pot Fries, Rind
Steakhouse Patty - 5oz Beef Patty, Ranch Bacon, Burger Sauce & Monterey Jack Cheese, in a Toasted Brioche with Snake Dust Fries
Big Dirty Dawg - Longhorns House Dawg topped with BBQ Sauce & Slaw, in a Toasted Brioche with Snake Dust Fries
Southern Fried Chicken - Paprika, Cajun & Cayenne Breaded Chicken Breast & Garlic Mayo in a Toasted Brioche with Snake Dust Fries
Mac N Cheese - Macaroni Pasta Coated in Nacho Cheese Sauce, Topped with Breadcrumbs and Cheddar, served with Fries (v)
Brownie - Homemade Triple Choc Brownie, with Ice Cream & Chocolate Sauce
Waffle - with Ice Cream, Chocolate Sauce, Toffee Sauce & Cream
Sticky Toffee Pudding - Homemade Sticky Toffee Pudding with Ice Cream & Toffee Sauce
Maldron Hotel – 2 Courses £10, 3 Courses £15
Smoked Haddock and Spring Onion Fishcake - With Garlic and Chive Mayonnaise
Crispy Black Pudding Fritter - Peppercorn Sauce and Pea Shoots
Soup of the day - Served with crusty bread roll
Spiced Buttermilk Chicken Burger - Brioche Bun, Gem Lettuce, Tomato, Fries
Grilled Hake Fillet - Coarse Mustard and Spinach Cream, Potato Gratin, Tender Stem Broccoli
Chargrilled Pork Cutle - Sauté Crushed Potatoes, Cider Sauce, Tempura Mushroom and Courgette
Butternut Squash and Lentil Wellington - Creamy Leeks, Roasted New Potatoes
8oz Rump Steak (£5 Supplement) - Chunky Chips, Grilled Tomato and Mushroom
Warm Chocolate Brownie - With Mint Choc Chip Ice Cream
Sticky Toffee Pudding - Butterscotch Sauce, Vanilla Ice Cream
Lemon Cheesecake - With Fruit Coulis.
Mannaza Korean Grill House - 2 courses £10
Japchae - Stir-Fried Glass Noodle with Onion and Vegetable (Beef/Vegetarian)
Mul-Mandu (6pcs) - Pan-Fried Chicken and Vegetable Dumplings Served with Soy Sauce
Pajeon - Seafood Pancake with Cocktail Muscles, Crab Sticks, Squid and Prawns Served with Soy Sauce
Ojingeo-Bokkeum - Stir-Fried Squid with Peppers and Onions in Spicy Sauce
Tteobokki - Rice Cake with Fish Cake in Spicy Sauce
Kkanpunggi - Deep Fried Chicken Served with Sweet and Chilli Sauce
Dalg Nalgea - (8pcs) Fried Sesame Chicken Wings
Terriyaki Tofu - (5pcs) - Deep Fried Blocks in Teriyaki Sauce
Mal-Dubu - (8pcs) - Steamed Tofu Blocks with Home-Made Sauce
Choice of Pork and Chicken Marinated with Korean Chilli Paste
Deungsim-Gui - (6pcs) Sliced Steak Served with BBQ Sauce
Bulgogi - Marinated Sliced Beef (200g)
Dwaeji-Bulgogi - Marinated Sliced Pork (200g)
Yangnyeomdak-Gui - Marinated Slicked Chicken (200g)
Samgyeopsal - (10pcs) - Sliced Pork Belly Served with Soybean Paste and Sesame Oil
Saeu-Gui - Fresh Prawns and Seasonal Vegetables
Yeon-Eo-Gui - Grilled Salmon Steak in Teriyaki Sauce
Dolsotbibimbap - Steamed Rice Topped with Vegetables in a Hot Stone Bowl Served with Spicy Korean Chilli Paste and with a choice of Beef, Pork, Chicken or Tofu
Kimchi Bokum Bap - Kimchi Fried Rice with Beef, Pork, Chicken or a Vegetarian Option
Bokum Bap - Fried Rice with Vegetables and Eggs and a Choice of Beef, Pork, Chicken or a Vegetarian Option
Korean Style Donburi - Grilled Meat and Vegetables Served over Rice with Beef, Pork or Chicken
Fried Udong Noodle - Beef/Pork/Chicken/Vegetarian
Udong Noodle Soup - with Seafood and Vegetables
Katsu Rice - Deep-Fried Meat Cutlet Served with Katsu Sauce, Salad and Rice and Either Pork or Chicken
Grilled Salmon Rice - Served with Teriyaki Sauce, Salad and Rice
Kimchi -Traditional Korean Fermented Cabbage
Oi-Sobagi - Pickled Cucumber
Beansprout-Namul - Seasoned Bean Sprouts
Spinach-Namui - Seasoned Spinach
Radish-Namui - Sliced Radish Seasoned with Chilli and Vinegar
Pa-Jeori - Seasoned Spring Onion with Chilli and Vinegar
Sangchu - Fresh Lettuce and Seasoned Soybean Paste
Mantra Thai - 2 courses for £15
Chicken Satay - Classic Thai Appetiser strips of marinated Chicken char-grilled and served with Homemade Peanut Sauce accompanied by Cucumber, Chilli, Shallot and Carrot Relish (n)
Prawn & Chicken Toast - Deep fried Toast with Minced Prawn and Chicken, Garlic, Coriander Root, White Pepper and topped with Sesame Seeds, accompanied with a Homemade Sweet Chilli Sauce
Vegetable Spring Rolls - Deep fried Spring Roll Pastry stuffed with Vermicelli Noodles, Black Mushrooms, Shredded Cabbage and Carrots, served with Sweet Plum Sauce (v)
Grilled Pork Skewers - Bangkok street-style char-grilled Pork Skewers marinated in Honey and Coriander Root, served with Spicy Tamarind Sauce
Duck Spring Rolls - Deep fried Spring Roll Pastry stuffed with Shredded Duck, Leeks, Glass Noodles, Black Mushrooms, Shredded Cabbage, Carrot and a hint of Ginger, served with Hoi Sin Sauce.
