Leeds Food Guide were invited to try the new menu at Heaney and Mill and were blown away by the quality of the food and service, and the fabulous flavours and textures of the dishes. The menu was well balanced and the plates were all exquisitely presented - like little works of art. Our meal was made even more special by live music. We really couldn't recommend Heaney and Mill highly enough.
Here is the new menu:
Unlike on our last visit to Heaney and Mill when I was struggling to find even one dish that took my fancy, this time, I was struggling to decide what to order because everything looked incredible.
To start, after much deliberation, we ordered the burrata and the seared tuna. The burrata dish was so fresh. The asparagus had been perfectly cooked, still retaining its characteristic green colour, and a fab 'al dente' bite. The burrata was soft, creamy and delectable. Combining these two ingredients with basil, lemon and Parmesan was simply divine. I absolutely loved the crunchy Parmesan tuille, which in addition to an added texture, seasoned the dish perfectly.
Along side the burrata we opted for the seared tuna. This dish was not only presented incredibly - with swishes of vibrant colour, variations in height and a well considered layout, the flavour combinations were also incredible. As a lover of tuna, avocado and soy, there really wasn't much not to love on this dish.
Quite possibly some of the best tuna I have ever had the pleasure to eat!
The tuna had been seared just right, ensuring that the tuna itself was soft and melted in the mouth. The prawn toasts were crispy and went perfectly with the soft tuna, and ripe avocado. There was just enough sweet chilli sauce for each mouthful- something which I really appreciated as I hate it when there is not enough sauce on a dish! I loved the addition of ginger and salad shoots, as they added some freshness to each bite.
For mains, we opted to share a meat and a fish dish. Again we struggled to choose which ones to order as all sounded so great. We also (subtly) looked at what other dinners were ordering to help us decide! Eventually we went for the whole roasted plaice and the poussin. The plaice was soft and easy to eat despite the bones. The charred fennel was delicate, and didn't over power the other flavours. The pickled onions were fresh and still retained their bite. I wasn't blown away by the taste of the crispy kale, but liked the contrasting textures.
I only had a couple of slight criticisms of the plaice dish. Firstly that the breadcrumb to fish ratio was a bit out - with the breadcrumbs slightly overpowering the delicate fish. I was also not a fan of the potato balls, which featured on both dishes. I don't think they added anything, but can appreciate that the Yorkshire clientele like the meat/ fish and potato combination.
The chicken was also beautifully presented, with carefully considered and well placed ingredients giving the dish height. The chicken itself was moist and well cooked. The crispy coating was fab, and I am sure helped to keep the chicken juicy. The coconut sauce was fab with the tandoori chicken flavours, and the fresh corn and onions added to the flavours of the dish. We both agreed that the 'gravy' was a little odd, as were the potatos, which didn't really go with the Indian inspired flavours of the dish. We also thought that the dish would have benefited from some grilled vegetables instead of boiled carrots etc. However, we still really enjoyed this dish.
We can't say no to dessert- no matter how full we are! Especially when the dessert selection is as good as this:
But because we had already enjoyed a fab meal, we didn't want to go over board, so wanted something fresh and light. As lovers of crumble, we opted for the rhubarb and custard cheesecake. When the dessert was placed in front of us, again we were impressed by the artistic plating. The cheesecake, with the rhubarb jelly topping, and the thin layer of biscuit, tasted just like the rhubarb and custard sweets of our childhood. The ginger ice cream was delicate, with a distinctive ginger flavour but without being overpowering. We both loved the addition of the honeycomb shard as although just a small component of the dish, added an extra crunch to the otherwise pretty smooth dish. We both loved this rhubarb and custard cheesecake, and would come back just to enjoy it all over again.
Let us know what you think about the new Heaney and Mill menu by commenting below, or by getting social with us on Twitter, Instagram or Facebook. We look forward to chatting with you soon!
Comentários