Prices From: £34.50
Experiences
Zombie Cocktail Flight & Scavenger Snack Board at Dobson & Parnell
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Price From: £34.50
When: Wednesdays, Thursdays and Fridays. Please note the experience is not available in December.
What does it include?
3 zombie-inspired cocktails- The Infected, Patient Zero and The Quarantine Zone. Cheese and charcuterie sharing board, house pickles, olives, nuts and sourdough
Newcastle’s Gone Apocalyptic… Are You Ready to Sip & Survive?
To celebrate 28 Years Later filming in the city, Dobson & Parnell is serving up an exclusive Zombie Cocktail Flight & Scavenger Snack Board Dobson & Parnell -a post-apocalyptic tasting experience like no other. Come hungry. Stay alive.
Book now before the outbreak spreads…
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Business providing experience
Business providing experience
Dobson And Parnell
Dobson & Parnell on Newcastle Quayside specialises in refined British and European cuisine and is owned by Troy Terrington Chef Patron and award-winning restaurateur Andy Hook who also runs Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay.
Dobson & Parnell on Newcastle Quayside specialises in refined British and European cuisine and is owned by Troy Terrington Chef Patron and award-winning restaurateur Andy Hook who also runs Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay.
Dobson & Parnell was awarded 2023 Bronze winner of the Taste of North East England Award. You will find Dobson & Parnell in the Michelin Guide 2023 and the Good Food Guide 2023.
Set within a Victorian Grade II listed building, the interior blends modern elegance with key Victorian features, including traditional pendant track lighting, original brickwork, cast-iron columns, high ceilings, banquette seating with glass partitions, rich dark timber flooring, a brass bar top and decorative tiled counter fronts.
The menus change daily using ethically-sourced local, seasonal produce direct from nearby farms and markets. There is a strong focus on sustainability and the kitchen team specialises in preserving techniques such as curing, smoking, salting, brining and fermenting.
The restaurant is open Wednesday-Saturday for dinner and Thursday-Sunday for lunch. You can enjoy an excellent value 3-course set menu early evening and at lunch times and a seasonal A la Carte Menu. They serve a fantastic roast on a Sunday too.
- Food and drink
