~ Fusion Organic Bistro ~
The Fusion Organic Bistro is open every Friday evening. Booking is advised to avopid disappointment.
The Fusion Organic Bistro is open every Friday evening. Booking is advised to avopid disappointment.
Tel. 0114 252 5974
email: info@fusioncafe.co.uk
Open 6-10pm, last orders 8pm.
2 courses £22, 3 courses £26
BYOB, No corkage!
Starters
Seared
scallops, white bean puree, pressed organic pork belly, parmesan crisps, balsamic reduction
–
Persian style Home reared lamb koftas, chick pea & saffron flat bread, lemon & cumin carrots, harrissa dressing
–
Wild mushroom & winter vegetable terreine, red onion marmalade, creme fraiche & brie dressing(v)
Mains
Leek pear & Roquefort strudel, swiss chard & roast squash roulade, creamed almond sauce (v)
–
Local Venison haunch steak , creamed savoy cabbage, juniper berry sauce , roast onion tart
–
Pan
fried wild brill, fennel & celeriac pureee, braised chicory, confit tomato, clam chowder sauce
Desserts
Caramelised
pears, home made honey ice cream, spiced cashew & pecan
nuts
–
Chocolate blondie & brownie layer with salted caramel sauce
–
Rose water panacotta, pistachio tuile, rhubarb compote
Email: info@fusioncafe.co.uk or telephone 0114 252 5974 to book
Private events ~ Fusion Organic Dining
- Tailor made menus
- Waiter service
- From Canapes to fine dining set menus
Fusion is currently available for private hire. All room-hire charges are included in the food price.
Our minimum booking depends on the number of people and menu price reaching a minimum spend of £500.
Maximum seated: 65, maximum standing: 100
Set menus
2,3 or 5 courses
Examples of how you can meet our minimum spend:
40+ people for a simple two course meal at £15 a head.
20+ people for a luxury 3 course dinner at £25 a head.
50+ people standing with canapes from £10 a head, (luxury canapes from £14 a head)
Themed public events such as wine tasting and acoustic music and food evenings coming soon...
Past set Menus from
Fusion Organic
Starters
Oriental duck, roast squash
& rocket served with
spiced pecans &
a preserved black bean
dressing
–
Cajun spiced snapper
fillet served with caper
& anchovy mayonnaise
served on Fusion focaccia
–
Mediterranean vegetable
polenta & wild mushroom
stack with roast walnut
& raspberry vinaigrette &
balsamic reduction
–
Soupe du jour with fresh
Fusion bread
Mains
Seared duck breast with
a kumquat orange
& goji berry sauce
–
Seared Fusion cured
salmon with a crab
velouté
–
Wild boar, ale & black bean
casserole served with belly
pork rillons
–
Celeriac & parsnip
dauphinoise, topped with
goats cheese, served with
roast pepper coulis
Desserts
Christmas pudding
cake pops dipped in
ginger chocolate
–
Winter spiced warm
fruit compote with
chantilly crème
–
Hot chocolate & cranberry
brownie with chocolate
sauce
Starters
-
Oriental marinated & grilled Mackerel served with thai spiced noodles
-
Goats cheese and fresh herb choux puffs served with balsamic roast baby beetroot and seasonal green leaves (v)
-
Local lamb mini koftas served with chick pea flat bread and a roast pepper harissa sauce
Mains:
-
Grilled local chicken piri piri served chorizo spiced puy lentils and soft polenta
-
Layered celeriac herb and gruyere dauphinois served with roast pepper coulis (v)
-
Pan-fried sea bream served with crab risotto and a bisque sauce
Desserts
-
Lemon & vanilla tart with cream
-
Sticky toffee pudding with home-made butterscotch sauce
-
Poached pears with chocolate sauce
Starters:
-
Soup of the day with home made bread (vegetarian and gluten free - salad sub for bread if required)
-
Warm salad of pork belly rillons with a walnut vinigarette and caramelised apples
Mains:
-
Boneless chicken piri piri with a white wine jus served on chorizo spiced puy lentils
-
Braised monkfish cheeks with squash and saffron puree and a herb pesto
-
Celeriac and swiss chard layered dauphinoise with roast pepper coulis
Desserts:
-
Sticky toffee pudding with a butterscotch sauce
-
Home made lemon vanilla tart
-
Ginger poached apple with a spiced chocolate orange sauce (gluten free)
Starters
- Vegetarian: Roast beetroot & pine nut salad with grilled Halloumi polenta, sauteed wild mushrooms and a Walnut and Balsamic dressing
- Fish: Grilled Mackerel served with Horseradish potato & caper salad, home pickled cucumber and a Dijon mustard & dill sauce
- Meat: Local home reared lamb, apricot and Saffron mini Kofta kebabs, served with chick pea flatbread and a Harrissa and roast pepper sauce
- Vegetarian: Creamy Leek Croustade: Sauteed Yorkshire leeks in a creamy bechamel, on a base of breacrumbs, almonds and parmesan
- Fish: Pan fried Sea Bream served with lemon & sorrel risotto and crab Bisque sauce
- Meat: Game & red wine casserole served with soft polenta and a cranberry sauce
- Sticky toffee pudding served with butterscotch sauce
- Rich chocolate torte with berry coulis
- Gluten-free Roast cranberry muffins with creme fraiche
Mains:
-
Vegetarian: Cream Leek almond and parmesan croustade with seasonal salad: Layers of crunchy parmesan almond crumb with creamy bechamel and sauteed leeks and a cheesy topping
-
Fish: Crab risotto with a crab bisque sauce and a pan-fried fillet of Sea Bream
-
Meat: Zanzibari chicken and coconut curry, served with pilau rice and ginger-sauted greens
Desserts:
-
Chocolate ganache cheesecake with cream
-
Sticky toffee pudding with a butterscotch sauce
-
Gourmet fruit salad with vanilla chantily cream
Starters
- Sweetcorn fritters with avocado salsa
- Thai fish cakes with dipping sauce
- Lamb kofta kebabs
All served with seasonal vegetables
- Roast pollock with a horseradish crust and caper butter sauce
- Mediteranean veg and borlotti beans in filo pastry with mushroom sauce
- Beef and red wine casserole
- Chocolate brownies
- Lemon drizzle cake