Feasting at Napoleons Sheffield: A Delicious Tour Through Their Glam New Revamp
Napoleons Casino in Sheffield’s Hillsborough suburb has recently had a ‘glow-up’ and The Man Bird and I were kindly invited along to see the transformation. For some reason, good old SatNav decided to take us up-hill-and-down-dale; not the fastest route, but definitely much nicer and one that got us in a fab mood for the night ahead. Located next to Owlerton Stadium and the OEC, there is plenty of parking; even on an event night like this, there was lots of space.
Walking over to the venue, you can’t help admire the outside appearance and, inside, the modern, spacious reception/cloak area is just as pleasing. We were greeted warmly by the doorman and also by the reception lady, and ushered through to the thrum of the open-plan gaming floor. To one side of the floor is a short flight of steps which leads you to the bar and restaurant area, seamlessly flowing from the more informal booths where you can enjoy small plates late at night whilst you indulge in your flutters, to the roomier, more formal dining space.
Elaine (the lovely lady who had reached out to invite us along) and Craig (the Group Hospitality Manager of Napoleons Casinos) were both there to welcome us and hand His Nibs and I a glass each of zingy Limoncello Spritz – don’t mind if I do (it was very refreshing). In total, there were around 35 invited guests, so whilst everyone was assembling, I had a quick peek at the bar: you name the drink, they stock it! There’s a great selection of wines too, perfect for those who want to have the full-on dining experience. By the way, you don’t have to either be a member of Napoleons or even go on the floor at all to be able to avail yourselves of the cuisine, either. There is a rather snazzy ‘3 B’s‘ offer that I really should draw your attention to, which allows you to have a Burger, Beer and [£5] Bet for a neat-and-tidy £20pp; perfect for those who are dipping their toes into the Napoleons experience.
To keep those pesky hunger pangs at bay, trays of Canapés were being served, and you all know what a chow-hound His Nibs is – he was straight in there! Salmon and Cream Cheese Blinis, Ham Hock Tartlets, and Falafels with Poached Pear were all appreciatively being savoured by the guests, ourselves included, and their presentation was absolutely perfect. Mindful of the fact that we were soon to have a five-course feast, I reluctantly had to rein-in my gluttony (which was very hard to do, given how moreish the Canapés were!) and stop myself from saying yes, every time I was offered another.
There was a little while to go before we were going to be seated for dinner, so I was able to indulge my light fetish…and there are some incredible lights here at Napoleons, let me just say! In the more informal area, there are booths shaped like Lilypads that are upholstered with an intense green-toned plush fabric and above them, a correspondingly shaped, hammered-metal ceiling alcove that diffused the light from the lamps on the tables. Quite beautiful, but not as dazzling as the lighting in the restaurant ‘proper’. Spherical pendants of all sizes and in harmonious tones of Amber, Cream, and White hung from a huge central recess, casting a warm glow over the larger group/party tables. Around the periphery were smaller tables, perfect for couples and quads, and these had the same plush banquette-style seating as the ‘Lilypads’. I have to say, Napoleons is a sleek venue that manages to combine high-octane vibes of the gaming floor without compromising on the ambience you’d expect in a fine-dining restaurant – no mean feat, but one the team have achieved with aplomb.
It was now time to take our places at our tables and wait for the serving team to begin bringing the first course out: a tasty-sounding Roasted Vine Tomato and Red Pepper Soup with Mini Chorizo Scone and Basil Oil. Each white-cloth covered table was set with gleaming cutlery, wine- and water- glasses, quality paper napkin, and a little surprise for each of us: red envelopes containing vouchers to use at the slots and discounts for future dining. This was a lovely surprise, thank you ‘Team Napoleons’.
The Tomato and Pepper soup was beautifully presented in small glass cup-and-saucer combo’s, allowing us to take in the vibrant tone of its contents. Served warm, the flavours burst over our tongues, releasing sweet, aromatic notes that were complemented perfectly by the delicate spice of Chorizo within the Scone. Lightening the dish was a crisp, bright oil infused with Basil, and this really brought the dish together superbly.
