As the leaves and the temperature are falling, Matt Healy x The Foundry has revealed its latest menu, with a range of very tempting, warming dishes.
For the meat-eaters, there is roasted partridge with bread sauce and game chips; dry-aged rack of lamb with warm Caesar salad;
beef fillet with horseradish potato, shallots and mushrooms; braised pig cheek with orzo pasta and crispy skin; and truffle mac and cheese with nduja.
Meat-free options include sweet onion risotto with aged Parmesan, a homemade crumpet with roasted sweetcorn butter and quail’s egg, and spiced sweet potatoes with pomegranate, spinach and yogurt.
Matt Healy, owner and head chef, said: “We’re constantly adapting our offering – this is our third incarnation of the menu since opening earlier this year.
Matt believes in exploring new dishes and ensuring that his restaurant keeps evolving. It seems to me that he’s doing a good job of that!
To make a reservation, call 0113 245 0390 or visit mhfoundry.co.uk.
