@Coxys_Kitchen is a huge MasterChef UK fan, so it wasn’t difficult to recall 2016 finalist, Bobby Geetha.
When invited to Fleur Leeds, Bobby’s contemporary British and Indian-inspired restaurant, for their ‘Taste of Fléur’ A/W taster menu; “Excited? Much!” was an understatement.
This Instagrammable restaurant has the wow-factor as soon as you reach its doors, or when you clock eyes on its beautiful conservatory as you come down the escalator in The Light – one of Leeds’ many leisure and retail centres, in which this delectable restaurant is located.
Our evening started with the melodic sound of strings and as we entered the restaurants conservatory, we were treated to live music played by a beautifully talented violinist.
My guest Sam and I were seated into one of the many comfortable booths and with fizz in hand, we were served our first bite, to which these particular bubbles, Primisoli Prosecco Doc had been paired. A delicious Pink Cheese Samosa, filled with mature cheddar cheese, corn and wrapped in pink buttery pastry. If this pre-starter was anything to go by, then we were in for a treat… and we were.
A Match Made in ‘Fléur’ Heaven
Most of the courses served at Fléur have been pre-paired (excuse the pun), with a delicious drink; be that a cocktail, glass of wine, or a non-alcoholic alternative.
For our starters we sampled Fléur Scrambled Egg and Chicken & Cheese Naan, both served with a mouthwatering Mango Coconut Martini. I could have bathed in this martini, but I was equally as distracted by the gently spiced food, which was perfectly paired with its cocktail.
Next up, it was ‘first plates’, Calamari and Beef Bao. The calamari, fused with flavours of kimchi and sriracha and for the Bao, a soft bao bun filled with slow cooked chilli beef.
On to our ‘second plates’, this time paired with a choice of Farfalla Pinot Grigio, Italy, or Le Jardin Cabernet Sauvignon, France. Sam and I both chose the Pinot as the wine that was to accompany our Kerala Salmon and Chicken Jalfrezi. I lovethe fragrant notes of South-Indian cuisine, so it came as no surprise that this was my favourite dish of the evening and I was pleased I’d chosen the white wine to join it.
The chicken jalfrezi is not what you might expect – in the best way possible. The chicken is roasted, then thinly sliced and tossed in a tangy onion tomato sauce with peppers and potatoes and served on naan bread with yoghurt. What’s not to like?
Sharing is caring…
Stuffed to the brink with not much room left for anything else, Sam and I decided to share a dessert. We chose the Bread & Butter Pudding. Here’s the thing, I do not do desserts and I most definitely ‘do not’ do bread and butter pudding – guess what? Rich with cinnamon, warm custard and strawberries, it turns out I do! This new revelation was paired with a Baileys Delight and delightful it was.
The omitted alternative was French Toast, a signature creation made with brioche, pan-fried with cream and egg, coated in cornflakes and served with berry compote, strawberry, cream, maple syrup and rose gold – and I have every confidence that this is a dessert-lovers dream!
If you’re wondering where scrambled eggs, cornflakes, berry compote and maybe some other ingredients fit in, then wonder no more. You see, Fleur Leeds has been reviewed as one of the city’s top 3 Bottomless Brunch places by their guests – and we can see why.
This place is a bottomless brunch bloggers dream. But, make no mistake, there is no style over substance here, the food, be it brunch or dinner, is as stunning and as blog-tastic as the dining space it is born out of.
Is it a wonder how both food and restaurant are equally as delicious? I don’t think so, but why not see for yourself…?
About Coxy’s Kitchen:
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love hosting dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party.
To make an enquiry or for an initial consultation, please email [email protected]
Click here to see more from Sarah @coxys_kitchen
Review and some images by Sarah, others supplied by Fleurs
