Appetising menu changes looks to claw in the customers

NOSH & Quaff is celebrating its first anniversary by expanding its American fast-food style menu.

The Victoria Square restaurant has introduced a fresh take on the original Nosh & Quaff burger and has added to its appetisers. 

Diners can now tuck into lobster fritters, fried in a cajun style batter and served with a light dip, South American fried chicken poppers with a spiced mayo, and slow-cooked pork belly with a spicy barbeque sauce.

The man behind the new recipes, chef director Aktar Islam said: “We’ve added some lighter stuff on the menu like nibbles and we’ve evolved our original burger to the Nosh + Quaff cheeky burger.” 

The restaurant’s house special burger is now filled with slow-braised cheek, truffle mayo, homemade pickle, shallots and pepper. 

The new pork belly dish will be made from Wiltshire farm pigs and the beef burger comes from naturally reared Herefordshire cattle, while the burger bun is made by artisan producers from Birmingham. 

Nosh and Quaff

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