A new fixed-price menu is set to tempt Leeds diners from Wednesday 19 July as Kino launches seasonally-designed dishes created by Head Chef, Josh Whitehead.
A regularly changing short menu of starters, mains and desserts offers two courses for £26 and three for £29. Making the most of Yorkshire produce, both reared and foraged, the dishes include Josh’s trademark pâté en croûte, with his latest version inspired by the classic flavours of coronation chicken. With the emphasis on nose-to-tail cooking, collar of Yorkshire pork is served with a sauce made by Josh from scratch using the pigs’ trotters and bones, alongside a tangy burnt apple mustard. Vegetarians and vegans can enjoy Popcorn, Sweetcorn and Courgette, a grilled terrine of polenta and sweetcorn with a creamy sauce made from roasted popcorn – a light-hearted reference to Kino’s previous incarnation as a cinema.
Arctic Roll & Pear flavoured with woodruff foraged by Head Chef, Josh Whitehead © Jo Ritchie
A trio of sustainable desserts inspired by Opera North’s upcoming Green Season sees Josh hand picking wild woodruff near his home in Leeds for his innovative take on everyone’s retro favourite, the Arctic Roll. Celebrating the best of the region’s fruit is Panna Cotta & Strawberries which features a lightly set cream flavoured with toasted, locally-sourced hay. Spent coffee grounds collected from Kino and Opera North’s Howard Opera Centre also get a new lease of life as Josh’s popular Coffee & Chocolate Trifle makes a welcome return following its original appearance on the Test Kitchen menu.
Josh Whitehead preparing his trademark pâté en croûte © Jo Ritchie
As Josh explains:
“With its strong farming heritage and abundance of wild plants for foraging, Yorkshire is a fantastic place for sourcing the finest ingredients. For me, it’s all about making the most of what’s around me and keeping everything as local as possible to minimise food miles, while also looking at innovative ways to use the whole animal or plant. I love working sustainably as I think it makes you more creative, adventurous and thoughtful in your cooking, and I’m looking forward to continuing to design new menus for Kino which will make the most of local and foraged produce through the changing seasons.”
The new menu will be served from 4.30pm-7.30pm from Tuesday to Friday and from 12pm-2.30pm and 4.30pm-7.30pm on Saturdays starting on Wednesday 19 July. The bar opens from 5pm-10pm Monday to Friday and from 12pm-10pm on Saturdays.
