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Scoff & Banter Kensington
ข้อมูลล่าสุด
การรับประทานอาหารสไตล์อังกฤษสมัยใหม่ในเคนซิงตัน
คะแนน
รีวิว
รูปภาพ
เมนู
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Chargrilled in a brioche bun with melted cheese, streaky bacon, chili mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with custard
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Garlic and herb panko crusted corn-fed chicken with French fries, rocket and Parmesan shavings
Chargrilled in a brioche bun with melted cheese, mayonnaise and French fries
Beer-battered Norwegian haddock served with mushy peas and chargrilled lemon
with cherry tomatoes, garlic and basil
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Chantilly cream, crushed meringue, strawberries and raspberry coulis
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
Freshly baked scones from our bakery, served with rose petals & strawberry preserve (v) and Cornish clotted cream (v)
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil
Beef tenderloin sliced to perfection, dressed rocket, aged Parmesan and creamy lemon drizzle
Rustic vine tomato soup served with baguette
Served with fig relish and toasted ciabatta
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Mixed leaves, broccoli, cherry tomatoes, avocado, pine nuts. Served with a spicy vinegar dressing
Cos lettuce, anchovies, croutons and shaved Parmesan
A delicious medley of Broccoli, tomato, avocado, chickpeas, asparagus, topped with corn and pomegranate. Spicy vinegar dressing served on the side.
Plant-based burger with tomato, lettuce, vegan cheese and chips
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Ciabatta bread, gooey melted cheddar cheese and savoury ham
Ciabatta bread, Atlantic tuna and homemade spicy mayonnaise
Ciabatta bread, beef tomato, fior di latte mozzarella and organic pesto
Tiger prawns, calamari and mussels bound with Linguine pasta in a creamy seafood sauce
Chicken breast, served with garlic aioli, chargrilled lemon, mixed leaf salad and dauphinoise potato
Pasta in a picante arrabbiata sauce and Parmesan Reggiano
Salmon fillet with country style potato asparagus. Served with a white wine and caper sauce
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Dry aged rib eye steak, cooked to your liking. Accompanied by grilled shallots, cherry tomatoes, portobello mushroom
Tender chicken, bound in Chef’s butter sauce with rice, naan bread, poppadom’s pickles
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Velvety cheesecake with sweet Mango, and a buttery cracker crust and raspberry puree
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
truffle focaccia crostini, burnt garlic and paprika drizzles (VE)
with jalapeno and papaya dressing
wild rocket, tomato and basil consommé (V)
served with garlic aioli, chargrilled lemon, mixed leaf salad and rosemary new potatoes
chive mash, courgette, lobster and cognac reduction
rogan josh, saffron pulao and garlic naan
trio of tomato, nut-brown butter and Parmigiano Reggiano with baby basil (V)
in picante arrabbiata sauce with basil cress (VE)
a delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge (V)
velvety cheesecake with a cracker crust and a kissed filling (V)
passionfruit and basil broth (VE)
Served with fig relish and toasted ciabatta
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Rustic vine tomato soup served with baguette (VE)
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Cos lettuce, anchovies, croutons and shaved Parmesan
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Served with fig relish and toasted ciabatta
Salmon fillet with Dauphinoise potato asparagus. Served with a white wine and caper sauce
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Served with thick cut chips. Choose your sauce: peppercorn sauce, red wine sauce, chimichurri (V), bearnaise (V)
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
Freshly baked scones from our bakery, served with rose petals strawberry preserve (v) and Cornish clotted cream (v)
in a brioche bun with melted cheese, mayonnaise and French Fries
Beer Battered Norwegian Haddock served with mushy peas and chargrilled lemon
with tomato sauce and shaved parmesan
with Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger ale, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Spicy vinaigrette dressing (VE)
Served with bread (V)
Served with cheese dip (V)
Served with chive mash, vegetables and shellfish velouté
Served with herb-roasted potatoes, broccoli and thyme jus
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
truffle focaccia crostini, burnt garlic and paprika drizzles (VE)
with jalapeno and papaya dressing
wild rocket, tomato and basil consommé (V)
served with garlic aioli, chargrilled lemon, mixed leaf salad and rosemary new potatoes
chive mash, courgette, lobster and cognac reduction
rogan josh, saffron pulao and garlic naan
trio of tomato, nut-brown butter and Parmigiano Reggiano with baby basil (V)
in picante arrabbiata sauce with basil cress (VE)
a delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge (V)
velvety cheesecake with a cracker crust and a kissed filling (V)
passionfruit and basil broth (VE)
Served with fig relish and toasted ciabatta
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Rustic vine tomato soup served with baguette (VE)
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Cos lettuce, anchovies, croutons and shaved Parmesan
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Spicy vinaigrette dressing (VE)
Served with bread (V)
Served with cheese dip (V)
Served with chive mash, vegetables and shellfish velouté
Served with herb-roasted potatoes, broccoli and thyme jus
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil
Beef tenderloin sliced to perfection, dressed rocket, aged Parmesan and creamy lemon drizzle
Rustic vine tomato soup served with baguette
Served with fig relish and toasted ciabatta
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Mixed leaves, broccoli, cherry tomatoes, avocado, pine nuts. Served with a spicy vinegar dressing
Cos lettuce, anchovies, croutons and shaved Parmesan
A delicious medley of Broccoli, tomato, avocado, chickpeas, asparagus, topped with corn and pomegranate. Spicy vinegar dressing served on the side.
