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Sous Le Nez
4.22
（0 reviews）GBP 55
French
Leeds, England, United Kingdom
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：Real-time reservation
：Request
：No available seats
：Closed
Latest Updates
Reservations
Accepts reservations・Request reservation
Cuisine
Budget
GBP 55
Hours
Address
Nearby stations
0.70km from Leeds station
Payment methods
Credit cards accepted (Debit card) and Electronic Money Accepted (NFC Mobile Payment)
Notes
A note from the restaurant
Thank you for choosing Sous Le Nez. Should your plans change, please let us know. Please note that tables booked on Fridays and Saturdays between 5.30pm and 6:45pm are subject to a two hour turn time, tables booked after 6:45pm are not subject to a turn time. Please be aware that tables will only be held for 15 minutes after your booking time. We look forward to serving you.
Classic French Bistro with Yorkshire Charm
Sous Le Nez offers classic French bistro cooking in a setting that recalls a Parisian brasserie. Menus feature refined dishes such as halibut with seafood chowder, moules marinière, and traditional pâtés and tarts. An extensive wine list complements the cuisine. Attentive, personable service and a welcoming atmosphere reflect both French influences and local Yorkshire warmth.
Ratings
4.22（0 reviews）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Photos
Menu
Christmas Menu 2024
A la Carte
Menu du Soir, please note this is a sample menu
Christmas Menu 2024
A la Carte
Menu du Soir, please note this is a sample menu
Christmas Menu 2024
A la Carte
Menu du Soir, please note this is a sample menu
Christmas Menu 2024
A la Carte
Menu du Soir, please note this is a sample menu
Christmas Menu 2026
Starters
Choice between: Fish Soup with Aioli Crouton or Roasted spiced Carrt Soup
Fish Soup with Aioli Crouton
Market value (please ask)
(V) Roasted Tomato & Balsamic
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Yorkshire Game, Apricot & Cherry Terrine, Piccalilli Puree & Multi Seed Bloomer
Market value (please ask)
(N)(V) Pear, Braised Leek, Walnut & Stilton Tart, Roasted Red Onion Salad
Market value (please ask)
Home Cured Salmon Gravadlax , Horseradish Celeriac Remoulade, Sea Salt Croutes
Market value (please ask)
Warm Salad of Yorkshire Ham Hock, Black Pudding & Caramelised Apple
Market value (please ask)
Smoked Haddock, Leek & Cheddar Fishcake, Crème Fraiche Tartare Sauce
Market value (please ask)
Main Courses
main courses are served with seasonal vegetables and new potatoes
Individual Fillet of Beef Wellington, Red Wine Sauce
£6.00 Extra
Market value (please ask)
Pan Roasted East Coast Coley Fillet, Parsley Butter, Lemon Crushed New Potatoes, Watercress Beurre Blanc.
Market value (please ask)
Yorkshire Confit Duck Leg, Haricot Bean, Celeriac & Pea Creamed Cassoulet
Market value (please ask)
Roast Turkey Steak Wrapped in Dry Cured Bacon, Pork, Sage & Shallot Stuffing, Pig in Blanket, Roast Potato, Cranberry Gel & Turkey Jus
Market value (please ask)
Confit Belly Pork, Sage Rosti, Apple & Sundried Tomato Chutney, Thyme & Rosemary Jus
Market value (please ask)
(V)(N) (Ve) Roasted Beetroot, Squash, Parsnip & Pinenut Wellington, Lentil Sauce & Carrot Gel
Market value (please ask)
Desserts
Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Blood Orange Mousse, Parkin, Stem Ginger Shortbread
Market value (please ask)
Traditional Crème Brulée
Market value (please ask)
(N)Black Forest Parfait, Black Cocoa Sponge, Chocolate Glaze & Amerana Cherries.
Market value (please ask)
Individual Brandy Mincemeat Frangipane, Eggnog Custard, Macerated Golden Raisin
Market value (please ask)
Duo of Cheese; Fourme D’ Ambert & Hawes Special Reserve Wensleydale, Christmas Cake, Fruit Chutney, Celery & Biscuits
Market value (please ask)
Fish & Shellfish Starters
please note this is a sample menu
Plate of Smoked Salmon with Black Pepper & Lemon
Market value (please ask)
Smoked Haddock, Spinach and Leek Fishcake, Crushed Peas, Lemon & Dill Aioli
Market value (please ask)
Fish Soup, Red Pepper Rouille & Aioli, Gruyère & Croutons
Market value (please ask)
Classic Moules Marinière
Market value (please ask)
Tempura King Prawns, Tomato Chilli Jam
Market value (please ask)
Starters
please note this is a sample menu
Soup of the Day or French Onion Soup
Market value (please ask)
Wood Pigeon Breast, Braised Leeks, Peas & Bacon, Black Pudding Rosti, Thyme & Rosemary Jus
Market value (please ask)
(V) (N) Golden Beetroot Carpaccio, Whipped Goats Cheese & Honey, Toasted Focaccia, Walnut Crumb & Watercress
Market value (please ask)
Chicken Liver & Brandy Parfait, Prune & Apricot Chutney, Brioche
Market value (please ask)
Braised Yorkshire Pig Cheeks, Apple, Girolle Mushrooms & Gnocchi, Cider & Sage Sauce, Crispy Ham
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Roast French Black Pudding, Onion Tatin, Apple Chutney, Chorizo Jus
Market value (please ask)
Fish Main Courses
please note this is a sample menu
Pan Fried Salmon Fillet, Parsley Crumb, Beetroot Gnocchi, Char-Grilled Courgettes, Spinach, Baby Gem & Beurre Blanc
Market value (please ask)
Grilled Haddock Fillet, Mash & Spinach, Cheese Sauce
Market value (please ask)
Grilled Halibut Steak, Baby Leek, Savoy Cabbage & Spinach, Béarnaise Sauce & Samphire
Market value (please ask)
Whole Sea Bass Stuffed with Roasted Provençale Vegetables & Salsa Verde
Market value (please ask)
Main Courses
please note this is a sample menu
Pan Roasted French Duck Breast, Duck Fat Confit Squash, Butternut Purée, Roasted Fennel, Fig Gel & Port Jus
Market value (please ask)
Pan Roasted Yorkshire Lamb Rump, Sweet Potato Rosti, Thyme & Garlic Roasted Turnip, Jerusalem Artichoke Purée, Minted Salsa Verde, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Fillet Steak, Field Mushroom & Tomato or Peppercorn Sauce
