Mother’s Day at Yurt Lush and Root
Guest Chefs from some of Britain’s best restaurants will be joining the team at Root for some collaboration nights offering amazing 6 course set menus for guests.
February 5th - Scott Smith (Fhior)
March 19th - Luke French (Joro)
April 30th - John Chantarasak (Anglothai)
Events are sold at £55 per head and can be booked by calling 01179 300260
Yurt Lush has announced a very special Valentine’s menu for 2019 and it’s one that’s bound to win you some brownie points with your partner…
VALENTINE’S MENU 2019
~ Glass of fizz on arrival
~ Amuse Bouche
~ Celeriac and truffle soup, sourdough
~ Roasted monkfish cheek, wild mushroom and bacon Ragu
~ Cured egg yolk, truffle custard, apple and soldiers
~ Organic Dry aged Rib of Beef, Parsley puree, beer battered onion rings, triple cooked chips
~ Roasted Cauliflower steak, mojo verde sauce, chicory and cress salad
~ Dorset Crab risotto, pickled carrot, crab fritter and crème frAICHE
~ Rhubarb Fool
~ Dark chocolate Delice, salted caramel and pulled chocolate
~ Doughnuts, Blackberry Jam, salted caramel
3 COURSES - £35 per person
2 COURSES - £28 per person
BOOK! Call 07582 048090 to book your spot. £10 deposits per person will be required when booking.
Get your health kicks at Yurt Lush this January with a new takeaway menu. Get one of these and you;ll also get a free soft drink on us!
~ Spelt, bulgar wheat, chickpea Tebouleh salad, charred broccoli, mint, basil and Red chilli vinaigrette 7.5
~ Smoked Mackerel Kedgeree, soft boiled eggs and parsley 7.5
~ Coconut and lime Warm noodle salad w, chestnut mushrooms, broccoli, carrot and ginger 7.5
~ House BBQ Pulled Jackfruit sourdough baguette, Vegan Aioli and red chilli crunchy slaw 8 (vegan)
All served with a free soft drink
You can’t beat a roast, so to kick start the year we’re pleased to announce that Root will be hosting a new monthly Sunday lunch offering - and it’s all veggie (OR VEGAN)!
Service dates are as follows:
~ January 27th
~ February 24th
~ March 31st
~ April 28th
Sittings will be at 12pm, 12.30pm, 2.30pm and 3pm
The Root menu will be…
~ Vegetable pakoras, roast cauliflower, plum and mint / OR / Onion soup, rarebit doughnut
~ Jerusalem artichoke, leek and onion wellington, served with cauliflower cheese, roasted carrots and beetroot, roast potatoes, maple parsnip with shallots, cabbage and kale & seaweed gravy
~ Pear and vermouth trifle / OR / sticky toffee pudding
3 courses - £28
Happy to say, a Vegan menu is available, just inform the team when booking.
There are limited spaces, so get yourself booked in by calling the restaurant on 01179 300260.
Root has launched its first ever Christmas menu this year in the form of a 7 course seasonal Chef’s tasting menu.
At £40 per person, the very special menu will be available throughout December and include:
~ Artichoke Flatbreads & Goose Ham
~ Brussel Sprouts, Roasted Chestnut
~ Beetroot, Hazelnut, Blackberry
~ Rarebit Tart, Alliums
~ Gnocchi, Squash, Red Cabbage
~ Brandy Cream, Mince Meat, Crumble
~ Gingerbread, Poached Pears
To book, please call 0117 930 0260 or book via restaurant diary.
The whole team at Eat Drink Bristol Fashion were delighted by the news that Root has been awarded a Bib Gourmand by Michelin, a year after opening.
Founded in the summer of 2017 by Michelin starred chef Josh Eggleton, Amelia Twine and the Eat Drink Bristol Fashion team; Root is an innovative vegetable-centric hub with head chef Rob Howell at the helm, former head chef at The Pony & Trap, and Meg Oakley as General Manager.
Supported by the Sustainable Restaurant Association (SRA), Root’s menu boasts stellar seasonal small plates which are primarily vegetarian, with meat and fish on the side. Located at the heart of Bristol’s Wapping Wharf, Root’s ethos reflects Josh and his team’s philosophy of eating more vegetables and less meat and promoting that fact through demonstrating what can be achieved with great British vegetables. Future plans for Root include a monthly Sunday roast menu and a chef’s kitchen menu.
Josh comments; “I couldn’t be more pleased, we’ve been open for just one year and what a turnaround from the Chicken Shed. This award has reaffirmed what a great decision it was to open Root and it’s all down to Rob and Meg, Root is their restaurant and they have both worked incredibly hard, I couldn’t be more proud of them and the team.”