Plant-based burger with tomato, lettuce, vegan cheese and chips
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Ciabatta bread, gooey melted cheddar cheese and savoury ham
Ciabatta bread, Atlantic tuna and homemade spicy mayonnaise
Ciabatta bread, beef tomato, fior di latte mozzarella and organic pesto
Tiger prawns, calamari and mussels bound with Linguine pasta in a creamy seafood sauce
Chicken breast, served with garlic aioli, chargrilled lemon, mixed leaf salad and dauphinoise potato
Pasta in a picante arrabbiata sauce and Parmesan Reggiano
Salmon fillet with country style potato & asparagus. Served with a white wine and caper sauce
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Dry aged rib eye steak, cooked to your liking. Accompanied by grilled shallots, cherry tomatoes, portobello mushroom
Tender chicken, bound in Chef’s butter sauce with rice, naan bread, poppadom’s & pickles
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Velvety cheesecake with sweet Mango, and a buttery cracker crust and raspberry puree
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Served with fig relish and toasted ciabatta
Salmon fillet with Dauphinoise potato & asparagus. Served with a white wine and caper sauce
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Served with thick cut chips. Choose your sauce: peppercorn sauce, red wine sauce, chimichurri (V), bearnaise (V)
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
Freshly baked scones from our bakery, served with rose petals & strawberry preserve (v) and Cornish clotted cream (v)
in a brioche bun with melted cheese, mayonnaise and French Fries
Beer Battered Norwegian Haddock served with mushy peas and chargrilled lemon
with tomato sauce and shaved parmesan
with Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger ale, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
truffle focaccia crostini, burnt garlic and paprika drizzles (VE)
with jalapeno and papaya dressing
wild rocket, tomato and basil consommé (V)
served with garlic aioli, chargrilled lemon, mixed leaf salad and rosemary new potatoes
chive mash, courgette, lobster and cognac reduction
rogan josh, saffron pulao and garlic naan
trio of tomato, nut-brown butter and Parmigiano Reggiano with baby basil (V)
in picante arrabbiata sauce with basil cress (VE)
a delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge (V)
velvety cheesecake with a cracker crust and a kissed filling (V)
passionfruit and basil broth (VE)
Served with fig relish and toasted ciabatta
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Rustic vine tomato soup served with baguette (VE)
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Cos lettuce, anchovies, croutons and shaved Parmesan
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Spicy vinaigrette dressing (VE)
Served with bread (V)
Served with cheese dip (V)
Served with chive mash, vegetables and shellfish velouté
Served with herb-roasted potatoes, broccoli and thyme jus
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil
Beef tenderloin sliced to perfection, dressed rocket, aged Parmesan and creamy lemon drizzle
Rustic vine tomato soup served with baguette
Served with fig relish and toasted ciabatta
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Mixed leaves, broccoli, cherry tomatoes, avocado, pine nuts. Served with a spicy vinegar dressing
Cos lettuce, anchovies, croutons and shaved Parmesan
A delicious medley of Broccoli, tomato, avocado, chickpeas, asparagus, topped with corn and pomegranate. Spicy vinegar dressing served on the side.
