Newcastle’s Bonbar has unveiled a new head chef and food menu.
Mark Docherty has joined the eight-strong kitchen team which also caters for The Assembly Rooms in which Bonbar sits, from The City Tavern in Newcastle.
With over 10 years’ experience in the industry, the 29-year-old has worked at some of the region’s top restaurants, including Jesmond’s Peace and Loaf, and is passionate about using local produce to create stand-out food.
His new menu’s summer starters include home cured salmon mousse, duck and apple rillete and garlic king prawns, with main courses comprising chargrilled spatchcock chicken, green vegetable linguine and pan seared cod with a chorizo and tomato broth.
Bonbar’s ‘Friday’s are for Sharing’ experience offers sharing platters of up to three items, alongside a bottle of wine for £19.50 or prosecco at £29.50, with Thursday nights coined as ‘sticky fingers’ rib night for sociable eats with work colleagues or friends.
For something sweet, treats like strawberries and cream macaroons, lemon tart or classic sticky toffee pudding are available, crafted by Bonbar’s in-house pastry chef, who also makes fresh breads for the venue each day.
Mark said: “Cooking isn’t just a job for me, it’s my passion. I want to make Bonbar a renowned destination in Newcastle for its high-quality food offering. The summer presents the perfect opportunity to showcase our talents as a dining destination and an excuse for people in the city to sample our extensive offering.”
Antony Michaelides, managing director of both Bonbar and The Assembly Rooms, said: “Our new summer menu has been designed to be as pleasing on the eye as it is on the palette – the dishes are perfect for a light bite for lunch or as an evening meal accompanied by our great range of cocktails and mocktails.
“There is definitely something to please all tastes.”
For more information on Bonbar and its new summer menu, visit www.bonbar.co.uk or call 0191 232 8695.