Posted by fallback user
21 March, 2013
Category In Season:
The start of spring brings warmer weather (hopefully!) and a big welcome to those ingredients that have been hibernating all winter. Our spring menus debut on the 21st of March at The Restaurant Bar & Grill, Bank Restaurant and Bar and Zinc. Inspired by some of our favourite chefs and everything the season has to offer, new dishes include:
KILN SMOKED SALMON AND WATERCRESS SALAD WITH BEETROOT
Hot smoked and roasted over oak for a distinctive flaky texture, the natural flavour of our scottish salmon picks up the sweetness from the oak smoke, complementing the delicate flavours of the red and candy striped beetroot and peppery notes of the watercress. A colourful and hearty spring salad.
GOATS CHEESE & ASPARAGUS SALAD, ARTICHOKE, PEA SHOOTS, MINT
This super fresh composed salad of some of spring’s favourite ingredients – pea shoots, asparagus, artichokes and beetroot – come together with our classic French dressing. The subtle tanginess of goats cheese adds the finishing touch without overwhelming.
We’ve taken the the time to perfect our salads. While some say a salad is a salad, we think differently. Our greens are always hand washed. Our chefs delicately toss them together twenty times before stacking them in bespoke metal rings we had made for all our 41 kitchens. Salad perfection!
BABY BACK PORK RIBS, BARBECUE SAUCE
Inspired by well known chef Heston Blumenthal, our pork ribs are fall off the bone tender with a sweet and intense sauce. We start with an aromatic dry marinade before slow roasting over low heat, basting continually with our own special sauce.
Prepared with a flavourful take on the classic French Sole Meunière, this staple of French cuisine exemplifies the elegance that can be found in the simplicity of just a few fine ingredients. We cook the fish whole, on the bone, with butter and fresh lemon. The bright flavours of the lemon with the browned butter work deliciously together, the fish absorbing the nuttiness of the butter as it cooks. Prefer to eat your fish off the bone? No problem! Just ask your waiter.
ABOUT OUR FRESH FISH
Only the absolute freshest fish and seafood of exceptional quality are sourced and delivered to us. Our suppliers work around the clock to ensure the best quality fish from British waters is delivered to our restaurants every day. Skilful handling and decades of dedication make it possible for fresh fish to be part of our menus on a daily basis. Whether our preferred fish is available from one day to the next isn’t something we can control but we can always ensure you the best quality fish will be prepared with respect and passion and that’s a promise.
CHICKEN COOKED UNDER A BRICK
Originally developed for our Piccolino in Ilkley Roof Garden menu, this rustic dish has now been rolled out to all of The Restaurant Bar & Grill, Bank Restaurant and Bar and Zinc restaurants after amazing feedback from our guests. Chicken is deboned and marinated in lemon, rosemary, garlic and olive oil for 24 hours to enhance flavours. Cooked under a brick on the chargrill, the chicken remains moist and juicy but also develops a lovely golden and crispy skin. The end result is superb!
NAVARIN OF SPRING LAMB, BABY CARROTS & TURNIPS
A slow cooked rustic French classic using the best spring lamb of the season! The long and slow six hour cook over gentle heat produces the most satisfying meltingly tender and wonderfully rich lamb. Elevated with the addition of baby turnips and carrots, flavours of rosemary, tomato and white wine round out the dish.
Leave room for dessert – they are worth every single calorie!
PINEAPPLE TARTE TATIN WITH COCONUT ICE CREAM
A take on the classic tarte tatin, for spring we have swapped the traditional apple for carmelised pineapple. Toasted coconut ice cream adds the necessary creamy luxury and the butter rich crisp puff pastry the perfect texture.
BANOFFEE ETON MESS
A twist on two classic desserts, banoffee pie and eton mess. You can’t go wrong with toffee sauce, bite-size chocolate brownies, fresh banana and vanilla ice cream. Mini meringues and chocolate popping candy play on tradition!
PASSION FRUIT CHEESECAKE WITH PASSION FRUIT SORBET
The flavours of passionfruit and vanilla are two of the main ingredients in our seasonal cheesecake this spring. Smooth and creamy with loads of fruitiness coming through the exotic passionfruit jelly and sorbet. The crispy biscuit crust has a touch of white chocolate for that little something extra. It’s rich enough to seem a bit decadent, but light enough that you will probably wish there was one more bite after you finish it.
Spring menus launch at Piccolino on 28th March, stay tuned!
Click here to read more about our seasonal menus and the ingredients that inspires us.