Osters Sunday Roast

Osters Introducing Traditional Sunday Roast

A Newcastle restaurant Osters renowned for its fish dishes is now tempting lunch lovers with Sunday roast…

Osters, Gosforth High Street, is the recently opened sister venue to Lovage restaurant in Jesmond.

And, while its new Sunday lunch menu stays true to its ethos of showcasing a wide variety of fish dishes, it has ensured there is now something for meat lovers, by offering Osters Sunday Roast with all the trimmings.

Its snacks and starters remain fish-focused, with delicacies such as oyster with blood orange and Champagne, lobster ravioli with fish cream and bottarga – salted, cured fish roe – and Tempura cod cheeks, aioli and fennel pollen.

But then Sunday diners can decide whether to stick with fish – and dishes such as Portuguese octopus, prawn and squid cassoulet, halibut and stone bass pie and steamed cod with samphire white wine chowder and enuga caviar – or switch to a roast.

In line with its guiding principle of sourcing locally wherever possible, dishes include choose roasted, salt-aged, Black Angus striploin of beef, Yorkshire leg of lamb with mint gravy, chicken breast with stuffing or Wilde Farm belly pork with sage gravy and apple sauce.

The New Osters Sunday Roast

Osters Sunday Roast

The new Sunday menu also features a red wine feather blade of beef or an Osters nut roast with thyme jus with roasted vegetables and Yorkshire pudding.                    

Along with the nut roast, vegetarian options include pumpkin ravioli with caramelised walnuts, romesco and harissa and cauliflower steak with red lentil, cavolo nero and toasted almonds.

A variety of side dishes is also available, from parmesan and truffle skinny fries, mixed seasonal greens and beetroot with sumac yoghurt, to roasted hispi with harissa and – on Sundays only – cauliflower cheese and truffle.              

You can then round off lunch with a dark chocolate tart with pistachio brittle, vanilla ice cream, and morello cherries, spiced orange cake with caramel ice cream and plum and star anise compôte, or crema Catalana with pink peppercorn shortbread.

There is also a cheeseboard – currently featuring Oxford Isis, Lincolnshire Poacher, Baron Bigot, Ragstone and Hebridian Blue – and a sticky toffee pudding with vanilla ice cream is available on Sundays only.