Come and savour the 1884 culinary experience.
1884 Wine & Tapas Bar
Freedom Quay // Wellington Street West
Marina // Hull // HU1 2BE
For more information or to get in touch please contact firstname.lastname@example.org
Join us for a New Year’s Eve to remember
We’re planning another New Year’s Eve celebration to remember at 1884 Wine & Tapas Bar with a fantastic special occasion menu and some top entertainment.
Bookings are already coming in quickly for the big night and we’re expecting a full house once word gets out about the superb selection of food and drink on offer for just £55 per person.
You’ll receive a glass of Taittinger on arrival and will then be invited to take your seats for a first course of cauliflower and leek velouté, Mahon focaccia, mixed olives, roasted red peppers and ham hock cranberry terrine wrapped in streaky bacon.
That will be followed by a stunning serving of seafood with poached lobster tail and claw, pan-fried halibut fillet and oven roasted salmon finished with a lobster bisque, all served with garlic and tarragon roasted new potatoes and a winter slaw.
A magnificent meat course offers pan-fried duck breast, pork belly in five winter spices and sirloin in a salt, pepper and garlic rub served with fondant potatoes cooked in goose fat, creamed sprouts with bacon crumb and selected winter vegetables.
Dessert will be spiced apple cheesecake and the 1884 Wine & tapas Bar cheeseboard.
We’ll be closed during the day to get ready for the big night and will welcome guests from 6pm, with the kitchen closing at 10pm and the bar open until next year!
To find out more and to book your table please call us on 01482 216306.
Shaking things up with round-the-clock cocktails
Our brand new Christmas cocktail selection is proving a big hit – and not just with diners!
By popular demand we’re welcoming people into the restaurant to enjoy the cocktails regardless of whether they’re joining us for a meal.
You might be out for a festive stroll around the marina, looking for somewhere to enjoy a quiet drink in stylish surroundings on you way to a function elsewhere, even grabbing the chance to take the weight off your feet with a break from Christmas shopping.
One party, dressed as the Pink Ladies, even came in for a couple of glasses each before heading off to the Nuffield gym round the corner for a Grease-themed dance session!
We’ve got four festive delights adding a bit of sparkle to our regular cocktails. Very Berry Christmas combines Bacardi Carta Blanca, Chambord and Orgeat with cranberry juice and winter berries.
Spiced Pear Sour brings together Bombay Sapphire, liqueur, vanilla sugar syrup, lemon juice and Mrs Better’s Miraculous Foamer.
For Bitter & Twisted we take Woodford Reserve, cinnamon syrup and walnut bitters and for our Chocolate L’Orange Espresso Martini we combine Grey Goose L’Orange, Patron XO Café, crème de cacao, coffee, sugar syrup and fleur de sel.
They’re available with lunch and dinner, and to book a special cocktail session just call us on 01482 216306.
Counting down to Christmas with a superb new menu
We’ve shaken up our menu for the countdown to Christmas with some superb new creations from our chefs, including festive fare and a few favourites from our popular recent innovations.
The terrina has proved one of the biggest hits from the Asado Sundays menu so we’ve added it to the main list, offering pork, fig and sage terrine wrapped in smoked bacon with home-made crostini and our special red onion chutney.
We’ve also raided the Asado menu to borrow another popular starter of champiñones castaños – chestnut mushrooms in a chilli and red onion garlic glaze – and greens mixtos, a crispy, crunchy selection of greens which are pan-roasted with a garlic butter glaze.
We’ve taken inspiration from our wonderful wine night after receiving feedback from diners. One of the star dishes was the chefs’ five spice guinea fowl as part of a mixed game terrine. We’ve given it the hanging skewer treatment, with the ever popular Padrón peppers. We’ve also promoted the parsnips, which are sautéed in garlic butter and really come to live with the fantastic flavour of toasted walnuts, and we’ve come up with a new drink for the king prawns. They’ve given up the beer batter and are now coated in a new version with white wine and citrus.
Frijol mixto combines mixed beans with leeks and rosemary in a garlic tomato sauce and the new menu also features two seasonal heavyweights – venison fillet with braised red cabbage and parsnip crisps, and pan-roasted pigeon breast with parsnip purée, Swiss chard, red chicory and parsnip crisps.
A selection of 11 dishes from the main menu is also available as the ever-popular Set de Tapas. To find out more and to book your table please call us on 01482 216306.
And save room for dessert…
To finish off the Christmas cracker of a main menu we’ve created some delicious desserts. Pastel de caramelo brings together salted caramel and a set chocolate glaze with Chantilly cream all on top of a hazelnut and biscuit base, and the crème brûlée combines white chocolate and blackberry with a caramelised sugar top and citrus shortbread.
Tarta de queso presents dark chocolate and orange with a ginger nut base accompanied by an orange and ginger compote and candied orange peel. Last but not least there’s the Eton twist which was such a hit on our Hull Fair dessert menu, featuring whipped cream with berries, mango syrup and the chef’s home-made shortbread crumb.
