Leila Lily’s has celebrated being named Pub and Bar of the Year for Tyne and Wear by launching a series of new menus.
The Grey Street, Newcastle venue was named best in the region at the National Pub and Bar Awards in London. The awards, which are held annually by Pub and Bar magazine, recognise the best venues in 94 counties across England, Wales, Scotland and Northern Ireland.
Part of the four AA-starred Grey Street Hotel, the restaurant and bar followed the win by announcing its new season menus.
The new menus use seasonal produce, from the heritage beetroots in caramelised beetroot tarts, 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. Mains include twice-baked Northern Blue Cheese soufflé, pan-fried fillet of salmon, ox-cheek served with a bone marrow mash, and halibut with crispy herb gnocchi. There is also a From The Fire menu offering steaks along with flat iron chicken breast, and a king prawn and fillet steak skewer.
The dessert menu has also been refreshed with mango and passion fruit cheesecake, chocolate and almond profiteroles, apple tart tatin, and a Biscoff parfait with white chocolate while Sunday lunch features autumnal vegetables alongside the roasted rump of Northumberland beef, honey and mustard roast pork, roast chicken or butternut squash Wellington.
Meanwhile, the vegan menu 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.
