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johnfarrar_

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  • Content Count

    26
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  • Last visited

About johnfarrar_

  • Rank
    Registered User
  • Birthday 16/06/1982

Personal Information

  • Location
    royal plaza
  • Interests
    spending money
  • Occupation
    head chef 23
  1. hello hoof hearted .. in some ways we have dumbed it down but ...we still use all the recipies and all the methods we use so we might of changed the cuisine type but not the standard the food still gets my undivided attention
  2. Desserts £5.50 Warm chocolate fondant Earl grey ice cream Vanilla cheesecake simply Crème brule of tonka bean Sable biscuits, coffee cream and prunes de Agen Baked fresh egg custard tart Simply Peach bellini Sorbet, jelly, foam and crackle Sticky toffee pudding Earl grey ice cream Cheese plate Selected cheeses, local and continental with 3 chutneys and biscuits there we go ... desserts ... sorry didnt post them before .... if you decide when you want to come i mean on what date let me know and wee will book you in
  3. there is always a chance of anything but i can only buy kobe in large quantities so we would need to get a minimum order of 10 and a deposit to cover the cost if your interested let me know
  4. we will have kobe on in the new year ... but please come and try our november menu, which has a really good quality beef dish on were using balmoral estate fillet - the very same hurd that heston at the fat duck uses so its still an amzing piece of beef
  5. after christmas the kobe will be making a come back deffinately but at the moment we have given it a break ... yes we cater for anyones needs weather its vegan vegi .. nut allergy or any other wants and needs just ask see u all soon i hope john farrar head chef 23
  6. Hello guys how we all ?? Good I hope!!??!! been a few weeks since I posted last been busy with various things at the restaurant one of which is changing the structure of our new and exciting menu. we still make everything fresh on the premises and still endeavour to reach the highest possible pinnacle when constructing any given dish as we try to make this restaurant more appealing to you our guests ...we have made the food less pretentious and more comercially viable meaning there are more food types that are comforting like the old bangers and mash ... still using ultra creamy and buttery smooth mash with Jimmy butlers (pork farmer of the year) sausages ... we do a pork pie chips and peas all home made bound with white and black pudding, haggis and confit of chicken , real spicey served with mustard cream sauce made from the cooking juices ... steak and chips .. and lots of other timeless classics enjoy .. Nibbles before your starters… Selection of home baked breads 2.00 butter, olive oil and aged balsamic Kalamata and colossal Verdi 2.50 house marinated olives Home baked garlic and goats cheese bread 3.50 Charcuterie of European meats 4.50 with rustic home made bread Vine tomato and basil, bruscetta (v) 3.00 Rabbit, pancetta and mustard on toast 4.00 Parma ham, tomato and basil bruscetta 4.00 Salads Tomato, olive, rocket and parmesan salad (v) 4.50 Smoked chicken Caesar salad 6.00 Artichoke, red pepper and gremolata salad 5.00 Vine tomato and Parma ham 5.50 mozzarella, rocket and parmesan Starters Pumpkin risotto with a pecan caramel (v) 5.00 Saffron risotto sweet red pepper (v) 5.00 Sweet herb and asparagus risotto (v) 5.00 Beetroot cured salmon and gravadlax 6.50 warm potato and horseradish Chicken pate, chutney, warm toasts 4.50 Salmon fish cakes 5.00 saffron and caper vinaigrette Chefs soup 3.00 Egg Benedict 5.00 Roast Isle of Skye hand dived scallops 8.00 Risotto Milanese Mains Pot roast chicken breast 11.50 potato puree and pancetta Margarita pizza 8.95 fresh basil and buffalo mozzarella (v) Cannelloni of red peppers, cheese fondue (v) 10.00 Lincolnshire pork sausages 10.00 garlic mash and red wine jus Saffron and red pepper fish pie 14.00 Sweet vegetable pizza 9.95 mozzarella and parmesan (v) Pan fried sea bream bouillabaisse 14.00 Curry of sweet potatoes 9.50 with lemon couscous (v) Chinese pork casserole 14.50 udon noodles and pak choi Braised lamb shoulder and aubergine 14.50 Thai chicken curry 11.50 soba noodles and pak choi “Pork pie chips and mushy peas” 12.50 Seared Tuna and baby sweet corn pizza 8.95 Pan roast fillet steak, lentils and peppercorns 19.50 14oz rib-eye steak and chips with 4 sauces 16.95 Sides 2.00 Home cooked chips Buttered new potatoes Wild Garlic Mash Broccoli Buttered greens Lemon scented mixed leafs Tomato salad with red onion Rocket salad
  7. thanks foryour coments baldyshef ... and of course there traditional home cooked ... as is everything at the restaurant plug plug.....hehe
  8. friends me ?? ha ha .. i have met him a few times yes .. i think he cut my hair last time
  9. Christmas 2006 Dinner Menu : Mon-Thur £25 Fri & Sat £35 Starter Plate of salmon Home cured gravadlax, beetroot cured salmon, salmon tartare Egg mayonnaise Smoked paprika crisp lettuce tomato espuma Ham hock and black pudding pressing Butternut and truffle balsamic Ravioli of golden cross goats cheese Pecan nuts and pumpkin Rillet of rabbit and chicken liver parfait Caramelized fig and pear, and toasted brioche Main Young corn fed chicken cooked 2 ways, confit and pot roast Apricot and sage farce, choux croute and red wine sauce Rare roast flank of Aberdeenshire beef Root vegetables, puy lentil, sherry vinegar and horseradish gnocci Roast Goosnargh duck breast Choux croute, Alsace bacon, potato croquette and red wine sauce Cannelloni of goats cheese and smoked pimento Swiss cheese fondue and braised cos lettuce Roast fillet of turbot en crepenettte Tarragon mouselene, sweet potato douphinoise, chicken and marjoram jus Desert Sticky toffee pudding Prune de argen earl grey and mascarpone Warm griotine cherrie pie Christmas pudding ice cream Vahlrona chocolate plate Yorkshire cheese selection 3 chutneys, biscuits, celery and mums Christmas cake Philadelphia cheese cake Christmas 2006 Lunch menu: Mon-Sat £15 Starter Salad of melon and vanilla Chicken liver pate melba toasts Leek potato and roast garlic soup Main Cannelloni of goats cheese and smoked pimento Roast fillet of turbot sweet herb risotto Roast beef sirloin with seasonal local vegetables Roast turkey with seasonal local vegetables Desert Cheese and biscuits (supliment £3.00) Sticky toffee pudding Lemon tart crème fraiche sorbet
  10. http://www.23barandrestaurant.co.uk now up and running will be updated with more food pictures soon enjoy
  11. i have a few steaks on the menu now .. balmoral (queen mothers herrd) Aberdeenshire beef 16 oz so it is BIG!!!! and its good tasy meat too cooked in olive oil to get plenty of butter then a clove of garlic, thyme and rosemary just to icorp more flavour rested and served yummy come try it served with massive home cooked chunky chips its a EFFIN good piece of meat
  12. thanks dan thanks everyone im sure i will need all the luck i can be wished ... i just won a comp yesterday so perhaps that could be a little bit of confidence and an added 750 quid as well woop
  13. your welcome to come in and have ANYTHING you want (KSFF)
  14. nick i was just thinking the same this fine morning haha strange that is...
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