Rising Sun Inn Sheffield Review
We were invited to the Rising Sun Inn on Fulwood Road in Sheffield, following the launch of their new ‘Dining Room’. Created as a separate formal dining space from the main pub, this small refurbishment also coincided with the introduction of their spring menu. From the exterior our first impressions were a little apprehensive. Once inside we were quickly greeted and lead into the new dining room, which has a relaxed feel with candles, gold ornate mirrors, beautiful parquet flooring and traditional lighting.
Faith the Restaurant Manger explained that the new dining area allowed their chefs to experiment more with the food. The menu consists of ‘pub classics’ to keep their local diners favourites and the chef’s take on ‘elevated British dishes’. After seeing the Rising Sun Inn’s Instagram feed of their new dishes, this swayed our choices.
Starting with ‘Chorizo and Black Pudding Hash’ with poached egg, pea and tomato, this was my favourite dish of the evening. The whiff of chorizo smelt amazing with a perfect poached egg and a generous portion for us Yorkshire folk. An overall hearty dish. My partner opted for the ‘Spiced Crab Scotch Egg’. I wasn’t sure about the texture with the soft crab meat, potato and poached egg, it pretty much fell apart when cut. The accompanying lemon, chilli and fennel salsa worked well with the crab with some fresh bright flavours. A bit too subtle on the chilli for my liking though.
For mains, I chose ‘Roasted Turbot’ with peas, bacon, baby gem, mushrooms and parmentier potatoes. There were peashoots rather than peas and more bacon was needed. The creamy mushroom sauce was nice alone but didn’t complement the turbot. The best bit about the dish were the little moreish potatoes dotted around the plate, I could have eaten a bowl of these alone. My partner’s dish was beautifully presented, ‘Lamb Rump’ with a huge slab of potato fondant, carrot puree, spinach and redcurrant jus. The lamb was perfectly pink and the potato fondant was delicious, both complimented by the jus.
Onto desserts, my choice of ‘Treacle Tart’ was more of a warm treacle sponge cake with a shortbread base, enhanced by the creamy mascarpone ice cream. My partner opted for ‘Rhubarb & Custard’. A really beautifully presented dish with dashes of crème patisserie, pureed rhubarb spears and micro herbs. The custard ‘cake’ seemed a little dense and also the panna cotta too firm. I like the idea of presenting a dish in new and innovative ways but this definitely needed a bit more work to be the finished article.
As the restaurant was nearly full on the Monday after Mother’s Day we can see the new dining area and menu are having a great impact with the Rising Sun Inn’s locals. Their new offering of a 5 course tasting menu, working with local Sheffield suppliers may also be one to watch.
Rising Sun Inn, 471 Fulwood Road, Sheffield S10 3QA – 0114 230 3855
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