The Broad Chare was a late addition to a restaurant week – and one that couldnāt be passed up.
Two courses for Ā£10 set menu. We went for:
Potted mackerel on toast with beetroot chutney. A hearty starter – sweet and savoury meat with a spicy edge and a dollop of the earthy chutney went down well. V crunchy sourdough toast.
Proper fish fingers, tartare sauce and mushy peas with chips. Our chips were not up to scratch compared to our first visit! Good, but not amazing as in the bar downstairs. Iād suspect this was due to the mad busy kitchen – still.
We are big fans of fish & chips here at Newcastle Eats, and this has joined the highest ranking of the lot. Loads of fish, classic accompaniments, and great flavours all round. We did comment weād have preferred the fish lightly battered rather than breadcrumbed – but thatās maybe a personal preference.
Ground rib steak burger with Northumberland cheese and chips
An absolute textbook burger. The meat would have been brilliant on itās own, real meat this, not an iron-y tasting mince ball that a lot of burgers typically are. Classically done with a fantastic brioche bun, lettuce and tomato – bettered only by loads of cheese from our favourite local cheese producer. The only thing missing might have been a sliver of bacon! Definitely recommend any burger fans try this one out. A good burger is hard to come by in Newcastle!
We also had a side of pickled onions – which were also fab. Crunchy, sweet and tangy, and an absolute world away from the ones in the jars (you know the ones). A proper pub snack!! In the downstairs bar with a pint of Writerās Block and some of these – you canāt go wrong.
Rhubarb crumble with vanilla custard.
A massive dessert! This was easily enough for us to share – not that thatās a complaint of course. The custard was predictably lovely, if a little loose, and the crunchy, not too sweet crumble was great with the soft tart rhubarb underneath.
We previously give The Broad Chare a five-star review, and based on this great pub food, that wonāt be changing anytime soon.
