We were invited to a bloggers event at Rye & Soda last Sunday for a sampling of their new brunch menu. A lovely crisp Autumn afternoon allowed us all to be seated around a large table outside, a rare treat at this time of year. Our afternoon commenced with a quick introduction by Head Chef, Chris Tonner, then it was straight onto a DIY Bloody Mary Station, where we could add our own choice of juices and garnishes to our shot of vodka. A great fun idea and one they are looking to offer to brunch customers coming to the restaurant.
We were then served a delicious array of food, including: tomato bruschetta; philly cheese steak filled potato skins; mini sliders; mac and cheese bites; their delicious salad of the day and our personal favourites beetroot cured salmon and curried smoked haddock risotto. The focus is on casual, social food using as much locally sourced produce as possible, supporting local butcher John Davidson, chilli and tomato producers The Veg Company and using Katy’s eggs. The relaxed vibe allowed us all to catch up while enjoying the food and the 3 different wines they paired with the food.
Breakfast items range in price from £3.50 for a filled roll, to £12 for a very generous full breakfast. The selection of small plates we sampled range from £2.50 up to £11, with the larger plates ranging from £10 to £15 for a 50-day aged hanger steak. Good value for money, using local produce where possible. Buy local, support local.
The views expressed within the review are our own.4