An evening at Cosy Club Leeds, exploring the new spring-summer menu, with small plates, standout mains and a few first-time cocktails along the way.
Friday evening, I had the opportunity to try the new spring-summer menu at Cosy Club Leeds and it felt like the perfect way to ease into the weekend and enjoy the lighter, longer evenings this time of year brings.
Having visited Cosy Club several times before, I already knew to expect a warm atmosphere and a solid dining experience. However, walking in, I was pleasantly surprised by the refreshed space since the last time I was there. It felt lighter and more polished while still holding onto that signature Cosy Club charm. One detail I especially liked was the new fish tank built into the wall, which adds a subtle, but cool and calming touch to the space which fits perfectly with the relaxed atmosphere.
Arriving in the evening, we were greeted warmly and shown to our table. One of the things I’ve always loved about Cosy Club is the setting. It strikes a good balance between relaxed and refined really effortlessly. The ambient lighting and background buzz create a space that feels just as suited to a casual catch-up as it does a long, indulgent dinner.
We started by ordering a couple of the new small plates to share, the Mozzarella and Gran Levanto Cheese Arancini and the Charred Padron Peppers. Both were delicious, but the arancini really stood out. Perfectly crisp on the outside with a rich, cheesy centre, they didn’t last long on the table. The padron peppers offered a lighter contrast, simple but full of flavour, and worked really well alongside the more indulgent arancini.
For mains, my friend went for the Herb Crusted Roast Salmon, served with crushed baby potatoes, while I chose the Buttermilk Chicken Milanese, topped with a free-range fried egg and a side of truffle fries, and we were recommended to share the French green beans side.
Everything looked incredible as it arrived, and the taste didn’t disappoint. The chicken Milanese was
a real highlight, crispy and full of flavour, made even better by the richness of the egg on top. The truffle fries were exactly what I wanted, adding that extra indulgent treat to my meal. My friend really enjoyed the salmon, describing it as fresh and delicious, with the crushed potatoes tying everything together nicely. The green beans were a great addition to the table, bringing some a light freshness alongside the richer elements.
By this point, the restaurant had filled up nicely, and there was a really good buzz around the place without it ever feeling too much. It felt like the kind of spot you could easily settle into for the evening, which, of course, we did.
As big dessert lovers, we obviously had to try the new desserts on the menu as well. I went for the Tiramisu, made with espresso and Marsala-soaked sponge and whipped mascarpone, while my friend chose the Mascarpone and Madagascan Vanilla Cheesecake. Both desserts were the perfect way to finish. The tiramisu was indulgent without being too heavy, with just the right balance of coffee and sweetness. The cheesecake was lighter and refreshing, with a creamy texture that made it an easy favourite.
Alongside the food, we also had the chance to try a couple of drinks from the new menu. We started with our first ever Dirty Martinis, which as it turns out just are not for us. It was more a matter of personal taste than anything else. We then tried The Flirt Margarita, a refreshing strawberry twist on the classic, which we both really enjoyed and would happily order again.
The service throughout the evening was excellent. Staff were friendly and attentive, giving us plenty of time to enjoy each course without ever feeling rushed, which always makes such a difference.
Overall, our evening at Cosy Club was a lovely experience. The refreshed space combined with the new menu make it feel like the perfect spot for a long catch up with friends. Cosy Club continues to deliver on atmosphere, good quality food and great service, and this new menu is a great excuse to return soon.
Photography by Dr Alex Christensen unless otherwise captioned.