Thai Green Curry Chicken - The famous Thai Curry made from Fresh Green Chillies and Thai Herbs. Served with Tender Chicken Breast in Coconut Milk with fine Beans, Bamboo Shoots and Aubergine, garnished with Sweet Basil and Chillies, served with Steamed Jasmine Rice (hot)
Chicken in Yellow Curry - Tender Chicken Breast in a Rich Turmeric flavoured Curry cooked with Baby Potatoes, Butternut Squash, and Onions, topped with Fried Shallots, served with Steam Jasmine Rice (mild)
Crispy Pork with Chilli and Basil - Thai style Crispy Belly Pork stir fried with fresh Chillies, Garlic, Red and Green Pepper, Green Beans and Holy Basil Leaves, served with Steamed Jasmine Rice (hot)
Thai Style Sweet and Sour Chicken - Crispy Strips of Chicken Breast stir fried in a Sweet and Sour Sauce with Pineapples, Onions, Cucumbers, Cherry Tomatoes and Spring Onions, served with Steamed Jasmine Rice
Thai Style Beef in Oyster Sauce - Tender Strips of Beef stir fried with Broccoli, Carrots, Spring Onions and Mushrooms in a Rich Oyster flavoured Sauce, served with Steamed Jasmine Rice
Stir Fried Aubergines with Three Flavours Sauce - Lightly floured Aubergines, deep fried, then cooked in a Tangy, Sweet and Sour flavoured Sauce, served with Steamed Jasmine Rice (mild) (v)
Butternut Squash in Yellow Curry - Butternut Squash, deep fried Tofu with Potatoes, Sweet Potatoes, Garlic and Onions in a Rich Turmeric flavoured Curry topped with Fried Shallots, served with Steam Jasmine Rice (mild) (v)
Mixed Vegetables Green Curry - Spicy Thai Green Curry made from fresh Green Chillies,Thai Herbs and Coconut Milk, with Bamboo Shoots, Green Beans, Aubergines, Eggplants and Tofu, garnished with Sweet Basil Leaves, served with Steamed Jasmine Rice (hot)
Marco Pierre White Steakhouse & Grill – 2 Courses £15
Butternut Squash Veloute (v)
Chicken Terrine - Pickled Vegetables, Burnt Apple Purée
Goat&aposs Cheese Mousse - Beetroot, Walnuts (v)
Smoked Salmon Rilette - Compressed Cucumber, Horseradish Mayo, Burnt Orange (£2.50 Supplement)
Pan-fried Chicken Breast - Kale, Chorizo & Chickpea Casserole (£2.50 Supplement)
Slow Cooked Lamb Shoulder - Gratin Potato, Tender stem Broccoli, Minted Pea Purée, Red Wine Jus
Aged 8oz Ribeye - Roasted Vine, Pomme Frites (£7.00 Supplement)
Pan-fried Sea Trout - Cous Cous, Courgette Spaghetti, Blue Cheese Sauce
Wild Mushrooms - Toasted Brioche, Soft Poached Egg & Truffle Oil (v)
Chocolate Tart - Honeycomb, Raspberry Sorbet
Warm Frangipane - Orange Gel, Fresh Berries, Meringue
Bread & Butter Pudding - Pumpkin Gel, Maple & Walnut Ice Cream
Marco Polo – 2 Courses £15
Pan-fried Seabass with Pancetta, Peas, Confit Garlic & Cream
Zucchini Fritters & Basil Aioli (V)
Steak & Dolcelatte Risotto
Flaked Tuna Steak, Chilli, Garlic, Red Onion with Penne
8oz Rump Steak, Tomato, Garlic & Rosemary New Potatoes with a Chianti Jus
Peppered Salami & Red Onion Pizza
Baked Mediterranean Vegetables, Bechamel & Mozzarella (V)
Crepe, Chocolate Sauce, Strawberry & Hazelnut (V)
Coconut & Almond Frangipane & Raspberry (V)
Spiced Apple Cheesecake (V)
Mason and Rye – £10 Offer
Sandwich and a Slice of Cake or Patisserie with Tea or Coffee for £10
Salad with any Protein and a Slice of Cake or Patisserie £10
Meat Stack (Dog and Parrot)– £10 Offer, £15 Offer
Any Cheeseburger (inc. Triples) with a side of Beef Dripping Fries
Any Cheeseburger (inc. Triples) with a side of Loaded Fries and Wings
Miller & Carter Steakhouse – 2 courses for £15 Offer
Salt & Pepper Calamari - Served with Black Garlic Aioli
Baked Cheddar Mushrooms - Button Mushrooms in a Creamy Cheddar Cheese & Spinach Sauce, served with Toasted Breads (v)
House Nachos - Topped with Aged Cheddar Cheese Sauce, Tomato Salsa, Sour Cream, Smashed Avocado & Jalapeños (v)
Garlic Bread with Melted Cheese - Toasted Garlic Ciabatta Bread with Melted Cheese (v)
All steaks are served with Parsley Butter, Seasoned Fries, Balsamic Beef Tomato and Miller & Carter&aposs famous Onion Loaf. Then it’s down to you to be the master of your Steak and choose your Steak Sauce and Wedge Dressing.
30 Day aged Picanha Rump 6oz - Tender, Juicy and Full of Flavour
30 Day Aged Rump 8oz - A Firm Texture and Rich Flavour, recommended Medium (£3.50 supplement)
30 Day Aged Sirloin 8oz - A Delicate Flavour Balanced with a Firmer Texture, recommended Medium Rare (£8.50 supplement)
50 Day Aged Black Angus Ribeye 8oz - Fine Marbling Results in an Intensely Packed Flavour, recommended Medium (£9.50 supplement)
Choose your Wedge Dressing
• Long Clawson Stilton & Blue Cheese
• Garlic Mayonnaise & Grana Padano
• Buttermilk Ranch & Croutons
• Porcini Mushroom & Black Garlic
Smoky Barbecue Ribs - Succulent Half Rack of Pork Ribs with a Smoky Barbecue Glaze, served with Seasoned Fries and Slaw
Barbecue Glazed Chicken - Topped with Monterey Jack cheese, Barbecue Sauce and Crispy Pancetta Crumb. Served with Crispy Onion Loaf, Seasoned Fries and Slaw
Roasted Cauliflower Wedge - Served with Sweetcorn Purée, Pomegranate, Savoury Granola and Baby Potatoes (ve)
Hand-battered Cod - Served with Seasoned Fries, Tartare Sauce and Minted Crushed Peas
Bacon & Cheese Burger - Topped with Smoked Streaky Bacon and Monterey Jack Cheese
Belgian Chocolate Brownie - Served Warm with Pecan Praline Ice Cream, Rich Belgian Chocolate Sauce and a Dark Chocolate & Pistachio Shard (v)
Ice Cream & Cookie - A Choice of Three Ice Creams, served with a house-baked Double Chocolate Cookie and Rich Belgian Chocolate Sauce. Choose from Vanilla Bean, Double Chocolate, Pecan Praline or Strawberry (v)
Classic Crème Brûlée - Madagascan Vanilla-Glazed Brûlée, served with a house-baked Vanilla Biscuit and Fresh Berries (v)
My Delhi – £15 Offer
