Top 5 new menus in Leeds
WE teamed up with PR and promotions firm Pink Gorilla to bring some of the best of the new menus and meals that Leeds’ restaurants have to offer.
Oracle
This Easter the Oracle’s Ground Floor is having a mini refurbishment and rebranding as ‘The Kitchen’ and will play host to a number of local street food traders over the summer months.
The traders will change every 2 weeks and range from the likes of the likes of ‘Jenny Jerk Chicken’, Fat Annie Hot Dogs, Humpit and Man Meat Fire with dishes priced between £5 – £7 per dish.
Over a decade ago, the award winning waterfront venue were the first venue in the city to launch a gourmet burger concept and since then may others have followed suit with the city seeing a tsunami of burger restaurants.
The New Conservatory
For the new spring menu from Albion Place’s The New Conservatory, chefs have added some light summer starters such as tempura king prawns, chilli squid with noodle salad and crab cakes with wilted spinach and white wine cream.
They have also expanded the grill to include whole lobster, fillet steak skewers and tandoori chicken as well as adding some new home comforts such as pan friend cod and tender stem broccoli, finished with chilli butter (pictured), rack of lamb with bubble and squeak in a red wine jus.
All fish and veg are locally sourced from Leeds Kirkgate market and meat is sourced from Sykes House Farm.
Chef recommends
Our whole fresh lobster is simply cooked on the grill and served with a garlic and herb butter.
Revolucion de Cuba
The brand new cantina menu at Revolucion is packed with fresh ingredients and has been inspired by the tastes of Cuba.
Sales and marketing manager Sam Parkin said that the team visited the island to get a taste of its authentic cuisine.
He said: “During this visit we were able to bring back various recipes that have been used to enhance the authenticity and vibrancy of the brand’s food offering.
“As ever, we listened to our guests feedback to help create a menu that establishes us as the most exciting, innovative destination on the high-street.
Our brand new Tapas dishes are bursting with vibrant flavours – the Glazed Chicken with Romesco and Pork & Chorizo Quesadillas are freshly made and perfect to share, something we’re extremely passionate about.
“We’ve taken a fresh approach to lunch too, introducing our ‘Menu del Dia’ option, helping our guests make the most of their lunch-break with an incredible value offer, meaning there’s no need to opt for the regular supermarket meal deal.”
Roxy Ball Room
A new addition to the menu at Roxy Ball Room and in-keeping with current trends, is the homemade mac and cheese balls.
They combine three types of delicious cheese and a few key ingredients for the ultimate comfort food!
Coated in golden breadcrumbs and deep fried until crispy, Slate have paired them with a jalapeño jam to give some heat and sweetness and cut through the savoury flavours.
Chef recommends: The mac & cheese balls
Slate
A truly authentic pizza made with fresh ingredients and bursting with flavour.
Chefs at Slate said: “We use a specialty flour from the continent that creates a light and airy base topped with our in-house pizza sauce, all made fresh in the kitchen.
“Next we layer the pizza with buffalo mozzarella, Parma ham and sweet basil before lightly seasoning, bringing together a simple yet elegant taste that stands out from the rest.”
Chef recommends:
Parma Ham Pizza
