From succulent meats and goodies from the robata grill, to vegan delicacies and decadent desserts, we take a look at our top five dishes in Leftbank.
3rd September 2019
Share this article
3rd September 2019
Share this article
Our original vegan interpretation on the Italian classic, this salad incorporates layers of freshly sliced tomatoes along with basil scented tofu. The salad is topped with baby basil leaves, cracked black pepper and balsamic glaze giving it a fragrant, sweet and punchy finish. We love using basil as an ingredient at The Runnymede, and the herb’s origins are fascinating too. Revered in many cultures, the French sometimes call it the ‘royal herb’, while it is used by many churches – such as the Greek Orthodox Church – to prepare holy water. Our basil tofu Caprese can be found on the Leftbank buffet twice a week.
A classic rotisserie dish, we salt brine whole chickens for a full 24 hours, before slow roasting them in our theatre kitchen in Leftbank. The result is delectably succulent chicken that we serve simply on the bone to let the amazing flavours sing for themselves. This is the perfect meat to enjoy along with our array of rainbow salads, or with lashings of gravy if you’re looking for a warming dish as summer becomes autumn. Our rotisserie chicken can be found at Leftbank at lunch and dinner every day.
Meaning ‘fireside cooking’ in Japanese cuisine, robata grills involve cooking fresh food on an open grill. New at The Runnymede, our chefs love showing off their skills on the robata grill in front of hungry Leftbank diners! We choose a different flavour of skewer at every lunch and dinner we serve. This includes Shawarma spiced chicken – using a fragrant Middle Eastern spice blend mixed with Greek yoghurt, lemon juice and freshly chopped coriander, as well as Za’atar spiced lamb – incorporating an earthy Middle Eastern herb, spice and sesame seed blend. We also serve potato and chorizo kebabs, traditional Indian chicken tikka and a miso pork skewer, which is marinated for 24 hours in miso and Hoi Sin sauce.
We love the taste of the sea at The Runnymede, so we source the best ingredients on a daily basis and craft different seafood dishes every evening at Leftbank. Freshly prepared by chefs at the request of diners, some firm favourites include Thai green mussels, seared squid served with chorizo and samphire, and our creamy seafood chowder.
Cheesecake is thought to have originated in Ancient Greece, and is even believed to have been served to athletes in the first every Olympic Games to give them energy! That sounds like a good excuse to us for indulging – so we serve a different baked cheesecake variety every day in Leftbank. From cookie dough or white chocolate right through to fruity passion fruit, raspberry or mango varieties, we make our cheesecakes even more decadent thanks to a choice of sauces too, including raspberry chocolate or pouring cream. It’s a fact – there’s always enough room for dessert!
