Served every week from Wednesday to Saturday, Yurt Bistro was recently set up to help promote the reduction of food waste in the food and drink industry. The menu is based on seasonal and local produce including cuts of meat which are less commonly used and often disregarded.

Located a stone’s throw away from Bristol Temple Meads, we ventured over to Yurt Lush to check out the new Bistro menu for their press night last week.

The Bistro was hosted in the smaller of the three yurts, wooden benches (slightly more upmarket than their picnic outdoor counterparts!) lined the edges of the yurt, tea lights were dotted on each bench and fairy lights were woven into the criss-cross timber detailing on the walls. It was a simple but very elegant display, setting the evening off to a good start. “Field to fork” artwork was also dotted around the perimeter, a subtle nod to the inspiration behind the menu.

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With a delicious elderflower-infused G&T in hand, we started our menu tasting with a Shropshire blue, celery samosa and a section of fluffy homemade breads with a side of whipped Homewood goat’s cheese and thyme and sweet treacle vinegar in rapeseed oil to dip. You’ll be pleased to know these two sharers are always served on the house!

Once the appetisers were cleared away, our starters of chopped chickens livers on sourdough toast with cornichons and smoked butter (for Toby) and Homewood ewe’s curd, parmesan, roasted beetroot, tobacco onions and chicory (for me) arrived. My starter was a fusion of colour, presented like a work of art and tasting as good as it looked. Toby’s I was a little apprehensive to try but who knew liver could be so tasty and tender? Packed full of flavour and complimented by the tang of the cornichons, every morsel was devoured wth enthusiasm.

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After a small wait our mains of beef shin, January king cabbage and rapeseed mash were brought over. The meat fell away with the stroke of a fork yet retained a strong flavour and not a slither of gristle which the meat is commonly associated with. The cabbage, though not something I’d usually opt for, has a surprisingly delicate flavour and was cooked perfectly – not soggy but not too tough either. The rapeseed mash was the highlight for me though. Incredibly creamy without a lump or bump the mash was nearly a puree and it tasted divine, I’d have happily gorged on a full bowl of it.

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Of the three puds available, there was one item which stole the show for all those present at the press night – Yurt Bistro’s brown butter and pecan ice-cream. Served alongside a warming apple crumble with stewed fruits sat below large chunks of broken up crumble – the ice cream was nothing short of a culinary masterpiece. The flavours, the texture, the novelty of this little pot of ice cream – Yurt Lush team, we implore you to start up an ice cream parlour!

Our evening at Yurt Lush was a wonderful one and I for one am truly impressed by their new venture which broadens the horizons of its diners and at a very affordable price – £15 for two courses and £18 for three. The whole whole experience felt like something out of a Parisian movie, every aspect of it both elegant and charming.

Please Note: Whist our meals were complimentary and I was invited to review, this in no way impacted upon the opinions given. The photography is also mine so please don’t use without permission.

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