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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

Any 2 dishes for 11 – perfect to share between 2

Chargrilled Lebanese Flat Bread

6

with smoked pepper hummus

Gordal Pitted Olives

6

served on crushed ice

Sea Salt & Honey Glazed Sweet Potato Wedges

6

with wild garlic & chive aioli

To Share

Any 3 dishes for 24 – perfect to share between 2

Salt & Pepper Crispy Beef

9.5

with sticky soy, chilli & sesame dip

Smoked Haddock, Black Bomber Cheddar & Chive Fishcakes

9

with lemon & parsley tartare

Chicken, Chilli & Lime Bon Bons

8.5

with satay & lemongrass dip

Chargrilled Lamb & Mint Koftas

9.5

with pickled red onion, feta & oregano tzatziki

Thai King Prawns

9.5

in chilli & coconut broth with prawn crackers

Heritage Tomato, Red Onion & Basil Crostini's

8

with goats’ cheese crumb

Starters

Chicken, Chorizo & Roasted Pepper Parfait

9

with red onion & chilli jam and toasted flat bread

Pan Fried Belly Pork

9.5

with green peppercorn & cognac sauce, asparagus, confit cherry vine tomatoes

Pan Fried Atlantic Scallops

15

with wasabi pea purée, rice noodles, sticky soy & chilli glaze

Wild Garlic Mushrooms

9

with chardonnay & thyme cream, baby rocket, parmesan and toasted sourdough bloomer

Sweet Potato, Chilli & Coconut Soup

8

with Thai basil oil, rosemary & garlic focaccia

Crispy Peking Shredded Duck (To Share Between Two)

23

with Mandarin pancakes, cucumber, spring onion, hoisin & plum sauce

Mains

Pan Fried Duck Breast

32

with shredded duck croquette, potato gratin, roasted carrot purée, braised red cabbage, sticky plum & port sauce

Seafood Risotto

29

with Cornish crab meat, king prawns, Atlantic scallop, langoustine, lemon, parsley and Marlborough cream, with peas & charred asparagus spears

Duo of Lamb

32

with slow braised lamb shoulder, lamb rump, dauphinoise potatoes, braised shallots, snow pea purée, sticky redcurrant & thyme jus

Chicken & Halloumi Skewer

25

with chilli & oregano fries, charred garlic pitta, Greek feta salad and tzatziki dip

Sticky Chinese Belly Pork

24

with egg fried rice, green peppers, spring onions, charred Pak choi, sesame, prawn crackers, sticky soy, chilli & honey sauce

Chicken Parmigiana

23

with sun blushed tomato, chilli & basil linguine, buffalo mozzarella and roasted cherry vine tomatoes. Add wild garlic flatbread 3

Oven Baked Salmon Fillet

24

with pesto crushed baby potatoes, garden peas, wild garlic, samphire and crispy pancetta, tarragon & lemon cream sauce

Pan Fried Chicken Supreme

23

with truffle mash, buttered black kale, charred asparagus, Madeira & thyme cream

Champagne Battered Haddock Fillet

19

with triple cooked hand cut chips, minted mushy peas, wild garlic & pickled gherkin aioli

Halloumi & Vegetable Skewer

19

with chilli & oregano fries, charred garlic pitta, Greek feta salad and tzatziki dip

Pad Thai

18

vermicelli rice noodles, ginger, spring onions, baby corn, red peppers, sugar snaps, coriander, lime, toasted cashews, sticky soy & chilli sauce

Tandoori Vegetable Tikka Masala

18

with basmati rice, wild garlic & coriander naan bread, onion & tomato salad

Baked Goats Cheese Gnocchi

18

with roasted peppers, red chilli pesto, shallot & garlic cream, chargrilled garlic flatbread, wild rocket, balsamic & parmesan salad

Caesar Salad

14

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

Asian Salad

14

with string vegetables, pickled pink ginger, red cabbage, pomegranate pearls, edamame beans, sugar snaps, pineapple, sesame, roasted cashew nuts and sticky soy & chilli sauce

Grilled Goats’ Cheese & Potato Salad

15

with Maldon roasted jersey royal potatoes, Gordal pitted olives, pickled red onions, baby water cress, spinach, toasted cashews, oregano & lime pesto dressing

Poke Bowl

15

with sticky jasmine rice, cucumber, carrot, radish, edamame beans, pomegranate pearls, 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 Flatiron

26

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

10oz Rump

28

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

8oz Picanha

30

highly prized Brazilian cut from the top sirloin cap, renowned for its intense flavour, tender texture, and thick, buttery fat cap. Our chef recommends medium rare

8oz Sirloin

32

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

10oz Ribeye

35

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

8oz Fillet

37

the most tender cut of steak. Our chef recommends rare

Post House Mixed Grill

33

with rump steak, gammon, lamb cutlet, pork chop, old English sausages, minted garden peas and free-range fried egg and a sauce of your choice

26oz Butchers Block (To Share Between 2)

90

8oz sirloin, 10oz ribeye & 8oz fillet served with Champagne battered onion rings, any two sides and any two sauces of your choice

Steak Sauces

3

Green Peppercorn & Cognac | Staffordshire Blue Cheese | Malbec & Marrow | Béarnaise

Burgers

All our burgers are served on sourdough buns with beef tomato, baby gem lettuce, red onion with skin on french fries or sweet potato wedges (2 supp)