Menus
Our A La Carte Menu below is created to utilize the best ingredients the North West has to offer and combine them with innovative cooking methods in our seasonal menus.
A La Carte
January-March-
Holy Grain Sourdough
Lancashire Cheese Custard, Pork Lardo, Unsalted Butter
$7.50
-
Northern Cure Manchester Charcuterie Board
Peach Chutney, Pickles
$12
Starters
-
Pressing of Pheasant and Cotswold Chicken
Black Fig, Mushroom Ketchup
$11
-
BBQ Monkfish
Citrus Kosho Hollandaise, Straw Potato, Sea Weed Salt
$12
-
Cured North Sea Cod
Chilled Truffle Dashi, Cucumber, Yuzu Pearls
$10
-
Sweetheart Cabbage
Smoked Cream, Szechuan Peppercorn (VE)
$8.50
vegan
-
Ox Cheek & Mrs Bell’s Blue Cheese Ravioli
Cavolo Nero, Brown Butter & Sherry Vinegar
$10
Mains
-
8oz Cumbrian Rib-Eye Steak
Triple Cooked Chips, Watercress, Peppercorn Sauce
$34
-
Cumbrian White Pork Fillet
Nduja, Ratte Potato, Glazed Cheek, Turnip
$23
-
Cured and Poached Loch Duart Salmon
Salmon Bon Bon, Radish, Dill Emulsion
$22
-
Fillet of Scottish Venison
Celeriac, Pear, Venison Bolognese
$29
-
Pan-Fried Stone Bass
Leek and Smoked Cod Roe Tart, Pickled Mussels, Sea Herbs
$24
-
Cauliflower Katsu
Coconut Curry, Peanut, Puffed Rice, Kimchi
$18
vegan
-
Heritage Carrot
Burnt Aubergine, Hummus, Mint (VE)
$18
vegan
-
Sides
-
Blue Cheese and Bacon Fries
$4.50
-
Cauliflower Cheese
Black Truffle, Lancashire Cheese Custard
$6.50
-
Shredded Kale and Feta Salad
Pomegranate, Candied Walnuts (VE)
$4.50
vegan
-
Pan Fried Wild Mushrooms
Miso Butter, 10 Year Old Balsamic Vinegar
$5.50
Desserts
-
Salted Caramel Tart
Creme Fraiche Ice Cream
$8.50
-
Hot Toddy
Confit Lemon, Whiskey, Toasted Honey & Ginger Cake
$9
-
Caramelised White Chocolate Parfait
Seville Blood Orange, Orange & Almond Nougat
$8.50
-
Rhubarb and Custard
Choux Bun, Forced Rhubarb, Madagascan Vanilla
$8.50
-
Blackberry Cheesecake
Pickled Blackberry, Blackberry Sorbet (VE)
$8.50
vegan
All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.