We are very excited to announce...

A collaborative dinner between Bench, The Mowbray and Orange Bird to showcase and big up the Sheffield food scene hosted in the most beautiful setting of The Mowbray.

The Menu

TO START

Mowbray-made Kubaneh brioche with Labneh (v)

Bench sourdough with yeasted butter (v)

ORANGE BIRD

Amasi flatbreads, mother in law masala butter, black seed & tamarind honey

Smoked Jollof rice, caramelised aubergine & hibiscus (v)

Bunny chow curried boering goat, with sweet potato tahini & creme fraiche (contains sesame)

For our vegetarian guests: Creme fraiche & paprika oil (v)

Peri peri oyster mushroom skewer, mango pickle mayonnaise (v)

BENCH

Chicken schnitzel with Isle of Wight tomatoes & burnt onions

Smoked potatoes al chicken fat pil pil

Grilled baby gem with ranch dressing & anchovy

Wild garlic salsa verde

For our vegetarian guests:

Aubergine schnitzel with Isle of Wight tomatoes & burnt onions (v)

Smoked potatoes al pil pil (v)

Grilled baby gem with ranch dressing & confit garlic (v)

Wild garlic salsa verde (v)

THE MOWBRAY

Custard tart with roasted rhubarb (v)

Rose geranium turkish delight (v)

(v) = vegetarian

The Bar

Alongside a beautiful wine selection - The Mowbray Bar has curated a clutch of specialist cocktails designed to complement the feasting menu. We’ll also have our full bar menu available as well.

Arrivals

Sunday 28th April arrivals from 13.00. Serve time will be between 13.30/13.45