THREE-AA Rosette chef Andrew Sheridan’s new restaurant, on Prestatyn’s High Street, is now open for business.
Sheridan and business partners Sam and Emma Morgan, of Open Restaurant Group (ORG), welcomed guests to small plates restaurant, Dishes, for the first time on Friday, August 2.
Situated near to where Sheridan lives, it focuses on small, social plates of food and snacks using high-quality ingredients, with diners encouraged to order six plates between two people.
Menu items include smashed cucumber salad with feta and mint; slow-cooked lamb and baba ghanoush; scallop tikka with crispy rice; corn ribs with sriracha seasoning and lime; and tostadas avocado and tuna.
Inside Dishes, Prestatyn (Image: Submitted)
There is also a range of flatbreads topped with ingredients such as anchovies, feta and olives, or burnt leek and truffle.
Dishes will also offer a brunch menu on selected Saturdays, and serve Sunday roast sharing platters on Sundays.
Sheridan, who will be the executive chef at Dishes, said: “This is another exciting new opening for ORG.
“The menu features some really exciting flavours – it’s food we love to cook and to eat. We hope you enjoy it, too!”
Food at Dishes, Prestatyn (Image: Submitted)
Dishes is open five days a week, Wednesday to Sunday – bookings can be made via its website.
Sheridan was working in North Wales when he appeared on the 14th series of BBC Two's Great British Menu.
His flagship restaurant, 8 By Andrew Sheridan in Liverpool, holds three AA Rosettes and is listed in the Michelin Guide.
ORG also runs two upmarket bistros: Black & Green, in Barnt Green, Worcestershire, and OXA in Oxton, Wirral, and The Bracebridge - a pub-restaurant in Four Oaks, Sutton Coldfield.
Inside Dishes, Prestatyn (Image: Submitted)
Dishes, Prestatyn – full menu
Individual
- Cone cheese and Onion
- Gordel olives
- Beef and Truffle Tart
- Garlic Breaded Mushrooms
- Sriracha and Lime Corn Ribs
- Scallop Tikka
- Edamame Chilli and Garlic
- Tostada Avocado Tuna
Cold
- Oysters Coconut and Chilli
- Charred Cucumber and Miso
- Mackerel Thai Curry
- Tomato, Ricotta and Masala
Flat Bread
- Chorizo and Spicy Tomato
- Anchovies, Feta and Olive
- Burnt leek and Truffle
Accompaniments
- Chilli Crispy Potatoes
- Garlic Crispy Potatoes
Hot
- Baked Dishes Potato (Cheese Custard, Garlic sauce)
- Stone Bass Teriyaki (Tempura Spring Onion)
- Dry Aged Sirloin (Chimichurri)
- Duck (Cucumber, Hoisin)
- Lamb Belly Kebab (Baba Ghanoush)
- Pork Belly (Pickled Mooli)
Sunday Roast
- Slow Cooked Beef
- Slow Cooked Lamb
- Baked Potato
- Pork Belly
All served with roast potatoes, Yorkshire pudding, glazed carrots, tender stem broccoli, greens, cauliflower cheese and gravy.
Dessert
- Tiramisu
- Raspberry Frangipane Tart
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here