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

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Nibbles

Halkidiki olives & Greek feta cheese (vgo)
8.5
served on smoked ice
Warm breads (vgo)
9
with rosemary & garlic focaccia, charred ciabatta, toasted sourdough with red pepper hummus, balsamic & olive oil
Mexican spiced tortilla chips (vgo)
9
with cheese fondue, guacamole, tomato, chilli & red onion salsa

To Share

Any 3 dishes for 27 – perfect to share between 2

Tempura battered squid
9.5
with micro herb salad, wild garlic & lemon aioli
Cornish crab & parmesan arancini
9.5
with wild rocket & balsamic salad, smoked red pepper & tomato salsa
Salt & pepper beef strips
10
with roasted peppers, red onion, coriander, spring onion, chilli's and teriyaki dip
Black sesame panko breaded chicken
9.5
with peanut, coriander & lime sauce
Chargrilled halloumi (v)
9.5
with Asian salad, sweet chilli & soy dip
Korean fried cauliflower (vg)
9.5
with chilli & ginger sauce, pickled salad and spring onion

Starters

Roasted chicken, lemon & thyme terrine
9.5
with heirloom tomato salad, charred ciabatta and confit tomato gel
crispy braised belly pork
10
with celeriac slaw, apple gel, cider & tarragon jus
Sweet potato, chilli & coconut soup (vg)
8.5
with toasted rosemary focaccia bread
baked black garlic mushrooms (vg)
9.5
with toasted sourdough, mixed leaf salad and caramelised red onion chutney
Pan fried chilli & ginger tiger prawns
11
with baby gem lettuce, sun blushed tomatoes, toasted ciabatta, charred lemon and smoked paprika mayonnaise
brown butter scallops
19
with king oyster mushrooms, pea, lime & tarragon puree, charred asparagus and Parma ham crisp

Mains

Pan fried stone bass fillet
28
with smoked chorizo & red pepper potato cake, tenderstem broccoli, spring peas, asparagus, tarragon & lime butter cream
Champagne battered haddock fillet
19.5
with hand cut chips, caper & gherkin aioli, charred lemon & minted mushy peas
Thai green curry
25
with haddock, king prawns, stone bass, grilled langoustine, coconut jasmine rice & spiced shrimp crackers
Pan fried chicken supreme
25
with panko breaded pressed lemon & herb chicken, buttered fondant, tomato gel, tenderstem, red pepper & mascarpone sauce
chilli, lime & oregano chargrilled chicken skewer
25
with garlic pitta, feta salad, skin on fries, red pepper hummus and tzatziki dip
basil crusted rack of lamb
35
with confit garlic pressed shoulder, potato gratin, broad beans, charred shallots, salsa verde and bordelaise sauce
sticky Chinese spiced belly pork
25
with spring onion, pea & garlic egg fried rice, charred bok choi, roasted pepper, five spice & honey glaze
charred asparagus, pea & spinach risotto (vgo)
19
with wild rocket, tomato & balsamic gel and parmesan crisp (add pan fried chicken breast 6)
Roasted beetroot wellington (vg)
19
with red pepper and chive potato cake, tenderstem, baby corn, broad beans and sticky red wine sauce
Japanese soba noodles (vgo)
19
with shiitake mushrooms, white cabbage, baby corn, tenderstem, roasted red pepper, beansprouts, pickled ginger, cashews, soy, garlic, chilli and sesame sauce and spiced shrimp crackers (add pan fried chicken breast - 5 supp)
Caesar salad
13.5
baby gem, cherry vine tomatoes, garlic ciabatta croutes, crispy pancetta, shaved parmesan and Caesar dressing
Asian salad (vg)
13.5
with pickled red cabbage, cucumber, cress, sesame, pomegranate pearls, carrot & spring onion, soy, peanut, chilli & lime dressing

Add extras to your salad:
Chargrilled chicken breast – 6
Pan fried stone bass fillet – 9.5
Slow braised belly pork – 8
Grilled halloumi – 6
Salt & pepper beef strips – 9.5

Grill

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

8oz sirloin
32
more delicate in flavour, with a firmer texture, our chef recommends medium rare
10oz ribeye
34
succulent & flavoursome with extremely tender marbling, our chef recommends medium rare
16oz porterhouse
36
a combination of tender, succulent fillet mignon and rich flavour tenderloin on the bone
8oz fillet
37
the most tender cut of steak, our chef recommends rare
Butcher's Block (perfect to share between 2)
100
10oz ribeye, 8oz fillet & 8oz sirloin with twice cooked hand cut chips, parmesan & truffle fries, garlic, mint & lime butter with two sauces and sides of your choice
Steak Sauces
3.5
Staffordshire Blue Cheese Fondue | Three Peppercorn & Cognac | Bordelaise | Tarragon & Lime Butter Cream

Burgers

Charred black Angus burger on brioche bun
20
with blue cheese fondue, crisp pancetta, pickled jalapeños, baby gem, red onion, smoked red pepper & tomato dip and skin on French fries
Buttermilk chicken burger on a charcoal bun
20
with Swiss cheese, crisp pancetta, beef tomato, baby gem, red onion, black garlic & truffle aioli and skin on French fries
Soy & oyster mushroom burger on a pretzel bun (vg)
19
with smoked cheese, red pepper hummus, Asian ribbon salad, chilli, lime & paprika mayonnaise and skin on fries

Sides

Twice cooked hand cut chips
6.5
Tenderstem, broad beans, garden peas & asparagus
8
Champagne battered onion rings (vg)
7
rosemary & wild garlic flatbread
7
rosemary & wild garlic flatbread with melted mozzarella cheese
9
Asian salad with soy, peanut, chilli & lime dressing
6.5
Truffle & parmesan fries with black garlic & chive aioli
8.5
Parmesan baked white wine and cream baby spinach
8
Skin on French fries
5.5
Pan fried chilli & garlic tiger prawns
9.5