Fathers Day Fun

Issue 103

By Michael Grahamslaw

After the success of our 100th edition I treated the Northern Insight team to a night at the wonderful Lui’s restaurant in the heart of Newcastle’s Quayside.

We had a faultless evening so when the opportunity arose to return and sample their Sunday lunch menu, on Fathers Day with my family, I jumped at the chance.

The day also heralded the start of Englands Euros campaign and it was great to see the the Lui’s team decked out in three lions finery on arrival.

Shown to a lovely spacious table by our genial host Mark, we perused the mouthwatering menu over a lovely chilled glass of Pinot Grigio.

I kicked off with the classic prawn cocktail which ticked all of the boxes with its simplicity, elegance and refreshing taste.

Mrs G enjoyed spicy arancini which consisted of risotto rice balls with nduja sausage, mozzarella cheese and a breadcrumb coating. She devoured every mouthful and pronounced this delicious.

My daughter Holly and son Jack meanwhile both really enjoyed stuffed mushrooms with garlic, goats cheese and red onion.

After a suitable comfort break we moved onto the mains which certainly didn’t disappoint either.

I chose roasted rump of beef which was a delectable and hearty dish that showcased the rich flavours and texture of this superb cut of beef.

Lisa and Holly both chose roast chicken breast supreme which was succulent and flavourful and provided a delightful and satisfying culinary experience.

Jack enjoyed confit lamb shoulder which he pronounced as one of the most tasty Sunday roasts he’d ever had. High praise indeed!

All dishes were served with crispy roast potatoes, creamy mash, seasonal vegetables and the most amazing ‘bin lid’ Yorkshire puddings.

This was fabulous fayre befitting of one of my favourite days of the year.

Admitting defeat we sidestepped dessert although the cheesecake of the day certainly caught my eye for next time around.

With exemplary service throughout Lui’s again ticked every box. Highly recommended.

Reservations can be made via the website on www.luisbarandkitchen.co.uk

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