Restaurant Faru

We'd love to see our roast on this list!

If you have enjoyed 'the best' Sunday with us, our team would be so happy if you could nominate us: https://www.thegoodfoodguide.co.uk/best-sunday-roasts/2024/nominate

Plus.. you will automatically be entered in to a prize draw to win a restaurant voucher worth £250!

'Pain d’epice French toast and duck liver parfait'

FUN FACT: Pain d’epice is a sweet French bread made with rye flour, honey and spices.

A whipped duck liver parfait is piped on top. Garnished with cherry gel, pickled cherries and toasted hazelnuts. It’s dusted with an orange and kampot pepper powder and finished with tagete flowers.

Davidstow croquettes, chive and Iberico ham – a delicious new snack for our Sunday lunch menu. If you haven't booked, we still have limited availability tomorrow and throughout September. Be quick! They sell out fast.

💥NEW MENU LAUNCH💥

We are excited to announce, from September 11th, we will be launching a NEW menu for £40!

You'll get a selection of snacks and our milk bread loaf and cultured butter, plus three courses including BBQ Mackerel, sous vide pork tenderloin and a dark chocolate mousse. These dishes are not available on the main menu - we'll be offering the shorter menu on Wednesday and Thursday evenings plus Saturday lunch.

Tables are available to book on our website: www.faru.co.uk

🍑Peach parfait with a caramelised peach compote centre🍑

The parfait is sprayed with white chocolate mixed with cocoa butter which gives the parfait a frosted chocolate appearance.

Part of both our five and ten course tasting menu - you can book your table via our website.

Lemon meringue tart & pine nut 🍋👌

This dessert features on our Sunday lunch menu which is now available every Sunday due to popular demand!

If you haven't booked your place yet we have limited availability over on our website: www.faru.co.uk

We're back, refreshed and ready to welcome you at Faru!

Check out our Halibut dish 👌

This is brined then pan fried in butter. A fermented turnip fish cream is split with a chervil oil, the smoked turnip fondant is caramelised in butter then garnished with chervil emulsion, apple gel and picked chervil.

Turnip ribbons are pickled using artelium and garnished with alyssum flowers and sea purslane. Finally a turnip puree is dusted with an ash made from turnip skins.

Reserve your spot via our website!

Sunday lunch is here to stay

We love a Sunday roast at Faru and our pop up lunches over the last few months have been hugely popular. So we are really pleased to say we will now be serving our Sunday lunch menu every week!

Our dishes will change on a seasonal basis on our menu. Join us from this Sunday to try some of our new dishes on our Sunday lunch menu.

Try our new starter of ham hock terrine, pineapple and chilli chutney, cured egg yolk and mustard.

The main course is a salt aged roast beef, served with a Yorkshire pudding, roast potatoes, beef fat carrot and our red wine beef gravy. Then alongside we serve Comte cauliflower cheese, hispi cabbage with whole grain mustard and crushed swede.

A new dessert for this week is a refreshing lemon meringue tart served with a pinenut ice cream.

Bookings can be made via our website - the link is in our bio

Trout from Hodgsonsfish Hartlepool 🐟

The trout is cured in lemon balm, dill, salt, sugar, citrus and different aromats. It is diced and mixed with raw peas, pickled black radish and lemon oil. Dill emulsion and lemon balm gel are piped on top. It's then covered with dill seed croutons, pickled radish discs and dusted with juniper powder.

OOO ✈️

The Faru team are taking a well deserved holiday - the restaurant is now closed and will reopen on August 29th.

To make a reservation visit our website and we'll see you when we get back!

We're making the most of strawberry season!

Our strawberry dessert is paired with Woodruff, which has a vanilla flavour, and Long Pepper. It's an Indonesian pepper, hotter than black pepper and very aromatic.

🍓🍓🍓🍓

**NEW MENU**

We can't wait for you to try our new dishes 🙌

We also cater for vegetarian - please get in touch if you have any questions. You can call us or drop us an email, just head to our website - you can also book your table there too!

Lamb I Courgette l Mint

We source our lamb from and lamb rumps are sous vide then pan fried until the fat is golden and crisp. This dish also features courgettes cooked on the bbq, a cougette and basil puree and a mint gel.

We finish it with a lamb jus with confit shallots and pickled mustard seeds through it.

