Review on Mustard and Punch
Richard Dunn has been doing Honley proud for more than a decade with his smart lively restaurant behind a converted shop front. Breads, preserves and ice creams are all made in-house and menus have an eye-catching modern slant.
Some ideas are familiar enough – tiger prawn linguine or char-grilled ribeye steak with peppercorn sauce, for example – but elsewhere there are plenty of neat and surprising touches. Beer-battered Brie comes with pickled grapes, confit of duck is accompanied by homemade baked beans, while loin of venison is served with crayfish ravioli and tomato beurre noisette; desserts also come up trumps with - say - roast plums, toasted honey gingerbread and star anise ice cream. Fixed-price menus offer excellent value for simpler dishes such as smoked chicken salad, braised lamb meatballs with gnocchi and warm chocolate brownie.
A battalion of Belgian beers provides a hop-tinged alternative to the enterprising and good-value wine list, which offers a well-annotated selection of bottles from the Old and New Worlds.
Mustard and Punch is also featured in: Michelin Guide, Good Food Guide
Rate this RestaurantCuisine
Modern European
Chef
Richard Dunn and Wayne Roddish
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue, Thu & Sat
Dinner: 5.30 - 9.30pm Tue-Fri (5.30 - 11.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express