Plant-based burger with tomato, lettuce, vegan cheese and chips
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Ciabatta bread, gooey melted cheddar cheese and savoury ham
Ciabatta bread, Atlantic tuna and homemade spicy mayonnaise
Ciabatta bread, beef tomato, fior di latte mozzarella and organic pesto
Tiger prawns, calamari and mussels bound with Linguine pasta in a creamy seafood sauce
Chicken breast, served with garlic aioli, chargrilled lemon, mixed leaf salad and dauphinoise potato
Pasta in a picante arrabbiata sauce and Parmesan Reggiano
Salmon fillet with country style potato & asparagus. Served with a white wine and caper sauce
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Dry aged rib eye steak, cooked to your liking. Accompanied by grilled shallots, cherry tomatoes, portobello mushroom
Tender chicken, bound in Chef’s butter sauce with rice, naan bread, poppadom’s & pickles
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Velvety cheesecake with sweet Mango, and a buttery cracker crust and raspberry puree
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Served with fig relish and toasted ciabatta
Salmon fillet with Dauphinoise potato & asparagus. Served with a white wine and caper sauce
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Served with thick cut chips. Choose your sauce: peppercorn sauce, red wine sauce, chimichurri (V), bearnaise (V)
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
truffle focaccia crostini, burnt garlic and paprika drizzles (VE)
with jalapeno and papaya dressing
wild rocket, tomato and basil consommé (V)
served with garlic aioli, chargrilled lemon, mixed leaf salad and rosemary new potatoes
chive mash, courgette, lobster and cognac reduction
rogan josh, saffron pulao and garlic naan
trio of tomato, nut-brown butter and Parmigiano Reggiano with baby basil (V)
in picante arrabbiata sauce with basil cress (VE)
a delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge (V)
velvety cheesecake with a cracker crust and a kissed filling (V)
passionfruit and basil broth (VE)
Served with fig relish and toasted ciabatta
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Rustic vine tomato soup served with baguette (VE)
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Cos lettuce, anchovies, croutons and shaved Parmesan
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Spicy vinaigrette dressing (VE)
Served with bread (V)
Served with cheese dip (V)
Served with chive mash, vegetables and shellfish velouté
Served with herb-roasted potatoes, broccoli and thyme jus
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil
Beef tenderloin sliced to perfection, dressed rocket, aged Parmesan and creamy lemon drizzle
Rustic vine tomato soup served with baguette
Served with fig relish and toasted ciabatta
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Mixed leaves, broccoli, cherry tomatoes, avocado, pine nuts. Served with a spicy vinegar dressing
Cos lettuce, anchovies, croutons and shaved Parmesan
A delicious medley of Broccoli, tomato, avocado, chickpeas, asparagus, topped with corn and pomegranate. Spicy vinegar dressing served on the side.
Plant-based burger with tomato, lettuce, vegan cheese and chips
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Ciabatta bread, gooey melted cheddar cheese and savoury ham
Ciabatta bread, Atlantic tuna and homemade spicy mayonnaise
Ciabatta bread, beef tomato, fior di latte mozzarella and organic pesto
Tiger prawns, calamari and mussels bound with Linguine pasta in a creamy seafood sauce
Chicken breast, served with garlic aioli, chargrilled lemon, mixed leaf salad and dauphinoise potato
Pasta in a picante arrabbiata sauce and Parmesan Reggiano
Salmon fillet with country style potato & asparagus. Served with a white wine and caper sauce
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Dry aged rib eye steak, cooked to your liking. Accompanied by grilled shallots, cherry tomatoes, portobello mushroom
Tender chicken, bound in Chef’s butter sauce with rice, naan bread, poppadom’s & pickles
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Velvety cheesecake with sweet Mango, and a buttery cracker crust and raspberry puree
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Served with fig relish and toasted ciabatta
Salmon fillet with Dauphinoise potato & asparagus. Served with a white wine and caper sauce
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Served with thick cut chips. Choose your sauce: peppercorn sauce, red wine sauce, chimichurri (V), bearnaise (V)
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
Freshly baked scones from our bakery, served with rose petals & strawberry preserve (v) and Cornish clotted cream (v)
in a brioche bun with melted cheese, mayonnaise and French Fries
Beer Battered Norwegian Haddock served with mushy peas and chargrilled lemon
with tomato sauce and shaved parmesan
with Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger ale, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
A Sunday favourite, lovingly prepared. A generous half chicken rubbed with fragrant garden herbs and crushed whole garlic, roasted slowly until the skin turns crisp, and the meat stays tender and deeply aromatic. Simple, honest, and wonderfully nostalgic.
Heritage-breed beef with intensive flavour and tenderness, slow-roasted and carved to order. Served with butternut and carrot puree. Rich, succulent and deeply satisfying, everything a proper roast should be.