We’ve also got a great selection of locally-sourced and imported Spanish cheeses and a tempting array of sherries and dessert wines, adding up to the perfect finale to your festive meal.
Events programme shows we mean business
We’ve presented a packed programme of events during 2018 and can safely say it’s been our most hectic year yet for business and corporate events. Now we’re looking to do even more during 2019 and beyond.
We’ve staged three highly successful business breakfasts, we hosted another fantastic Monday Night Supper Club and we’ve welcomed some of the top businesses in the region to special occasions including our wine nights and for their own corporate events and celebrations.
We’ve also continued our membership of the Hull and Humber Chamber of Commerce and we’ve renewed our partnership with the Bondholders and look forward to working very closely with them to promote what our great city has to offer.
Going forward, we’re already in discussions about another Monday Night Supper Club and we’re talking to various other organisations about presenting joint events which will bring together the region’s business community.
We can accommodate up to about 60 people for breakfast or dinner, serving the finest food and drink in an intimate environment which lends itself perfectly to serious business discussions and to lighter, fun occasions.
We can host events which are open to the public and we can also look after you for private bookings. We can also bring the 1884 Wine & Tapas Bar service and style to your premises. And if you want to reach a business audience to promote your activities we can help by alerting and inviting our ever-expanding business network.
It’s all part of the service. To find out more about our corporate services please call us on 01482 216306.
Asado Sundays at 1884 Wine & Tapas Bar
1884 Wine & Tapas Bar has brought a Spanish twist to the traditional English roast for the autumn and winter months.
Asado Sundays will offer a variety of Mediterranean-flavoured, English-style roast meats and vegetarian options plus a selection of starters, vegetable sides and delicious desserts. Prices are just £15 for two courses and three courses for £20, with service from midday until 4pm every Sunday.
Menu choices will change regularly. Current starters feature a pork, fig and sage terrine wrapped in streaky bacon, chestnut mushrooms combined with chillies and red onion, and a Spanish spiced bean broth with home-made bread.
Mains offer topside of beef rubbed with garlic and rosemary, chicken breast with a Spanish rub, rolled belly pork stuffed with apple, thyme and garlic, and flat mushroom stuffed with blue cheese and an onion cream sauce.
Desserts include a white chocolate crème brûlée, chef’s caramel nut, and chocolate and orange cheesecake.
Deborah Spicer, Director of 1884 Wine & Tapas Bar, said: “We are one of the few restaurants in the area that opens seven days a week and we decided that for the seventh day we would do something a bit different. Asado Sunday takes the Spanish word for roast and is all about combining Mediterranean flavours with a great English tradition.”
G-inspiration leads to new business partnership
1884 Wine & Tapas Bar has launched its own-brand gin with the help of a qualified teacher who has made the switch from GCSEs!
Instead of preparing students for their English exams Emma Kinton is teaching everything you ever wanted to know about gin – the science, the history and the right mix to make perfect cocktails.
The supplier deal came about when Emma and her partner Simon Pownall met the team from 1884 Wine & Tapas Bar at a HullBID event and secured their first restaurant contract.
They hand-crafted the 1884 Wine & Tapas Bar Gin at Hotham’s Gin School, a former hair salon in Hepworth Arcade, Hull.
Emma said: “We took some samples to 1884 Wine & Tapas Bar and they really liked the cardamom gin so we came up with a branded version just for the restaurant. We have a small set-up so we only do tiny batches but we’ve completed an initial delivery of 25 bottles at 50cl.”
Deborah Spicer, Director at 1884 Wine & Tapas Bar, said: “We use local suppliers as much as we can and we’ve looked into getting our own gin made. It’s proving very popular and I’m confident we’ll be ordering some more and maybe also asking them what else they can come up with.”
Wine & Tapas team put food safety first
1884 Wine & Tapas Bar has been hailed as a class act in the region’s hospitality sector after underlining our commitment to food hygiene.
Although we have shone in a succession of awards schemes we take nothing for granted so we turned the restaurant into a classroom and topped up our training with East Riding College.
Ten of our team completed fully-funded food hygiene and customer service courses offered by the College. Key members of kitchen and front of house staff then progressed to higher level courses to ensure that the restaurant stands out as one of the best in the business. Jaqui Graham from the College delivered Level 3 courses covering food safety, customer service and auditing and the restaurant has now paid to progress to Level 4 Food Safety in Management.
Deborah Spicer, Director of the restaurant, has always achieved the highest score of 5 in the food hygiene ratings but still decided to sharpen the team’s skills after reading of culinary catastrophes across the region, with some outlets scoring zero.Deborah said: “Jaqui helped our people in terms of greater awareness and confidence around food hygiene and also such issues as dietary requirements and allergies. Hygiene has been very high profile in the media and we take it very seriously. That’s why we did the training and that’s why we have paid to progress to Level 4.”
Jaqui said: “This restaurant is at the top of the industry and is setting a great example. I have been in the sector for 17 years and I have never seen a business embrace training so willingly. A lot of restaurants won’t even come forward to take the funded training but 1884 Wine & Tapas has gone beyond that and is paying for the next level.”