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Lunch Menu

1 Course 16 | 2 Course 21 | 3 Course 26

Served Monday to Friday Noon-4pm (excl. Bank Holidays)

PDFGluten Free

Starters

Soup of the day (vg)
with baked rosemary and garlic focaccia
Sticky sesame and soy glaze tofu (vg)
with Asian slaw and crispy rice noodles
Crab croquette
with smoked chilli sauce, charred lime and herb salsa
Potted chicken liver pate
with red onion jam, pickles and toasted ciabatta
Sticky Korean belly pork
with sesame, spring onion & cucumber salad, crispy noodles and a spiced Korean bbq dip

Mains

Beer battered haddock fillet
with hand cut chips, minted mushy peas, tartare sauce and charred lemon
Sun blushed tomato, basil & mozzarella risotto (v)
with panko fried bocconcini and wild rocket pesto
Pan fried chicken breast
with truffle mash, roast carrot, red pepper puree, chorizo crisp and white wine & black garlic cream
king prawn linguine
with roasted pepper, chilli, wild garlic, lime & herb sauce
Chargrilled chicken salad
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, Caesar dressing and shaved parmesan
8oz Bistro Rump
6 supp
the fantastic flavour of a rump, highly trimmed tender prime cut, our chef recommends medium rare
Chargrilled soya plant burger (vg)
on a charcoal sesame dun with vegan cheese, pickled red cabbage, gem lettuce, gherkin, onion marmalade and lime and herb and skin on French fries

Desserts

Mango & passionfruit Eton mess
Three scoops of ice cream or sorbet
please ask your server for our daily flavours
Biscoff cheesecake
with caramel sauce, chocolate crumb and biscoff ice cream
Milk chocolate brownie
with vanilla pod ice cream and white chocolate sauce
Cappuccino creme brûlée
with shortbread biscuit and marbled chocolate

Grill

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

20oz Chateaubriand
85
with beer battered onion rings, market vegetables and two sauces of your choice
8oz fillet
35
the most tender cut of steak, our chef recommends rare
10oz ribeye steak
33
succulent & flavoursome with extremely tender marbling, our chef recommends medium rare
12oz sirloin
33
more delicate in flavour, with a firmer texture, our chef recommends medium rare
Steak sauces / butter
3.5
Chimmichurri butter | Staffordshire blue cheese and madeira cream | Wild garlic, shallot & tarragon butter sauce | Cognac & three peppercorn cream
12oz Black angus burger
19.5
on brioche bun with melted Swiss cheese, smoked pancetta, wild garlic mayonnaise, rocket, beef tomato and truffle & parmesan fries
Katsu chicken burger
18.5
on a charcoal sesame bun with Asian string salad, katsu dip and French fries

Sandwiches

Sandwiches all served with skin on French fries with cheddar & herb coleslaw

Chargrilled 6oz sirloin steak
14
on rustic baguette with Staffordshire blue cheese, wild rocket and sticky onion jam
Breaded katsu chicken on chargrilled tortilla wrap
12
with ribbon vegetables. ginger and lime mayonnaise and a katsu dipping sauce
Gourmet fish finger sandwich
12
with battered haddock with lime & chilli aioli. baby watercress and coriander pickle
Grilled sun blushed tomato and buffalo mozzarella open ciabatta (v)
12
with basil pesto and pickled red onion salsa
Scottish smoked salmon
12
with lime & dill crème fraich, watercress on mixed seed toasted bagel

Sides

Herb crusted mac and cheese (v)
7
Wild garlic toasted focaccia with cheese (v)
7
Black truffle and parmesan fries
6.5
Seasonal market vegetables (vgo)
6.5
Wild garlic toasted focaccia (v)
6
Beer battered onion rings (vg)
6
Hand cut triple cooked chips (vg)
6
Skin on French fries (vg)
5.5