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Sir Jack’s Restaurant is situated in the heart of Molineux Stadium, occupying a central pitch-facing position in the Billy Wright Stand, it has an enviable reputation for fine dining and excellent service with award winning chefs servicing its customers.
Sir Jack's Restaurant,
Wolverhampton Wanderers Football Club, Molineux Stadium,
Telephone: 0871 222 2225
Sir Jack’s is situated in the heart of Wolverhampton Wanderers Football Club’s Molineux Stadium, occupying a central, pitch-facing position in the Billy Wright Stand.
It holds 60 covers and can be hired out for private parties. It also boasts a private suite, accommodating up to 20 people, which can be hired at no extra cost.
The restaurant hosts a gourmet evening once a month which enables diners to feast on flavours from around the world. Each course is served with complementary wines and liqueurs.
On arrival, we were politely shown over to our table and informed that, until April, diners can enjoy two courses each and a bottle of wine for £20 per person. Unfortunately we were driving, so steered clear of the wine and chose not to take advantage of the deal on offer.
To start, I opted for the seared scallops, served with pineapple, fennel, sesame tuille and black garlic. It was an intriguing and unusual flavour combination which unfortunately just didn’t work for me. The scallops were cooked nicely - however, there were only two of them, and they were very small. I would have liked to have seen a couple more for the £7 price tag, or even an increase in the size of the two that were on my plate.
The sesame tuille was delicious and definitely the highlight of the dish.
My partner opted for the truffle risotto, which was served with textures of hard Italian cheese and purple basil. The flavour was lovely and creamy but only showcased a very subtle hint of truffle. The rice was slightly underdone.
For my main course, I opted for the duo of pork, which comprised braised cheek, tenderloin (served pink), charred carrot puree, kale and dauphinoise. Both pork elements were cooked beautifully. The other elements of the dish complemented the meat perfectly, resulting in a tasty main course.
My partner opted for 8oz picanha beef steak, which was served with chestnut mushrooms, tomato and chips. It arrived medium rare, as requested. It wasn’t the best steak we’d ever tasted, but certainly did the job. The chips were cooked well and the side of béarnaise we added was delicious.
For dessert we shared the bitter chocolate sorbet, served with honeycomb and rhubarb espuma, and the caramel mille feuille. The chocolate sorbet was the highlight of the evening for me. The dish was bursting with very welcome and complementary flavours and the honeycomb pieces were stunning.
My partner’s highlight was the mille feuille, which was served with banana, mango, coffee and peanut.
The restaurant’s welcoming and knowledgeable manager informed us that the menu is changing in early February and will include, among other new dishes, wood pigeon and king prawns.
Overall, the food wasn’t anything to shout out about in comparison to other restaurants of a similar stature, but the attentive and friendly service made for an enjoyable evening nevertheless.