Leila Lily’s, at Grey Street – recently named North East Pub and Bar of the Year for Tyne and Wear – is renowned for its innovative à la carte dishes which combine the highest quality ingredients with culinary flair and expertise.
And the new menus are no exception, utilising a host of seasonal produce, from the heritage beetroots in its caramelised beetroot tart, to a risotto of wild mushrooms, braised ox cheeks and roast loin of venison.
Along with the beetroot tart, main menu starters include poached oysters with cucumber and wasabi sauce, a confit duck leg and Parma ham terrine and Tuscan-style calamari, while mains feature twice baked Northern Blue Cheese soufflé, pan fried fillet of salmon, the venison, the ox-cheek served with a bone marrow mash and halibut with crispy herb gnocchi.
For meat lovers there is also a From The Fire menu which offers a selection of steaks along with flat iron chicken breast and a king prawn and fillet steak skewer.
Customers then choose how they would like their steak cooked, select two side orders – such as truffle and parmesan fries or charred tender stem broccoli with a sesame and miso dressing – and, finally, pick from a selection of sauces including béarnaise, green peppercorn, blue cheese and Diane.
Those with a sweet tooth can round off their meal with desserts such as mango and passion fruit cheesecake, chocolate and almond profiteroles, apple tart tatin and a Biscoff parfait with white chocolate.
Leila Lily’s Sunday lunch menu has also been given a seasonal refresh with a selection of autumnal vegetables accompanying the roasted rump of Northumberland beef, the honey and mustard roast pork, the roast chicken and the butternut squash Wellington.
These include glazed sprouts, with pancetta and chestnuts, braised red cabbage and cauliflower in a rich cheese sauce.
For younger customers, Leila Lily’s has created a Little Ones menu which offers those aged 12 and under main courses such as cheeseburger, sausages and gravy, macaroni cheese, breaded chicken bites and lemon sole goujons, along with small portions of roast meats and vegetables on Sundays.
The restaurant’s vegan menu has also been updated and now offers starters including tempura broccoli and a salt baked beetroot salad, mains of Mediterranean vegetable lasagne and a vegan quarter pounder burger and coconut crème brûlée or chocolate orange torte for dessert.
Leila Lily’s is owned by the Malhotra Group plc, which owns a portfolio of bars, hotels and restaurants across Tyneside and Executive Chef, Richard Swindell, said the menus are among the venue’s most ambitious to date as it strives for its second Rosette award next year.
“This is a fantastic time of year for fresh produce and we have created some superb dishes which beautifully combine flavour and really showcase the ingredients,” he said “and, as always, they have wow factor in abundance.”