Join us and enjoy a great British roast served with all the trimmings.
Main Course - £30 | 2 Courses - £38 | 3 Courses - £46
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
Whipped Goat's Cheese
Toasted hazelnuts, beetroot, aged balsamic
Mushrooms on Toast
Truffle mayonnaise, fennel & treacle bread
Chicken Liver Parfait
Sweet and sour blood orange, toasted brioche
Roasted Pepper and Squash Soup
Chive Oil
TO FOLLOW
Slow Roast Rump of Beef
Roasted garlic, crisp & sage onion, stuffed Yorkshire pudding, red wine gravy
Yorkshire Porchetta
Cider braised Pork cheek, bramlay & cider apple compote, crisp & sage onion, stuffed Yorkshire pudding, red wine gravy
Seared Scottish Salmon
Flame roasted lemon, parsley cream sauce
Lancashire Butter Pie
Smoked cheddar sauce
All mains served with whole vichy carrots, malt glazed onions, cauliflower cheese and beef fat roast potatoes
TO FINISH
Strawberry Cheesecake
Raspberry sorbet, almond crumb, fresh strawberries
Sticky Date Pudding
Butterscoth sauce, salted caramel ice cream
White Chocolate Bread & Butter Pudding
Whiskey ice cream, honeycomb
Selection of British Cheeses
Homemade crackers and chutney
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.
