Snacks
Wild Venison Scotch EggGBP 8.00
house made brown sauce
Fried SquidGBP 7.50
confit garlic and lemon aioli
BBQ Padron PeppersGBP 6.50
Maple and sea salt
Starters
8 hour braised pig cheekGBP 12.00
cauliflower, miso, sorrel.
North sea scallopGBP 13.50
sunflower satay, furikake, chard
BBQ heirloom pumpkin GBP 10.00
seed pesto, goats cheese, dashi
Cornish crabGBP 13.00
radish, apple, langoustine, quail egg
Mains
Scottish monkfishGBP 26.00
ndjua, fennel jam, English pea
BBQ miatake mushroomGBP 20.00
barley, pickled shallot, artichoke
Scottish highland venisonGBP 28.00
girolle, bacon, cavolo nero
Roast Cumbrain chickenGBP 26.00
masala thigh, sweetcorn, lime pickle
Dry Aged Beef
To Share
40– 60 day dry-aged steaks, choose from our selection of T-bone, Sirloin or Ribeye. Served on the bone, grilled over wood. 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 100gGBP 11.50
Sauces
£3.75
Red Wine Jus
Blue Cheese Sauce
Peppercorn Sauce
Butters
£3.50
Confit Garlic
Truffle & Chive
Side Dishes
£6
Glazed Chantenay Carrots and Curried Nuts
Dirty Mash
Triple Cooked Chips
BBQ broccoli, brown butter, pickled shallotGBP 6.00
Beetroot, burrata, burnt alliumGBP 6.00
Desserts
Chocolate MousseGBP 10.00
Honeycomb, mint ice cream
Lavender creme bruleeGBP 10.00
muscavado pear, salted oats
Lemon tartGBP 10.00
strawberry, elderflower meringue
Selection of cheesesGBP 14.00
Carrot chutney, truffle honey, picked walnut
