Sunday Menu
Aperitif Snacks
Louët-Feisser oysters (minimum 4, GF)
4 each
Lemon & rosemary Gordal olives (Ve, GF)
7
Lancashire bomber cheese gougères, mustard craquelin (V)
8
House pastrami, rösti, sauerkraut, mustard & pickle mayo (GF)
8
TOTI gin fjord trout gravlax, mini scones, crème fraîche, herbs
8
Freshly baked sourdough & focaccia (V)
8
Derby Hill Farm Weeton butter, Yallo rapeseed oil
Hand-rolled crackers with dips (Ve)
12
Muhammara (N) / Roasted carrot hummus, orange, seeds
Starters
French onion soup
13
Chilli & garlic king prawns
14
Sauce vierge, focaccia
Red pepper & nduja steamed mussels, sourdough bread (GF*)
14
Vegetable & paneer samosa
14
Pumpkin seeds, curry sauce, green bean salad, coriander chutney
Local game pie (N)
15
Damson ketchup, toasted hazelnut & pickled blackberry
Locally grown oyster mushrooms in garlic butter (Ve, GF*)
14
Pickled chanterelles, mushroom mayo, herb cracker
Blue cheese & walnut salad (N, V)
14
Blacksticks Blue beignet, endive, pickled kohlrabi, roasted muscat grape, walnuts
Mains
Honey & mustard roast ham (GF*)
28
Roast sirloin of beef with horseradish cream (GF*)
28
Garlic & thyme confit corn-fed chicken legs (GF*)
28
Seitan steak and gravy (Ve)
28
All roasts served with roast potatoes, seasonal vegetables, Yorkshire pudding and gravy.
Market fish
MP
Braised feather blade, mini oxtail & beef shin bourguignon suet pudding
30
Parsnip mash, roasted shallot & crispy onions, hispi cabbage
8oz fillet of beef, shallot, parsley & cracked pepper butter (GF)
40
Local skin-on chips, watercress, pickled shallots
Côte de boeuf, shallot, parsley & cracked pepper butter (GF, for 2)
100
Local skin-on chips, watercress, pickled shallots
Sides
Cauliflower cheese (V)
8
Local skin-on chips (Ve, GF)
5
Confit garlic & rosemary local skin-on chips (Ve, GF)
5.50
Creamy mash (V)
5
Hispi cabbage in miso butter (V, Ve*, GF)
5
Green salad, poppy seed dressing, pickled red onion (Ve, GF)
5
Pot of gravy
3
Desserts
Classic dessert
8
Seasonal sundae
9
Pumpkin custard tart
10
Pumpkin seed praline, goat curd mousse, goat milk caramel
Cheese selection curated by The Crafty Cheese Man (GF*)
14
With sourdough toast, crackers, grapes and apple & burnt onion chutney. Tasting notes available from our service staff.
Café gourmand TOTI trio collection (N)
10
TOTI choux bun, toasted pistachio marshmallow, Canelé de Bordeaux
Serving Times
Sundays, 12–6pm
Our Sunday menu is the only menu we serve on Sundays
Please notify a member of staff of any food allergies or dietary requirements.
(V) - Vegetarian (Ve) - Vegan (GF) - Gluten Free (N) - Contains nuts (*) - on request
A discretionary 10% service charge is added to all restaurant and bar bills, all of which goes to our staff.