TAKEAWAY
Monday | Set menu released
Tuesday - Wednesday 6pm-7.30pm | Pre-orders open
Friday - Saturday: 6pm - 7pm | Collections
MENU - £30PP
Released Monday 25th January for 29th + 30th January collection.
WE HAVE A VEGETARIAN MENU AVAILABLE UPON REQUEST
APPETISER
Bread with hendersons relish hummus.
STARTER
Smoked salmon with lemon creme fraiche, rosti potato, langoustine vinaigrette.
MAIN
Coq au vin with buttered soft herb tagliatelle, pancetta, caramelised onion, 5 spiced carrot.
DESSERT
Deep fried apple pie with bay leaf toffee sauce, creme fraiche sorbet.
HOW IT WORKS
4 courses for £30 per person.
There is no limit to how many you can order although we only have so many available so it’s first come, first serve.
THE MENU
A new set menu is posted every Monday. Click here to see.
All food is served cold for you to cook at home. Cooking instructions are posted on our social media on the Friday.
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DIETARY REQUIREMENTS
Unfortunately due to the circumstances we cannot accommodate for any dietary requirements. We are happy to recommend other independent cafes/restaurants that can cater for you if we don't have an option for you.
COLLECTION
Collections are Friday and Saturday only between 6pm-7pm. You will be able to book a time slot when making your order.
Cash payments only on collection. Please pay with correct amount.
BOOKING
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Pre-orders taken Tuesday and Wednesday 6pm-7.30pm.
Telephone | 0114 266 1520
Facebook | No Name Sheffield
OVERVIEW
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Monday | Set menu released
Tuesday - Wednesday 6pm-7.30pm | Pre-orders open
Friday - Saturday: 6pm - 7pm | Collections
PREVIOUS MENU'S
APPETISER
Bread with chive cream cheese.
STARTER
Smoked haddock fish cake with curried mayonnaise, pickled cucumber, white radish.
MAIN
Braised lamb shank with creamed butter beans, spinach, tomato and black olive stew.
DESSERT
Baked meringue with vanilla custard, almond brittle, citrus curd.
APPETISER
Bread with chive cream cheese.
STARTER
Crispy chicken leg with dark fruit ketchup, red cabbage coleslaw, mustard mayonnaise
MAIN
Slow braised beef with creamed baked potato, buttered sprout tops, roast carrot
DESSERT
"Millionaires shortbread"
APPETISER
Sea salted bread with chive cream cheese.
STARTER
Ham hock and smoked sausage terrine with celeriac remoulade, haricot blanc dressing.
MAIN
Roast duck leg with turnip and prune gratin, cavelo nero, blood orange sauce.
DESSERT
Apple trifle with toffee apple caramel, calvados custard and vanilla cream.
APPETISER
Charred flatbread with chickpea hummus, duke, sumac yoghurt
STARTER
Roasted plum tomato soup with herb pesto, barrel ages feta cheese, confit garlic
MAIN
Braised lamb shoulder shepherd's pie
OR
Lentil and mixed mushroom shepherds pie
Served with slow baked red cabbage, star anise carrot, ragout of petit pos and pea shoots
DESSERT
Chocolate brownie with boozy cherry compote, chocolate sauce, vanilla whipped cream
APPETISER
Black treacle bread with caramelised onion cream cheeese
STARTER
Beetroot tart tatin with whipped ricotta, nuts 'n' seeds, aged balsamic vinegar
MAIN
Slow cooked pork shoulder with sage toasted potatoes, quince ketchup, pork crumble
OR
Delia pumpkin risotto with oyster mushrooms, brown butter, mature cheddar cheese
DESSERT
Malted vanilla creme brûlée with milk chocolate hobnob
APPETISER
Sea salted bread and chive cream cheese
STARTER
Parsnip and cider soup with mature cheddar, black pudding sausage roll