A celebration of Britain’s seasonal produce. Cauliflower, spinach, and hand-selected garden vegetables gently spiced, wrapped in buttery pastry and baked until beautifully golden. Comforting, rustic and crafted for a Sunday.
Tall, crisp, and proudly traditional
Perfectly roasted for that shatteringly crisp exterior and cloud-soft centre
A generous helping of buttered seasonal vegetables selected fresh each week
Creamy cauliflower folded through a rich, three-cheese sauce and finished with a golden baked crust
Sweet golden corn brushed with melting farmhouse butter and a pinch of sea salt
Our signature, deeply rich 48-hour gravy—reduced, refined and poured with purpose
With tomato sauce and shaved Parmesan
Wagyu beef burger in a brioche bun with melted cheese, mayonnaise and French fries
Beer battered Norwegian haddock served with mushy peas and chargrilled lemon
Served with garden peas and chips
With caramelised William’s pear, butterscotch sauce and vanilla ice cream
with baby heritage tomato, wild rocket and aged balsamic (v)
with truffle mash and chimichurri sauce
House gin, mixed berry purée, lemon juice, Prosecco and basil
Bourbon whiskey, sweet vermouth, maple syrup and bitters
Tequila blanco, lime juice, agave syrup, herb syrup and sea salt
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, crème de violette, lemon and cranberry
Absolute original vodka, watermelon juice, lime and Jamaican ginger beer
Absolut original vodka, rhubarb and rosehip cordial, strawberries, lemon and Prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passion fruit syrup
Combination of Havana 3 year and Gosling's rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whisky, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
A refreshing Italian classic with Aperol, Prosecco & soda, served over ice with a slice of orange
A bolder, more bitter twist featuring Campari, Prosecco & soda, Garnished with orange
Zesty and bright with Limoncello, Prosecco, soda, mint & lime
A floral favourite made with elderflower liqueur, Prosecco, soda, mint & lime
A British summer staple with Pimm’s No.1, lemonade, strawberry, cucumber, mint & orange
Organic Casablanca Valley, Chile
Western Cape, South Africa
Sicily, Italy
Marlborough, New Zealand
Piedmont, Italy
Abruzzo, Italy
Leyda Valley, Chile
Rioja, Spain
Columbia Valley, USA
Mendoza, Argentina
Delle Venezie, Veneto, Italy
Provence, France
Bordeaux, France
Douro, Portugal
Organic Casablanca Valley, Chile
Western Cape, South Africa
Sicily, Italy
Marlborough, New Zealand
Piedmont, Italy
Burgundy, France
Abruzzo, Italy
Leyda Valley, Chile
Rioja, Spain
Columbia Valley, USA
Mendoza, Argentina
Couvent des Jacobins, Burgundy, France
Delle Venezie, Veneto, Italy
Provence, France
with Gruyère cheese and warm baguette
Cucumber, lemon and gin dressed herbs with toasted dark rye bread
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with toasted sourdough (v)
with croutons
with mashed potatoes, baby carrots and minted jus
with roasted butternut squash mash, sautéed green beans, and confit beetroot
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
Herb panko-crusted corn-fed chicken with crispy rosemary potatoes, rocket and parmesan shavings
with white wine and Italian hard cheese crème (v)
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
28-day-aged, grass fed
Succulent centre cut
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
with custard
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
with Gruyère cheese and warm baguette
Marinated French duck with plum dressing, grapefruit, pine nuts and shallots
with croutons
Beer-battered Norwegian haddock served with tartar sauce, mushy peas and chargrilled lemon
Chargrilled in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and hand-cut chips
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with white wine and Italian hard cheese crème (v)
Chantilly cream, whole meringue, strawberries and raspberry coulis (v)
Caramelised Williams pear, butterscotch sauce and vanilla ice cream (v)
Colston Bassett Stilton, Barber's Vintage Cheddar, pears and pickled walnuts (v)
with toasted sourdough
with croutons
with white quinoa salad, roasted red pepper purée, and wilted kale (v)
with cherry tomatoes garlic and basil
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Smoked salmon and lemon butter on beetroot & dill
Warm raisin v and plain scones (v) from our bakery, served with strawberry preserve (v) and Cornish clotted cream (v)
Milk Chocolate & mango dome, Lime, raspberry & pistachio slice (v), Vanilla Cupcake, Selected French macaroon, Our handcrafted chocolate nest with assorted mini chocolate eggs
English Breakfast, Earl Grey, Green Sencha, Fresh mint and lemon, Rosehip & Hibiscus, Jasmine, Chamomile, White Peony
Filter coffee, Latte, Decaffeinated, Macchiato, Espresso, Mocha, Cappuccino, Double espresso, Hot chocolate
truffle focaccia crostini, burnt garlic and paprika drizzles (VE)
with jalapeno and papaya dressing
wild rocket, tomato and basil consommé (V)
served with garlic aioli, chargrilled lemon, mixed leaf salad and rosemary new potatoes
chive mash, courgette, lobster and cognac reduction
