North East Connected

Lunchtimes set to Sizzle in the City at Bonbar

Screen Shot 2015-07-29 at 09.06.10NEWCASTLE’S Bonbar is set to make summer in the city sizzle as it encourages workers to reclaim their lunchbreak with the unveiling of its new food menu and appointment of a new head chef.

Diners at the city centre venue can expect a delicious range of dishes, packed with locally-sourced seasonal ingredients from Northumberland and created to inspire city workers to leave their desks for some time out during the working week.

The summer menu has been carefully crafted to serve lunchtime-perfect, high-quality food mirroring Bonbar’s exclusive and decadent interior. The venue also provides a great destination for mid-day meetings or after work dinner and drinks.

Antony Michaelides, managing director of both Bonbar and The Assembly Rooms, the iconic venue within which Bonbar sits, said: “There is a lot to be said for workplaces encouraging their staff to take a lunch break, or indeed taking some time out of the office to regroup or carry out meetings amongst different surroundings – it’s a great way to improve productivity and work/life balance.

“Our new summer menu has been designed to be as pleasing on the eye as it is on the palette – the dishes are perfect for a light bite for lunch or as an evening meal accompanied by our great range of cocktails and mocktails. There is definitely something to please all tastes so I’d encourage anyone working in or around Newcastle to reclaim their lunch break and make the most of summer in the city.”

New head chef Mark Docherty, leads a team of eight and joins Bonbar and The Assembly Rooms as the former head chef of city centre eatery The City Tavern.

With over 10 years’ experience in the industry, the 29-year-old has worked with some of the region’s top chefs at prestigious North East restaurants including Peace and Loaf, and is passionate about using local produce to create stand-out food, rivalling that of the best restaurants in the city.

His new menu’s summer starters include home cured salmon mousse, duck and apple rillete and garlic king prawns, with main courses comprising chargrilled spatchcock chicken, green vegetable linguine and pan seared cod with a chorizo and tomato broth.

Ideal for team get-togethers, Bonbar’s ‘Friday’s are for Sharing’ experience offers sharing platters of up to three items, alongside a bottle of wine for £19.50 or prosecco at £29.50, with Thursday nights coined as ‘sticky fingers’ rib night for sociable eats with work colleagues or friends.

For something sweet, tasty treats such as strawberries and cream macaroons, lemon tart or classic sticky toffee pudding are available, expertly crafted by Bonbar’s in-house pastry chef, who also makes fresh breads for the venue each day.

Mark said: “Cooking isn’t just a job for me, it’s my passion. I want to make Bonbar a renowned destination in Newcastle for its high-quality food offering. The summer presents the perfect opportunity to showcase our talents as a dining destination and an excuse for people in the city to sample our extensive offering.”

Throughout July 2015 Bonbar is offering dinners 25 percent off its new summer menu. To claim your discount, simply call and quote ‘summer menu 15’ when making your table reservation. Terms and conditions apply, please call for more information.

For more information on Bonbar and its new summer menu, visit or call 0191 232 8695.

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