Thursday Steak Night
Starters
Seared Scallop
Black Pudding, Celeriac, Apple
Smoked Salmon Terrine
Cucumber, Fennel, Wasabi Emulsion, Caviar
Ham Hock Croquette
Pea Purée, Confit Egg Yolk, Pickled Shallots
Crab
Salt Cod, Heritage Tomatoes, Basil, Linseed Cracker
Soup Du Jour
Sourdough, Whipped Butter
Roscoff Onion Tatin
Kiddington Ash, Rocket, Sherry Vinegar
Choose Your Steak
Boston Rib for Two
A beautifully marbled, bone-in ribeye cut. Rich, juicy, and full of flavour
Picanha Steak
A prime cut from the top of the rump. With a bold flavour and tender texture
Bavette Steak
A full-flavoured cut from the flank, known for its rich, beefy taste and open texture
Dry Aged Fillet
An exceptionally tender cut, dry-aged for depth and intensity of flavour
Sirloin Steak
A classic cut balancing tenderness with rich, full flavour
Choose Your Sides
Truffle & Parmesan Fries
Sauté Potatoes
Croquette Potatoes
Baby Gem, Caesar Dressing
Rocket, Parmesan, Aged Balsamic
Triple Cooked Chips
Seasonal Greens
Cauliflower Cheese
Add a Sauce
Peppercorn Sauce
Bearnaise Sauce
Blue Cheese Sauce
Desserts
Lunar Cheesecake
Please ask for the flavour of the day
Chocolate Tart
Caramelised Banana, Snickers Ice Cream
Bramley Apple Mousse
Granny Smith Sorbet, Honeycomb
Iced Honey Parfait
Roasted Fig, Lemon Poppy Seed Madeleine
Olive Oil Cake
Rhubarb, Compressed Strawberry, Mascarpone
Cheese Board
Selection of British Cheeses