Gosforth restaurant Osters is now offering Sunday lunch with a choice of traditional roasts and all the trimmings alongside its renowned fish dishes.
The Gosforth High Street venue, sister to Jesmond restaurant Lovage, will be serving up fish-focused snacks and starters, including oyster with blood orange and Champagne; lobster ravioli with fish cream and bottarga – salted, cured fish roe; and tempura cod cheeks, aioli and fennel pollen.
Diners can then decide whether to stick with fish – with dishes such as Portuguese octopus, prawn and squid cassoulet; halibut and stone bass pie; and steamed cod with samphire white wine chowder and enuga caviar – or switch to a roast.
Sourced locally where possible, dishes include salt-aged Black Angus striploin, a Yorkshire leg of lamb with mint gravy, chicken breast with stuffing, and Wilde Farm belly pork with sage gravy and apple sauce.
The new Sunday menu also features a red wine-braised feather blade of beef, and an Osters nut roast with thyme jus – all served with roasted vegetables and Yorkshire pudding.
Alongside the nut roast, vegetarian options also include pumpkin ravioli with caramelised walnuts, romesco and harissa; and cauliflower steak with red lentil, cavolo nero and toasted almonds.
A variety of side dishes are also available, from parmesan and truffle skinny fries, mixed seasonal greens and beetroot with sumac yoghurt to roasted hispi with harissa and – on Sundays only – cauliflower cheese and truffle.
Lunch can then be rounded off with a dark chocolate tart with pistachio brittle, vanilla ice cream and morello cherries; spiced orange cake with caramel ice cream and plum and star anise compote; or crema Catalana with pink peppercorn shortbread. There is also a cheeseboard – currently featuring Oxford Isis, Lincolnshire Poacher, Baron Bigot, Ragstone and Hebridian Blue – and sticky toffee pudding with vanilla ice cream (available Sundays only).