We have availability in August - and you can book via our website.

Sunday Lunch - August 11th

Feast on flavours with Faru’s Sunday lunches. We will be serving up our Sunday lunch menu next on August 11th.

Our Sunday lunch service has been hugely popular. Here’s what you can expect:

Scorched Mackerel, Dill & Beetroot.

Salt Aged Yorkshire Beef Comte cauliflower cheese, beef fat carrot, Yorkshire pudding, roast potatoes, hispi cabbage & crushed swede.

Cheesecake, English strawberries, lemon verbena

Bookings can be made via our website.

Sunday Lunch - August 11th

Feast on flavours with Faru’s Sunday lunches. We will be serving up our Sunday lunch menu next on August 11th.

Our Sunday lunch service has been hugely popular. Here’s what you can expect:

Scorched Mackerel, Dill & Beetroot.

Salt Aged Yorkshire Beef Comte cauliflower cheese, beef fat carrot, Yorkshire pudding, roast potatoes, hispi cabbage & crushed swede.

Cheesecake, English strawberries, lemon verbena

Bookings can be made via our website - the link is in our bio

New Main Course Dish 🤤
Lamb rump with courgette and a basil puree, mint gel, barbecue courgette and a courgette and lamb neck cannelloni. Finished with a jus with confit shallots and pickled mustard seeds.

New dessert 🎉
Peach parfait sprayed in white chocolate, caramelised peach compote and an almond feuilletine base.
Served with a mascarpone ice cream with lemon verbena sherbet, lemon verbena gel and compressed peach slices.

We're changing the menu! Should we or shouldn't we take off Hen of the Woods? 🙈 Let us know your thoughts!

"Honestly, I cannot believe I am saying this - the food gets better each time we go! There is a confidence and individuality which has grown during Jake and Laura's time in Durham.

"The intensity and the variety of flavours are breathtaking. Starting with the beignet through to the peach desert it was all wonderful. Hen of the Woods remains a firm favourite but the new to us dishes were all fabulous. Well done, can't wait to return."

Thank you for the lovely feedback Linda Fairlamb

🌟 EXCITING NEWS 🌟

We’re pleased to announce two more dates for our Sunday lunches for July. We will be offering our set three course menu on Sunday 14th July & Sunday 21st July.

The team have been busy working on new additions to the menu and we look forward to seeing you there. To join us visit our website www.faru.co.uk

Have you tried out beignet? Cheddar, chives and a caramelised shallot jam - with a side of apple ketchup and crispy onion crumb.

Wow, what a night at Cateys Awards.
Although we didn’t win the Newcomer Award, it was an honour for Faru to be shortlisted in the category.

Such an amazing night at with a room filled with the industry’s finest.

We’re proud that our little North East restaurant is being recognised at a national level. 🙏

"An incredible dining experience at Faru. It's one of, if not the best, restaurants in the city right now."
Thank you for visiting and for your kind words. 🙏🏻

Sunday 23rd June

Our next Sunday lunch will be Sunday 23rd June.

We will be offering a set 3 course menu for £38 with the option to add snacks to the beginning of your meal.

To book email us at [email protected] or visit our website www.faru.co.uk

If you're looking for something different for Father's Day, why not buy one of our Gift Vouchers? Available via our website.

Sunday Lunch

We are now offering you the chance to join us for Sunday Lunch. We will be offering a set 3 course menu for £38 with the option to add snacks to the beginning of your meal.

Our first one will be Sunday 16th June. To book email us at [email protected] or visit our website www.faru.co.uk

You can only choose one? Which dish are you going for?

🌟 Rhubarb compote and tonka bean custard with lychee sorbet, poached rhubarb dice and caramelised milk granola.

🌟 Hazelnut parfait with a banana and caramel centre.

🌟 Lemon cheesecake, with yellow lemon glaze and a limoncello gel.

The diary is now open for July, August and September. You can book via our website.

Who's tried our Lobster Tart? It features lobster caught in the North Sea near Hartlepool.
Lobster emulsion with poached diced lobster, carrot puree, bergamot gel and croutons baked in lobster oil.

Reservations

Our diary is now open for July, August and September. Please visit our website to make a reservation. We look forward to welcoming you!

www.faru.co.uk