2 weeks Ago
The popular North East restaurant chain, Downeys, known for its fish and chips is venturing into fine dining at STACK in Seaburn. On November 15, Downeys will unveil the Seafood and Steak Co at STACK Seaburn, offering a high-end menu with a distinctive coastal twist. Following a £200,000 renovation, the former Downeys unit at STACK has been transformed into an intimate 34-seat venue, designed to elevate dining on the Sunderland coast.
The restaurant will serve a range of dining options, including an Early Bird menu, a la carte selections, and Sunday lunch specials, catering to a wide array of tastes and occasions. The restaurant’s prime seafront location includes a plaza-side setup for casual street food, allowing visitors within STACK to enjoy Seafood and Steak Co’s offerings alongside STACK’s dynamic food and entertainment scene. Owner Glen Downey believes Seafood and Steak Co – which has created between 10 to 15 jobs - is perfectly placed at STACK Seaburn.
He said: "At Downeys, we’re known and loved for our traditional fish and chips across Sunderland and Durham. “ We are excited to branch out and introduce our family-run fine dining restaurant, Seafood And Steak Co. “We believe Sunderland has been missing an outstanding seafood and steak restaurant, and that’s exactly what we’re bringing to STACK Seaburn—a high-end dining experience that everyone can enjoy.
” Read More: Get more local stories, reviews and exclusive content from The Northern Echo and join our growing digital family with a subscription. The Early Bird menu, available Wednesday through Saturday from noon to 4pm, features dishes like Scotch eggs, black tiger prawns, and fresh mussels as starters, with mains including seabass, clam and prawn linguine, and soft shell crab on sourdough. Meat lovers aren't left out, with choices such as chargrilled rump steak and steak on sourdough, priced at £15 for two courses or £20 for three.
For evening diners, the à la carte menu, offered from 5pm to 9pm, introduces dishes like mussels, king prawns, and a black pudding and chorizo terrine as starters. Main courses will range from lobster with thermidor butter and pan-seared hake to monkfish and seabass, accompanied by an array of sauces. Gemma Dishman, Project Development Director at STACK said: “The addition of one of Sunderland’s first fine dining seafood and steak restaurants is a fantastic coup for us and adds another dimension to STACK's overall offering.
"This new option allows our customers to enjoy a more traditional dining experience while still indulging in the exciting street food selections and live entertainment we’re known for.".