MAIN
Braised beef with thyme and horseradish dumplings, smoked bacon and caramelised onions
DESSERT
Salted caramel tart with honeycomb and vanilla creme fraiche
STARTER
Cured salmon with pickled beetroot, dill, creamed horseradish
MAIN
Roast pork belly with caramelised apple puree, potato terrine, buttered greens
DESSERT
Chocolate mousse with honeycomb, salted caramel
STARTER
Crispy chilli con carne beef with bean salad, soured cream
MAIN
Roast chicken breast with a chorizo, sweet corn and orzo risotto
DESSERT
Mixed berry pavlova with toasted almonds, lemon curd
STARTER
Cream of mushroom soup with truffle cream, croutons, chives
MAIN
Roast duck breast with hassle back potatoes, buttered greens, blackberry jus
DESSERT
Apple and plum crumble with vanilla custard
STARTER
Caramelised onion and thyme tart with mixed leaves, balsamic dressing
MAIN
Minted shoulder of lamb with dauphinois potato, seasonal vegetables
DESSERT
Tiramisu
STARTER
Leek and potato soup with crispy lions, mature cheddar, chive oil
MAIN
Slow roast pork belly with glazed peaches, green beans, ginger beer sauce
DESSERT
Sticky toffee pudding with whipped cream, salted pretzel, beurre noisette butterscotch
STARTER
Salad of pickled pears, roast hazelnuts and blue cheese
MAIN
Braised beef cheek with truffled cauliflower cheese, caramelised onion
DESSERT
Chocolate brownie with honeycomb, salted caramel and vanilla creme fraiche
STARTER
Goats cheese terrine with picked beetroot, aged balsamic, nuts 'n' seeds.
MAIN
Corn fed chicken breast with braised lettuce, peas and smoked bacon.
DESSERT
Baked cheesecake cream with mango, passion fruit, toasted coconut.
STARTER
Smoked haddock risotto with chopped hens egg, curry spice, soft herbs.
MAIN
Roast gressingham duck breast with hash brown, roast mushroom, green peppercorn sauce.
DESSERT
Strawberry posset with lemon curd, white chocolate, vanilla shortbread.
STARTER
Crispy chicken terrine with caesar dressing, parmesan, baby gem.
MAIN
Braised lamb with thyme rosti potato, green beans, minted ratatouille.
DESSERT
Peach melba trifle, toasted almonds, raspberry meringue.
STARTER
Dill cured salmon with pickled beetroot, smoked creme fraiche, rapeseed oil.
MAIN
Braised beef in stout and black treacle with colcannon potato cake, roasted carrot.
DESSERT
"Snickers" bread and butter pudding.
STARTER
Summer lamb minestrone with orzo pasta, garden mint, green onion oil.
MAIN
Moss valley pork loin with duchess potatoes, gooseberry and granny smith apple sauce.
DESSERT
Vanilla creme "not" brûlée with honeycomb and rum roasted banana.
STARTER
Ham hock terrine with piccalilli, malted bread and whipped pork dripping.
MAIN
Fillet of salmon with creamed baked potato, roasted broccoli, parsley sauce.
OR
Slow cooked short rib of beef with creamed baked potato, roasted broccoli, red wine sauce.
DESSERT
Tiramisu
STARTER
Prawn cocktail with marie rose sauce, roast langoustine oil, crispy crab sticks.
MAIN
Braised gressingham duck leg with white bean and smoked duck ham casserole, garden herb breadcrumb.
DESSERT
Elderflower and buttermilk panna cotta with gooseberry jelly, fennel meringue.
STARTER
Fishcake, chorizo and lemon mayonnaise.
MAIN
Slow roasted shoulder of lamb, potato terrine, summer greens, salsa verde.
DESSERT
Treacle tart, lemon curd, vanilla creme fraiche.
STARTER
Barrel ages feta terrine, heritage tomatoes, picked watermelon, mint.
MAIN
Slow braised beef, truffled mac 'n' cheese, bacon jam, henderson relish.
DESSERT
"ROLO". Milk chocolate, sea salted caramel, honeycomb.