Market value (please ask)
Outdoor Reared Duo of Pork
Pork Fillet Topped with Dijon Mustard, Pink Peppercorns & Watercress, Wrapped in Bayonne Ham and Baked in Filo Pastry. Belly Pork, Crackling, Green Apple Chutney, Red Wine Jus
Market value (please ask)
(V) Roasted Sweet Potato, Feta Cheese, Pepper Jam & Spring Onion Strudel, Roasted Red Onion & Rocket Salad
Market value (please ask)
Pan Roasted Chicken Breast, Cauliflower Purée, Fondant Potato, Buttered Savoy Cabbage, Thyme & Rosemary Jus
Market value (please ask)
Pan Seared Calves Liver, Crushed Chive & Leek Potatoes, Roasted Shallot Purée, French Black Pudding & Bacon Faggot, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Rib Eye Steak, Peppercorn Sauce
Market value (please ask)
Chargrilled Gateau of Yorkshire Dry-Aged Fillet Steak Stuffed with Shallots, Mushrooms & Garlic, Peppercorn Sauce
Market value (please ask)
Side Orders
Fresh Vegetables with New Potatoes
Market value (please ask)
Selection of Green Vegetables (Leeks, Mange Tout, Green Beans, Cabbage & Peas)
Market value (please ask)
Fresh Wilted Spinach & Peas
Market value (please ask)
Cauliflower Cheese
Market value (please ask)
Buttered Green Beans Tossed in Chilli & Garlic
Market value (please ask)
Tomato, Red Onion & Basil Salad
Market value (please ask)
Watercress, Pea Shoot, Parmesan & Red Onion Salad or a Mixed Salad
Market value (please ask)
Mash Potatoes
Market value (please ask)
Dauphinoise Potatoes
Market value (please ask)
Chips
Market value (please ask)
New Potatoes
Market value (please ask)
Desserts
please note this is a sample menu
Crème Brûlée
Market value (please ask)
Assiette of Desserts
Market value (please ask)
Ice Cream or Sorbet
Market value (please ask)
Plate of European Cheese, Celery, Grapes, Biscuits, Chutney
Market value (please ask)
Dark Chocolate & Cherry Mousse, Chocolate Glaze, Cherry Gel, Amarena Cherries, Chocolate Crumb
Market value (please ask)
(N) Madagascan Vanilla Cheesecake, Green Apple & Elderflower Jelly, Candied Walnuts
Market value (please ask)
Glazed Lemon Tart, Blackberry Curd, Lime Meringue, Chantilly Cream
Market value (please ask)
Dark Chocolate Fondant, Vanilla Ice Cream
Market value (please ask)
Starters
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2pm £40/£34 without wine Saturday 5.30pm to 7pm £ 42/£36 without wine
French Onion Soup
Market value (please ask)
Soup of the Day
Market value (please ask)
Smoked Haddock & Leek Fishcake, Homemade Sundried Tomato Ketchup
Market value (please ask)
Gratin of Portobello Mushrooms, Spinach, Garlic, Herb Crust, Ciabatta Croutes & Dressed Leaves
Market value (please ask)
Fish Soup, Aioli Crouton
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Rillette of Oak Roast Salmon & Smoked Salmon, Celeriac Remoulade, Beetroot & Seeded Wholemeal Toast
Market value (please ask)
Warm Salad of Homemade Black Pudding, Ham Hock & Caramelised Apples
Market value (please ask)
Main Courses
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2.30pm £38.50/£32.50 without wine Saturday 5.30pm to 7pm £ 40.50/£34.50 without wine All main course are served with seasonal vegetables and new potatoes
Roast Supreme of Yorkshire Chicken, Sage Pappardelle, Wild Mushroom & Crème Fraiche Sauce, Truffle Oil
Market value (please ask)
Grilled Salt Aged Woodland Reared Pork Loin Steak, Champ Mash, Pear Chutney & Red Wine Jus
Market value (please ask)
Parsley Crusted Coley, Spinach, Leek & Minted Pea Risotto
Market value (please ask)
Pan Fried Pigeon Breasts, Fondant Potato, Roasted Parsnip, Greens, Black Pudding, Carrot Gel, Thyme & Rosemary Jus
Market value (please ask)
Pan Fried Lambs Liver, Mini Toulouse Sausage, Puy Lentil Broth & Onion Puree
Market value (please ask)
Tortellini of Pumpkin, Fire Roasted Peppers, Char-Grilled Courgette & Spinach, White Wine Sauce and Parmesan Crisp
Market value (please ask)
Char-Grilled Rump Steak & Chips, Pepper Corn Sauce
£3 extra
Market value (please ask)
Desserts
Crème Brûlée
Market value (please ask)
Rhubarb & Blackcurrant Iced Parfait Terrine, Poached Rhubarb, Blackcurrant Gel & Raspberry Crumble
Market value (please ask)
Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Individual Cookie & Amarena Cherry Cheesecake
Market value (please ask)
Orange & Cranberry Croissant Bread & Butter Pudding, Crème Anglaise, Marmalade Ice Cream
Market value (please ask)
Dark Chocolate & Peanut Butter Tart, Peanut Brittle Ice Cream*
Market value (please ask)
Trio of Ice Cream of the Day
Market value (please ask)
Trio of Sorbet of the Day
Market value (please ask)
Duo of Cheese of the Day, Celery, Grapes, Biscuits & Chutney
Market value (please ask)
Starters
Choice between: Fish Soup with Aioli Crouton or Roasted spiced Carrt Soup
Fish Soup with Aioli Crouton
Market value (please ask)
(V) Roasted Tomato Balsamic
Market value (please ask)
Deep Fried Brie, Warm Pepper Mango Chutney
Market value (please ask)
Yorkshire Game, Apricot Cherry Terrine, Piccalilli Puree Multi Seed Bloomer
Market value (please ask)
(N)(V) Pear, Braised Leek, Walnut Stilton Tart, Roasted Red Onion Salad
Market value (please ask)
Home Cured Salmon Gravadlax , Horseradish Celeriac Remoulade, Sea Salt Croutes
Market value (please ask)
Warm Salad of Yorkshire Ham Hock, Black Pudding Caramelised Apple
Market value (please ask)
Smoked Haddock, Leek Cheddar Fishcake, Crème Fraiche Tartare Sauce
Market value (please ask)
Main Courses
main courses are served with seasonal vegetables and new potatoes
Individual Fillet of Beef Wellington, Red Wine Sauce
£6.00 Extra
Market value (please ask)
Pan Roasted East Coast Coley Fillet, Parsley Butter, Lemon Crushed New Potatoes, Watercress Beurre Blanc.