Samosa Chaat - Shortcrust Pastry Stuffed with Vegetables on a bed of Hot Chickpea Masala topped with Awesome Chutneys. Inspired by the Street Hawkers of Karol Bagh, Delhi (v)
Delhi Chicken Tikka - Traditional Chicken Tikka marinated in My Delhi Spices
Amritsari Fish - Lightly Battered Indian Fish Fingers served with a Delhi style Tartar Sauce
Gobi Manchurian - Crispy Fried Cauliflower tossed in a Manchurian Sauce (vg)
Onion Bhaji - Traditional Onion Fritters made the Delhi way. Served with Mint Raita (vg)
Paneer Veggie Feast - Inidian Cottage Cheese and Vegetables marinated in Tandoori Masala (v)
Served with Steamed White Rice
Railway Station Lamb Curry - This Imperial Curry is a throwback to the days of the British Raj. A Slightly Spicy Coconut Curry flavoured with My Delhi&aposs Signature Garam Masala
Lamb Pasanda Nawabi - A Mild Curry flavoured with Rustic Spices and Cashew Nuts (n)
Butter Chicken 1950&aposs - India&aposs most famous Curry, Chicken Tikka cooked in a Rich Creamy Tomato Curry aka authentic Chicken Tikka Masala (n)
Punjabi Dhaba Chicken - Road Style Chicken Bhuna from Punjab
Malabar Fish Curry - Fish dices simmered in Mustard and Curry Leaves tempered Coconut Gravy
Dilli Paneer Butter Masala - Paneer cooked in a Traditional Butter Masala Gravy (n)
Spicy Vegetable Khazana - Mixed Vegetable Curry (vg)
Nancy’s Bordello – 2 courses £10, 3 courses £15
Nachos (V) - With Salsa, Cheese and Sour Cream Add on Cajun Chicken, Steak, BBQ Pulled Pork or Beef Chilli for an extra £2.00
Salt & Pepper Squid Strips - Served with a Garlic and Sea Salt Aioli
Nancy’s Wings - Choose from Smokey BBQ, Sweet Chilli or Hot and Spicy
Wild Mushrooms on Toast (VG) - Wild Mushrooms tossed in White Wine served on a Sourdough slice
Drunken Beef Chilli - Slow-cooked Beef Chilli with a hint of Maltsmith IPA accompanied with Rice & Nachos
Bean Burger (V) - Spicy Bean Burger served in a Seeded Brioche Bun with Onions, Lettuce, Sliced Tomato, a zingy Salsa and a side of Homemade Chunky Chips
Nancy&aposs NY Burger - 2 Beef Patties seasoned with Nancy&aposs very own BBQ rub served in a Seeded Brioche Bun with Onions, Lettuce, Sliced Tomato, BBQ sauce, topped off with Cheese and Bacon & a side of Chunky Chips
Southern Fried Chicken Burger - A Southern Fried Breaded Chicken Breast in a Seeded Brioche Bun with Lettuce, Onions, Sliced Tomato, Sweet Chilli Mayo & a side of Homemade Chunky Chips
Sticky Toffee Pudding - Served with a choice of Ice Cream, Cream or Custard
Gooey Chocolate Brownie - Served with a choice of Ice Cream, Cream or Custard
Waffle Stack - A tower of Waffles served with Salted Caramel Ice Cream and Chocolate Toffee Sauce
Nudo Noodle House – 2 Courses £10, 3 Courses £15
NN2. Fried Tofu in a Teriyaki Glaze(VE)
NN3. Deep Fried Chicken Dumplings(4pc)
NN4. Chicken Wings Yakitori with a Teriyaki Glaze(2pc)
NN5. Mixed Nigiri Set(4pc)(Salmon, Tuna, Ebi Cooked Prawn, Wakame
Gunkan (Served with Soy Sauce & Wasabi)
NN6. Salmon & Avocado Temaki (Served with Soy Sauce & Wasabi)(GF)
NN7. Beef Shin Ramen Noodles
NN8. Tofu & Vegetables on Thick Noodles (V)(VE)(GFA)
NN9. Chicken in Sweet & Sour Sauce with Rice(GF)
NN10. Shredded Pork in a Tangy BBQ Sauce with Rice (Spicy)
NN11. Lao Gan Ma Spicy Aubergine in Udon Noodles (V)(VE)(GF) (Very Spicy)
NN12. Pork Katsu with Udon Noodles in Curry Soup (Spicy)
NN14. Dorayaki Japanese Pancake with Ice Cream
NN15. Deep Fried Apple Gyoza with Ice Cream (4pc)
Piccolino – 3 courses for £15 offer
Minestrone Genovese - Chunky Vegetable Soup, Basil Pesto,Toasted Ciabatta (ve)
Bruschetta Con Pomodoro - Classic Tomato & Basil Toasted Ciabatta (ve)
Calamari Fritti - Fried Calamari, Roast Garlic Mayonnaise & Lemon
Fegatini Alla Crema - Sauteed Chicken Livers cooked in Marsala Cream, Grapes, Pine Nuts & Toasted Ciabatta
Penne All&aposArrabbiata - Chilli, Garlic & Tomato (ve)
Pizza Piccante - Spicy Calabrian Sausage, Roast Red Pepper, Tomato & Mozzarella
Branzino - Baked Sea Bass, Potatoes, Black Olives & Capers
Pollo Milanese - Chicken Breast, Parmesan & Rosemary Breadcrumb, Buffalo Mozzarella, Spaghetti Pomodoro
Gelato Misto - Selection of Homemade Ice Creams (v) (n)
Tiramisu - Sponge Fingers, Mascarpone, Marsala & Amaretto (v) (n)
Tortino Al Cioccolato - Warm Chocolate Fondant & Salted Caramel Ice Cream (v)
Pitcher & Piano – 3 courses for £15 offer
Ginger Beer-Battered Chicken - Crispy Jerk Chicken with Mango Mayo
Gunpowder Potatoes - Smoky Grilled New Potatoes with a Mint Yogurt Dip (V)
Salt & Vinegar Battered Fish Goujons - Crispy Fish Goujons with a Mint Pea Purée
Hummus Tostadas - Mini Corn Tortillas topped with Beetroot Hummus and Tomato & Olive Salsa with Toasted Pumpkin Seeds (VG)
Salmon Fishcakes - Salmon, Dill and Caper Fishcakes with a Creamed Leek and Cheddar Sauce
Chilli Cheese Toasted Sandwich - Grilled Croxton Manor Cheddar and fresh Chilli in Toasted White Bloomer topped with a Fried Free-range Egg and served with Skinny Fries (V)
Chicken Tikka Wrap - Marinated Chargrilled Chicken with Red Onion and Mango Mayo in a Chapati Wrap and Skinny Fries
Cheeseburger - 6oz Beef Burger with Monterey Jack cheese, Little Gem Lettuce, Beef Tomato, Pickled Red Onion and Burger Sauce
Black Cherry Cheescake - Rich Black Cherry Cheesecake on a Lotus Biscuit Base with Black Cherry Sauce and Toasted Almonds (V)
Chocolate S&aposmores Brownie - Gooey Chocolate and Marshmallow Brownie with Vanilla Pod Ice Cream and Lotus Biscuit Crumb (V)
Sticky Toffee Pudding - Rich Sponge, Warm Toffee Sauce and Vanilla Pod Ice Cream (V)
Pizza Punks – £10 Offer, £15 Offer
£10 offer of any Punk&aposed Up Pizza, and £15 offer of any Starter and any Punk&aposed Up Pizza, with Pravha, Wine or Draught Soft Drink.
