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Main Menu

Served Monday to Thursday 4pm-9pm | Friday 4pm-9:30pm | Saturday 12pm-9:30pm | Sunday 5pm-8pm

PDFGluten Free

Nibbles

Mixed Warm Breads (vg)
6.5
with hummus, balsamic glaze & olive oil
Cerinola green olives (vg)
6
on crushed ice
Brioche tasting buns
12
four tasting size brioche buns of the following flavours: pancetta wrapped chipotle sausages, katsu chicken, salt and pepper crispy beef fillet and king prawns with chilli, garlic and lime

To Share

Any 3 dishes for 22 – perfect to share between 2

Pancetta wrapped chipotle sausages
8
with honey mustard glaze and wild rocket
Salt and pepper crispy beef strips
8.5
with lotus crisps, mixed peppers and teriyaki sauce
Pan fried king prawns
8.5
with smoked paprika, chilli, wild garlic & lime butter and prawn crackers
Breaded whitebait
7.5
with lime and herb aioli, charred lime and watercress salad
Carrot & coriander bhajis (vgo)
7
with cucumber salad, coriander and lime yoghurt
Wild mushroom and black garlic arancini (v)
7.5
with parmesan cream, smoked tomato gel and wild rocket

Starters

Duck, port & clementine parfait
9
with toasted crouton, orange gel, rocket & black pepper salad
Katsu coated chicken
9
with chilli & coconut curry sauce and sticky jasmine rice
Smoked salmon, dill & cream cheese parcel
9
with baby watercress, citrus sauce and charred ciabatta
Baked wild mushrooms (v)
8.5
with black garlic, thyme & parmesan breadcrumb, wild rocket salad
and toasted ciabatta crouton
Roasted butternut squash, chilli & coconut soup (vg)
7
with toasted rosemary focaccia bread
Pan fried scallops
13
with smoked parsnip purée, pomegranate pearls, charred asparagus and parsnip crisp

Mains

Pan seared venison fillet
29
with slow braised beef feather blade, potato gratin, buttered savoy, wild mushrooms, roasted winter vegetables, garlic & truffle cream
Pan fried duck breast
26
with sticky jasmine rice, red Thai vegetable curry, charred pak choi, chilli & herb oil
Slow roasted belly pork
23
with pecorino cheese and chive mashed potato, carrot puree, cavolo nero, pickled asparagus and winter berry jus
North Atlantic cod loin
22
with thyme, sage & wild garlic crisp, crushed new potatoes, rainbow carrots, tender stem broccoli, thyme and heirloom tomato jus
Sticky soy, sesame & garlic chicken skewer
20
with fragrant jasmine rice, ribboned vegetable salad, shrimp crackers, sweet soy and ginger dip
Pan fried chicken supreme
20
with fondant potato, crisp Parma ham, baby carrots, asparagus, butternut purée and tarragon & madeira jus
Teriyaki glazed salmon fillet
20
with egg noodles, stir-fried Asian vegetables, ginger, soy and garlic broth
Salt and pepper crispy beef salad
17.5
with Asian ribbon vegetables, lotus root crisps, sesame, soy & honey dressing
Beer battered haddock fillet
17
with hand cut chips, minted mushy peas, tartare sauce and charred lemon
Chargrilled chicken salad
17
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, Caesar dressing and shaved Italian cheese
Thyme roasted butternut squash risotto (vgo)
16
with baked goat’s cheese and wild rocket (add a pan-fried chicken supreme 5 supper)
Salt and pepper tofu (vg)
16
with chilli udon noodles, courgette, pak choi & bell pepper, miso &
spring onion broth
Indian spiced sweet potato, chickpea & spinach croquette (vg)
16
with fragrant jasmine rice, chilli, coconut curry sauce and toasted chapati
(add a pan-fried chicken supreme 5 supp)

Grill

All our steaks are 28-day dry aged Staffordshire sourced Angus beef. All our grills are served with hand cut chips, roasted plum tomato and black garlic & thyme portobello mushroom, balsamic glaze and wild rocket & parmesan salad

24oz Côte de boeuf - to share
75
the forerib of beef with marbling and flavour of the ribeye on the bone with beer battered onion rings, roasted winter vegetables and two sauces of your choice
8oz fillet steak
34
the most tender cut of steak, our chef recommends rare
10oz ribeye steak
32
succulent & flavoursome with extremely tender marbling, our chef recommends medium
10oz sirloin
30
more delicate in flavour, with a firmer texture, our chef recommends medium rare
8oz Bistro rump steak
28
the fantastic flavour of a rump, highly trimmed tender prime cut, our chef recommends medium rare
Steak sauces
3.5
Black garlic and tarragon butter sauce, Staffordshire blue cheese sauce, Pink peppercorn and cognac sauce, Garlic and mushroom cream, Chilli, black garlic & lime butter
12oz Black angus burger
18
on brioche bun with pecorino cheese, crisp pancetta, wild garlic mayonnaise, rocket, beef tomato and truffle parmesan fries
Buttermilk chicken burger
17
on a pretzel bun with Asian slaw, gem lettuce, gherkin and sriracha mayonnaise and skin on French fries
Chargrilled soya burger (vg)
16
on a charcoal sesame bun with vegan cheese, pickled red cabbage, gem lettuce,
gherkin, chilli jam and lime & herb mayonnaise and skin on French fries

Sides

Wild garlic and pecorino cheese toasted focaccia (v)
6
Herb crusted mac and cheese (v)
6
Black truffle and parmesan fries (v)
6
Roasted winter vegetables (v)
6
Peas, pancetta and goats cheese
6
Wild garlic toasted focaccia
5.5
Beer battered onion rings (vg)
5.5
Hand cut chips (vg)
4.5
Skin on French fries (vg)
4.5
Charred asparagus with shaved parmesan and Parma ham
6