Market value (please ask)
Yorkshire Confit Duck Leg, Haricot Bean, Celeriac Pea Creamed Cassoulet
Market value (please ask)
Roast Turkey Steak Wrapped in Dry Cured Bacon, Pork, Sage Shallot Stuffing, Pig in Blanket, Roast Potato, Cranberry Gel Turkey Jus
Market value (please ask)
Confit Belly Pork, Sage Rosti, Apple Sundried Tomato Chutney, Thyme Rosemary Jus
Market value (please ask)
(V)(N) (Ve) Roasted Beetroot, Squash, Parsnip Pinenut Wellington, Lentil Sauce Carrot Gel
Market value (please ask)
Desserts
Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Blood Orange Mousse, Parkin, Stem Ginger Shortbread
Market value (please ask)
Traditional Crème Brulée
Market value (please ask)
(N)Black Forest Parfait, Black Cocoa Sponge, Chocolate Glaze Amerana Cherries.
Market value (please ask)
Individual Brandy Mincemeat Frangipane, Eggnog Custard, Macerated Golden Raisin
Market value (please ask)
Duo of Cheese; Fourme D’ Ambert Hawes Special Reserve Wensleydale, Christmas Cake, Fruit Chutney, Celery Biscuits
Market value (please ask)
Fish Shellfish Starters
please note this is a sample menu
Plate of Smoked Salmon with Black Pepper Lemon
Market value (please ask)
Smoked Haddock, Spinach and Leek Fishcake, Crushed Peas, Lemon Dill Aioli
Market value (please ask)
Fish Soup, Red Pepper Rouille Aioli, Gruyère Croutons
Market value (please ask)
Classic Moules Marinière
Market value (please ask)
Tempura King Prawns, Tomato Chilli Jam
Market value (please ask)
Starters
please note this is a sample menu
Soup of the Day or French Onion Soup
Market value (please ask)
Wood Pigeon Breast, Braised Leeks, Peas Bacon, Black Pudding Rosti, Thyme Rosemary Jus
Market value (please ask)
(V) (N) Golden Beetroot Carpaccio, Whipped Goats Cheese Honey, Toasted Focaccia, Walnut Crumb Watercress
Market value (please ask)
Chicken Liver Brandy Parfait, Prune Apricot Chutney, Brioche
Market value (please ask)
Braised Yorkshire Pig Cheeks, Apple, Girolle Mushrooms Gnocchi, Cider Sage Sauce, Crispy Ham
Market value (please ask)
Deep Fried Brie, Warm Pepper Mango Chutney
Market value (please ask)
Roast French Black Pudding, Onion Tatin, Apple Chutney, Chorizo Jus
Market value (please ask)
Fish Main Courses
please note this is a sample menu
Pan Fried Salmon Fillet, Parsley Crumb, Beetroot Gnocchi, Char-Grilled Courgettes, Spinach, Baby Gem Beurre Blanc
Market value (please ask)
Grilled Haddock Fillet, Mash Spinach, Cheese Sauce
Market value (please ask)
Grilled Halibut Steak, Baby Leek, Savoy Cabbage Spinach, Béarnaise Sauce Samphire
Market value (please ask)
Whole Sea Bass Stuffed with Roasted Provençale Vegetables Salsa Verde
Market value (please ask)
Main Courses
please note this is a sample menu
Pan Roasted French Duck Breast, Duck Fat Confit Squash, Butternut Purée, Roasted Fennel, Fig Gel Port Jus
Market value (please ask)
Pan Roasted Yorkshire Lamb Rump, Sweet Potato Rosti, Thyme Garlic Roasted Turnip, Jerusalem Artichoke Purée, Minted Salsa Verde, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Fillet Steak, Field Mushroom Tomato or Peppercorn Sauce
Market value (please ask)
Outdoor Reared Duo of Pork
Pork Fillet Topped with Dijon Mustard, Pink Peppercorns Watercress, Wrapped in Bayonne Ham and Baked in Filo Pastry. Belly Pork, Crackling, Green Apple Chutney, Red Wine Jus
Market value (please ask)
(V) Roasted Sweet Potato, Feta Cheese, Pepper Jam Spring Onion Strudel, Roasted Red Onion Rocket Salad
Market value (please ask)
Pan Roasted Chicken Breast, Cauliflower Purée, Fondant Potato, Buttered Savoy Cabbage, Thyme Rosemary Jus
Market value (please ask)
Pan Seared Calves Liver, Crushed Chive Leek Potatoes, Roasted Shallot Purée, French Black Pudding Bacon Faggot, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Rib Eye Steak, Peppercorn Sauce
Market value (please ask)
Chargrilled Gateau of Yorkshire Dry-Aged Fillet Steak Stuffed with Shallots, Mushrooms Garlic, Peppercorn Sauce
Market value (please ask)
Side Orders
Fresh Vegetables with New Potatoes
Market value (please ask)
Selection of Green Vegetables (Leeks, Mange Tout, Green Beans, Cabbage Peas)
Market value (please ask)
Fresh Wilted Spinach Peas
Market value (please ask)
Cauliflower Cheese
Market value (please ask)
Buttered Green Beans Tossed in Chilli Garlic
Market value (please ask)
Tomato, Red Onion Basil Salad
Market value (please ask)
