Raising The Bar: Contemporary Steakhouse Bar + Block Nottingham Unveils New Seasonal Menu
With the new season comes a new Autumn Winter menu at contemporary steakhouse, Bar + Block on Chapel Quarter.
At the heart of it, discover Bar + Block’s signature steaks. The ever-changing selection of quality steaks, prepared for you by expert chefs on-site, are selected from British and Irish Angus breeds renowned for their taste, tenderness and the unique marbling that runs throughout each cut. Every steak is matured for at least 30 days and hand cut to size, matching your appetite.
Taking centre stage is the unique Spiral Cut Ribeye, marinated in garlic and parsley for 24 hours - enjoy with a whole new host of tasty sides Mash + Malbec Gravy, Loaded Cos Wedge and, straight off the grill, Corn on the Cob with smoky chilli ketchup and finished off with a sprinkling of 18-month matured parmesan cheese and coriander.
There’s also a selection of chin-dribbling, hand-crafted burgers, from a classic 6oz through to the fully loaded ‘The Mighty Block’ - a delicious patty topped with melted mature Cheddar cheese sauce, crispy onions, pulled beef brisket, pickled cucumber spear, and burger sauce.
Other new dishes include starters of Chicken Wings spiced with Tandoori or Korean-style, and Jumbo Garlic Prawns cooked over charcoal with garlic butter and served with samphire and flatbread. Debut mains feature a cooked-to-perfection Charcoaled Chicken – a half chicken marinaded in a lip-smacking Korean BBQ sauce and cooked in a smouldering charcoal oven over a very high heat for wonderfully juicy meat that’s full of flavour.
For Sunday lunches with friends and family, it’s all about the beef with a perfectly cooked succulent Sirloin Roast, served with unlimited freshly roasted potatoes, steamed vegetables, Yorkshire puddings and lashings of gravy. Enjoy with a glass of red from the carefully curated wine list or an expertly made cocktail.End your lunch or dinner with a selection of decadent desserts with classic puds making an appearance alongside two new additions, New York Style Cheesecake and bramley Apple and Blackberry Crumble served with either custard or vanilla ice cream.
Rotating monthly, seasonal cocktails kick off this month with a Candyfloss Martini, a mixture of Rosé wine, cranberry, lime and strawberry, topped with fluffy candy floss, and the festive Chocolate Orange Martini launching in December.
This Autumn, Bar + Block Nottingham will be raising the bar, offering a delicious array of new serves for all tastes.
Some More Recent Foodie News
Diners at a Derby restaurant are ditching Turkey in favour of gourmet curries and spice this Christmas. For the very first time in its four-year history, Nicco Restaurant & Bar
With Christmas fast approaching, diners looking for last-minute seasonal celebrations in the Peak District will find one of the region's most
He was just five years old when he started cooking with his mother and creating the tastiest food in their family kitchen. Now, chef Buddhika Dayananda
Leopold Square was left with a hangover to savour as Cubana marked its 25th anniversary. Hundreds of people that have all played their own unique role in the success story were
An award-winning Derby restaurant is celebrating the launch of its new menu with what could be the biggest ever restaurant giveaway
