Neighbourhood Parisian-style bistro Ophelia has announced a switch to a set price (prix-fixe) menu.
The Gosforth restaurant’s chef-proprietor, Nick Grieves, is aiming to offer more transparency to guests around what they will spend while dining at Ophelia. The change consists of a move away from an a la carte menu with individually priced items to a set menu with a choice of two, three or four courses.
Nick’s idea is to move away from the longer brasserie-style menu in favour of a focused selection of dishes that reflects the modern Parisian bistros that he loves and has taken inspiration from throughout his career – while serving exciting, short menus underpinned by seasonality and culinary heritage.
Alongside the new menu offering, Ophelia’s £18 steak frites (available Thursday evening and Saturday lunch) and Sunday roast menus will be available as normal.
“In these uncertain times, we feel this will give our guests some reassurance on what they are likely to spend when they visit us,” said Nick. “Times are tough for almost everyone and a big surprise when the bill comes couldn’t be less welcome at present. This will also give us a chance to be more creative and express ourselves much more as we develop our new menu.”
Two courses will be priced at £40, with three-course (£45) and four-course (£55) options also available.
The sample menu includes oyster appetizers (£3.50 each) followed by a section of snacks – including gougères, a charcuterie ‘sandwich’ and anchovy tartine. These are followed by:
Starters
Isle of Wight tomato & melon salad with seaweed & Introsso olive oil
Tuna crudo with almonds, garlic & raspberry hot sauce
Roasted pork with Olasagasti anchovy & fermented red pepper
Puy lentil ‘risotto’ with pickled lettuce & 36-month aged parmesan
Mains
Veal rump with fresh peas, Jersey royal potatoes & fourme d’ambert
Toulouse & Morteau sausage ‘à la moutarde’
Halibut with Shetland mussels, courgette salade & parsley pommes pureé
Steak au poivre & French fries (côte de boeuf for two £40 supplement)
Gnocchi Parisienne with girolle mushrooms, peas & whey butter
Cheese (£9 supplement)
Desserts
Chocolate with fleur de sel & Introsso olive oil
Tarte tatin with crème fraîche
Fennel & honey panna cotta with strawberries & vin jaune vinegar