Watercress, Pea Shoot, Parmesan Red Onion Salad or a Mixed Salad
Market value (please ask)
Mash Potatoes
Market value (please ask)
Dauphinoise Potatoes
Market value (please ask)
Chips
Market value (please ask)
New Potatoes
Market value (please ask)
Desserts
please note this is a sample menu
Crème Brûlée
Market value (please ask)
Assiette of Desserts
Market value (please ask)
Ice Cream or Sorbet
Market value (please ask)
Plate of European Cheese, Celery, Grapes, Biscuits, Chutney
Market value (please ask)
Dark Chocolate Cherry Mousse, Chocolate Glaze, Cherry Gel, Amarena Cherries, Chocolate Crumb
Market value (please ask)
(N) Madagascan Vanilla Cheesecake, Green Apple Elderflower Jelly, Candied Walnuts
Market value (please ask)
Glazed Lemon Tart, Blackberry Curd, Lime Meringue, Chantilly Cream
Market value (please ask)
Dark Chocolate Fondant, Vanilla Ice Cream
Market value (please ask)
Starters
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2pm £40/£34 without wine Saturday 5.30pm to 7pm £ 42/£36 without wine
French Onion Soup
Market value (please ask)
Soup of the Day
Market value (please ask)
Smoked Haddock Leek Fishcake, Homemade Sundried Tomato Ketchup
Market value (please ask)
Gratin of Portobello Mushrooms, Spinach, Garlic, Herb Crust, Ciabatta Croutes Dressed Leaves
Market value (please ask)
Fish Soup, Aioli Crouton
Market value (please ask)
Deep Fried Brie, Warm Pepper Mango Chutney
Market value (please ask)
Rillette of Oak Roast Salmon Smoked Salmon, Celeriac Remoulade, Beetroot Seeded Wholemeal Toast
Market value (please ask)
Warm Salad of Homemade Black Pudding, Ham Hock Caramelised Apples
Market value (please ask)
Main Courses
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2.30pm £38.50/£32.50 without wine Saturday 5.30pm to 7pm £ 40.50/£34.50 without wine All main course are served with seasonal vegetables and new potatoes
Roast Supreme of Yorkshire Chicken, Sage Pappardelle, Wild Mushroom Crème Fraiche Sauce, Truffle Oil
Market value (please ask)
Grilled Salt Aged Woodland Reared Pork Loin Steak, Champ Mash, Pear Chutney Red Wine Jus
Market value (please ask)
Parsley Crusted Coley, Spinach, Leek Minted Pea Risotto
Market value (please ask)
Pan Fried Pigeon Breasts, Fondant Potato, Roasted Parsnip, Greens, Black Pudding, Carrot Gel, Thyme Rosemary Jus
Market value (please ask)
Pan Fried Lambs Liver, Mini Toulouse Sausage, Puy Lentil Broth Onion Puree
Market value (please ask)
Tortellini of Pumpkin, Fire Roasted Peppers, Char-Grilled Courgette Spinach, White Wine Sauce and Parmesan Crisp
Market value (please ask)
Char-Grilled Rump Steak Chips, Pepper Corn Sauce
£3 extra
Market value (please ask)
Desserts
Crème Brûlée
Market value (please ask)
Rhubarb Blackcurrant Iced Parfait Terrine, Poached Rhubarb, Blackcurrant Gel Raspberry Crumble
Market value (please ask)
Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Individual Cookie Amarena Cherry Cheesecake
Market value (please ask)
Orange Cranberry Croissant Bread Butter Pudding, Crème Anglaise, Marmalade Ice Cream
Market value (please ask)
Dark Chocolate Peanut Butter Tart, Peanut Brittle Ice Cream*
Market value (please ask)
Trio of Ice Cream of the Day
Market value (please ask)
Trio of Sorbet of the Day
Market value (please ask)
Duo of Cheese of the Day, Celery, Grapes, Biscuits Chutney
Market value (please ask)
Starters
Choice between: Fish Soup with Aioli Crouton or Roasted spiced Carrt Soup
Fish Soup with Aioli Crouton
Market value (please ask)
(V) Roasted Tomato & Balsamic
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Yorkshire Game, Apricot & Cherry Terrine, Piccalilli Puree & Multi Seed Bloomer
Market value (please ask)
(N)(V) Pear, Braised Leek, Walnut & Stilton Tart, Roasted Red Onion Salad
Market value (please ask)
Home Cured Salmon Gravadlax , Horseradish Celeriac Remoulade, Sea Salt Croutes
Market value (please ask)
Warm Salad of Yorkshire Ham Hock, Black Pudding & Caramelised Apple
Market value (please ask)
Smoked Haddock, Leek & Cheddar Fishcake, Crème Fraiche Tartare Sauce
Market value (please ask)
Main Courses
main courses are served with seasonal vegetables and new potatoes
Individual Fillet of Beef Wellington, Red Wine Sauce
£6.00 Extra
Market value (please ask)
Pan Roasted East Coast Coley Fillet, Parsley Butter, Lemon Crushed New Potatoes, Watercress Beurre Blanc.
