Sam’s New Winter-Warming Menu

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Local brasserie unveils refurbished bar and comfort food

Steak and kidney pudding, bone marrow on toast, and pork chop with apple and black pudding are included in Sam’s all-new menu which  is  now available to diners .

The  new menu has been introduced along with a full refurbishment of the bar and improvements to the main restaurant.

Owner Sam Harrison said he felt that after six years, it was time to make some changes.

With the approach of autumn,he decided to include timeless  favourites such as  roast rump of salt marsh lamb with dauphinoise potatoes,  his personal favourite of steak and kidney pudding, and a Rick Stein recipe of Goan Fish and Prawn curry.

Maldon rock oysters and  aged rib-eye steak and chips with béarnaise sauce remain from the previous menu, but nearly all the items are new entries. Fish is not neglected ,with a Whole Cornish Plaice and a simple Seared Salmon included. Chicken is given a new twist, served with creamed corn and chanterelles.

Much of the new menu is influenced by Sam’s travels to America, including the Deep-fried Squid and the New England clam, corn and bacon chowder.

The bar has been renovated to give an more open feel. A tapas-style menu of light dishes suitable for sharing, includes  lamb koftas, iceberg wedges with dips, and a skinny burger ( no bun). There are also additions to the wine list and cocktails  and  the more  private seating at the end of the bar area can be booked for group meetings .

“I love bars in New York and I wanted to bring that atmosphere here so that the bar is an entity in its own right and not just an extension of the restaurant” said Sam. There is also a nod to the original building- it was a Sanderson wallpaper warehouse- with the addition of industrial pendant lamps.

Award-winning restauranteur and  TV chef Rick Stein  approved the refurbishment and menu. Visiting the restaurant to record a BBC special based on his recent Spanish cookery TV series, he said he was delighted to see the bar up and running in its own right.

 

September 13, 2011