Starters for the £15 offer are:
Rosemary & Sea Salt Garlic Bread
Pleased To Meet You – 3 courses for £15 offer
Chef&aposs Soup Of The Day with Artisan Bread (ve)
Lindisfarne Oyster Shooter and Sherry Vinegar
Game Terrine with Pickles, Relish and Sourdough
Winter Leaf Salad with Fig, Honey and Pickled Walnut Dressing on Sourdough Toast (add Duck Egg £3 Supplement)
Herb Fed Chicken with Heritage New Potatoes, Calves Liver, Kale, Jus
Pan Fried Gnocchi with Winter Greens, Heritage Crisps, Truffle Dressing (v)
North Sea smoked Haddock with Poached Hens Egg, Kale, Northumberland Nettle Cheese Sauce
8oz Flattened Rump Steak with Skin on Fries, Winter Leaf dressed Salad (£4 supplement)
Winter Root Burger with Kale Pickle, Skin on Fries (ve)
PTMY Winter Berry Gin Trifle with Shortbread
Smashed Brownie with Vanilla Pod Cream, Mulled Fruits (v)
PTMY Homemade Ice Creams (ve)
Northumberland Cheese Board with Fig Chutney, Sourdough Crackers (v) (£3 supplement)
Porterhouse Butcher and Grill – 2 Courses £15
Offer applies the Monday to Friday
3 Lindisfarne Oysters – Shallot Vinegar
Yorkshire Ham, Celeriac, Beetroot and Malt Vinegar
Grilled Goats Cheese Croutons, Apples and Hazelnuts (v)
Northumberland Wagyu Cheeseburger
Herb Fed Chicken, Spiced Aubergines & Yoghurt
Fishcakes, Parsley Cream and Chips
Wood Roasted Cauliflower, Chimichurri and Salsa Romesco (v)
Soft Meringue Roll with Yorkshire Rhubarb
Portofino – 2 Courses £10, 3 Courses £15
Soup Of The Day - With Homemade Bread
Potato Skins - With Garlic Mayo & BBQ Dips
Crostini - Toasted Bread Topped with Goats Cheese and Roast Peppers
Funghi Trifolati - Chopped Mushrooms sauteed in Garlic, Butter & White Wine
Carbonara - Pancetta, Egg & touch of Cream
Amatriciana - Pancetta, Onion & Tomato Sauce
Arrabiata - Roast Peppers, Chilli, Garlic & Tomato Sauce
Luca - Broccoli, Green Beans, Chilli, Garlic & Olive Oil
Piemontese - Bolognese Sauce, Roast Peppers, Mushrooms, Onions, Garlic & Chilli
Vegetariana - Mixed Vegetables & Tomato Sauce
Quattro Stagioni - Ham, Mushrooms, Peppers & Onions
Inferno - Pepperoni, Fresh Chilli & Garlic
Contadina - Ham & Mushrooms
Boshetto - Topped with Bolognese Sauce
Vegetariana - Mixed Vegetables
Lasagna Al Forno - Layers of Pasta with Bolognese and Bechamel Sauce
Cannelloni Al Forno - Pancakes rolled with Minced Pork, Spinach, baked in Bolognese Sauce
Penne Al Forno - Penne Baked with Ham, Egg, Cheese & Homemade Bolognese Sauce
Panzerotti - Homemade Potato Ravioli, stuffed with Spinach & Ricotta, baked with Pecorino Cheese & Tomato Sauce (v)
Sweet Of The Day - Ask Staff or Check Blackboard
Tiramisu - Mascarpone, Cream, Coffee, Amaretto, Sambuca & Ladys Fingers
Ice Cream or Sorbet - Ask Server for Flavours
Prima Ristorante – 2 courses for £10, 3 for £15
Tempura Prawns - served with Sweet Chilli Dip
Breaded Courgette - served with Garlic Sauce
Meatball Bruschetta - Spicy Meatballs on Crostini
Mushroom and Mozzarella Arancini - served with Napoli Sauce
Crab Cocktail - served with Sourdough Toast
The Italian Burger - Beef Pattie served with Goat&aposs Cheese and creamy Pesto, Onion Rings and Italian Style Fries
Pizza Inferno - Spicy Chicken, Salami and Sundried Tomato
Gnocchi Pancetta - Gnocchi served with Garden Peas, Pancetta and Cream
Calzone Ortalano Vegano - Vegan Calzone with Peppers, Aubergine, Artichoke Peppers and Vegan Cheese
Risotto Di Mare - Risotto with Squid, Clams and Prawns
Lemon Tart - Vanilla Ice Cream
Caramel Crunch - Toffee Crunch coated Ice Cream
Vanilla Cheesecake - Raspberry Coulis.
Redhouse – 2 courses for £10
Any Pie, Mash, Peas and Gravy with a Guest Dessert (Homemade Jam Roly Poly, Apple Pie, Bakewell Tart).