Market value (please ask)
Yorkshire Confit Duck Leg, Haricot Bean, Celeriac & Pea Creamed Cassoulet
Market value (please ask)
Roast Turkey Steak Wrapped in Dry Cured Bacon, Pork, Sage & Shallot Stuffing, Pig in Blanket, Roast Potato, Cranberry Gel & Turkey Jus
Market value (please ask)
Confit Belly Pork, Sage Rosti, Apple & Sundried Tomato Chutney, Thyme & Rosemary Jus
Market value (please ask)
(V)(N) (Ve) Roasted Beetroot, Squash, Parsnip & Pinenut Wellington, Lentil Sauce & Carrot Gel
Market value (please ask)
Desserts
Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Blood Orange Mousse, Parkin, Stem Ginger Shortbread
Market value (please ask)
Traditional Crème Brulée
Market value (please ask)
(N)Black Forest Parfait, Black Cocoa Sponge, Chocolate Glaze & Amerana Cherries.
Market value (please ask)
Individual Brandy Mincemeat Frangipane, Eggnog Custard, Macerated Golden Raisin
Market value (please ask)
Duo of Cheese; Fourme D’ Ambert & Hawes Special Reserve Wensleydale, Christmas Cake, Fruit Chutney, Celery & Biscuits
Market value (please ask)
Fish & Shellfish Starters
please note this is a sample menu
Plate of Smoked Salmon with Black Pepper & Lemon
Market value (please ask)
Smoked Haddock, Spinach and Leek Fishcake, Crushed Peas, Lemon & Dill Aioli
Market value (please ask)
Fish Soup, Red Pepper Rouille & Aioli, Gruyère & Croutons
Market value (please ask)
Classic Moules Marinière
Market value (please ask)
Tempura King Prawns, Tomato Chilli Jam
Market value (please ask)
Starters
please note this is a sample menu
Soup of the Day or French Onion Soup
Market value (please ask)
Wood Pigeon Breast, Braised Leeks, Peas & Bacon, Black Pudding Rosti, Thyme & Rosemary Jus
Market value (please ask)
(V) (N) Golden Beetroot Carpaccio, Whipped Goats Cheese & Honey, Toasted Focaccia, Walnut Crumb & Watercress
Market value (please ask)
Chicken Liver & Brandy Parfait, Prune & Apricot Chutney, Brioche
Market value (please ask)
Braised Yorkshire Pig Cheeks, Apple, Girolle Mushrooms & Gnocchi, Cider & Sage Sauce, Crispy Ham
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Roast French Black Pudding, Onion Tatin, Apple Chutney, Chorizo Jus
Market value (please ask)
Fish Main Courses
please note this is a sample menu
Pan Fried Salmon Fillet, Parsley Crumb, Beetroot Gnocchi, Char-Grilled Courgettes, Spinach, Baby Gem & Beurre Blanc
Market value (please ask)
Grilled Haddock Fillet, Mash & Spinach, Cheese Sauce
Market value (please ask)
Grilled Halibut Steak, Baby Leek, Savoy Cabbage & Spinach, Béarnaise Sauce & Samphire
Market value (please ask)
Whole Sea Bass Stuffed with Roasted Provençale Vegetables & Salsa Verde
Market value (please ask)
Main Courses
please note this is a sample menu
Pan Roasted French Duck Breast, Duck Fat Confit Squash, Butternut Purée, Roasted Fennel, Fig Gel & Port Jus
Market value (please ask)
Pan Roasted Yorkshire Lamb Rump, Sweet Potato Rosti, Thyme & Garlic Roasted Turnip, Jerusalem Artichoke Purée, Minted Salsa Verde, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Fillet Steak, Field Mushroom & Tomato or Peppercorn Sauce
Market value (please ask)
Outdoor Reared Duo of Pork
Pork Fillet Topped with Dijon Mustard, Pink Peppercorns & Watercress, Wrapped in Bayonne Ham and Baked in Filo Pastry. Belly Pork, Crackling, Green Apple Chutney, Red Wine Jus
Market value (please ask)
(V) Roasted Sweet Potato, Feta Cheese, Pepper Jam & Spring Onion Strudel, Roasted Red Onion & Rocket Salad
Market value (please ask)
Pan Roasted Chicken Breast, Cauliflower Purée, Fondant Potato, Buttered Savoy Cabbage, Thyme & Rosemary Jus
Market value (please ask)
Pan Seared Calves Liver, Crushed Chive & Leek Potatoes, Roasted Shallot Purée, French Black Pudding & Bacon Faggot, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Rib Eye Steak, Peppercorn Sauce
Market value (please ask)
Chargrilled Gateau of Yorkshire Dry-Aged Fillet Steak Stuffed with Shallots, Mushrooms & Garlic, Peppercorn Sauce
Market value (please ask)
Side Orders
Fresh Vegetables with New Potatoes
Market value (please ask)
Selection of Green Vegetables (Leeks, Mange Tout, Green Beans, Cabbage & Peas)
Market value (please ask)
Fresh Wilted Spinach & Peas
Market value (please ask)
Cauliflower Cheese
Market value (please ask)
Buttered Green Beans Tossed in Chilli & Garlic
Market value (please ask)
Tomato, Red Onion & Basil Salad
Market value (please ask)
Watercress, Pea Shoot, Parmesan & Red Onion Salad or a Mixed Salad
Market value (please ask)
Mash Potatoes
Market value (please ask)
Dauphinoise Potatoes
Market value (please ask)
Chips
Market value (please ask)
New Potatoes
Market value (please ask)
Desserts
please note this is a sample menu
Crème Brûlée
Market value (please ask)
Assiette of Desserts
Market value (please ask)
