Native Restaurant

Due to unforseen circumstances, we are closed today, we will be reopening as normal on Wednesday 6th.

Apologies for any inconvenience caused.

Fresh on our specials board this week 👌

Nduja braised Cuttlefish with Salt Cod fritters and aged parmesan.

Treat yourself to the finest seafood in Sheffield 🐟 ❤️

We are looking for experienced Bar and Front of House staff to join our fantastic team here at Native,drop a CV over us at [email protected] Hours to be confirmed but generally 2 shifts per weekend plus occasional Wednesday/Thursday evening.We look forward to hearing from you

Sunday 10th March

Come celebrate and treat her to the finest seafood in Sheffield with a free glass of bubbly for every mum.

Book - Nativejhmann.co.uk

Polenta crusted skate wing with cavatelli pasta and winter tomatoes

Crispy monkfish cheek with delice squash, sweetcorn hummus, and salsa verde

Love doesn't take a break between 3-5pm, so on Valentine's Day 2024, neither will we. We're now accepting bookings all day, from 12noon until the final seating at 9pm.

Book now through our website (link in bio)

Roast halibut with pickled fennel, grilled radicchio, and horseradish crème fraîche

Oysters on a seaweed crisp, with kimchi and ponzu

This week's special oysters

Wild bass fillet in a curried mussel sauce with whole mussels and lobster

One of staff favourite dishes from last month

Join us on the 25th of January as we partner with and to celebrate the life and works of Robert Burns. Call the restaurant now on 0114 272 5719 to book. Tickets are £100 and include all the following:

Deep fried Loch Fyne oyster with langoustine mayo paired with The Macallan Double Cask 12yr

Black Pudding Stovies paired with The Macallan Pinapple Spritz

Cullen Skink paired with a choice of burgundy or gewürztraminer

Haggis, Neeps & Tatties paired with The Macallan Sherry Oak 12yr

Cranachan paired with The Macallan Fig Leaf Old Fashioned

Tunnocks Tea Cake paired with a macchiato

To finish The Macallan Sherry Oak 18yr

Join us on the 25th January for our 1st ever Burns Supper here at Native to mark the Birthday and life works of Robert Burns this special event will begin at 730 and we anticipate will sell out pretty quickly so early booking is advised, we can’t wait! Give us a call between Wednesday and Sundays for booking and further information…

It's the last week of our Christmas specials before we close for the festive period! Make sure you don't miss out on tasty dishes like these...

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We're heading into our last week before Christmas, and we hope to see as many of you for one last meal before the new year. Remember we're closed from Christmas Day until the 10th of January to give all our staff a well deserved break 🎄

We are looking for new Front of House & Bar staff to join us in the new year. Experience making cocktails or serving tables is desirable.

NLW, and will be mostly weekends, around 2 shifts a week.

To apply, email your CV to [email protected]

Salt baked celeriac, pickled pear, roast beetroot with a pecan & wild mushroom dressing

Our Christmas Menu is available as a set menu, or as individual dishes on our specials board.

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Apple & winter berry trifle.

Our Christmas Menu is available as a set menu, or as individual dishes on our desserts board.

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Braised short rib with crispy potato terrine and winter greens

Our Christmas Menu is available as a set menu, or as individual dishes on our specials board.

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Winter vegetable ribollita with salsa verde.

Available on our Christmas menu & specials board all December

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Monkfish Wellington, best to share with a couple of sides.

Available now on our Christmas menu & specials board

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✨JOB VACANCY✨

Assistant Manager wanted to support the General Manager of our fish and seafood restaurant.

The ideal candidate must be able to assist the GM in the day to day runnings of the restaurant including but not limited to;

- Opening and closing the restaurant
- Stock management
- Team management
- Ordering

Must have knowledge of working in a high quality service environment.

Experience of a management position is essential.

Knowledge of fish, seafood and wine would be beneficial.

Full-time permanent contract.

For more information message us or email [email protected] with your CV to apply.

Our Christmas Menu is now available, including this wonderful wild mushroom pastilla with spiced carrot and walnut salad.

Our Christmas Menu is available as a set menu, or as individual dishes on our specials board.

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Bloody Mary Oysters

A flavoursome alternative to our regular oysters. On our specials board for a limited time only.

Christmas Menu! 🎄

Our Christmas menu will be running from the 29th November all the way up to Christmas Eve. Each item will be available alongside our main menu and specials board, and you can also select our set menu with packages from £50pp (pictured) Vegan & veggie options available!

For big bookings, email us on [email protected]. Discounts and packages for large groups available

Our specials board is constantly changing, can't decide what to have? Why not get a few dishes to share?

Photographed we have roast monkfish tail with peppercorn sauce and braised borlotti beans, roasted skate wing with braised beef cheek and wild mushrooms, and Brixham Brill with roast scallops and autumn radish in a roe sauce.

Share some of our specials with a few starters for a perfect sharing meal.

Citrus cured sea trout with endive and pickled fennel salad

Our cure of the week!

Roast skate with braised beef cheek, wild mushrooms, and matchstick chips

WE'RE HIRING A HEAD CHEF!

If you're looking for an exciting employment opportunity working in a fish and seafood restaurant, with an exciting ever-changing menu that "bursts with ambitious flavour combinations" (The Good Food Guide), then drop us an email with your CV to [email protected].

Salary is £28 - 30k depending on experience, training, and knowledge. Applicants must have a level 2 food hygiene certificate, and at least 3 years kitchen experience.

We've been featured in The Good Food Guide!

See what they had to say about their trip, from the menu that "bursts with ambitious flavour combinations" to the service "delivered with classic South Yorkshire warmth" - the full article is in the link in our bio

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