Ophelia, Gosforth introduces a Prix-Fixe Menu

Ophelia, Gosforth introduces a Prix-Fixe Menu

Ophelia, a neighbourhood Parisian style Bistro in South Gosforth, Newcastle, is excited to announce the switch to a set price (Prix-Fixe) A La Carte menu.

In these difficult times, chef-proprietor Nick Grieves felt it would be a good idea to offer more transparency to their guests around what they will spend whilst dining at Ophelia. The change consists of a move away from an A La Carte Menu with individually priced items to a set menu with a choice of two, three or four courses at an affordable price.

Nick’s idea is to move away from the longer traditional brasserie-style menu that Ophelia started with, and instead focus more on creating something that reflects the modern Parisian bistros that he loves and has taken inspiration from throughout his career. Restaurants which serve up exciting short menus underpinned by seasonality and a vast culinary heritage.

Alongside the new menu offering, Ophelia’s ever popular £18 Steak Frites (available Thursday evening and Saturday lunch), and their Sunday Roast menus will continue to be available as normal.

Nick Grieves remarked: “In these uncertain times we feel like this will give our guests some reassurance on what they are likely to spend when they visit us. Times are tough for almost everyone and a big surprise when the bill comes couldn’t be less welcome at present. It will also give us a chance to be more creative and express ourselves much more as we develop our new menu.”

Sample Dinner Menu:

2 courses £40

3 courses £45

4 courses £55


Oysters £3.50ea

Selection of snacks:

Gougères, Charcuterie ‘Sandwich,’ & Anchovy Tartine


Isle of Wight Tomato & Melon Salad with Seaweed & Introsso Olive Oil

Tuna Crudo with Almonds, Garlic & Raspberry Hot Sauce

Roasted Pork with Olasagasti Anchovy & Fermented Red Pepper

Puy Lentil “Risotto” with Pickled Lettuce & 36-Month Aged Parmesan


Veal Rump with Fresh Peas, Jersey Royal Potatoes & Fourme d’Ambert

Toulouse & Morteau Sausage ‘à la Moutarde’

Halibut with Shetland Mussels, Courgette Salade & Parsley Pommes Pureé

Steak Au Poivre & French Fries (Côte de Boeuf for 2 £40 supplement)

Gnocchi Parisienne with Girolle Mushrooms, Peas & Whey Butter

Cheese £9 Supplement


Chocolate with Fleur de Sel & Introsso Olive Oil

Tarte Tatin with Crème Fraîche

Fennel & Honey Panna Cotta with Strawberries & Vin Jaune Vinegar

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