Revolucion de Cuba – £10 Offer, £15 offer
£15 Offer - Tapas, Main and 2 Churros
Roasted Chorizo - Chorizo Glazed in a Red Wine and Honey Sauce
Pork Belly Skewers - Pork Belly Skewers Roasted in Signature Spicy Rum Sauce, Topped with Pico de Gallo
Cheeseburger Tacos - Seasoned Beef Topped with Melting Manchego Cheese
Chicken & Melted Cheese Quesadilla - Crisp Paprika-brushed Tortilla, filled with Marinated Chicken, Onion, Mixed Peppers and Melted Cheese
Roasted Pork Tacos - with Caramelised Pineapple
Albondigas - Meatballs made from Beef, Chorizo and Pork, in a Rich Tomato Sauce
Halloumi Tacos - Charred Halloumi, Butternut Squash and Courgette, Lightly Coated in a Chilli Jam Glaze
Cajun Cream Mushrooms - Sautéed Mushrooms in a Gorgeously Rich Cajun Cream Sauce
Patatas Bravas- Fried Potatoes Topped with a Spicy Tomato Sauce and Garlic Aïoli
Charred Halloumi - Halloumi with Butternut Squash and Courgette, in a Chilli Jam Glaze
Shredded Beef Chilli Nachos - Crunchy Nachos Topped with Shredded Beef Chilli, Manchego Cheese Sauce, Mango Salsa and Guacamole
Calamari - Lightly Dusted Calamari, Fried and Served with Garlic Aïoli
Mojito Prawns - King Prawns Fried in Signature Mojito Batter, served with Rum Mayo
Gambas Pil Pil - King Prawns Tossed in a Buttery, Chilli and Garlic Sauce. A Combination that Pulls Together the Very Best of the Tropics
Chicken Rumba Skewers - Tender Chicken Skewers Marinated in Dark Soy Sauce, Lime and Pineapple Juice. Topped with Crushed Chillies and Pico de Gallo
Jerk Fried Chicken - Chicken Pieces Coated in a Cajun Spice and a Jerk Crumb, Lightly Fried and Served with Rum Mayo
Roasted Sweet Potato - Sliced Sweet Potato Topped with Spinach, Peas, Sour Cream and Crispy Bacon Bits
Jackfruit Chilli Nachos - Crunchy Nachos Topped with Jackfruit Chilli, Manchego Cheese Sauce, Mango Salsa and Guacamole
Ensalada Poquito - Plum Tomatoes, Red Chard, Baby Spinach, Mango, Chilli and Lime Dressing, Oranges, Blackberries, Avocado, Pickled Onion, Coriander and Mint Seasoned with Olive Oil and Cracked Black Pepper
Veggie Quesadilla - In Smoky Capia Pepper Pesto with Tomato Salsa, Sour Cream and Stringy Mozzarella
Beet & Avocado Tacos - With White Bean, Spring Onions and Chillies
Beetballs - Beetballs Made From Beetroot, Coriander and Mint, in a Rich Tomato Sauce
Jamón Croquettas - Crispy Iberico Ham Croquetas Served with Mixed Peppers and Garlic Aïoli for Dipping
Lime & Coconut Prawn Tostada - With Sour Cream, Lettuce and Pickled Chillies
Ropa Vieja Tostada - Slow-cooked Beef with Guacamole, Spring Onions, Coriander, Sour Cream and Red Chard
Marinated Chicken Burrito - A Soft Flour Tortilla Stuffed to the Brim with Rice, Beans, Cheese, and Marinated Chicken. Served with Tortilla Chips and Homemade Guacamole
Slow-cooked Shredded Beef Burrito - A Soft Flour Tortilla Stuffed to the Brim with Rice, Beans, Cheese and Slow-cooked Shredded Beef. Served with Tortilla Chips and Homemade Guacamole
Pulled Jackfruit Burrito - A Soft Flour Tortilla Stuffed to the Brim with Rice, Beans and Pulled Jackfruit . Served with Tortilla Chips and Homemade Guacamole
Chicken Enchilada - Cajun Chicken, Charred Onions, Mixed Peppers and Refried Beans all Rolled up in a Soft Flour Tortilla, smothered in Cuban Cream Sauce and Chilli Cheese then Baked in the Oven. Topped with Pico de Gallo and Sour Cream, served with Spiced Black Beans and Zesty Rice
Ensalada De Seville - King Prawns Seasoned with Lime and Cajun Spice, on a Zesty Mixed Leaf Salad with Avocado, Baby Spinach, Plum Tomatoes, Orange Segments and Blackberries. Topped with Chopped Basil, Coriander, Pickled Onions and a Hint of Mint
Grilled Tuna Steak - Chargrilled Tuna Steak in a Spicy Tomato, Garlic & Salamanca Olive Sauce, with Charred Mixed Peppers and Fresh Spinach. Served with Zesty Rice or Crispy Patatas
Marinated Chicken Sunshine Salad - Our Super Salad of Marinated Chicken, Smashed Avocado, Charred Red Peppers, Asparagus, Courgette, Carmelised Pineapple, Sweetcorn Salsa, Carrot and Red Chard
Charred Halloumi Sunshine Salad - Our Super Salad of Charred Halloumi, Smashed Avocado, Charred Red Peppers, Asparagus, Courgette, Carmelised Pineapple, Sweetcorn Salsa, Carrot and Red Chard
Black Bean and Butternut Squash Chilli - Spiced Black Beans, Roasted Butternut Squash, Zesty Rice and Sweetcorn Salsa. Served with a Charred Tortilla
Beef Fillet Skewers - Tender Slices of Beef Fillet with Charred Mixed Peppers and Red Onion, Coated in our Chilli Jam Glaze and served on a Bed of Aromatic Rice
Cuban Cheese Burger - 8oz Steak Burger with Melting Manchego and Cheddar Cheese. Served on a Toasted Bun with Fries and Rum Mayo
Cuban Chicken Burger - Jerk Fried Chicken Burger with Melting Manchego and Cheddar Cheese. Served on a Toasted Bun with Fries and Rum Mayo
Paella de Cuba - Aromatic Rice piled high with Succulent Prawns, Marinated Chicken and Smoky Chorizo, topped with Pico de Gallo
Cuban Hot Cheese Burger - 8oz Steak Burger with Jalapeños, Spicy Rum Sauce, Manchego and Cheddar Cheese. Served on a Toasted Bun with Fries and Rum Mayo
Cuban Hot Chicken Burger - Jerk Fried Chicken Burger with Jalapeños, Spicy Rum Sauce, Manchego and Cheddar Cheese. Served on a Toasted Bun with Fries and Rum Mayo.
Beef Ropa Vieja - Slow-cooked Shredded Beef with Charred Onions and Mixed Peppers, in a Spicy Tomato Sauce. Served with Zesty Rice and Butternut Squash Crisps
Rumba Chicken - Marinated Chicken, Charred Sweet Potato Slices and a Vibrant Salad of Spinach, Peas, Sour Cream and Crispy Bacon Bits. Zesty, crunchy and light!
