EVERYTHING FROM CHORIZO AND CHILLI TO CASHEW COCONUT LAKSA: THE LIVING ROOM RELEASES GLOBALLY-INSPIRED WINTER MENU.
Renowned for combining traditional favourites with an original twist, The Living Room’s new menu introduces interesting new dishes from Venison Shepherds’ pie with chestnut Savoy cabbage to Truffle infused Macaroni cheese. These will sit alongside current menu favourites such as the Basil Grande Eton Mess – a dessert fusion inspired by one of The Living Room’s long-standing popular signature cocktails.
Balancing a more humble range of ‘twisted’ British classics is a new selection of globally inspired fine dining options such as a slow-cooked Moroccan spiced lamb with apricots, dates and almonds, served with giant cous cous, and a lighter Mexican salad of pan-fried chicken, charred sweet corn served ‘off-the-cob’, avocado and jalapenos- a fresh and zingy combination where the taste compensates for any lack of calories in the dish!
It’s safe to say that The Living Room’s new menu has been crafted to offer something for all diners, whatever the time of day and whatever the dining preference – be it a light bite at lunch or a full three course slap-up meal. With a new and growing Vegetarian category, it also acknowledges the need to cater more closely for this growing population of diners, who often find the choices in many restaurants limited.
The Winter menu combines a selection of dishes to represent food from the four corners of the UK including:
- Cornish Dairy ice cream an integral accompaniment to its selection of hand-crafted desserts
- Bury black pudding – featured in the customer favourite, Trio of Pork
- Glamorgan sausages – a brand new and unique dish offering a vegetarian and original alternative to ‘Bangers and Mash’
- A superb new selection of 21-day dry aged steaks from Yorkshire bred husbandry and welfare assured cattle, bringing enhanced flavour and quality to dishes that are already The Living Room’s most highly esteemed menu items
Kevin Lightbody, General Manager at The Living Room commented: “A great deal of thought goes into our menus and how best we can deliver them to our guests and we think this is one of the best yet. We’ve taken inspiration from around the world, used the best of British produce wherever possible and added new twists to some much-loved classics.
“We’re confident this menu will quickly become a firm favourite among diners.”
Key dishes on The Living Room’s extensive new menu include:
- Homemade gourmet soup – Tomato, chorizo, cannellini bean and tomato soup with fried quail eggs and ciabatta croute
- Butternut squash, Dolcelatté, walnut and honey tart
- Black Forest smoked cured ham and fig, with a goats cheese mousse and raspberry and beetroot vinaigrette
- Toulouse sausage in a spicy tomato, fennel, green pepper and paprika sauce on ciabatta with chips
- Pan-fried sea bass and orange scented broccoli with a lentil casserole
- Truffle oil infused Macaroni cheese with a slow roasted tomato and rocket salad
- A sharing board of desserts… coconut & passion fruit crème brulée, chocolate truffle cake with crushed honeycomb, apple streusel tart and ‘Basil Grande’ Eton mess, with dairy vanilla ice-cream