The New Spring

The New Spring brings a new menu to The Black Friar

Our new menu is inspired by the changing of the season. Winter has finally passed, and The New Spring brings with it warmth, flowers and life. Most importantly, of course, it brings feasting.

As our garden blooms, expect an abundance of fresh new dishes at your table. From seasonal meats to foraged flavours – we bring a taste of Spring to your plate.


In the beginning

Wild mushroom tortellini with broad bean, pea fricassee + mushroom purée. One of the many new vegan options on our new menu, this dish balances the earthiness of mushroom with a creamy, light sweetness.

BBQ braised short rib with sesame + pickled coleslaw. Fast becoming a new favourite. Warmer weather is simply made for outdoor dining + melt in your mouth meats..


The main event

Cumbrian lamb rack with foraged mushroom, sweetbread, pomme anna + watercress. A sight to behold, a flavour to savour. Juicy pink lamb, tender sweetbread + garlic potatoes bring to mind memories of Easter feasting. Order with a side of our peas á la française.

White miso marinated black cod with Palourde clams, squid ink linguini + spiced charred cabbage. Our true showstopper of the season. Handmade squid ink linguini pairs perfectly with fresh fish, whilst the charred cabbage brings a smoky depth. One to order if you’re looking to impress your date.


And it was so

Mango + passionfruit panna cotta with puff rice + mango salsa. Simply Spring in a bowl. Zesty, creamy, fresh.

Caramelised white chocolate tart with buttermilk sorbet + sesame tuille. A dessert fit for a chocolate lover. Pair with an espresso martini for the ultimate in indulgence.


All this and more… available in the pub, restaurant + garden now. 

View the full menu here.




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