Spiced Beet Burger - Beetroot, Coriander & Mint Burger Topped with Lettuce, Tomato, Guacamole, White Bean Purée, Pickled Onions and Butternut Squash Crisps. Served in a Wholemeal Bun with Fries
Vegetable Enchilada - Mushroom, Courgette, Onions, Mixed Peppers, Refried Beans, Smoky Salsa and Vegan Mozzarella, Wrapped in a Soft Flour Tortilla with White Bean Purée and Spicy Tomato Sauce. Topped with Pico de Gallo, served with Black Beans and Zesty Rice
2 Churros & 1 Sauce - Spanish Doughnut Loops Dusted in Sugar and served with your Choice of Chocolate, Rum Caramel or Strawberry Dipping Sauce
Route – 2 Courses £15
Szechuan Roasted Carrot And Ginger Soup, Venison Croquettes
Cured Sea Trout, Kohlrabi, Apple, Whisky Walnuts
Jerusalem Artichokes, Charred Cabbage, Blue Monday, Big Drews Honey
Rosemary Rubbed Lamb Shoulder, Orzo, Mint, Berkswell
Pan Seared Bream, Roast Roots, Tarragon , Pommery Mustard
Aubergine, Fregola, Pomegranate, Sultanas, Yogurt, Crackers
Valrhona Chocolate Mousse, Blood Orange Jelly, Chocolate Crumbs
Buttermilk Pudding , Rum Poached Pineapple, Gingerbread
Lincolnshire Poacher, Ashlynn, Grape Chutney, Biscuits
Sabatini Ristorante – 2 Courses £15
Calamari Fritti - Deep Fried Calamari served with Garlic Mayo
Zuppa del Giorno - Soup of the Day
Fegatini Di Pollo - Chicken Livers Sautéed in Marsala with Cashew Nuts and Grapes (GF)
Burrata - Served with Sliced Tomatoes and Basil (V) (GF)
Funghi con Crostini - Wild Mushrooms with Taleggio Cheese on Toasted Bread (V)
Bresaola Rucola e Pecorino - Thinly Sliced Cured Beef, Sun Dried Tomatoes, Rocket Leaves and Pecorino Shavings (GF)
Bistecca di Manzo - Bistro Rump Steak cooked to your liking served with Peppercorn Sauce and Home Cooked Chunky Chips
Pollo allo Zafferano - Chicken Breast with Sautéed Wild Mushrooms, Cream, Pancetta and Saffron served with Sautéed Potatoes (GF)
Zuppa di Pesce alla Sarda - Mediterranean Fish and Shellfish Stew Flavoured with Tomato, Lemon Zest, Thyme and a Little Chilli served with Toasted Bread
Saltimbocca alla Romana - Veal wrapped in Cured Ham and Sage, White Wine and Butter Sauce and served with Creamy Rice (GF)
Strozzapreti al Ragu d’agnello - Pasta ‘Twists’ with Lamb, Rosemary and Garlic Ragu
Filleto di Branzino - Fillet of Seabags in a Chives, Chilli and Butter Sauce served with Saffron Potatoes (GF)
Penne all&aposortolana - Pasta with Courgettes, Peppers, Pesto and Cream (V)
Warm Sicilian Lemon Sponge Cake - Served with Vanilla Ice Cream
Affegato sardo - Vanilla Ice Cream drowned in Mirto Rosso Liquor
Sachins – 2 courses £15
Haddock Amritsari - Pieces of Haddock marinated in Punjabi spices, coated in Gram Flour and lightly fried. Served on a Jewelled Salad
Tandoori Broccoli Tikka - Pieces of Broccoli marinated in dry Spices with Garlic and Ginger. Cooked in the Tandoor and served on a bed of Mixed Salad
Sweet Chilli Prawns - King Prawns marinated in Sweet Chilli and Punjabi spices. Cooked in the Tandoor and served on a bed of Mixed Salad (Dairy, Gluten)
Kale, Broccoli and Onion Superfood Bhajis - Chopped Broccoli, Kale and Onions coated in Gram Flour, lightly fried and served on a Jewelled Salad
Punjabi Fried Chicken - Pieces of Chicken marinated in Punjabi spices and coated in Breadcrumbs, lightly fried and served on a Jewelled Salad (Dairy, Wheat)
Beetroot and Potato Tikka - Punjabi spiced Beetroot and Potatoes coated in Breadcrumbs, topped with Spiced Mayonnaise, lightly fried and served on a Jewelled Salad (Dairy, Wheat)
Channa, Beetroot and Goshat Tikka - Spiced Lamb, Beetroot, and Chickpeas marinated in Punjabi spices, lightly fried and served on a bed of Mixed Salad
NEW Murgh Makhani - After 37 years, it’s time to give the Makhani a tweak. Diced Chicken marinated in Punjabi spices and barbecued in the Tandoor, cooked with Red Onions, DOP San Marzano Tomatoes (Nuts, Dairy)
Minted Lamb and Potato Masala - Pieces of Lamb cooked in Punjabi spices, Dry Mint and Potatoes. This is a real hearty dish! (Dairy)
Haddock Kohiwada - Pieces of Haddock cooked in a rich sauce with Curry Leaves, Mustard Seeds, South Indian spices and Coconut Milk
Masala Prawn Karahi - King Prawns marinated in Punjabi spices and barbecued in the Tandoor and served in Rustic Tomato and Onion Masala (Dairy)
No Butter or Cream Black Daal and Kidney Beans - Traditionally Black Lentils are served with Cream and Butter, but Sachins have made the dish without. It’s just as tasty and it’s all about appreciating the taste of these humble Plant-Based ingredients
Asparagus, Channa and Tofu Masala - Pieces of Asparagus, Chickpeas and Tofu cooked in a Tomato Masala-based sauce
All served with either Rice or Naan.
Saltwater Fish Company – 2 courses £15
Cullen Skink (smoked Haddock soup, Lentils and Whisky)
Creamed Salt Cod, Soft Poached Egg and Garlic Toast
Shetland Mussels in Japanese Seaweed Broth
Fillet of Hake, Peperonata and Salsa Verde
Saltwater Fishcakes - Parsley Cream and Chips
Soft Meringue Roll with Poached Yorkshire Rhubarb
Shark Club – 2 Courses £10, 3 Courses £15
Two Courses for £10, 2 Courses and a Cocktail for £15 or 3 Courses for £15.
Korean Fried Cauliflower - Crispy Coated Cauliflower served with Gochujang Pepper Sauce and a Jalapeño and Lime Dip (vegan)
Chilli Garlic Prawns - Tiger Prawns sautéed in Chilli and Garlic Butter served with Crusty Bread
Mini Mac Sliders - Three mini Beef Sliders with Burger Relish, American Cheese, Dill Pickles and Onions on Sesame Seed Buns
Chicken Wings - Shark Club&aposs Famous Chicken Wings. Choose from Jack Daniels Bourbon, Golden Shark, Smoked Parmesan, Hot, Salt & Pepper, Teriyaki, Korean Pepper, Mexican Street
Classic Cheeseburger - Shark Club&aposs Homemade Beef Burger in a Brioche Bun with Roasted Garlic Aioli, Signature Relish, Lettuce, Tomato, Red Onion and Pickles
Fish & Chips - Newcastle Brown Beer Battered Fish, served with Skin-on Chips and Coriander Lime Aioli
Canadian Clubhouse - Grilled Chicken Breast, Streaky Bacon, Cheddar Cheese, Grainy Mustard Aioli, Lettuce and Tomato on a Toasted Baguette
Ginger Beef Rice Bowl (Swap to Tofu for a Vegetarian option) - Sweet and Spicy Sliced Beef with Szechuan Vegetables and Jasmine Rice
Cookie Skillet - A house-baked Soft Cookie served with Warm Vanilla Ice Cream and Chocolate Sauce
Sticky Toffee Pudding - Served with a warm Buttery Caramel Sauce, Whiskey Crème Anglaise and French Vanilla Ice Cream
Dark & Deadly Chocolate Cake - Double layered Chocolate Cake filled with Chocolate Fudge, topped with rich Chocolate Mousse and served with Whipped Cream
Margaritas (Mango, Strawberry, Raspberry or lime), Pink Lemonade, Pineapple Mojito, Caipirinha 43, Bramble, Sours (Amaretto, Whiskey, Chambord, Midori, Limoncello etc.), Rasmopolitan, Mango Tom Collins, Old Fashioned, Frozen Strawberry Daiquiri, Moscow Mule, Apple and Raspberry Cooler
Signor – £10 Offer, £15 Offer
Enjoy 3 Cicchetti for £10, or 5 for £15.
