Leila Lily’s launch brand-new autumn menu packed with autumn flavours
The menu has been designed by Head Chef, Craig Howlett.
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One of Newcastle’s most popular restaurants and cocktail bars, have announced that they have launched a brand-new vegan menu.
Leila Lily’s, which is located within the Grey Street Hotel, opened in 2019 and over the past four years have established itself as one of Newcastle’s leading venues.
Now, the award-winning bar and restaurant which is owned by Malhotra Group PLC, have announced the launch of a brand-new vegan menu, in order to cater to all customers as well as continue to expand its food options.
AA-rosetted Leila Lily’s is renowned for updating its menus regularly to showcase seasonal produce, meaning its vegan menu is packed with autumn flavours to reflect the season.
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Head chef Craig Howlett, created a highly contemporary selection of dishes, including starters such as a Moroccan coal roasted heritage carrots with spiced hummus, pomegranate salsa and dukkah, wild mushroom and celeriac spring rolls with a soy mandarin dipping sauce, glazed and roast beetroot with nut crumble, pickled watermelon and a saffron lemon dressing.
Main courses include artichoke, courgetti and pepper skewers with herb flatbread, spiced cous cous, cucumber salsa and mango chilli sauce, portobello mushroom and sage wellington with mustard mashed potato, sautéed greens and a Bordelaise sauce, and harissa spiced cauliflower steak with chunky chips, charcoal fired asparagus and salsa verde.
Dessert options round off the specially designed vegan menu, with dishes such as rhubarb and blackberry crumble with vanilla ice cream, dark chocolate and morello cherry cheesecake with chocolate crumb, cherry sorbet as well as Leila’s Bocker Glory, which consists of strawberry and gin jelly, vanilla custard, cherry and mango sorbet, pink cream, chocolate crisp and popping candy.
A spokesperson for Leila Lily’s said: “Autumn is without a doubt the highlight of the year when it comes to vegetables and we have had a wonderful time, playing with flavours and textures and really letting classic British vegetables take their turn on centre stage.”