Tiny Rebel Brewery has unveiled a fresh new, rustic-inspired, bar menu for spring, with Welsh favourites and vegetarian and vegan specials.
The main courses champion a home-cooked style with a contemporary twist: from flat-iron steak Diane (served with rustic fries, garlic crumbed baby gem lettuce and grilled tomato) to chicken schnitzel (which comes with buttered greens, garlic aioli and a fried hen’s egg) and vegetarian fayre such as roasted beet and goat’s cheese (with wild rocket, candied walnuts and honey mustard dressing).
With Sunday lunches and Mother’s Day in mind, the menu also includes Welsh classics such as rarebit, as well as beer-battered fish and sumptuous meat, vegetarian and vegan specials.
The new menu launches this week in Tiny Rebel’s Newport bar as the award-winning brewery welcomes its new chef, Rickie Ash. Rickie’s culinary experience includes Celtic Manor and The Ridgeway. He is also going to be rolling out tailored new menus across Tiny Rebel’s Cardiff bar and the new Rogerstone, Newport, bar which opens in summer 2017, at the company’s new brewery. Tiny Rebel recently renamed both its Urban Tap House bars to bring them under the Tiny Rebel brand.
Tiny Rebel’s own beers will be featured in a number of the new dishes, from a Rocksteady cider-infused Scotch egg to a Dirty Stop Out (smoked oat stout) infused chocolate cake. Tiny Rebel’s vegan specials include grilled flatbread with harissa-glazed vegan mince, chilli and coriander dressing and toasted pumpkin seeds.
Rickie said: “This menu combines delicious local produce from South Wales with the inspiring flavours of some of our best-loved beers. We anticipate the new menu will appeal to families on a Sunday afternoon, fans of our craft beer and anyone who’s seeking a tasty alternative to generic fast food.”
Tiny Rebel’s Newport bar will extend opening, to include Sundays, from Mother’s Day 2017 onwards (Sunday, March 26). Click here for opening hours
