Steak restaurant Chophaus creates special dish in honour of Leeds United boss Bielsa

It has been named after Bielsa, who drove Leeds to Premier League promotion after taking the helm in 2018, and Chophaus says the dish is to celebrate a boost that the city so desperately needed.

'The Bielsa' consists of a melt-in-the-mouth 300g Argentinian sirloin steak served with chimichurri and roasted red bell peppers,

Restaurant Manager, Salvatore Cataldi, said: "Leeds United going up to the Premiership has given the city the boost it so desperately needed. To celebrate, we’re thrilled to honour Marcelo and the team with addition of The Bielsa, a premium cut of Argentinian sirloin to our Autumn specials menu.’’

The Bielsa forms part of the new Autumn brunch menu which starts from this Saturday.

Autumn Brunch

Other dishes include The Chophaus full English; steak benedict with its 5oz grilled rump, toasted focaccia, bearnaise sauce and watercress; grilled cheese and parma ham sandwich

with cheese, fried duck egg and sweet potato crisps, as well as smashed avocado and poached eggs.

The menu also includes pancakes with seasonal berries, honey, mixed nuts, and chocolate mascarpone for those with a sweet tooth and a homemade granola bowl with goji berry, yoghurt, natural honey, kiwi, and pineapple.

Brunch dishes will be complemented with a new Spritz cocktail menu for those looking to add a touch of sparkle to their weekend.

Caribbean Take-Over

There are plans for a Caribbean take-over next month as celebrated chef, Dom Taylor, who was born in Huddersfield to a Jamaican mother and Saint Lucian father, takes the reigns for a one night only event.

Guests will be able to indulge in a delicious selection of arrival canapes, followed by an inventive three course dinner.

Mr Cataldi added: "To say 2020 has had its challenges would be an understatement, it’s been a tough year for everyone and we’re no different. On the plus side, however, team Chophaus have so far managed to weather the storm and I put that down to our dedicated team and of course, our loyal customers. I can’t thank them all enough.

‘’We’re also thrilled to be working with chef Dom Taylor on our very first Haus Takeover project. His approach to cooking is so refreshing and comes from the heart, which is something that resonates with the Chophaus brand. If you love Caribbean cuisine, or are curious to try it, then you must come check it out. It’s going to be a night to remember for sure.’’

Starters include jackfruit tempura, and ackee and saltfish cakes, whilst main dishes offer up braised peppered steak with ginger, pimento and sweet peppers, and delicate escovitch seabream fillets.

Spiced plantain and aubergine fritters with pomegranate molasses and coconut yoghurt is also on the menu, as well as a traditional Caribbean curried chicken, made from Dom’s secret family recipe.

Sides include lime, maple, chilli, and coriander dressed plantain, mac and cheese and rice and peas and the evening will be capped off with a choice of plantain and almond cake, or the boozy Guinness punch panna cotta, which gives the Italian classic a tropical spin.

Bookings

The Autumn Brunch menu is available between 10am-2pm every Saturday and Sunday from October 17 and the Caribbean take-over is on Monday November 2. There are 40 places available and booking is advised. Guests will arrive from 6pm for canapes, with the rest of the dishes served in waves from 7pm.

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Laura Collins