Food


Jarrold loves…the spring menu at Benji’s

 

With a new seasonal menu and lots of new dishes to explore, foodies must make Benji's, floor 1, their next lunch date. Here are just a few of our favourites on the menu...

When it comes to creating a new menu for Benji’s, Jarrold Executive Chef Nick Harris believes that food should be fun as well as enjoyable, so along with ensuring that only the best seasonal ingredients are used he likes to have fun with the presentation of the dishes.

“The menu at Benji’s is seasonal and refined,” says Nick. “So we tend to change the dishes on offer every six to eight weeks.”

On the menu this month are probably more new additions than ever before. From light bites to main meals, there is something for all tastes – who could resist the chicken and chorizo macaroni cheese served with baby spinach, cherry tomatoes and a mixed leaf salad, new to the menu this spring? Or the old favourite of steak tartare with confit hens egg yolk, spicy fries and toasted sourdough?

Hungry? We are too. Here are just some of our favourites from the new menu at Benji’s – what are yours? Let us know on Twitter, Facebook or Instagram @JarroldsNorwich

Grilled calves livers, crispy bacon, onions cooked three ways with Irish colcannon

£14.95

Seabass choy sum served with Chinese vegetables, toasted sesame seeds, topped with crispy noodles

£14.50

Mushroom stroganoff on toast

£9

 

Salmon goujon and beetroot cured cucumber served with parsley sponge and horseradish

£5

Chicken and chorizo macaroni cheese served with baby spinach, cherry tomatoes and a mixed leaf salad

£10.50

Chickpea cake, spicy bean stew and preserved lemons

£10.50 

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