THE WINTER MENU AT KING RICHARD III LEICESTER
If you’re looking for some hearty winter warmers in a warming cosy environment, look no further than King Richard III and it’s newly launched winter menu.
If you read my previous post a few months ago (linked below), you’ll already be aware of my introduction to the fine locally sourced fare available at King Richard III but they have recently launched their winter menu and you good folk of Leicester are in for a treat. Think hearty classics served with wintry accompaniments and classic pudding selections. All served in the beautifully ‘Hawksmoor’ inspired decorated dimly lit cosy environment with excellent service.
As we took our seats in the grey, teal and brass toned colours of the restaurant area, we noticed the charmingly decorated rooms with Christmas wreaths, a lovely large Christmas tree and little berries resembling mini baubles of colour on the table centrepieces.
THE WINE:AN OLD TUSCAN FRIEND
A cold dark evening calls for a bottle of red and we selected for the Sangiovese Merlot, Fonte della Vigna from Italy, a familiar friend from our annual Tuscany travels. A sweet spicy, dark berry note with a gently hint of oak floating through each sip. This provided the perfect fresh light wine for our forthcoming meal.
There are two vegetarian options with regards to starters and I opted for the soup as I have previously tried the very delicious cauliflower Karaage. The parsnip soup arrived in a big bowl attended to by three toasted slices of sourdough and some butter. The soup was also topped with some parsnip crisps.
I’m not the greatest fan of soup but this soup may well have just turned me! An opaque creamy texture, deliciously flavoured with the shallots and garlic coming through was the perfect hygge dining treat for the evening.
Dr C had the very beautifully presented Robata seared pork tenderloin, goats cheese, on a layer of apple and rosemary sauce. It was light, moist and just the right portion size to start with. If you have never heard of Robata, have a read of my previous post, which I’ve linked above.
From the Robata grill, Dr C opted for the 340g double thick pork cutlet, which was perfectly prepped and tender. It sported a small mound of celeriac remoulade (celeriac mixed with herbs and mayonnaise) and a rich spoon swoosh of dark hued cider jus.
Dr C was recommended a side order to go with his pork cutlet, he selected the honey roasted Chanteney carrots and parsnips. Cooked al dente these had a lovely crunch to them and a slight taste of sweet from the honey.
The vegetarian option from the stove on the menu is pumpkin and sage tortellini in a squash puree. The large tortellini is intertwined with the fresh green leaves of watercress and topped with deep fried light pumpkin seeds.
This is a substantial portion and the tortellini tastes really fresh as do the other light flavours, however I would say that you wouldn’t necessarily require a side dish.
After a short break, we reverted to the separate part of our stomachs, which take care of the pudding needs and after a heavy meal, plus my love for lemony desserts, I decided to sample the lemon posset topped with a berry coulis and two almond shortbread. The creamy tarte lemon was beautifully balanced with the sweetness from the coulis and a lovely melt in your mouth light crumb of the buttery shortbread was the perfect end to a memorable meal.
Dr C picked one of his childhood favourites, sticky toffee pudding with a sea-salt caramel sauce and clotted cream. It was gone before I could blink so I’d say that he really enjoyed it. I had a cheeky little try and I concur, a very well homemade oldie with a grown up twist.
Just because you can never have too many photos of sweets treats, here are a few more photos to whet your appetite…
Chef Chris and his team have done a fantastic job in creating a warming winter menu with many classic favourites given a revamp of flavours and also a sprinkling of new dishes to the chophouse. Again we missed out on the cheese board so will be back to sample that as a course all on its own but for me, the new menu is definitely a winner.
Just to note Chef Chris explained that he does have several vegan options, which he can cook with some advance notice so please contact Kink Richard III if you have a plant-based or a restricted diet.
Disclaimer: Dr C and I were kindly invited to King Richard III to sample the new menu however all views, opinions and photography are my own and therefore remain a copyright of be-lavie
Do you like the sound of this hearty, warming winter menu? I’d love to know in the comments below…
King Richard III Pub
70 Highcross Street
Tel. 0116 296 1527
For more information, head to King Richard III website