Caffe Vivo

Newcastle Restaurant Week: 24th – 28th January

January 9th, 2012

They’ve been doing it in New York for years and now Newcastle Restaurant Week has taken up residence on the calendar of events in January.

Now in its second year, Restaurant Week offers diners the chance to eat out for as little as £10.00 per person for a week in  January 2012. It’s a great opportunity to pay a visit to a favourite restaurant or to try out somewhere you haven’t been before.

Our special menu price at £10.00 per person for 2 courses and £15.00 for 3 courses will be available at lunch and dinner Tuesday 24th – Friday 27th and at lunchtime on Saturday 28th January.

Download a voucher from the website here:

To reserve your table please give us a call on 0191 232 1331 or you can book online and mention ‘restaurant week’.

Our sister restaurants are also taking part: Cafe 21, Cafe 21 Fenwick & The Broad Chare

The Broad Chare – A Proper Pub

May 6th, 2011

At long last, The Broad Chare, Newcastle’s newest pub, is open for business and taking bookings and orders for this weekend.

The opening is the culmination of months of hard work and a creative partnership between Live Theatre and Terry Laybourne’s 21 Hospitality Group. It’s a food-led pub like no other in the city … a venue that will fill a gap and establish its own unique place in the market.

The teams are all in place with chef Chris Eagle and manager Steve Dunn expecting a lively start to trade from today. The menu – available as a download on this site – offers au great range of simple, locally sourced bar snacks along with a range of hearty main courses and a ‘dish of the day’ – and this Friday we are pleased to offer our own version of a classic, fish and chips.

The dish of the day on Saturday is Irish Stew and we’re doing Roast Beef and Yorkshire puddings on Sunday from 12 noon.

Come on down and share a snack, a meal or just a pint of beer – maybe our own pale ale, The Writer’s Block, brewed exclusively for us by Wylam Brewery.

http://www.thebroadchare.co.uk/

25 Broad Chare

NE1 3QD

0191 211 2144

Just In – Wild Garlic

April 12th, 2011

Wild garlic first appears in damp woods and by streams in early spring.  All parts of the plant are edible and can be eaten raw or cooked. The leaves have an aggressive garlic aroma but flavour wise wild garlic is much more subtle than it’s commercially grown cousin.

Wild garlic makes a fantastic soup and also goes very well with asparagus, cheddar cheese, lamb, new potatoes, mint, and broad beans to name a few ingredients.

The young shoots which look similar to chives work well in Asian style cookery or use the flowers in salads.

This week  you’ll find a Seared Fillet of Salmon with Wild Garlic Polenta and Tomato Salsa on our specials board.

Just In – Jersey Royals

April 12th, 2011

Jersey Royals are often referred to as the Champagne of potatoes and their arrival is just around the corner.  The Jersey season is short and runs from the beginning of April to the end of June, announcing the end of dark winter days and the arrival of springtime.

The Jersey has something unique in its combination of earthiness, butteryness and sweet digestibility. They also have wonderfully thin, flaky skins which need only the lightest of rubs to clean them.

This week you’ll find a Warm Salad of Jersey Royals with Fresh Peas & Prosciutto on our specials board.