Mollie’s (www.mollies.com) is set to launch an exciting new diner menu. From 10 September 2024, the roadside diners in Bristol and Oxfordshire will add a range of inventive dishes to the classic American-style menu.
Part of Mollie’s constant drive to evolve, improve and re-invent – often in response to customer feedback – the menu refresh includes tasty nibbles and small plates, a new take on garlic mushrooms, deli sandwiches, indulgent gluten-free desserts and the ‘New Yorker’, a signature burger inspired by New York steak houses.
New to the ‘nibbles’ menu are Pepperoni fried olives (‘Martini’ olives, stuffed with cream cheese and pepperoni, pane’d in panko breadcrumbs and fried to order) and Hot honey cheese croquettes (served with a chive mayo).
Small plates include Popcorn Chicken served with citrus buttermilk and American-style hot hollandaise, and Mushroom Fritti – Mollie’s take on garlic mushrooms using enoki, king oyster, portobello and oyster mushrooms, roughly torn, seasoned with a garlic flour mix, pane’d and fried until golden brown and served with chilli-garlic mayo.
The new signature burger, The New Yorker, includes an aged double patty, American cheese, chimichurri mayo, steak sauce, crispy onion and house pickle served in a Bread Factory bun.
“We have taken inspiration from the steak house restaurants in New York,” says Head of Food Kate Brooke-Green, who leads the team behind the menu changes. ‘The burger comes with a rich steak sauce, paired with chimichurri sauce and served on the side for the diner to dip the burger into.’
The New Yorker will join Mollie’s classic double cheeseburger which won silver at the National Burger Awards earlier this year. All the diners’ burger patties are made by meat suppliers Select Meats and Turner & George to a ‘secret’ recipe.
Across the menu, Mollie’s is committed to using high-quality, ethically-sourced ingredients from British suppliers. The cheeses (mature cheddar from Croxton Manor, mozzarella and an aged, hard Italian cheese), all come from Reynolds via Harvey & Brockless; the olives are from Belazu who responsibly-source ingredients form the Mediterranean and the Middle East; the ciabatta rolls are made by Bread Factory – proved for 12 hrs, they have a lovely airy texture, a richness from wheat and rye flours and a chew to the crust.
For the burgers, Mollie’s uses dry aged meat, no less than 28 days, from grass-roots farmed beef. The burgers are brushed with aged beef fat which has been simmered with rosemary, thyme and garlic, adding another layer of flavour.
Mollie’s burger and sandwich menu will see other new additions in the Chicken Bun (citrus buttermilk fried, iceberg, ranch dressing, jalapeno mayo, brioche bun), and the Deli Meat Sub (salami, pepperoni, chorizo, red pepper mayo, rocket, tomato sub) – based on the American-style sub sandwich, packed with flavour, cooked in Mollie’s pizza ovens and served warm. The club sandwich will get a refresh with the new Turkey Club (crispy bacon, tomato, baby gem, tarragon mayo).
A new Roast Salmon dish is served with charred tenderstem, cherry tomato and chipotle salsa. And Mollie’s choice of plant-based dishes is joined by Piri Piri butternut Salad (kale, chicory, roast chickpeas, maple mustard dressing).
The new desserts menu reinvents a collection of familiar classics: Lemon Meringue Pie, Banana Cream Pie and Apple & Cherry Pie. As a continuum of Mollie’s commitment to cater for allergens, intolerances and dietary requirements, all three desserts are gluten-free (the Apple & Cherry Pie is also vegan).
Mollie’s (www.mollies.com), the motel and diner brand with a bold vision to transform travel with its own distinctive design-led offering, has roadside diners in Bristol and Oxfordshire (with another set to open in Manchester in 2025).
Find out more at
www.mollies.com
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