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Lunch Menu

1 Course 17 | 2 Course 22 | 3 Course 26

Served Monday to Friday Noon-5pm

PDFGluten Free


roasted vine tomato, garlic & balsamic soup (vgo)
with toasted focaccia and basil cream
pan fried wild mushrooms (vgo)
with chardonnay & black truffle cream, wild rocket salad and toasted sourdough
sweet & sour tempura chicken
with roasted piquillo peppers, spring onion & lime
salt & pepper fried calamari
with sticky soy, chilli & lime glaze
patatas bravas (vg)
with vegan chorizo, smoked tomato, basil & garlic salsa


haddock fillet in champagne batter
with caper and gherkin aioli, hand cut chips, garden peas, garlic, mint & lime butter
Pan fried chicken supreme
with mozzarella mashed potato, carrot puree, wild garlic green beans, white wine, shallot & wild mushroom cream
king prawn panang curry
with jasmine rice, chargrilled bok choi, chilli, lime & Thai basil
wild garlic and black truffle risotto (vgo)
with heirloom tomatoes, basil pesto, roasted courgette and shaved hard cheese
(add pan fried chicken breast - 5 supp)
Tempura vegan burger on brioche bun (vgo)
with smoked cheese, baby gem, beef tomato and sriracha mayonnaise
Chargrilled chicken salad
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, Caesar dressing and shaved parmesan


Oreo cheesecake
with vanilla milk sorbet, Oreo wafer, cookie & cream crumb
chocolate fudge brownie (vgo)
with milk chocolate sauce and salted caramel ice cream
two scoops of ice cream or sorbet
speak to your server for our daily flavours
sticky peach and berry crumble (vgo)
with madagascan vanilla custard


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

8oz bistro rump
the fantastic flavour of rump, highly trimmed tender prime cut, our chef recommends medium rare
10oz sirloin
more delicate in flavour, with a firmer texture, our chef recommends medium rare
10oz ribeye
succulent & flavoursome with extremely tender marbling, our chef recommends medium rare
8oz fillet
the most tender cut of steak, our chef recommends rare
24oz porterhouse (perfect to share between 2)
a combination of tender, succulent filet mignon and rich, flavourful tenderloin on the bone with champagne battered onion rings, seasonal buttered vegetables, garlic mint & lime butter with two sauces of your choice
Upgrade any steak with a bottle of Argentinian Malbec and a side of pan-fried garlic & chilli king prawns
12oz Black angus burger
on brioche bun with melted Swiss cheese, smoked pancetta, wild rocket, beef tomato, parmesan & truffle fries with black garlic & chive aioli
South American buttermilk chicken burger
on a charcoal bun with habanero pepper cheese, roasted red pepper, radicchio leaf and avocado, chilli & lime salsa
Steak sauces / butter
Pink Peppercorn & Cognac Cream | Staffordshire Blue Cheese Sauce | White Wine, Shallot & Wild Mushroom Sauce | Marrow, Malbec & Thyme Jus
Steak Extras
Pan fried garlic & chilli king prawns - 9
Seasonal vegetables with garlic mint & lime butter (vgo) - 7


All sandwiches are served with skin on French fries and spiced coleslaw

Teriyaki glazed tempura chicken wrap
with radicchio lettuce, roasted piquillo pepper, spring onion & lime salad
Chargrilled sirloin steak rustic baguette
with Staffordshire blue cheese, wild rocket and sticky onion jam
Chargrilled Mediterranean vegetables on rosemary & garlic flatbread (vgo)
with buffalo mozzarella and lemon basil pesto
Garlic king prawns toasted ciabatta
with baby gem lettuce, sun blushed tomatoes, smoked paprika and lemon mayonnaise
Sweet chilli tofu bagel (vgo)
with asian ribbon vegetables, avocado and soy, sweet chilli & lime dip


Triple cooked hand cut chips (vg)
Baked buffalo mozzarella and oregano mashed potato
Parmesan & truffle fries with wild garlic & chive aioli
Rosemary & wild garlic flatbread (vgo)
Rosemary & wild garlic flatbread with mozzarella cheese
Skin on French fries (vg)
Champagne battered onion rings (vgo)