5th – 29th March 2013

Between the 5th and 29th March 2013 we will be taking a Nostalgic Look back through our favourite menus and dishes from the first nine years of Anthony’s Restaurant, these dishes are very likely never to be repeated again in the future, so this will be your only chance to try (or re-try) some classic dishes created by Anthony Flinn since 2004.

The Nostalgia Menu is a Tasting Menu priced at £65 per head,
During Lunch Service Our Lunch and A La Carte menu will be available in addition to the Nostalgia Menu,
During Evening Service  onTuesday – Thursday Nights  the A La Carte & Nostalgia Menu’s will be available,
During Evening Service on Friday & Saturday Nights only The Nostalgia Tasting Menu will be available,

Download the Complete Set of Nostalgia Menus

To Book Call Andrew Meads on 0113 245 5922

Week One 5th – 9th March • Week Two 12th – 16th March
Week Three 19th – 23rd March • Week Four 26th – 29th March

WEEK ONE MENU Available 5th – 9th March

Upside Down Guinness
—
Risotto of White Onion,
Espresso, Parmesan Air
—
Jabugo Ham,
Brioche, Squid, New Potatoes
—
Crab,
Coconut Milk, Ice Leaf
—
Squab,
Pickled Garlic Ravioli, Garlic Mousse
—
Salt Cod,
Pork Belly Cannelloni, Grabiche
—
Rabbit,
Spiced Bread, Mango, Beetroot
—
Cucumber Cannelloni,
Yogurt Ice Cream
—
Journey of Chocolate

WEEK TWO MENU Available 12th – 16th March

Paprika & Parmesan Wafers
—
Jacketless Potatoes
—
Risotto of White Onion,

Espresso, Parmesan Air
—
Langoustine,
Fennel Tea Consommé
—
Black Pudding,
Salmon Cheeks, Mango
—
Red Mullet,
Horchata, Avocado
—
Duck,
Malt Loaf Cannelloni
—
Reconstructed Apple Tatin,
Vanilla Ice Cream
—
Milk Pot,
Milk Textures

WEEK THREE MENU Available 19th – 23rd March

Pomello & Sweetcorn,
Raspberry Sorbet
—
Risotto of White Onion,
Espresso, Parmesan Air
—
Cured Duck,
Tobacco Apples, Duck Scratching
—
Langoustine,
Watermelon, Shiso
—
Quail,
Croissant Veloute
—
John Dory,
Chicken Skin, Cocks Crest
—
Pork Loin,
Sage Macaroons, Maws
—
Lemon Barley
Chiboust
—
Beetroot Arctic Role,
Liquorice Ice Cream

WEEK FOUR MENU Available 26th – 29th March

Cod Scratching’s
—
Cauliflower Trifle
—
Risotto of White Onion,
Espresso, Parmesan Air
—
Crab,
White Asparagus Remoulade, Peanut
—
Pigs Cheek,
Maws & Lung
—
Sea Bass,
Lemon Puree, Goats Cheese Ravioli
—
Venison,
Carpaccio, Quinoa, Duck Liver, Date
—
Fruit Bowl,
Ten Fruit Textures
—
Chocolate Fondant,
Black Sesame Seed Ice Cream