When it comes to fine lunchtime dining in Sheffield, Inox Dine, situated on the fifth floor of the University of Sheffield Student’s Union building, is something of a hidden gem a stones’ throw away from the hustle and bustle of the city centre.
The venue offers all-day dining, breakfast to lunch from 8:30am–6:30pm, in a contemporary restaurant space showcasing an interesting menu blending classic British cuisine with international flavours. Considering the quality of the produce on offer and the attentive customer service guaranteed, it’s also fairly priced at two courses for £15 or three for £18.
Inside it’s a spacious, airy venue with large windows, sleek surfaces and a silky curtain separating the dining area from the lounge spot and events spaces. After taking our seats aside a pleasant view of Western Bank and the university’s Firth Court building, we browsed the menu for starters before settling on the smoked haddock with sweetcorn chowder, smoked pancetta and chicken croquettes and the Bangalore lamb with pickle tray.
First up: the Bangalore lamb. A pot of melt-in-your-mouth, slow-cooked tender lamb with a hint of Indian spices arrived alongside a generous amount of mini poppadoms and small-sized traditional pickle tray – a perfect, tangy start to get the tastebuds firing.
With it being a considerably chilly winter’s day outside, I was particularly happy with my order of the thick, creamy smoked haddock chowder with tasty pieces of sweetcorn and crab beignet. It was really indulgent, soul-boosting stuff that provided just the hearty ticket amidst the foreboding weather outside.
My dining partner’s croquettes were equally wholesome, packed with smoky pancetta and chicken in a fresh, herby sauce. To add to the presentation they arrived on a bed of Caesar salad in vinaigrette and tasty parmesan croutons.
Onto the mains: I kept the piscatorial theme going with the teriyaki salmon, which came with pak choi, Asian crispy noodles and tenderstem broccoli. Glazed in the punchy-sweet sauce a chunky, fresh salmon fillet combined nicely with the fragrant accompaniments; while my dining partner fawned over his succulent slab of venison, slow-cooked in a tart quince sauce and served with shallots, chestnuts and a velvety herb mash.
We just about had room for dessert, swayed slightly by some friendly prodding by the serving staff; and I opted for the baby poached pear which came with a crunchy cinnamon biscuit, healthy dollops of a decadent caramel sauce and white chocolate ice cream – a rich, sugary delight. I didn’t get a taste of the second dessert – a blackberry parfait with honeycomb and apple sponge – as it was devoured in speedy fashion by my companion, who proclaimed it as a refreshing and fulfilling end to proceedings. I suppose I’ll have to take his word on the matter…
Level 5, Students’ Union Building Durham Road, Sheffield S10 2TG // 0114 2228822 // inoxdine.co.uk
