Dining at convive

Served Monday to Thursday 6pm-9.30pm
Friday & Saturday 6pm-10pm


  • Gambas Pil Pil (GF)
    King prawns cooked in chilli, garlic and olive oil
  • Spanish tortilla (V) (GF)
    Fried potato and onions bound in egg and slowly baked
  • Spanish picante chorizo (GF)
    Cooked in its own juices and drizzled with honey
  • Manchego croquet’s
    Lightly crumbled filled with Manchego béchamel sauce
  • Deep fried Spanish sardines
    Smoked paprika with a feta dipping sauce
  • Thinly sliced Ibérico ham (GF)
    With olive oil
  • Calamari
    With garlic aioli and lemon wedge
  • Morcilla
    Spanish black pudding with hens egg yolk and sage butter
  • Root vegetable tart Tatin (V)
    Honey and rosemary crème fraiche
  • Spicy chicken wings
    Cooked in a traditional Spanish method


  • Roasted plum tomato, garlic and basil soup (V)
    Served with olive oil croutons
  • Pan seared wood pigeon breast (GF)
    With fine polenta, beetroot puree and red wine dressing
  • Smoked salmon
    With lemon and crème fraiche
  • Heritage tomato and mozzarella salad (V) (GF)
    Convive vinaigrette and torn basil
  • Heritage tomato salad (V) (GF) (VE)
    Convive vinaigrette and torn basil
  • Lightly crumbed goats cheese
    Pear chutney, crispy serrano ham and balsamic glaze
  • Mackerel fillet
    Rainbow confit tomatoes, pea puree and crispy pancetta
  • Medley of mushrooms (V)
    Market selection of mushrooms, sautéed, deep fried and served on a croute with leaf and herb salad.

Sharing Boards

  • Chefs selection (GF)
    Artisan meats from around the Mediterranean with sun blushed tomatoes, artichokes, served on an olive wood board
  • Hand stretched stone banked garlic and rosemary bread (V)
    With garlic and rosemary infused oil
  • Hand stretched stone baked tomato and basil bread (V)
    With homemade San Manzano and basil sauce
  • Hand stretched stone baked San Manzano and Mozzarella

Main Courses

  • Mediterranean chicken breast burger marinated in pimento lemon and paprika
    Served in a brioche bun and spiced chorizo, salsa and kos lettuce served with homemade chips
  • Sautéed chicken Supreme
    With saffron fresh asparagus, peas and parmentier potatoes
  • Slow braised shoulder of lamb confit (GF)
    With peas puree, asparagus and a selection of baby vegetables
  • Pan seared halibut (GF)
    With buttered white asparagus, lemon and olive crushed potatoes in a lemon butter sauce
  • Pan seared local venison (GF)
    With dauphinoise potatoes, French peas, red wine and blackberry jus
  • 8oz ribeye steak
    Served with twice cooked chips, stuffed tomato, Pickering watercress and café de Paris butter
  • Crab ravioli in a lobster bisque sauce
    With white and green asparagus


  • Smoked Salmon
    Lemon crème fraiche smoked salmon, rocket and cherry tomatoes
  • Classic Margherita (V)
    100% buffalo mozzarella
  • Calabrese
    With fresh Italian spicy sausage ‘Nduja salami and smoked mozzarella
  • Regina
    With Datterini tomatoes, olives, 100% buffalo mozzarella and torn basil
  • Goats Cheese
    Serrano ham with poached pear chutney 100% buffalo mozzarella and fresh goats cheese

Pasta & Rice

  • Pappardelle with braised wild boar ragu
    And porcini mushrooms
  • Wild Mushroom Risotto (V)
    In a wild mushroom creamy sauce
  • Convives rich beef ragu lasagne alla Bolognese
    Consisting of homemade pasta sheets, slow cooked ragu and béchamel sauce served with garlic bread
  • Linguine
    With king prawns, Morecambe bay shrimp, crispy samphire in a chilli garlic butter sauce
  • Bubble and squeak risotto (V)
    Finished with parmesan, mascarpone served with a crispy fried egg

Side Dishes

  • Green salad (V) (GF) (GF)
    Kos lettuce, baby gem, lambs leaf and peeled de-seeded cucumber
  • Skin on twice cooked lovers chips (V) (GF)
    Sea salt
  • Greek salad (V) (GF)
    Feta, olives, tomato, de-seeded cucumber and red onion


  • Greek orange Cake (V) (N)
    Served flaked almonds and dark chocolate ice cream
  • Spiced plum crumble (V)
    With crème Anglaise
  • Lemon pannacotta (V)
    With blackberry compote, homemade sable biscuit
  • Apple Tart Tatin (V)
    With Vanilla pod Ice cream
  • Malteaser Parfait
    With chocolate crumble
  • Mediterranean cheese selection from our speciality cheese board (V)
    Served with continental crackers, quince jelly, sun blushed tomato pesto, black grapes and butter

Liqueur Coffee

  • Irish Coffee
    Coffee infused with Irish whiskey, sugar and cream
  • Spanish Coffee
    Coffee infused with Licor 43
  • Italian Coffee
    Cappuccino with a touch of Honey Grappa
  • French Coffee
    Coffee infused with Armagnac
  • Convive Coffee
    Coffee infused with Cognac and hint of Frangelico

Be part of the family!

Call to book a table on 0113 388 5700
EMAIL dining@conviveleeds.co.uk

Convive Restaurant, Weetwood Hall, Otley Road, Headingley, Leeds LS16 5PS

© 2017 Convive Restaurant | For Hotel, Conferences & Events Visit Weetwood Hall Estate