Calamari Fritti - Deep Fried Squid with Fresh Lemon
Polpette - Pork and Beef Meatballs with Napoli Sauce
Salsiccia Sarda - Grilled Sardinian Sausage (GF)
Involtini - Bread Sticks Wrapped in Cured Ham and Smoked Salmon
Tre Colore - Mini Buffalo Mozzarella Balls with Cherry Tomatoes and Pesto (V) (GF)
Mozzarella in Carozza - Breaded Mozzarella served with Napoli Sauce (V)
Pollo con Paprika - Chicken Fillets with Paprika (GF)
Olive Ripiene e Fritte - Deep Fried Breaded Olives Stuffed with Pork
Panzarottini - Italian Pastry Filled with Tomato and Mozzarella (V)
Croccanti di Polenta con Pesto - Mixed Rosemary and Chilli Polenta Chips served with Pesto (GF) (V)
Bruschetta Romana - Toasted Bread Topped with Chopped Tomato, Garlic and Basil
Melon Wrapped in Cured Ham
Silk Room – 2 courses £15
Menu available Sunday to Friday: 5-9pm, Saturday 4.30-6.30pm
Pea, Spinach & Ricotta Soup
Chicken, Clementine & Thyme Pate with English Ale Chutney
Portobello Mushrooms, Toast & Tarragon Cream
Char-Grilled 6oz Rump Steak with Hand Cut Chips, Watercress & Vine Tomatoes (served pink or past pink)
Poached Fillet of Salmon, New Potatoes, Green Beans & Pesto
Asparagus, Hens Egg and Crispy Prosciutto Salad.
Simla – 3 Courses £15
Crispy Pakora - Onion and Spinach Fritters with Mixed Spices
Trio of Chicken Tikka - Three types of succulent Chicken Kebabs
Fish Chop - Sliced, Crushed Fish Cake
Mains (served with rice or naan):
Aloo Matar Gobi Masala - Potato and Cauliflower with Aromatic Spices and Caramelised Onion
Chicken Tikka Masala - Creamy, Mild Classic with Onion, Tomato and Nuts
Goan Fish Curry - Indian West Coastal Style Spicy Fish Curry
Chettinad (Chicken / Lamb) - A South Indian dish with Onions, Tomato, Spices and Brown Coconut
Gulabjamun Served With Ice Cream - A Traditional flavoured Milk Dumpling.
Simply Greek Tavern - 2 courses £10, 3 for £15
Ouzokeftedes - Meatballs with Herbs and Ouzo
Mixed Dips - Tzatziki and Hummus, served with Pitta Bread (V)
Haloumi Grilled - served with Pitta Bread (V)
Dolmades - Stuffed Vine Leaves with Rice, served with Tzatziki (V)
Mixed Gyros - Pork and Chicken, served with Chips
Lamb Kofta - served with Chips
Chicken Souvlaki - Skewered Chicken, served with Chips
Beef Stifado - served with Oven Potatoes, Rice or Chips
Briam - Courgettes, Aubergine, Peppers, Potatoes with Tomato and Garlic Sauce (V)
Spanakopita - Spinach Pie, served with Salad (V)
Vegetarian Moussaka - served with Salad
(All served with Ice Cream)
Soju and Goji - 3 courses £15
Soup (Choose one for each person)
a. Yukgaejang (Spicy Beef Soup)
Mixed Platter (Sharing between 2 persons)
2 Vegetable Mandu (Dumplings), 4 Kangpunki (Chicken Balls with Teriyaki Sauce), 2 Mini Kimchi Pancakes
Main courses (Choose one for each person)
a. Bokum Udon (Stir-Fried Udon Noodles. Choice of BBQ Chicken/Spicy Chicken/Mix Vegetables (V) )
b. Bulgogi Beef with Boiled Rice or choices of Spicy Chicken or BBQ Pork
c. DongKatsu with Boiled Rice (Deep Fried Pork Chops with Breadcrumbs in Korean DongKatsu Sauce)
d. Mixed Vegetable with Fried Rice (V)
All mains served with chef’s selection of homemade pickles.
