Join us and enjoy a great British roast served with all the trimmings.
Main Course - £20 | 2 Courses - £27.50 | 3 Courses - £35
T&C's: Restaurant is open 1pm – 5pm every Sunday. A la Carte menu is not available on Sundays. Over 18′s only, valid ID is required for entry. Please note, a discretionary 12.5% service charge is added to every bill. All prices include vat at the current rate. These are sample menus and are subject to change.
STARTER
Beer Battered Cod
Seaweed, crushed Jersey Royals, curry sauce
Wild Mushrooms 'on Toast'
Fennel and treacle bread, wild garlic emulsion
Pork and Chorizo Scotch Egg
Saffron and roasted garlic mayonnaise, pickled onion
Pea and Basil Velouté (v)
Peas and broad beans, lemon gel
TO FOLLOW
Slow Roast Rump of Beef
Yorkshire pudding, dripping potatoes, red wine gravy
Corn Fed Chicken
Hassleback potato, asparagus, wild garlic pesto
Roasted Bream
Fennel jam, dill rosti, pickled cucumber, seaweed butter sauce
Confit Heritage Carrot
Beauvale Blue cheese beignet, onion crumb, hazelnut, oregano
All served with roast potatoes and seasonal vegetables
TO FINISH
Coconut and Raspberry Arctic Roll
Mango sorbet, pineapple and passion fruit salsa
Hot Sticky Toffee Pudding
Toffee sauce, salted caramel ice cream
White Chocolate and Whiskey Croissant Butter Pudding
Whiskey ice cream, honeycomb
Selection of British Cheeses
Homemade crackers and chutney (£3.50 Supplement)
When pairing wine with Sunday lunch, there are a few general guidelines to remember. The key is to match the wine's weight and flavours with the food's taste and textures.
If beef is your meat of choice, a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, is a good choice. These wines have rich, dark fruit flavours and tannins that can stand up to the rich, savoury flavours of beef.
Go-to wines such as an Australian Shiraz, Cabernet Sauvignon or Merlot are a clear go-to when it comes to beef. These wines match the flavour intensity of roasted beef to perfection. If you prefer a tasty white, a traditional white Rioja is the best option for roasted beef.
A Pinot Gris or Albariño is a good option for bass. The bright acidity of the wine awakens the flavors of the otherwise mild fish. Other refreshing options include Sauvignon Blanc and Grüner Veltliner.
Finer red wines such as gamay, light pinot noir or a cabernet franc pairs well with Guinea fowl. A white wine such as a Chenin can also go very well.
A dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio would be a good choice for a vegetarian meal. These wines have bright acidic and fruity flavours that can complement the flavours of the vegetables.
Of course, remember that wine is a matter of taste; ultimately, you should choose what you and your guests enjoy most.
