Newcastle steakhouse Bar + Block has released details of its Autumn Winter menu.
The new menu at the Newgate Street restaurant focuses on signature British and Irish Angus breed steaks – each chosen for their taste, tenderness and unique marbling, and matured for at least 30 days before being hand cut to size. Highlights include the Spiral Cut Ribeye, marinated in garlic and parsley for 24 hours along with new sides from mash + Malbec Gravy to corn on the cob with smoky chilli ketchup and finished with a sprinkling of 18-month matured parmesan cheese and coriander.
The menu also features burgers, chicken wings spiced with Tandoori or Korean-style blends, and jumbo garlic prawns cooked over charcoal with garlic butter and served with samphire and flatbread.
New desserts and a seasonal cocktail menu offer the perfect finish to your visit.
