Gosforth restaurant Ophelia has announced the return of its poulet-frites menu, featuring classically cooked half or whole roast chicken served French fries, Béarnaise sauce and Chicken Gravy.
The menu also features a pair of starters – Lindisfarne Oysters with chicken fat, and crispy chicken skin and rouille – along with a gem lettuce salad with anchovy and parmesan, and roast livers with fried egg and pepper sauce.
Created by chef-owner Nick Grieves, the menu is available until May 11 on Thursday evenings and Saturday lunchtimes.
Meanwhile, the Ophelia at Home April menu – created and cooked by Nick and his team – features classic French food including a seasonal terrine, a fresh spring gnocchi with wild garlic, a classic Mediterranean cassoulet, and a tarte Bourdaloue. There’s also the option to add a cheese plate chosen by the team too, while the Ophelia’s sommeliers have selected two wines – a Cherveny Blanc 2020 from the Loire and a bold Corbières – Château Ollieux-Romanis Lo Petit Fantet d’Hippolyte Rouge 2021.
April’s Ophelia at Home menu is available for collection on Saturday April 27 between noon and 2pm. The menu has been designed to stay fresh and can be enjoyed on either Saturday or Sunday. Pre-order at www.ophelia-athome.com/shop
Nick said: “We’re thrilled to bring our poulet-frites menu back for a limited time this spring, as well as serve up our latest Ophelia at Home menu. Both menus showcase classic French regional cooking using the very best locally sourced, seasonal ingredients, providing us with the opportunity to introduce our customers to some of the very best regionally inspired French dishes.”