rogan josh, saffron pulao and garlic naan
trio of tomato, nut-brown butter and Parmigiano Reggiano with baby basil (V)
in picante arrabbiata sauce with basil cress (VE)
a delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge (V)
velvety cheesecake with a cracker crust and a kissed filling (V)
passionfruit and basil broth (VE)
Served with fig relish and toasted ciabatta
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Rustic vine tomato soup served with baguette (VE)
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Cos lettuce, anchovies, croutons and shaved Parmesan
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Spicy vinaigrette dressing (VE)
Served with bread (V)
Served with cheese dip (V)
Served with chive mash, vegetables and shellfish velouté
Served with herb-roasted potatoes, broccoli and thyme jus
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil
Beef tenderloin sliced to perfection, dressed rocket, aged Parmesan and creamy lemon drizzle
Rustic vine tomato soup served with baguette
Served with fig relish and toasted ciabatta
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Mixed leaves, broccoli, cherry tomatoes, avocado, pine nuts. Served with a spicy vinegar dressing
Cos lettuce, anchovies, croutons and shaved Parmesan
A delicious medley of Broccoli, tomato, avocado, chickpeas, asparagus, topped with corn and pomegranate. Spicy vinegar dressing served on the side.
Plant-based burger with tomato, lettuce, vegan cheese and chips
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Ciabatta bread, gooey melted cheddar cheese and savoury ham
Ciabatta bread, Atlantic tuna and homemade spicy mayonnaise
Ciabatta bread, beef tomato, fior di latte mozzarella and organic pesto
Tiger prawns, calamari and mussels bound with Linguine pasta in a creamy seafood sauce
Chicken breast, served with garlic aioli, chargrilled lemon, mixed leaf salad and dauphinoise potato
Pasta in a picante arrabbiata sauce and Parmesan Reggiano
Salmon fillet with country style potato & asparagus. Served with a white wine and caper sauce
Served on dauphinoise potatoes with broccoli, apple puree, mint and red wine sauce
Dry aged rib eye steak, cooked to your liking. Accompanied by grilled shallots, cherry tomatoes, portobello mushroom
Tender chicken, bound in Chef’s butter sauce with rice, naan bread, poppadom’s & pickles
Beer-battered Norwegian haddock served with tartare sauce, mushy peas and chargrilled lemon
Velvety cheesecake with sweet Mango, and a buttery cracker crust and raspberry puree
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Soft creamy burrata served with aromatic basil pesto, heirloom tomato and a touch of olive oil (V)
Tiger prawns in a satay marination, Asian coleslaw and prawn cracker with satay dip
Served with fig relish and toasted ciabatta
Salmon fillet with Dauphinoise potato & asparagus. Served with a white wine and caper sauce
Served with garlic aioli, char grilled lemon, mixed leaf salad and dauphinoise potato
Served with thick cut chips. Choose your sauce: peppercorn sauce, red wine sauce, chimichurri (V), bearnaise (V)
Wagyu beef burger in a brioche bun with melted cheese, streaky bacon, chilli mayonnaise and chips
Plant-based burger with tomato, lettuce, vegan cheese and chips (VE)
Colston Bassett stilton, Barber’s vintage cheddar, pears and pickled walnuts
Caramelised Williams pear, butterscotch sauce and vanilla ice cream
A delicate dance of coffee and cream where mascarpone meets an espresso-soaked sponge, beneath a veil of coffee
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
A selection of homemade finger sandwiches on artisan breads
Freshly baked scones from our bakery, served with rose petals & strawberry preserve (v) and Cornish clotted cream (v)
in a brioche bun with melted cheese, mayonnaise and French Fries
Beer Battered Norwegian Haddock served with mushy peas and chargrilled lemon
with tomato sauce and shaved parmesan
with Caramelised Williams pear, butterscotch sauce and vanilla ice cream
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry
Skyy vodka, watermelon juice, lime and Jamaican ginger beer
Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup
Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger ale, apple juice, vanilla, lemon and ginger beer
Casablanca Valley, Chile 2023
France 2023
Provincia di Pavia, Italy 2021
Marlborough, New Zealand 2023
Piemonte, Italy 2023
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Casablanca Valley, Chile 2022
Veneto, Italy 2023
Sauternes, Bordeaux, France 2016
Colchagua Valley, Chile 2021
Aconcagua Valley, Chile 2022
France 2023
Rhône, France 2021
Friuli, Italy 2020
Rioja, Spain 2020
Uco Valley, Mendoza, Argentina 2023
Burgundy, France 2020
Bordeaux, France 2018
Puglia, Italy 2019
California, USA 2020
Burgundy, France 2020
Rhône, France 2020
Casablanca Valley, Chile 2022
Veneto, Italy 2023
A Sunday favourite, lovingly prepared. A generous half chicken rubbed with fragrant garden herbs and crushed whole garlic, roasted slowly until the skin turns crisp, and the meat stays tender and deeply aromatic. Simple, honest, and wonderfully nostalgic.
