31 The Quay’s Easter Menu has been designed by our Chef Lewis Morrison combining traditional Easter favourites with the best of the seasons fresh produce.
Happy Easter
Easter Menu
To be served alongside our March Menu
Served from Thursday 28 March
to Saturday 30 March 2024
Thurs & Fri: 5.30 – Late
Sat: 12.00 – 2.30pm & 5:30 – Late
3 Courses £30
Starters
Crab & Chilli Fishcakes, Pickled Cucumber, Lemon & Fine Herbs
Cheese Fritters with Wholegrain Mustard, Watercress & Celeriac
Muscovado & Lime Glazed Belly Pork, Sesame, Coriander & Crackling
***
Mains
Beer Battered North Sea Haddock, Triple Cooked Chips, Tartare Sauce, Mushy Peas
Hand Rolled Tagliatelle with Wild Garlic Butter Sauce, Pecorino
Braised Shoulder of Lamb with Creamed Potato, Shallot Puree, Asparagus
***
Desserts
Whipped Vanilla Custard with Yorkshire Rhubarb, Pistachio Crumble
Blood Orange Souffle with Crème Fraiche Ice Cream
Milk Chocolate Pudding with Salt Butter Caramel, Vanilla Ice Cream
Menu Subject to Seasonal Change
Please Inform a member of the team of any allergies & intolerances prior to ordering.
Whilst we take every care with allergies, we cannot guarantee our food or drinks to
be 100% allergen free due to the environment in which they are prepared.
Easter Sunday Lunch
Sunday 31st March
Served: 12.00 – 4.00pm
2 Courses £35
3 Courses £45
Nibbles – £5
Glazed Milk Bread with Wild Garlic Pesto
Olive Oil & Sea Salt Focaccia, Marinated Olives
Muscovado & Lime Glazed Pork Belly, Sesame & Chilli Ketchup
Herb Fitters with Smoked Cods Roe
***
Starters
Crisp Market Fishcakes, Tartare Sauce, Pickled Cucumber
Whitby Crab Tartlet with Shaved Asparagus, Lemon Vinaigrette £5
Fillet of Skrei Cod, Curry Sauce, King Prawn Scampi
Crispy Confit Duck Leg, Celeriac Remoulade, Yorkshire Rhubarb
Homemade Black Pudding Fritters, Braeburn Apple, Watercress & Crackling
Cream of Cauliflower Soup, Truffled Brie Toastie, Parsley & Hazelnut Dressing
***
Mains
Roast Topside of Beef, Yorkshire Pudding
Confit Garlic Stuffed Crane Row Pork Belly with Braeburn Apple & Crackling
Roast Leg of Northumbrian Lamb, Roasting Juices
(All served with Beef Dripping Roast Potatoes, Crushed Swede, Glazed Carrots, Buttered Greens)
Fillet of Hake, Wild Leek, Celeriac Puree, Smoked Mussel Sauce
Double Baked Cheddar Souffle, Glazed Foraged Greens, Truffle Dressing
***
Desserts
Tirima-Souffle, Chocolate Sauce, Mascarpone Ice Cream
Valrhona Chocolate Marquis, Milk Ice Cream
Sticky Toffee Pudding, Salt Butter Caramel, Vanilla Ice Cream
Yorkshire Rhubarb & Mascarpone Cheesecake, Pistachio Ice Cream
Salted Caramel Tart, Blood Orange & Toasted Almond
Passion Fruit Custard Choux Bun, Mango, Lime & Coconut
Menu Subject to Seasonal Change
Please Inform a member of the team of any allergies & intolerances prior to ordering.
Whilst we take every care with allergies, we cannot guarantee our food or drinks to
be 100% allergen free due to the environment in which they are prepared.
31 the Quay prides itself on providing flavoursome and seasonal menus.
Sourcing our products from the fields, forests and seas of our beautiful North East landscape, 31 the Quay is the ideal place to enjoy a relaxed, casual dining experience.