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Main Menu

Served Monday to Thursday 5pm-9pm | Friday 5pm-9:30pm | Saturday 12pm-9:30pm

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Nibbles

Nocellara Olives (gf)(vg)

7

served on smoked ice

Charred wild garlic & rosemary flatbread (gfo)(vgo)

7

with maldon whipped balsamic butter, lemon & basil hummus

Smoked paprika tortilla chips

8.5

with pepper jack cheese fondue, jalapenos, sour cream & chive

To Share

Any 3 dishes for 25 – perfect to share between 2

Tempura crispy beef (gfo)

9.5

with soy, chilli & honey glaze

salt & pepper squid (gfo)

9.5

with red pepper & sun blushed tomato dip

korean cauliflower (vgo)

9.5

with sticky miso & sesame sauce

smoked haddock, chorizo & cheddar croquettes

9.5

with lemon & wild garlic aioli

sun blushed tomato & mozzarella arancini (gfo)

9.5

with chilli, basil & lime mayonnaise

buffalo fried chicken (gfo)

9.5

with staffordshire blue cheese & chive dip

Starters

wild mushroom & thyme soup (gfo)(vgo)

8

with madeira cream, truffle oil, toasted rosemary & garlic focaccia

duck & port parfait (gfo)

10

with black cherry & red onion chutney and toasted ciabatta

smoked salmon, lime & tarragon mousse (gfo)

10

with charred ciabatta, baby cress & citrus salad

heritage tomato & red onion bruschetta (gfo)(vgo)

10

with grilled goats cheese, basil oil, wild rocket & balsamic salad

pan fried king prawns (gfo)

13

with baby gem, sun blushed tomatoes, toasted focaccia, smoked paprika & lemon aioli

chargrilled flat iron steak (gfo)

14

with toasted sourdough, wild rocket salad, buffalo mozzarella & chimichurri dressing

Mains

baked gnocchi sorrentino (gfo)

20

with buffalo mozzarella, ricotta, parmesan, sun blushed tomato, basil, roasted marconi peppers, toasted wild garlic & rosemary flatbread

thai red vegetable & halloumi skewer (gfo)(vgo)

20

with sticky coconut jasmine rice, Asian salad, charred flatbread & curry sauce

Champagne battered haddock fillet (gfo)

20

with triple cooked hand cut chips, minted garden peas, charred lemon, wild garlic & pickled gherkin aioli

south indian vegetable curry (gfo)(vg)

20

with onion & lime leaf basmati rice, mini poppadom's and mango salsa
(add pan fried chicken breast 5 or king prawns 6)

slow roast belly pork (gfo)

25

with bubble crackling, truffle mash, cauliflower puree, crisp black pudding, apple, cider & sage pan gravy

oven baked chicken supreme (gf0)

25

with crisp pancetta, garlic & thyme roast carrot, cheddar & chive mash, braised savoy, wild mushroom, cognac & dijon cream sauce

nduja & chicken fettuccine alfredo (gfo)(vgo)

25

with lemon & parsley butter sauce, shaved pecorino, charred garlic & rosemary flatbread, wild rocket & balsamic salad

thai red chicken skewer (gfo)

26

with stick coconut rice, asian string salad, shrimp crackers & curry sauce

black sesame seared tuna fillet (gfo)

30

with chorizo, paprika smoked parmentier potatoes, roasted red peppers, charred mediterranean vegetables and chimichurri dressing

Korean braised lamb shank

32

with salt & pepper mash, red peppers, charred baby corn, pak choi, spring onions, sticky black bean & sesame jus

duo of venison (gfo)

34

with chargrilled fillet, slow braised cottage pie, garlic layered potatoes, black kale, carrot puree, malbec jus, wild mushroom & thyme cream

duo of fish (gfo)

34

herb crusted cod loin with pan fried chilli king prawns, confit tomato, lemon & basil pesto potato cake, wild garlic, shallot & chardonnay cream

Caesar salad (gfo)

16

with baby gem, heritage cherry tomatoes, garlic ciabatta croutons, crisp pancetta, shaved parmesan and Caesar dressing

Asian salad (gfo)(vgo)

16

with string vegetables, pickled ginger, red cabbage, lotus, edamame beans, beansprouts, pineapple, sesame, roasted cashew nuts and sweet chilli dressing

poke bowl (gfo)(vg)

16

with sticky white rice, pickled cucumber, carrot, radish, edamame bean, lotus, avocado, spring onion, sesame, soy & chilli dressing

Salad Extras

Grill

All our steaks are 28-day dry aged Staffordshire sourced Angus beef. Served with triple cooked hand cut chips, roasted plum tomato, wild garlic & thyme mushroom and shaved parmesan, balsamic & rocket salad. GF

8oz flat iron

27

extremely tender, well-marbled and flavourful cut from the top blade. Our chef recommends medium

10oz rump

29

lean, full-flavoured and firm in texture. Our chef recommends medium rare

8oz sirloin

31

lean profile with generous marbling cut from the short loin. Our chef recommends medium rare

10oz ribeye

34

succulent & flavoursome with extremely tender marbling. Our chef recommends medium rare

16oz porterhouse

37

a combination of tender, succulent fillet mignon and rich flavour tenderloin on the bone. Our chef recommends medium

8oz fillet

37

the most tender cut of steak. Our chef recommends rare

butchers grill (gfo)

34

with chargrilled rump steak, gammon, lamb cutlet, pork chop, old english sausages, champagne battered onion rings, minted garden peas, free range egg & peppercorn sauce

20oz chateaubriand (perfect to share between 2) (gfo)

95

chateaubriand steak is a fillet mignon roast of the narrow end of the tenderloin of beef. This specific cut of beef is soft, tender and flavourful. Chateaubriand is highly sought after because there are only two on each cow. served with any two sides & two sauces of your choice

Steak Sauces

3

Burgers

black angus beef burger (gfo)

20

on brioche bun with pepper jack cheese, crisp bacon, jalapenos, tomato, lettuce, skin on french fries and smoked bbq mayonnaise

Buttermilk chicken burger (gfo)

20

on a brioche bun with crisp pancetta, cajun & lime mayonnaise, jalapenos, tomato, lettuce, skin on french fries, champagne battered onion rings and staffordshire blue cheese fondue

quarter pounder veggie burger (vgo)

20

on a brioche bun with pepper jack cheese, jalapenos, tomato, lettuce, skin on french fries, champagne battered onion rings, red pepper & sun blushed tomato dip