Refined food, bottomless bubbles and an envious view – where do we sign up?
Nestled at the top of Trinity Leeds, Crafthouse comes into its own in the summer. Their rooftop terrace looks out over the city, so you can watch the sun set over an exquisite plate of food and a glass of fine wine. Sound good? Then you’ll love this because they’ve just gone bottomless. Every Friday from 5pm to 8pm, you can get 2 delectable courses of food and 90 minutes of free-flow bubbles for just £45.
The Friday Supper Club has its own menu, but the dishes may seem familiar. Executive Chef Lee Murdoch has handpicked a selection of starters, mains and desserts from the a la carte menu, so you’ll get the same high-end food, cooked to perfection and artfully presented – the only difference is that here, it’s served with unlimited top-ups.
As always, there’s a strong focus on fresh seasonal produce, so you can expect Yorkshire rabbit, heirloom tomatoes and morel on a menu that pushes the boundaries of classic cooking to create something wonderfully new. Each course comes with four tempting options, leaving you with a tricky conundrum – will it be a starter or a pudding?
If you go for the former, you can kick off your evening with Smocked Loch Duart salmon, served with new season dill potatoes and pickled baby red onion to cut through the smokiness of the fish. That Yorkshire rabbit we promised will come in the form of a terrine, and they’ve added a rich ham hock to balance out those rich gamey flavours. Spread it over warm toast with sweet prune chutney, sour gherkins and delicate carrots.
Going veggie? No problem! You’ve got two options. They’ve sourced the best San Marzano and Yorkshire heirloom tomatoes to create their own twist on a Caprese salad – coupled with buffalo mozzarella and their homemade pesto-balsamic dressing, it’s an instant winner. Or you could always try the season’s finest asparagus, topped with a poached egg and spring truffle Hollandaise.
For your main, you’re in for a real treat. This is refined food at its very best, but it also feels surprisingly homely. How else would you describe a chicken pot pie? They stew Gressingham chicken thighs, so they’re melt-in-your-mouth tender, then fold them into a creamy white wine sauce made with morel mushrooms, Chantenay carrots and wild garlic. Topped with pastry, it’s a delicious take on a stone cold classic.
And it’s in good company. You can feast on steak frites, as they bring together Orkney rump, fries and homemade Béarnaise sauce, or dig into salmon en croûte, which sees a salmon loin topped with cream, wild garlic and a rich salmon mousse in a puff pastry shell. And the final dish? Orzorotti. This elegant pasta dish has the rich texture of risotto, with a big hit of flavour from the mascarpone, garlic and parsley persillade.
If you skip the starter and save yourself for pudding, the fun has only just started, so get your prosecco refilled and prepare to choose between three sweet-as-honey creations (or go savoury with their ever-popular cheese board). You can try a classic vanilla créme brûlée or a tropical take on a traditional Eton Mess – this one comes with coconut meringue and fruit compote made with passionfruit, mango and pineapple. The real star of the show, though, is the banoffee choux religuese. Think of it as a big profiterole, filled with caramel, banana and vanilla cream.
This is fine dining at its best, with bottomless bubbles to boot, so get a date in the diary and enjoy a ready-made night out.