A top Tyneside restaurant introduces a new vegan menu centered around autumn vegetables.
Foodies know Malhotra Group PLC’s flagship, AA-rosetted Leila Lily’s on Newcastle’s Grey Street for its regular menu updates featuring seasonal produce.
The new vegan menu bursts with autumn flavors, including deep purple blackberries, beetroots, carrots, and artichokes, marking the changing season.
Chef Craig Howlett offers a modern selection, beginning with Moroccan coal-roasted heritage carrots, spiced hummus, pomegranate salsa, and dukkah.
Additional starters feature wild mushroom and celeriac spring rolls with soy mandarin dip and glazed roast beetroot with nut crumble, pickled watermelon, and saffron lemon dressing.
Main course options include artichoke, courgetti, and pepper skewers with herb flatbread, spiced cous cous, cucumber salsa, and mango chilli sauce, as well as Portobello mushroom and sage Wellington with mustard mashed potato, sautéed greens, and Bordelaise sauce.
After savoring a harissa-spiced cauliflower steak with chunky chips and charcoal-fired asparagus, diners can choose from three desserts to complete their meal.
The dessert choices include rhubarb and blackberry crumble with vanilla ice cream, dark chocolate and morello cherry cheesecake with chocolate crumb and cherry sorbet, and Leila’s Bocker Glory.
A creative spin on the classic Knickerbocker Glory, it includes strawberry and gin jelly, vanilla custard, cherry and mango sorbet, pink cream, chocolate crisp, and popping candy.
“Autumn is the vegetable highlight of the year,” Jim said, “and we’ve enjoyed experimenting with flavors and textures, giving classic British vegetables the spotlight.”
Prices range from £8 to £15.50. For more information or to make a reservation at Leila Lily’s visit leilalilys.co.uk.