Our second course was pan-seared Sea Bass with Sticky Rice, a fragrant Thai Coconut Broth, Mango and Coriander Salsa and Pickled Ginger. The fish was gorgeously moist and soft, with a lightly crisped skin, and the delicately fragrant broth enhanced it superbly. You can’t beat good Sticky Rice, and this was great – especially when eaten with the other elements of the dish; its floury comfort adding a velvety hint in the mouth. Ramping up the flavour factor was a seriously good Mango and Coriander Salsa; this really got the taste bud’s attention.
Any self-respecting multi-course meal needs a cleansing course, and here at Napoleons Casino, Restaurant and Bar it came in the guise of a ‘Porn Star Martini’ Champagne Sorbet that was served in a coupe glass for style points. Frozen Sorbet was housed in a Passionfruit half [castle] that lazed in a moat of Mango juice and was topped by an impossibly fine, cloud-like espuma. The final flourish to this superbly clean, refreshing course was a colourful, edible flower to add a dash of class.
For mains, Chef served Roasted Fillet of Beef (medium-rare), Braised Shin and Caramelised Onion Wellington slice, Dauphinoise Potato rounds, Beef-fat Carrots, Celeriac Purée, and pan-jus, accompanied by Seasonal Vegetables. Let me just say that Chef doesn’t muck about: if he’s serving you a Beef Fillet, you’re going to know you’re eating it! I have to confess that, despite my restraint with the Canapés, I couldn’t finish the Fillet, delicious though it was.
Thankfully, the Wellington wasn’t an entire one, rather it was an inch-thick slice of a bigger whole; this morsel was marvellous, the Shin was beyond tender and intensely tasty, the sweetened, soft Caramelised Onion providing the interim layer between the meat and pastry. I was beyond pleased to discover that the pastry wasn’t soggy; bravo, Chef. Nicely softened, the whole baby Carrots carried the unmistakeable meaty note of the Beef fat that they’d cooked in, contrasting them with the [nicely al dente] Carrots that came with the Green Beans, Cauliflower and Broccoli in a separate dish.
Potato fans will appreciate it when I tell them that the Dauphinoise round had a nicely burnished ‘crust’ that revealed a soft, cream-and-garlic-pimped inner; not too wet, not too dry, this was spot-on! Equally good was the Celeriac Purée; all too often, this vegetable gets under-sold and over-looked but, with the right seasoning (as was the case here), it transforms into a really flavoursome accompaniment, and one which added a creamy note that partnered the bold, deep pan juices fantastically.
Obviously, we were pretty much stuffed at this point but the sight of the catwalk-worthy White Chocolate and Apple Cheesecake with Oat Crumble and Bramley Apple Gel re-ignited our appetite! If you didn’t know better, you would honestly think you were about to tuck into some sort of trendy, cultivated Apple variety. Before us, the most exquisite ‘Apple’ (complete with Cinnamon-zhuzhed skeleton ‘Leaf’) sat waiting to be savoured, which we did after silently applauding the skill of the person who’d made it. Under the pastel green ‘skin’ outer lay a pale White Chocolate Cheesecake ‘body’ that had a secret of its own to reveal; when cut into, teeny-tiny pieces of softened [actual] Apple peeked shyly from their confines. Where the Cheesecake was soft and delicate, the golden-hued Oat Crumble was crunchy and nutty-tasting, partnered with a zingy Bramley Apple Gel whose verdancy added an injection of colour as well.
Each course had been served and cleared away seamlessly by the team, in a manner that would make some lauded establishments in the area weep with jealousy. A discreet eye was also kept on our drinks throughout the evening – no empty glasses here, thank you very much! Whilst we’d feasted, the funny (and also extremely talented!) Tom, aka AfroMagic, kept us enthralled with an assortment of magical feats. None of us knew how he’d done it, which is obviously the point(!), but we all acknowledged his skill. If you want to book Tom for your party or event then visit www.afromagic.co.uk or give him a buzz on 07951 141824.
My final word, apart from awarding Hot Wings to Napoleons restaurant, is to say that, if this meal was any indication of the standard of food you can expect here, then The Man Bird and I would more than happily return. To book a dining table at Napoleons Casino, Bar and Restaurant call 0114 285 5566, or visit the website napoleons-casinos.co.uk, hit ‘our casinos’ and select Sheffield to roam around and discover the menus and packages on offer.
All Prices Correct At The Time Of Publishing
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