Winter Menu 24
Snacks
Wild Venison Scotch Egg£8.00
house made brown sauce
Fried Squid£7.50
confit garlic and lemon aioli
BBQ Padron Peppers£6.50
Maple and sea salt
Olives£5.00
House Pickled Chillis
Starters
8 hour braised pig cheek£12.00
cauliflower, miso, sorrel.
North sea scallop£13.50
sunflower satay, furikake, chard
BBQ heirloom pumpkin £10.00
seed pesto, goats cheese, dashi
Cornish crab£13.00
radish, apple, langoustine, quail egg
Mains
Scottish monkfish£26.00
ndjua, fennel jam, English pea
BBQ miatake mushroom£20.00
barley, pickled shallot, artichoke
Scottish highland venison£28.00
girolle, bacon, cavolo nero
Roast Cumbrain chicken£26.00
masala thigh, sweetcorn, lime pickle
Dry Aged Beef
To Share
40– 60 day dry-aged steaks, choose from our selection of Fillet, Rump Cap, Sirloin or Ribeye. Served on the bone, grilled over charcoal. Steak sizes are subject to availability, typically ranging from 650g – 1.2kg
Angus, Hereford and Devon
accompanied with chimichurri, watercress (These big boys can take some time, anything over 1.2kg may take over 1 hour!)
- per 100g£11.50
Sauces
£3
Red Wine Jus
Blue Cheese Sauce
Peppercorn Sauce
Mushroom Sauce
Side Dishes
£6
Dirty Mash
Bacon jam, pickled shallot.
Creamed Leeks
Sprouts, spinach, pommery mustard.
Triple Cooked Chips
Roasted garlic aioli.
Maple Glazed Roots £6.00
Herb Panko.
BBQ Beetroot£6.00
Cranberry, hazelnut cream.
Desserts
Spiced Creme Brulee£8.00
Pear, salted oats, sorel
Sticky Ginger Pudding£8.00
Apple caramel, clotted cream ice cream, crispy ginger.
White Chocolate Mousse£8.00
Cranberry, Meringue.
Selection of Aubrey Allen Cheeses£19.00
Traditional accompaniments.