Fans of Josh Eggleton’s unique Yurt Lush will be delighted to hear that a new evening menu will be launched, as of Wednesday 8th February. This Yurt Bistro menu showcases sustainably sourced British ingredients to excellent effect, and at appealing prices too. The team’s ethos is to tackle food waste, utilising unfashionable veggies and cuts of meat that would otherwise be resigned to the bin. These are then transformed by the talented kitchen team into delicious dishes. The menu is priced at a mere £15 for two courses and £18 for three.
We popped along to Yurt Lush last week to sample the new menu, and this is what we thought…
I’ve long since been a fan of the lovely Yurt Lush; with its cosy interior, wonderful cocktails and affordable, delicious food, it has everything I’m looking for. I therefore had high expectations as we headed along to sample the new Yurt Bistro menu, and was not disappointed. Cosily ensconced in the yurt, we sat down to cocktails and perused the tempting three-course menu. The entire meal was outstanding, from the appetisers of Shropshire blue and celery samosa, and whipped goat’s cheese with homemade bread, to the simply stunning main course of beef shin with the creamiest rapeseed mash and January king cabbage. For dessert, I plumped for the chocolate tart with poached pear, and cheekily asked for a scoop of pecan ice cream – I honestly don’t think there’s a better dessert in Bristol.
I’ll be back shortly to try the next bistro menu, which is set to change every week. Hopefully at least the samosa will make its way onto the regular menu though… several days on, I’m still fantasising about it.
As the awkward coeliac (gluten-free) member of the team I can whole-heartily say I couldn’t have enjoyed the experience more. Our waitress came over to let me know each option I could have, and there were plenty to choose from. It was so refreshing to be spoilt for choice and not have to opt for yet another burger-without-the-bun option.
After much deliberation I went for the salmon starter, beef shin for the main course, and to finish the rhubarb fool – my personal favourite. It was the perfect combination of tart rhubarb, rich custard and sweet candied pecans, by far one of the best desserts I’ve had, and gluten-free too! It was truly delicious. At such a bargain price for three-courses, I’m sure I’ll be returning to sample more soon.
As a fan of wonky veg, I was rather excited when I heard about Yurt Lush’s new menu. Of my three-course feast I was particularly taken with my starter of ewe’s curd accompanied by roasted beetroot, tobacco onions and chicory, and topped with a sprinkle of Parmesan. The components worked so well together and the dish was beautifully presented. The meal also came with a couple of nibbles to begin, the sourdough bread with oil and maple syrup an intriguing take on a classic combo. Needless to say, I’m excited to see what future iterations of the menu will offer.
Having just completed dry January, I couldn’t have been happier to see the lovely list of cocktails on offer as we stepped inside the warmth of Yurt Lush. The lush Gin Garden cocktail was calling my name, as was the bottle of white wine later on in the evening.
The great-value bistro menu is brimming with local produce that let flavours and textures shine. My chosen starter of fresh-as-could-be house-cured salmon with punchy pickled veg and horseradish purée certainly showcased this. My favourite dish, though, was the pretty plate of pan-fried hake, Gruyere fishcake, and parsley and caper sauce with charred sprout tops that arrived next. The fishcake was soft and packed full of flavour, while the rich parsley sauce accompanied the fish perfectly. Charred sprout tops added a hint of smokiness and slight crunch. Each element was presented beautifully, making the dish look just as wonderful as it tasted. The new Yurt Bistro menu has won me over.
Yurt Lush’s new bistro menu is yet another fantastic reason to spend more time at what’s fast becoming a Bristol institution. Meanwhile, the cosy confines of the atmospheric yurts are perfect for sitting back with a glass of wine or local beer or cider while nibbling morsels like Shropshire blue cheese and celery samosas, or whipped goat’s cheese with house breads.
From the pilot menu I opted for chopped chicken livers on sourdough toast served with cornichons and smoked butter to start, followed by succulent, fall-apart beef shin with January king cabbage and creamy rapeseed mash. Not content to admit defeat after just two courses, I enjoyed a helping of apple crumble with brown butter and pecan ice cream.