Winter Menu 24
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
OlivesGBP 5.00
House Pickled Chillis
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 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 100gGBP 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 GBP 6.00
Herb Panko.
BBQ BeetrootGBP 6.00
Cranberry, hazelnut cream.
Desserts
Spiced Creme BruleeGBP 8.00
Pear, salted oats, sorel
Sticky Ginger PuddingGBP 8.00
Apple caramel, clotted cream ice cream, crispy ginger.
White Chocolate MousseGBP 8.00
Cranberry, Meringue.
Selection of Aubrey Allen CheesesGBP 19.00
Traditional accompaniments.
