TAKEAWAY

Monday | Set menu released
Monday + Tuesday 6pm-7.30pm | Pre-orders open
Friday + Saturday: 6pm - 7pm | Collections

MENU - £30PP

Released Monday 5th April for 8th + 9th collection.

APPETISER

Wild garlic and cheddar bread with cream cheese.

STARTER

New season asparagus with romesco sauce, toasted almonds, crispy leeks.

MAIN

Herb crusted lamb shoulder with braised butter beans, roasted tomato, marjoram jus.

DESSERT

Yorkshire rhubarb and apple trifle with oat crumble.

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.

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

Pre-orders taken Monday + Tuesday a 6pm-7.30pm.

Telephone | 0114 266 1520

Facebook | No Name Sheffield

OVERVIEW

Monday | Set menu released

Monday + Tuesday 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.