Ice Cream or Sorbet
Market value (please ask)
Plate of European Cheese, Celery, Grapes, Biscuits, Chutney
Market value (please ask)
Dark Chocolate & Cherry Mousse, Chocolate Glaze, Cherry Gel, Amarena Cherries, Chocolate Crumb
Market value (please ask)
(N) Madagascan Vanilla Cheesecake, Green Apple & Elderflower Jelly, Candied Walnuts
Market value (please ask)
Glazed Lemon Tart, Blackberry Curd, Lime Meringue, Chantilly Cream
Market value (please ask)
Dark Chocolate Fondant, Vanilla Ice Cream
Market value (please ask)
Starters
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2pm £40/£34 without wine Saturday 5.30pm to 7pm £ 42/£36 without wine
French Onion Soup
Market value (please ask)
Soup of the Day
Market value (please ask)
Smoked Haddock & Leek Fishcake, Homemade Sundried Tomato Ketchup
Market value (please ask)
Gratin of Portobello Mushrooms, Spinach, Garlic, Herb Crust, Ciabatta Croutes & Dressed Leaves
Market value (please ask)
Fish Soup, Aioli Crouton
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Rillette of Oak Roast Salmon & Smoked Salmon, Celeriac Remoulade, Beetroot & Seeded Wholemeal Toast
Market value (please ask)
Warm Salad of Homemade Black Pudding, Ham Hock & Caramelised Apples
Market value (please ask)
Main Courses
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2.30pm £38.50/£32.50 without wine Saturday 5.30pm to 7pm £ 40.50/£34.50 without wine All main course are served with seasonal vegetables and new potatoes
Roast Supreme of Yorkshire Chicken, Sage Pappardelle, Wild Mushroom & Crème Fraiche Sauce, Truffle Oil
Market value (please ask)
Grilled Salt Aged Woodland Reared Pork Loin Steak, Champ Mash, Pear Chutney & Red Wine Jus
Market value (please ask)
Parsley Crusted Coley, Spinach, Leek & Minted Pea Risotto
Market value (please ask)
Pan Fried Pigeon Breasts, Fondant Potato, Roasted Parsnip, Greens, Black Pudding, Carrot Gel, Thyme & Rosemary Jus
Market value (please ask)
Pan Fried Lambs Liver, Mini Toulouse Sausage, Puy Lentil Broth & Onion Puree
Market value (please ask)
Tortellini of Pumpkin, Fire Roasted Peppers, Char-Grilled Courgette & Spinach, White Wine Sauce and Parmesan Crisp
Market value (please ask)
Char-Grilled Rump Steak & Chips, Pepper Corn Sauce
£3 extra
Market value (please ask)
Desserts
Crème Brûlée
Market value (please ask)
Rhubarb & Blackcurrant Iced Parfait Terrine, Poached Rhubarb, Blackcurrant Gel & Raspberry Crumble
Market value (please ask)
Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Individual Cookie & Amarena Cherry Cheesecake
Market value (please ask)
Orange & Cranberry Croissant Bread & Butter Pudding, Crème Anglaise, Marmalade Ice Cream
Market value (please ask)
Dark Chocolate & Peanut Butter Tart, Peanut Brittle Ice Cream*
Market value (please ask)
Trio of Ice Cream of the Day
Market value (please ask)
Trio of Sorbet of the Day
Market value (please ask)
Duo of Cheese of the Day, Celery, Grapes, Biscuits & Chutney
Market value (please ask)
Starters
Choice between: Fish Soup with Aioli Crouton or Roasted spiced Carrt Soup
Fish Soup with Aioli Crouton
Market value (please ask)
(V) Roasted Tomato & Balsamic
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Yorkshire Game, Apricot & Cherry Terrine, Piccalilli Puree & Multi Seed Bloomer
Market value (please ask)
(N)(V) Pear, Braised Leek, Walnut & Stilton Tart, Roasted Red Onion Salad
Market value (please ask)
Home Cured Salmon Gravadlax , Horseradish Celeriac Remoulade, Sea Salt Croutes
Market value (please ask)
Warm Salad of Yorkshire Ham Hock, Black Pudding & Caramelised Apple
Market value (please ask)
Smoked Haddock, Leek & Cheddar Fishcake, Crème Fraiche Tartare Sauce
Market value (please ask)
Main Courses
main courses are served with seasonal vegetables and new potatoes
Individual Fillet of Beef Wellington, Red Wine Sauce
£6.00 Extra
Market value (please ask)
Pan Roasted East Coast Coley Fillet, Parsley Butter, Lemon Crushed New Potatoes, Watercress Beurre Blanc.
Market value (please ask)
Yorkshire Confit Duck Leg, Haricot Bean, Celeriac & Pea Creamed Cassoulet
Market value (please ask)
Roast Turkey Steak Wrapped in Dry Cured Bacon, Pork, Sage & Shallot Stuffing, Pig in Blanket, Roast Potato, Cranberry Gel & Turkey Jus
Market value (please ask)
Confit Belly Pork, Sage Rosti, Apple & Sundried Tomato Chutney, Thyme & Rosemary Jus
Market value (please ask)
(V)(N) (Ve) Roasted Beetroot, Squash, Parsnip & Pinenut Wellington, Lentil Sauce & Carrot Gel
Market value (please ask)
Desserts
Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Blood Orange Mousse, Parkin, Stem Ginger Shortbread
Market value (please ask)
Traditional Crème Brulée
Market value (please ask)
(N)Black Forest Parfait, Black Cocoa Sponge, Chocolate Glaze & Amerana Cherries.
