Newcastle Quayside restaurant DOOD is putting a new spin on one of Britain’s best-loved dining traditions with the launch of the Nomad’s Sunday Roast – a Silk Road-inspired Sunday lunch.
Launching on Sunday June 28 and available every Sunday noon-4.30pm, the new menu combines the comfort of a traditional roast with the bold flavours, charcoal-led cooking and generous hospitality that define DOOD’s Persian and Levantine-inspired food.
The Nomad’s Sunday Roast has been designed around the simple pleasure of gathering around the table, and the experience begins with Kashke Bademjan – a rich aubergine dip served with freshly baked taftoon bread – before guests choose from a selection of signature mains.
At the heart of the menu is the Lamb Ouzi Roast, featuring 12-hour slow-cooked lamb shoulder served with carrot and walnut purée and rich sabzi jus. Other options include Morgh-e-Bereshte, a harissa-roasted baby chicken cooked until golden and succulent; Mahi Kababi, house-spiced grilled barramundi; and Mangal Cauliflower, an Advieh-spiced cauliflower steak chargrilled on the mangal with roasted pumpkin seeds, barberries and chilli oil.
Each main is served with batata and roasted parsnips, with optional extras including Hellimli Yorkshire with halloumi, dried mint, nigella and sesame seeds; and Aleppo chips served with garlic sauce.
Desserts continue the regional influence with a choice of Riz Bi Haleeb, a delicate vanilla and rose rice pudding; or date tart served with pistachios and crème fraiche.
The menu is priced at £30 per person, or £37 with dessert.
“Sunday lunch is one of Britain’s great dining rituals,” said DOOD manager Federico Khamaneh. “With Nomad’s Sunday Roast, we wanted to honour that tradition while introducing some of the flavours and ingredients that inspire our kitchen. It’s designed for sharing, gathering and spending time together around the table.”
