Newcastle venue Leila Lily’s has unveiled its new vegan menu – with the best autumn vegetables and fruit at the heart of each dish.
Malhotra Group’s flagship venue on Grey Street, which holds an AA Rosette, has refreshed the menu with seasonal produce – from sweet, deep purple blackberries to beetroots, carrots and artichokes.
Head chef Craig Howlett has created a contemporary selection of dishes, starting with Moroccan coal-roasted heritage carrots with spiced hummus, pomegranate salsa and dukkah; wild mushroom and celeriac spring rolls with a soy mandarin dipping sauce; and glazed and roast beetroot with nut crumble, pickled watermelon and a saffron lemon dressing.
Main course options include artichoke, courgetti and pepper skewers with herb flatbread, spiced cous cous, cucumber salsa and mango chilli sauce; and Portobello mushroom and sage wellington with mustard mashed potato, sautéed greens and a Bordelaise sauce. Harissa spiced cauliflower steak with chunky chips, charcoal-fired asparagus and salsa verde rounds off the choice of mains.
The dessert selection meanwhile includes rhubarb and blackberry crumble with vanilla ice cream; dark chocolate and morello cherry cheesecake with chocolate crumb and cherry sorbet; and a Leila’s Bocker Glory – comprising strawberry and gin jelly, vanilla custard, cherry and mango sorbet, pink cream, chocolate crisp and popping candy.