Market value (please ask)
Individual Brandy Mincemeat Frangipane, Eggnog Custard, Macerated Golden Raisin
Market value (please ask)
Duo of Cheese; Fourme D’ Ambert & Hawes Special Reserve Wensleydale, Christmas Cake, Fruit Chutney, Celery & Biscuits
Market value (please ask)
Fish & Shellfish Starters
please note this is a sample menu
Plate of Smoked Salmon with Black Pepper & Lemon
Market value (please ask)
Smoked Haddock, Spinach and Leek Fishcake, Crushed Peas, Lemon & Dill Aioli
Market value (please ask)
Fish Soup, Red Pepper Rouille & Aioli, Gruyère & Croutons
Market value (please ask)
Classic Moules Marinière
Market value (please ask)
Tempura King Prawns, Tomato Chilli Jam
Market value (please ask)
Starters
please note this is a sample menu
Soup of the Day or French Onion Soup
Market value (please ask)
Rare Roast Beef & Stilton Salad Cipollini Onions, Dijon Mustard Dressing, Rocket & Watercress
Market value (please ask)
(V) (N) Golden Beetroot Carpaccio, Whipped Goats Cheese & Honey, Toasted Focaccia, Walnut Crumb & Watercress
Market value (please ask)
Chicken Liver & Brandy Parfait, Prune & Apricot Chutney, Brioche
Market value (please ask)
Braised Yorkshire Pig Cheeks, Apple, Girolle Mushrooms & Gnocchi, Cider & Sage Sauce, Crispy Ham
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
Roast French Black Pudding, Onion Tatin, Apple Chutney, Chorizo Jus
Market value (please ask)
Fish Main Courses
please note this is a sample menu
Pan Fried Salmon Fillet, Parsley Crumb, Beetroot Gnocchi, Char-Grilled Courgettes, Spinach, Baby Gem & Beurre Blanc
Market value (please ask)
Grilled Haddock Fillet, Mash & Spinach, Cheese Sauce
Market value (please ask)
Grilled Halibut Steak, Baby Leek, Savoy Cabbage & Spinach, Béarnaise Sauce & Samphire
Market value (please ask)
Whole Sea Bass Stuffed with Roasted Provençale Vegetables & Salsa Verde
Market value (please ask)
Main Courses
please note this is a sample menu
French Duck Breast, Duck Leg Bon-Bon, Duck Fat Potato Rosti, Tender Stem Broccoli, Plum Gel & Red Wine Jus
Market value (please ask)
Pan Roasted Yorkshire Lamb Rump, Sweet Potato Rosti, Thyme & Garlic Roasted Turnip, Jerusalem Artichoke Purée, Minted Salsa Verde, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Fillet Steak, Field Mushroom & Tomato or Peppercorn Sauce
Market value (please ask)
Outdoor Reared Duo of Pork
Pork Fillet Topped with Dijon Mustard, Pink Peppercorns & Watercress, Wrapped in Bayonne Ham and Baked in Filo Pastry. Belly Pork, Crackling, Green Apple Chutney, Red Wine Jus
Market value (please ask)
(V) Roasted Sweet Potato, Feta Cheese, Pepper Jam & Spring Onion Strudel, Roasted Red Onion & Rocket Salad
Market value (please ask)
Pan Roasted Chicken Breast, Cauliflower Purée, Fondant Potato, Buttered Savoy Cabbage, Thyme & Rosemary Jus
Market value (please ask)
Pan Seared Calves Liver, Crushed Chive & Leek Potatoes, Roasted Shallot Purée, French Black Pudding & Bacon Faggot, Red Wine Jus
Market value (please ask)
Minimum 28 Day Dry-Aged, Chargrilled 8oz Rib Eye Steak, Peppercorn Sauce
Market value (please ask)
Chargrilled Gateau of Yorkshire Dry-Aged Fillet Steak Stuffed with Shallots, Mushrooms & Garlic, Peppercorn Sauce
Market value (please ask)
Side Orders
Fresh Vegetables with New Potatoes
Market value (please ask)
Selection of Green Vegetables (Leeks, Mange Tout, Green Beans, Cabbage & Peas)
Market value (please ask)
Fresh Wilted Spinach & Peas
Market value (please ask)
Cauliflower Cheese
Market value (please ask)
Buttered Green Beans Tossed in Chilli & Garlic
Market value (please ask)
Tomato, Red Onion & Basil Salad
Market value (please ask)
Watercress, Pea Shoot, Parmesan & Red Onion Salad or a Mixed Salad
Market value (please ask)
Mash Potatoes
Market value (please ask)
Dauphinoise Potatoes
Market value (please ask)
Chips
Market value (please ask)
New Potatoes
Market value (please ask)
Desserts
please note this is a sample menu
Crème Brûlée
Market value (please ask)
Assiette of Desserts
Market value (please ask)
Ice Cream or Sorbet
Market value (please ask)
Plate of European Cheese, Celery, Grapes, Biscuits, Chutney
Market value (please ask)
Dark Chocolate & Cherry Mousse, Chocolate Glaze, Cherry Gel, Amarena Cherries, Chocolate Crumb
Market value (please ask)
(N) Madagascan Vanilla Cheesecake, Green Apple & Elderflower Jelly, Candied Walnuts
Market value (please ask)
Glazed Lemon Tart, Blackberry Curd, Lime Meringue, Chantilly Cream
Market value (please ask)
Dark Chocolate Fondant, Vanilla Ice Cream
Market value (please ask)
Starters
3 Courses, including a half bottle of Jean Didier Red, Les Roulants White or Jean Didier Rosé per person Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2.30pm £47.50/£38.50 without wine Saturday 5.30pm to 7pm £ 49.50/£40.50 without wine
French Onion Soup
Market value (please ask)
Soup of the Day
Market value (please ask)
Hot Smoked Salmon & Spring Onion Fishcake, Pea & Chilli Salsa, Soy & Sesame dressed Salad
Market value (please ask)
Toulouse Sausage, Sun Dried Tomato Cassoulet, Black Olive Crumble
Market value (please ask)
Fish Soup, Aioli Crouton
