Bill's Restaurant And Bar Launch New Spring Menu
Bill’s Restaurant And Bar The First National Group To Offer A Mindful Drinking Section And A Vegetable Centric New Spring Menu
March 2020: This March will see Bill’s Restaurant and Bar launch an incredible new seasonal and delicious food and drinks menu and the first Mindful Drinking Section of a restaurant brand.
After another stellar Veganuary at Bill’s Restaurant and Bar the new menu reflects the strong popularity of vegan food in the dining market with over half of the new dishes being vegan and vegetarian.
New vegan dish highlights include; Avocado and Spinach Dip Served with blue corn tortilla, vegan feta & chilli flakes, Crispy Truffalos Vegan truffled buffalo “wings” with a vegan cheese dip celery, Beetroot Wellington Butternut squash, beetroot & chestnut filled wellington with carrot purée, seasonal greens & a rich vegetable gravy and for breakfast there is an incredible new addition of the Raspberry and Blueberry Smoothie Bowl topped with coconut, cacao nibs & pistachio.
There have also be some updates of Bill’s favourites to supercharge them with flavour and decadence, the ever popular Supergreen Chicken Curry - Chicken breast, sugar snap peas, courgette, spinach, chilli & coconut rice, finished with a crispy rice cracker - has been given a makeover and now zings even more with flavour.
Several new dishes that are set to become firm favourites among guests are the Slow Cooked Beef Rib - Boneless beef braised in cabernet sauvignon wine, served with seasonal greens & chive mashed potato and the Mixed Fish Plate - Fillet of sea bass, lemon & fennel salmon skewer, crispy calamari, served with fries & Prosecco hollandaise.
Of course we can’t forget desserts there will be Rhubarb, Rose and Pistachio Eton Mess Meringue folded with whipped cream & raspberry sauce, Warm Gooseberry, Apple and Elderflower Crumble Dusted with icing sugar, served with custard & vanilla ice cream and the vegan Salted Caramel and Chocolate Tart Served with coconut ice cream.
The star of the show on the desserts menus is Bill's Flower Pot that is completely edible and a lovely nod to founder Bill Collinson’s green fingered roots. The dessert is a delicious combination of Passionfruit cheesecake in a chocolate flower pot with chocolate soil, strawberries & an edible flower. An instagrammable moment for sure and one that is guaranteed to bring a smile to diners’ faces.
The new Spring menu will see the addition of the Mindful Drinking section featuring CBD drinks, kombuchas and non alcoholic cocktails created by Dan Whiteside, the Bar Development Manager. Bill’s are working with Naturally Pure Lab who have created the UK’s first dissolvable CBD capsules which have been utilised in the two new CBD lattes. The capsules mix perfectly with the milk when making the lattes and give a reliable consistency with each drink.
CBD in coffee is becoming a trend as it can potentially help with the ‘jitters of caffeine’. Bill’s will be serving the CBD Golden Latte Turmeric, agave, ginger root, cinnamon, black pepper & coconut milk, infused with 15mg of whole plant CBD oil and CBD Latte Espresso, oat milk & agave, infused with 15mg of whole plant CBD oil.
Bill’s are also working with the CBD canned drinks company TRIP with two flavours in the new Mindful Drinking Section of the menu – Elderflower and Mint TRIP Lightly sparkling elderflower & mint drink with 15mg full spectrum CBD, l-theanine, ginseng, lemon balm, chamomile & rooibos and Peach and Ginger TRIP Lightly sparkling peach & ginger drink with 15mg full spectrum CBD, l-theanine, chamomile, lemon balm, ginseng & turmeric.
Dan has worked with TRIP to develop a new non alcoholic cocktail for the menu Deep Peach Pink grapefruit, lemon verbena & earl grey cordial, topped with peach & ginger TRIP.
The team have also worked with libation expert Pritish Mody of World of Zing to create some innovative new cocktails including the Pineapple Express Havana 3yr rum, Campari, pineapple & clove Infusion, habanero & vegan foamer and Passionfruit Spritz Wyborowa vodka, passionfruit liqueur & puree, vanilla syrup finished with Prosecco.
From the Low & No menu there are some wonderfully inventive combinations including About Thyme Elderflower bergamot lemon thyme & fennel cordial, finished with dry dragon Real kombucha and the Bitter Orange and Rhubarb Spritz Rhubarb, bitter orange, grapefruit & botanicals finished with sparkling water.
The menu will be available from 3 March across all Bill’s Restaurants and Bars.
This article was supplied by a third party and was not written by the Sticky Beak Blog.
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