This March will see Bill’s Spinningfields launch an incredible new seasonal and delicious food menu. After another stellar Veganuary, the new menu reflects the popularity of vegan with over half of the new dishes being vegan and vegetarian.
New vegan dish highlights include; Avocado and Spinach Dip served with blue corn tortilla, vegan feta & chilli flakes, Crispy Truffalos – vegan truffled buffalo “wings” with a vegan cheese dip celery– Beetroot Wellington – butternut squash, beetroot & chestnut filled wellington with carrot purée, seasonal greens & a rich vegetable gravy. For breakfast there is an incredible new addition of the Raspberry and Blueberry Smoothie Bowl topped with coconut, cacao nibs & pistachio.
Several new dishes that are set to become firm favourites among guests are the Slow Cooked Beef Rib – boneless beef braised in cabernet sauvignon wine, served with seasonal greens & chive mashed potatoand the Mixed Fish Plate – fillet of sea bass, lemon & fennel salmon skewer, crispy calamari, served with fries & Prosecco hollandaise. While some of Bill’s favourites have been given a recipe makeover, to supercharge them with even more flavour and decadence, including the ever popular Supergreen Chicken Curry – chicken breast, sugar snap peas, courgette, spinach, chilli & coconut rice, finished with a crispy rice cracker.
And don’t forget about dessert, highlights include, Rhubarb, Rose and Pistachio Eton Mess – meringue folded with whipped cream & raspberry sauce, Warm Gooseberry, Apple and Elderflower Crumbledusted with icing sugar, served with custard & vanilla ice cream and the vegan, and a Salted Caramel and Chocolate Tart served with coconut ice cream.
The star of the show is Bill’s Flower Pot, a completely edible and a lovely nod to founder Bill Collinson’s green fingered roots. The dessert is a delicious combination of passionfruit cheesecake in a chocolate flower pot with chocolate soil, strawberries & an edible flower. An instagrammable moment for sure and one that is guaranteed to bring a smile to diners’ faces.
The new Spring menu will see the addition of the Mindful Drinking section featuring CBD drinks, kombuchas and non-alcoholic cocktails created by Dan Whiteside, the Bar Development Manager.
New additions include CBD Golden Latte – turmeric, agave, ginger root, cinnamon, black pepper & coconut milk, infused with 15mg of whole plant CBD oil – and CBD Latte – espresso, oat milk & agave, infused with 15mg of whole plant CBD oil. They will also offer CBD canned drinks by TRIP, available in flavours of Elderflower and Mint TRIP and Peach and Ginger TRIP.
The team have also worked with libation expert Pritish Mody of World of Zing to create some innovative new cocktails including the Pineapple Express – Havana 3yr rum, Campari, pineapple & clove Infusion, habanero & vegan foamer – and Passionfruit Spritz – Wyborowa vodka, passionfruit liqueur & puree, vanilla syrup finished with Prosecco.
From the Low & Nomenu there are some wonderfully inventive combinations including About Thyme – elderflower bergamot lemon thyme & fennel cordial, finished with dry dragon Real kombucha – and the Bitter Orange and Rhubarb Spritz Rhubarb – bitter orange, grapefruit & botanicals finished with sparkling water.
Bill’s Spinningfields Spring Menu is available now.