After briefly closing their doors for a quick revamp, the TNQ Restaurant and Bar have reopened with a fantastic new menu, as well as a fresh lick of paint.
After reading through the new autumn menu, TOM lament the passing of summer just a little less, as we look forward to a heart-warming selection of cosy, rustic comfort food, all served with the modern twist that you'd expect from the innovative chefs at TNQ Restaurant.
"The chefs are constantly thinking of new ideas," Head chef Anthony Fielden told TOM. "You’re always checking what’s in season and playing with new flavours to see what pairs well. A lot of places have the same kind of things on their menus all the time, so we try to have something a little bit different that’s still accessible to people. We play about with it to keep it interesting and exciting."
TOM are particularly looking forward to the Cheshire venison carpaccio, textures of salsify and white balsamic. (See blow)
"The carpaccio venison is going to be very slightly seared around the outside and slice really lovely thin slices. That’ll be served with textures of salsify – so, salsify crisps, poached pieces of salsify and a salsify puree and a balsamic dressing. Really nice earthy and slightly sweet flavours from the salsify will go really nicely with the deep, strong flavor of the venison," Fielden explained.
We're also enamoured by this dainty smoked mozzarella, leek & potato tart with parsley pesto.
Another starter that caught our eye was the home cured Loch Duart salmon, served with yuzu jelly, keta caviar and lemon balm micro herbs.
And how do TNQ prefer to cure their salmon? "So it’s a mixture of salt and sugar and whatever flaourings you want to add – so we’ll be adding a little bit of juniper, a little bit of dill, and lots of lemon and lime zest. You basically put all the salt mixture on the bottom, put the salmon on top and then cover it and pack it all around the fish. The salt and sugar draws out all the excess moisture, which then cures it. That’s going to be a a great dish. We’ll take thin slices of the salmon and serve it with a yuzu jelly, which is a Japanese citrus fruit which is really tart, so we’ll slightly sweeten that up and turn it into a jelly and serve cubes with the salmon."
The main dishes include some classic dishes, with flavour combinations to warm you up on those chilly evenings, such as the classic cider braised Middle White pork belly with roast garlic mash, glazed heritage carrots and kale.
Diners can also rest assured that Fielden takes care to source all of his ingredients locally wherever possible.
"Middle White is the breed of pork we use, which we're sourcing from a farm in Yorkshire. It’s really good quality – my butcher, Jack, he’ll advise Middle White as he thinks it’s the best pork. He gets lots of different breeds but that’s his favourite," Fielden pointed out.
"We’ll be braising it, slow cooked for about two and a half hours, that will get pressed overnight so we can cut out portions. That will get roasted in the oven with the skin on, so you get some lovely crisp crackling. That’ll be served with glazed heritage carrots – so there’ll be different coloured carrots - kale and a creamy mash. So really nice, homely, comfort food."
So overall, what can people expect when they come to try the new menu at TNQ Restaurant? "Really lovely, comforting food, for when the nights are drawing in."
(You can find out more about Anthony Fielden and the team in our interview last month)
Keep up to date with TNQ on their twitter page @TNQRestaurant, or follow them on Facebook here.
In association with TNQ Restaurant and Bar