Harrogates finest (William & Victorias (Harrogate))

Member Name: degsy70

Product:	William & Victorias (Harrogate)
Date:	22/02/09 (65 review reads)
Rating:

Advantages: Price, portions, atmosphere

Disadvantages: Slightly cramped in wine bar

William and Victoria's is arguably the most popular restaurant in Harrogate (North Yorkshire) and has been for many years.

It comprises of a wine bar downstairs and a main restaurant upstairs. They are run as two separate restaurants (i.e. have their own bars and kitchens).

Downstairs:

Is renowned as having more of an atmosphere than upstairs but if you don't like slightly cramped restaurants then you might want to avoid the wine bar; personally I like the buzz. On entering you will more than likely be offered a drink at the bar whilst you peruse the menu on the blackboard. David Straker is now the main owner and has been working in the wine bar for nearly 20 years, he is extremely good at his job. There is a large list of starters available:

STARTERS
Deep fried brie with port & cranberry - £4.95
William & Victoria chicken liver pate
with tomato & apple chutney - £4.95
Avocado pear with prawns - £4.95
Half galia melon with prawns - £4.95
Deep fried whitebait - £4.95
Devilled lamb's kidneys - £4.95
Pan fried chicken livers in a pink peppercorn sauce - £5.95
Game terrine with cumberland sauce - £4.95
Button mushrooms with garlic butter - £4.95
Locally smoked Scottish salmon - £6.95
Warm chicken liver salad - £4.95
Deep fried scampi with tartare sauce - £4.95
Spiced prawn cocktail - £4.95
Homemade salmon fishcakes with tartare sauce - £4.95
Marinated herring fillets with mustard & dill - £4.95
Spicy chorizo sausage with mashed potato & onion - £4.95
Beef & vegetable broth - £3.95
Fresh homemade cream soup of the day - £3.95
MAIN COURSES
Roasted pork with crackling
and apple sauce - £9.95
Fresh poached salmon - £10.95
Chicken casserole with a cream tarragon sauce
and puff pastry - £9.95
Lamb roasted with mint & rosemary - £10.95
Beef cooked in red wine with horseradish dumplings - £10.95
Slow roasted ham hock, broad beans & parsley sauce - £10.95
Chicken tikka masala, cucumber raita, poppadoms & rice - £9.95
Fresh tuna with lemon and ginger dressing - £12.95
Fresh swordfish with lemon & caper dressing
or chilli jam - £12.95
Fresh Scottish halibut with hollandaise - £14.95
See blackboard for daily specials
Selection of fresh seasonal vegetables
£1.25 each, £2.50 selection
DESSERTS
Homemade desserts - £4.95

My personal favourites are the chicken liver pate, followed by the lamb (slowed cooked for 5 hours and melts in your mouth) and then Bannoffe pie, be warned however, it is extremely rich!

Unlike most places nowadays you will be given loads of bread (fresh from bakers up the road) free of charge when you are seated.

Food is very reasonably priced but be warned, the portions are huge!

You are now able to book and recommend that you do. They are also now open on Sunday lunch.

Upstairs:

Less cramped, better food, more expensive, fairly subdued atmosphere:

STARTERS
In-house smoked trout pate with melba toast
and a chilli tomato and dill chutney - £5.95
Crispy duck, cashew nut and roast pepper salad
with a balsamic, honey and soy dressing - £6.95
Sauteed chicken livers in a brandy and
wild mushroom cream sauce on toasted bruschetta - £5.95
Chilli tempura king prawns, citrus couscous
and a saffron and garlic aioli - £6.95
Roasted beetroot and goats cheese tartlet on baby rocket
with a pinenut and red onion salsa - £5.95
William & Victoria chicken liver pate
with a tomato and apple chutney - £4.95
Chefs soup of the day - £3.95
Cajun chicken, baby spinach and sun-blushed tomato
filo parcel with homemade picccalilli - £5.95
Black pudding and crispy panacetta salad
with a soft poached egg and house dressing - £5.95
Smoked haddock, prawn and caper fishcake
on dressed leaves with a chilli plum marmalade - £6.95
Asparagus, wild mushroom and provolone risotto - £5.95

MAIN COURSES

William and Victoria drunken bullock served
on fondant potato - £18.95
Nidderdale lamb rack with a dijon mustard and juniper
berry crust, sweet potato puree and port wine jus - £15.95
Half crispy roast duck with Yorkshire sauce - £14.95
Corn-fed chicken supreme sitting on a risotto cake,
fresh asparagus and wild mushroom ragout - £13.95
Salmon fillet topped with a crayfish mousse,
braised spinach and a hollandaise sauce - £13.95
Boeuf en daube red wine, winter vegetables
and olive oil mash - £12.95
Medallions of beef fillet steak on fondant potato
with a red wine and mushroom sauce - £16.95
Calves liver on champ mash with crispy panacetta
and a red wine sauce - £13.95
Seared snapper fillets with steamed pak-choy,
ratatouille and ginger dressing - £14.95
Fusilli pasta with baby mozzerella, roast butternut,
baby spinach and aubergine in a garlic cream sauce - £11.95
Fillet steak (9oz) served with a choice of red wine
and mushroom sauce, bearnaise, peppercorn sauce
or grilled tomato and onion rings - £21.95
Sirloin steak (10oz) served with a choice of red wine
and mushroom sauce, bearnaise, peppercorn sauce
or grilled tomato and onion rings - £18.95
Braised lamb shank, red wine sauce, bacon,
wild mushrooms, new potatoes and thyme leaves - £13.95


I used to work there as a wash up, then waiter, then chef and can vouch for the quality of the ingredients and that it's not all microwaved!

Highly recommend you give it a go.

Restaurant
Dinner served Monday to Saturday 6pm - 10pm
Licensed until midnight
Wine Bar
Open all day Monday to Saturday
Lunch served midday - 2.30pm
Dinner served 5.30pm - 10pm
Licensed until midnight
Open Sunday (Lunch served midday - 5pm)

Summary: Unmissable