A new restaurant aimed at offering a gastronomic experience without breaking the bank has just opened in the city center.
The venue, named +263, was inaugurated on the premises of Highcross Street, formerly occupied by the Indian restaurant Lilu.
Chef Keith Sadomba, who opened the restaurant, says his eclectic menus are inspired by our multicultural city – with Asian, French, Japanese and English influences.
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Keith takes advantage of the huge range of fruits and vegetables available at Leicester Market for his mostly plant-based menu, where he gets creative with vegetables.
“Our menu is vegetable based. We have meat as an add-on, but the emphasis is on a plant-based menu,” Keith told LeicestershireLive.
“With vegetables, you can do a lot of things. We use different processes, so you can get grilled vegetables, fermented vegetables. There are a lot of flavors on every plate.”
Keith’s signature dish is Carrot Terrine, made with thinly sliced carrots cooked in miso butter and fermented carrot gel, accompanied by whipped vegan “cheese” and hazelnut crumbs.
Another innovative offering includes roasted and smoked new potatoes, broccoli, carrots and beets, served with smoked cream and fermented blueberry gel.
Keith started his career 10 years ago, learning his trade at Michelin starred restaurants in London, before moving to Leicester and becoming chef at White Peacock. He stayed there for three years, during which time the restaurant twice won the award for best fine dining in the annual Leicestershire Tourism and Hospitality Awards.
After a short stint at the 1573 Bar and Grill, Keith started hosting pop-up gourmet nights at the Loka Town Bar, which proved to be very popular.
Now with +263 – named after the country code of his native Zimbabwe – he can further explore his own style of cooking.
Keith is keen to provide an accessible dining experience so people are less tempted to visit chain restaurants, and instead try something new and, most importantly, support a local independent business.
“I want to offer a gastronomic experience accessible to all. Right now the prices are too high, so when people look at gourmet restaurants, they’re like ‘okay, I don’t want to go’, and they end up going to the chains.
“We have two concepts. Every Thursday we have a blind tasting menu, which costs £ 27 for five courses, then on Friday and Saturday we have an eight course tasting menu for £ 36.”
As part of the experience, the dishes will be served and explained by the chefs.
Sustainability is a big factor in Keith’s business model, so there won’t be any paper menus – instead, there will be QR codes on the tables for diners to scan.
There is a zero waste policy, so for example, on the eight-course tasting menu, snacks will be made from leftover vegetables.
Diners can also enjoy creative cocktails, including gin-fermented carrot juice and gin-fermented pea juice.
+263 is open Thursday, Friday and Saturday from 5.30 p.m. to 9.30 p.m. You can book by sending a direct message on Instagram.