New food menus launched at Living Room


Barbecue dish at The Living RoomEclectic Bars is unveiling its first new food menu for The Living Room bars after taking over their management.

Launching this month, it has enhanced the existing offering with more local provenance and a new “theatrical” presentation style.

Inspired by trends in the restaurant industry, the bars now offer an “eat with your eyes” menu which aims to appeal to the visual senses through the way it is presented.

Dishes will be brought to the table in a “theatrical and engaging” way, using props such as fish bowls, miniature barbecues (pictured) and traditional clay plant pots.

The food itself is “British Fusion” – a combination of British classics and exotic and unusual flavours from around the world.

In the bar area, a new “grazing menu” of light bites and smaller meals has been introduced, again using fresh and locally sourced ingredients wherever possible.

“We have seen a real trend for more casual dining recently so we have embraced this as an opportunity to maximise the bar experience and offer,” said head of operations Mick Horan. “And at the same time we are enhancing what we do in the restaurant by creating a real talking point and ensuring that eating out is a real experience.

“People are taking food more seriously than ever when it comes to quality and taste, but that does not mean they don’t want to have fun when dining out. The dishes we create and the way we present them mean they won’t just be food to talk over, they will be food to talk about.”

Eclectic Bars took over operation of The Living Room last year as part of a management contract with Orchid Group to run its PBR Leisure portfolio.

Highlights of the new menu include sushi-inspired sliders, made with seared tuna, wasabi mayo and papaya salad, and a fishbowl of Devon brown crab claws, langoustines, mussels, clams and prawns.

Dishes such as smoked lamp rump, slow-cooked lamb breast, spiced skewer and haggis kofta and a spiced coleslaw and couscous are presented on the table “barbecue”.

Others include quail with pomegranate molasses and harissa, with watermelon and feta-style Fine Fettle cheese, and homemade ricotta gnocchi, with buttered samphire, pine nuts and purple sprouting broccoli and gremolata.

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