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West one restaurant 23 - head chef presents the new begining (now open till 12pm )

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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

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just booked me and the mrs in for saturday night- looking forward to it! :D

 

and chance of a free drink ;)

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Will Kobe beef still be available?

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Can you accommodate people with a nut allergy?

 

Ta

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Will Kobe beef still be available?

 

That was my question too! I phoned them today and they said they're still serving it. Can't wait to try it.

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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 :)

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Edit: obviously hadn't read properly before posting!

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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 :)

 

Oh dear, thats not good news!

 

I have friends coming up from down south in a couple of weeks to try the Kobe beef.

 

Can you do it as a special?

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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

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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

 

Ah well, a bit disappointed really. I was really looking forward to that beef!

 

No chance of any specials then?

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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

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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

 

ok, there will only 4 of us. :(

 

Thanks for replying though :)

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