Heritage-breed beef with intensive flavour and tenderness, slow-roasted and carved to order. Served with butternut and carrot puree. Rich, succulent and deeply satisfying, everything a proper roast should be.
A celebration of Britain’s seasonal produce. Cauliflower, spinach, and hand-selected garden vegetables gently spiced, wrapped in buttery pastry and baked until beautifully golden. Comforting, rustic and crafted for a Sunday.
Tall, crisp, and proudly traditional
Perfectly roasted for that shatteringly crisp exterior and cloud-soft centre
A generous helping of buttered seasonal vegetables selected fresh each week
Creamy cauliflower folded through a rich, three-cheese sauce and finished with a golden baked crust
Sweet golden corn brushed with melting farmhouse butter and a pinch of sea salt
Our signature, deeply rich 48-hour gravy—reduced, refined and poured with purpose
With tomato sauce and shaved Parmesan
Wagyu beef burger in a brioche bun with melted cheese, mayonnaise and French fries
Beer battered Norwegian haddock served with mushy peas and chargrilled lemon
Served with garden peas and chips
With caramelised William’s pear, butterscotch sauce and vanilla ice cream
with baby heritage tomato, wild rocket and aged balsamic (v)
with truffle mash and chimichurri sauce
House gin, mixed berry purée, lemon juice, Prosecco and basil
Bourbon whiskey, sweet vermouth, maple syrup and bitters
Tequila blanco, lime juice, agave syrup, herb syrup and sea salt
Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, crème de violette, lemon and cranberry
Absolute original vodka, watermelon juice, lime and Jamaican ginger beer
Absolut original vodka, rhubarb and rosehip cordial, strawberries, lemon and Prosecco
Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale
Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passion fruit syrup
Combination of Havana 3 year and Gosling's rum, velvet falernum, pineapple juice, lime and Angostura bitters
Monkey Shoulder whisky, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils
Lychee juice, mint, raspberries, lemon and soda water
Ginger, kiwi, apple juice, vanilla, lemon and ginger beer
A refreshing Italian classic with Aperol, Prosecco & soda, served over ice with a slice of orange
A bolder, more bitter twist featuring Campari, Prosecco & soda, Garnished with orange
Zesty and bright with Limoncello, Prosecco, soda, mint & lime
A floral favourite made with elderflower liqueur, Prosecco, soda, mint & lime
A British summer staple with Pimm’s No.1, lemonade, strawberry, cucumber, mint & orange
Organic Casablanca Valley, Chile
Western Cape, South Africa
Sicily, Italy
Marlborough, New Zealand
Piedmont, Italy
Abruzzo, Italy
Leyda Valley, Chile
Rioja, Spain
Columbia Valley, USA
Mendoza, Argentina
Delle Venezie, Veneto, Italy
Provence, France
Bordeaux, France
Douro, Portugal
Organic Casablanca Valley, Chile
Western Cape, South Africa
Sicily, Italy
Marlborough, New Zealand
Piedmont, Italy
Burgundy, France
Abruzzo, Italy
Leyda Valley, Chile
Rioja, Spain
Columbia Valley, USA
Mendoza, Argentina
Couvent des Jacobins, Burgundy, France
Delle Venezie, Veneto, Italy
Provence, France
With tomato sauce and shaved Parmesan
Wagyu beef burger in a brioche bun with melted cheese, mayonnaise and French fries
Beer battered Norwegian haddock served with mushy peas and chargrilled lemon
Served with garden peas and chips
With caramelised William’s pear, butterscotch sauce and vanilla ice cream
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