St Vincent – 4 Plates for £15
Home Baked Sourdough with Farmhouse Butter (v)
Parmesan Custard and Anchovy Toast
Duck Rillettes with Cornichons
Beets, Marcona Almonds and Horseradish Crème Fraiche (v)
Grilled Aubergine – Salsa Romesco (v)
Butternut Squash, Spicy Yoghurt, Sage and Seeds (v)
Macaroni Cheese with Fresh Truffles (v)
Tenderstem Broccoli, Pecorino and Alllspice (v)
Spicy Crispy Calamari with Aioli
Seared Rare Tuna, Ratte Potatoes, Black Olives and Anchovies
Basque Black Pudding, Fried Duck Egg and Smoked Paprika
Tuscan Braised Venison, Wild Mushrooms and Soft Polenta
Spicy Meatballs and Tomato Sauce
Chicken Schnitzel, Fried Hen’s Egg and Truffle Mayonnaise
Vanilla Bean Ice Cream and Pedro Ximenez Sherry (v)
Orange Polenta Cake with Orange Sorbet (v)
Super Natural Café – 2 Courses £10
The Super Natural Burger - Topped with Tomato, Gherkin & Red Onion, and served with Garlic and Rosemary Chips or Seasoned Sweet Potato Chips (V)
The Big Melt Burger - Topped with Homemade Coleslaw, Tomato Relish, Pan-Fried Onions & Mushrooms and oozing with Melted Cheddar. Served with Garlic and Rosemary Chips or Seasoned Sweet Potato Chips (V)
Sweet Potato & Black Bean Burger - Served with Garlic and Rosemary Chips or Seasoned Sweet Potato Chips (GF - please state if gluten-free Bread Roll is required) (V)
Red Lentil Dhal Curry - with Basmati Rice, Handmade Onion Bhaji & Samosa, with a Raita Yogurt & Mint Dip (V)
Chef’s Choice Smoky Chilli Burrito - Filled with Smoky, Spicy Chilli and Rice, Oven-Roasted and topped with a Spicy Tomato Sauce and Melted Cheddar. Accompanied by a Mixed Leaf, Cherry Tomato & Red Onion Salad, drizzled with an Olive Oil & Lemon Dressing and served with a Chive & Lemon Sour Cream (V)
Super Natural Signature Dish – Oven Roasted Mushroom & Aubergine Lasagne - Accompanied by a Rocket, Tomato & Red Onion Salad and Freshly Baked Bread (V) (Please state if G/F bread is required)
Margherita Handmade Pizza
Mediterranean Handmade Pizza
Pulled BBQ Jackfruit Handmade Pizza
Olive, Mushroom & Basil Handmade Pizza
Warm Chocolate Brownie - with a Rich Chocolate Orange Sauce & Cream
Toffee Apple Sponge Pudding - with a Rich Toffee Sauce & Cream
Fluffy American Style Pancakes - with Wild Berry Compote & Vanilla Ice Cream
Classes for November 20212021 Thai and Vietnamese Feast
Timing: (6:00 PM) to (10:00 PM)
Steamed Chicken and prawn dumplings with spicy nam jim dressing. Thai style Bamboo Steamed Lemon Chicken. Green Curry Chicken and Thai Basil. Stir Fried noodles with Seafood, Asian Greens and chilli jam. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.
Timing: (10:00 AM) to (2:00 PM)
The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese. Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! Sorry not gluten free or seafood free.
Timing: (5:00 PM) to (9:00 PM)
Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.
Timing: (2:00 PM) to (6:00 PM)
Tom Tilbury- Gather at Coriole. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create! Gather sourdough and churned butter. King fish, olive oil, citrus, pink pepper. Pt Lincoln baby octopus, guanciale, parsley sauce. Cockles cooked in cider and fennel. Ocean jacket and coastal herbs. Salad of leaves from Gathers farm, olive oil and aged sweet vinegar. Roast potatoes, lemon salt, garlic, celery leaf.
Timing: (6:00 PM) to (10:00 PM)
A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies. Chef Yukiko Anschutz
Timing: (10:00 AM) to (2:00 PM)
A new Spice Trail class for 2021 with Chef Mark McNamara. Deliciousness from Mumbai through Goa to Kerala. Toasted Bombay Style Portuguese Bread Rolls served with Vegetable Bhajis. Keralan Chicken Curry with garam masala spices. Goan Masala ‘Pickled’ Prawns. Spiced Mussels with coconut cream, citrus and tamarind. Goan Vindaloo Curry with egg, turmeric, mustard seeds and coconut vinegar. Pilau Rice with cashews, shredded coconut and coriander.
Timing: (5:00 PM) to (9:00 PM)
Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.
Timing: (2:00 PM) to (6:00 PM)
A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM! Please note this class is not suitable for vegetarians, gluten free or seafood or nut allergies as ingredients cannot be substituted on the day. Contains chilli and garlic.
Timing: (6:00 PM) to (10:00 PM)
Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.
Timing: (10:00 AM) to (2:00 PM)
A fabulous class with Chef Genevieve Harris. • Zucchini and haloumi fritters Haloumi, zucchini and bitter sweet preserved lemon combine to create a zesty start to your meal. Main course will be served as a mezze, share table so that all of the dishes prepared can be enjoyed by everyone. • Za’atar coated labneh balls Yoghurt cheese balls rolled in a spice mix of thyme, sumac and sesame seeds. • Broad bean, walnut and dill omelette ‘Kuku Sabzi
Persian Frittata. A traditional Persian dish highlighting dill, a herb widely used in Persian cooking. According to ancient Persian medical wisdom dill is a warm herb and broad beans are cold so using the two together balances the dish, making it a healthy one. • Chickpea falafel with a freekah salad. Falafel are deep fried balls from Middle Eastern cuisines that are served as a snack or as a part of meal. Depending on what country the recipe comes from they are made using chickpeas or fava beans or a mix of both. There Israeli falafel are made with chickpeas. Freekah is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour. • Goat fetta, spinach and spring onion pastries. Flaky pastries made with filo pastry and filled with salty goat fetta. • Yoghurt flat bread A simple, delicious flatbread you will make time and time again. Dessert • Fresh dates stuffed with almond and orange flower syrup. Plump mejhoul dates stuffed with an almond and orange flower paste served with sheep’s milk yoghurt. NB Not suitable for Celiacs or other severe food allergies.
Timing: (5:00 PM) to (9:00 PM)
Korean pan fried dumplings with pork, beef, ginger and shiitake mushrooms, served with chilli soy vinegar dipping sauce. Ramen noodle bowl with Char Siu Pork and soy egg. Korean chicken with sticky sauce, Gochujang pepper and sesame. Stir-fried prawns with Asian greens, shimeji mushroom and young ginger. Chef Yukiko Anschutz Not suitable for celiacs, vegetarians or seafood allergies.
Timing: (2:00 PM) to (6:00 PM)
A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers with lemon , paprika and thyme. Traditional Paella with chorizo, chicken and lemon. Spanish Potato, Orange and Fennel Salad with salted black olives. Salpicon de Marisco- Summer Andalusian seafood salad with fino sherry and prawns. Dessert. Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice NettletonAFRICOLA COOKING CLASS AND DINNER
Timing: <a href = "https://stickyricecookingschool.com.au/school/waitlist/4706"><small>join waitlist</small></a> to (10:00 PM)
We are so excited for this special event. Chef Duncan Welgemoed from the award winning Africola restaurant will be leading a demonstration cooking class and treating you to a progressive dinner throughout the night. This is a very rare opportunity to meet and cook with Duncan in an exclusive cooking class/dinner event. We have also matched beautiful SA wines to the food so you can fully immerse your tastebuds. "This man is on a mission to source the best produce grown and raised with ethics and cook the most unique and beautiful food in the world, and he is doing it daily. No wonder the restaurant is full every night.” Pete Evans. "Adelaide’s Africola may well be the hottest restaurant in the country." John Leethlean Food writer.
Timing: (10:00 AM) to (2:00 PM)
Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.
Timing: (5:00 PM) to (9:00 PM)
Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.2021 Thai and Vietnamese Banquet 2 (GF)
Timing: (2:00 PM) to (6:00 PM)
Hot and Sour Prawn Soup. Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing. Garlic fried rice. Chargrilled calamari with chilli jam. Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. Chef Yukiko Anschutz