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Number 11: A new restaurant in Diss with lots of potential

PUBLISHED: 14:00 31 May 2018

The hake special had a cajun crust an was served with aspargus, chorizo, red onion and pesto. Photo: Harriet Orrell

The hake special had a cajun crust an was served with aspargus, chorizo, red onion and pesto. Photo: Harriet Orrell

Archant

Open less than a month, Number 11, in St Nicholas Street, is the newest addition to the small but varied restaurant and pub scene in Diss. With the owners, Paul Leeves and his business partner Kathryn Duffee, promising a family and dog friendly pub with no gimmicks, we were keen to see what the new establishment had to offer and whether it lived up to its promises.

The monkfish tail special was coated in panko and served with sauteed potatoes, green beans and bacon. Photo: Harriet OrrellThe monkfish tail special was coated in panko and served with sauteed potatoes, green beans and bacon. Photo: Harriet Orrell

Food

First impressions of Number 11’s menu suggest a new restaurant trying to offer something a cut above the average pub fair. The menu gives diners a varied choice of Mediterranean inspired dishes catering for vegans, vegetarians and carnivores alike without there being an overwhelming amount of choice.

Diners are able to choose a range of from options from sit down meals to sandwiches, light nibbles, sharing platters or grazing plates and children have their own equally sophisticated menu, offering smaller versions of what their parents might choose.

Number 11 opened this month and is run by Katherine Duffee and Paul Leeves. Photo: Harriet OrrellNumber 11 opened this month and is run by Katherine Duffee and Paul Leeves. Photo: Harriet Orrell

It’s always nice to see a daily specials board when arriving somewhere and after looking at the menu we both decided on fish dishes from the specials board, I opted for oven baked hake with Cajan crumb, served with asparagus, chorizo, red onion, basil pesto and burnt lemon whilst my colleague chose monk fish. After a wait that was a little longer that we might have liked our dishes arrived, each coming out of the kitchen looking fantastic and leading both of us to comment on the presentation.

My hake was cooked perfectly, with a cajan crumb that was well seasoned and offered just the right amount of heat, although not too much, which it seems couldn’t be said for my dining partner’s dish. However, the burnt lemon mentioned on the menu proved elusive and the chorizo which accompanied the fish was overdone to the point of being quite burnt which sadly let the whole dish down.

Also opting for a fish dish, a jazzy take on the classic fish and chips, deep fried monk fish tail with a Panko bread crumb served with sauteed potatoes, green beans, shallots, bacon, chilli and garlic mayo. My colleague found her dish achieving the rare feat of being over seasoned whilst simultaneously being under seasoned. Commenting on the generous amount of chilli in the dish which proved to be a little too much, even for a hardened fan of chillies. She also speculated that the fish was slightly underdone but was a big fan of the bacon and fish combination. We didn’t have desert this time around but for those after something sweet, Number 11 offers a dessert menu featuring pudding stalwarts such as apple crumble, cheesecake or a range of ice cream and sorbet flavours.

Overall we felt the dishes were good but over complicated and were trying to achieve too much. However, this didn’t stop us from seeing the potential Number 11 has and deciding that we would both like to return to try other options on the menu.

Number 11 opens in Diss.
Byline: Sonya Duncan
Copyright: Archant 2018Number 11 opens in Diss. Byline: Sonya Duncan Copyright: Archant 2018

Drink

This was a working lunch so no alcohol for us, but from a quick glance behind the bar, we saw a good selection of spirits and a number of craft beers on tap. Number 11 also offers customers a helpfully presented wine menu with suggestions for the best wine pairings for each meat, or dish type.

Number 11 opens in Diss.
Byline: Sonya Duncan
Copyright: Archant 2018Number 11 opens in Diss. Byline: Sonya Duncan Copyright: Archant 2018

Interior/ Atmosphere

In a recent interview Mr Leeves and Ms Duffee revealed the number of late nights and early mornings that had gone into refurbishing the building, formerly known as The Two Brewers and getting it ready for its new life as Number 11 and it certainly shows. The inside of the pub is nicely decorated, light and welcoming, with a range of tables for couples, families and larger groups.

Service

We visited on a Wednesday lunch time, a time when you might expect service to be un-pressured and quick. However with just one member of front of house staff looking after quite a few tables during a relatively busy lunch service there seemed to be a bit too much to do for one person. The service was polite and attentive but we were left waiting a little too long to be greeted upon arriving and being served our food.

Loos

Accessible, clean and with free tampons.

Parking

Easy walking distance from the centre of Diss, and public transport links. The nearest public car parks are located off Shelfhanger Road.

Location

Located in the heart of the Heritage Triangle, Number 11, is next door to The Corn Hall giving visitors the chance to enjoy a pre or post event bite to eat or glass of wine. Equally a stroll up to the restaurant through the town from Mere Street provides a lovely tour of the town.

Price

We both opted for specials, which priced at £10.95 each seemed fair, although we felt that £13.95 for a main dish off the regular menu seemed a little pricey for Diss.

Highlight

New and exciting Number 11 is welcoming and the staff and lovely, we feel its got lots of potential.

In Summary

An exciting addition to Diss’s restaurant and pub scene. Whilst there are a few creases to iron out, as a whole Number 11 has lots of potential and we’re looking forward to see it develop and returning.

Score

3.5/5

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