Winter Menu 24
Snacks
Bubble & Squeak CroquetteGBP 8.00
Beef fat emusion.
BBQ Padron PeppersGBP 6.00
Sea salt, munis 8 maple vinegar
Pigs in Blankets GBP 6.00
Mustard & honey glaze
OlivesGBP 5.00
House Pickled Chillis
Starters
VelouteGBP 8.00
White onion and Sheppy cider soup, chive, burnt allium dressing.
Cured Chalk Stream Trout GBP 12.00
Preserved lemon and caper puree crispy caper, sea herbs, buttermilk dashi.
Heirloom Squash & Goats Cheese TartGBP 9.00
Nasturtium
BBQ Wood PigeonGBP 12.00
Cranberry, dark chocolate, variegated kale, hazelnut.
Mains
BBQ Venison LoinGBP 30.00
Celeriac, boudin noir rosti, baby rainbow carrot.
Merrifield Duck BreastGBP 26.00
BBQ swede, pearl barley, sour pear.
BBQ HakeGBP 26.00
White bean cassoulet, brown shrimp, chorizo jam, scallion.
Crapaudine BeetrootGBP 20.00
Pomme puree, wild mushroom, variegated kale.
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
Aubrey Allen Heritage Ribeye, Grass Fed Fillet, Rump Cap, Heritage Sirloin
accompanied with chimichurri, watercress (These bigger cuts can take some time over the coals , anything over 1.2kg may take over 1 hour, including resting time for the fulness of flavour)
- 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.
