Valentines

Valentines Day gives us the chance to do a set dinner as a bit of a different formula, where we can spend more time on a smaller number of dishes to create something heading in the direction of a tasting menu (we wish! one day). Valentines day can be a funny one for restaurants, with a reduced capacity and over-sized furniture to accommodate mostly twos, and in the past sometimes - the atmosphere can sometimes suggest that long-married couples are not always on the night out they’d choose… and oftentimes anyway two people might not hang around as long as larger parties… but there you go. For the most part we’ve had a great Valentines vibe in the restaurant over the past decade. The trick can be to run slightly close to the wire with table numbers and arrival times, If we’re too cautious when booking tables in - and in predicting how long people might take and sit for you can often end up with a ‘fully booked’ restaurant with a third of its tables empty at any time.

This year V Day lands on a Monday, when the restaurant is usually closed, and so anything could happen. Anywaysup, here’s our Valentines Menu for February 14th 2022:

The Waiting Room Valentines Menu 2022

Sharing basket of special breads from our new bakery 

Antipasti sharing plate:

Burrata, Fennel, Candied Blood Orange, Artichoke Heart,

 Olive and Prune Tapenade, Liquorice Root Black Lentil Caviar

Choice of starters:

Twice-baked Northumberland Nettle Cheese Soufflé

or

Richard III Wensleydale, Fresh Grilled Fig, Leaf, Za’atar-spiced Pecan, 

honey dressing 

or

Caramelised Onion Tarte Tatin with Shallot & Spring Onion Bhaji Crown 

tamarind ketchup

Choice of main courses:

Wild Mushroom Bourguignon Celeriac Galette

with miso-poached organic egg and asparagus spears

or

Palēṭa of Peshwari Aubergine Biryani, Tyne Cashew Cheese Rogan Josh, Mixed Spiced Nut Koftas with Korma Sauce, Umbellifer Kilombero Pilau, Jalfrezi Slaw, 

Onion Salad, Mint & Coriander Kefir Dressing, Turmeric Flat Bread

or

Roast Courgette and Artichoke Heart Puy Bolognese Lasagne

with fermented bread and butter cucumber, capers and golden kraut

or

Swede and Brie Cashew En Croûte

with Dijon dauphinois, roast radicchio, beetroot and pickled pink cauli salad

Sharing assiette of puddings: 

Chocolate Tart, Baked Banana Pecan Brittle, Gooseberry Fool

Espresso or Digestivo