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
(N) (V) Salad of Salt Baked Beets, Goats Cheese, Candid Walnuts, Balsamic Dressing
Market value (please ask)
Warm Salad of Homemade Black Pudding, Ham Hock & Caramelised Apples
Market value (please ask)
Main Courses
Tuesday to Friday 5.30pm to 7pm, Saturday lunch 12pm to 2.30pm £38.50/£32.50 without wine Saturday 5.30pm to 7pm £ 40.50/£34.50 without wine All main course are served with seasonal vegetables and new potatoes
Roast Chicken Breast, Wild Mushroom Risotto, Aged Parmesan, Baby Carrots, Thyme Jus
Market value (please ask)
Grilled Salt Aged Woodland Reared Pork Loin Steak, Champ Mash, Pear Chutney & Red Wine Jus
Market value (please ask)
Parsley Crusted Coley, Spinach, Leek & Minted Pea Risotto
Market value (please ask)
Pan Fried Pigeon Breasts, Fondant Potato, Roasted Parsnip, Greens, Black Pudding, Carrot Gel, Thyme & Rosemary Jus
Market value (please ask)
Pan Fried Lambs Liver, Mini Toulouse Sausage, Puy Lentil Broth & Onion Puree
Market value (please ask)
(V) Spinach & Ricotta Ravioli, Peas, Sundried Tomatoes, Artichokes, Toasted Pinenuts & Tomato Pomodoro
Market value (please ask)
Char-Grilled Rump Steak & Chips, Pepper Corn Sauce
£5 extra
Market value (please ask)
Desserts
Crème Brûlée
Market value (please ask)
Rhubarb & Blackcurrant Iced Parfait Terrine, Poached Rhubarb, Blackcurrant Gel & Raspberry Crumble
Market value (please ask)
Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
Individual Cookie & Amarena Cherry Cheesecake
Market value (please ask)
Orange & Cranberry Croissant Bread & Butter Pudding, Crème Anglaise, Marmalade Ice Cream
Market value (please ask)
Dark Chocolate & Peanut Butter Tart, Peanut Brittle Ice Cream*
Market value (please ask)
Trio of Ice Cream of the Day
Market value (please ask)
Trio of Sorbet of the Day
Market value (please ask)
Duo of Cheese of the Day, Celery, Grapes, Biscuits & Chutney
Market value (please ask)
Starters
Choice between: Fish Soup with Aioli Crouton or Roasted spiced Carrt Soup
Fish Soup with Aioli Crouton
Market value (please ask)
(V) Spiced Parsnip Soup
Market value (please ask)
Deep Fried Brie, Warm Pepper & Mango Chutney
Market value (please ask)
(GFA) Pressed Ham Hock Terrine, Celeriac Remoulade, Pineapple Gel, Toasted Brioche
Market value (please ask)
(V)Caramelised Red Onion, Pear & Goats Cheese Crostini, with Balsamic Dressed Rocket
Market value (please ask)
(GFA) Potted East Coast Crab, Avocado, Pickled Cucumber, Sea Salt Croutes (£3 supplement)
Market value (please ask)
Salmon & Prawn Fishcake, Rocket Salad, Black Pepper & Lemon Crème Fraiche
Market value (please ask)
Main Courses
main courses are served with seasonal vegetables and new potatoes
Individual Fillet of Beef Wellington, Red Wine Sauce
£7.00 Extra
Market value (please ask)
(GF) Pan Fried Black Bream Fillet, Squid, Chickpea, Tomato, Olive & Smoked Paprika Ragu
Market value (please ask)
(GF) Yorkshire Confit Duck Leg, Onion & Sage Mash, Braised Red Cabbage, Sour Cherry & Port Sauce
Market value (please ask)
Roast Turkey Steak Wrapped in Dry Cured Bacon, Pork, Sage & Shallot Stuffing, Pig in Blanket, Roast Potato, Cranberry Gel & Turkey Jus
Market value (please ask)
Confit Belly Pork, Maple, Thyme & Black Pudding Hash Brown, Beetroot Chutney, Rosemary Jus
Market value (please ask)
(GFA)(V)(Ve) Roast Butternut Squash, Hummus, Roast Pepper & Feta Tart, Aubergine Miso & Sesame Dressing
Market value (please ask)
Desserts
Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce*
Market value (please ask)
(N) Spiced Apple Frangipane, Whipped Mascarpone, Apple Crisp
Market value (please ask)
Traditional Crème Brulée
Market value (please ask)
Iced Strawberry Parfait, Chocolate Sponge, Rocky Road Ganache
Market value (please ask)
(N) (GFA) Dark chocolate Panna Cotta Hazelnut Praline Crumble, Winterberry Compote
Market value (please ask)
Duo of Cheese; Fourme D’ Ambert & Hawes Special Reserve Wensleydale, Christmas Cake, Fruit Chutney, Celery & Biscuits
Market value (please ask)
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Sous Le Nez
Notes
A note from the restaurant
Thank you for choosing Sous Le Nez. Should your plans change, please let us know. Please note that tables booked on Fridays and Saturdays between 5.30pm and 6:45pm are subject to a two hour turn time, tables booked after 6:45pm are not subject to a turn time. Please be aware that tables will only be held for 15 minutes after your booking time. We look forward to serving you.
Reservations
Accepts reservations・Request reservation
Cuisine
Phone number
Address
Nearby stations
0.70km from Leeds station
Hours
Sunday
Closed
Monday
Closed
Tuesday
12:00~21:30
Reservations Accepted
Wednesday
12:00~21:30
Reservations Accepted
Thursday
12:00~21:30
Reservations Accepted
Friday
12:00~21:30
Reservations Accepted
Saturday
12:00~21:30
Reservations Accepted
Public holiday
Closed
Budget
GBP 55
Payment methods
Credit cards accepted (Debit card) and Electronic Money Accepted (NFC Mobile Payment)
Smoking
Unknown
Opening date
Unknown
Restaurant details
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