Menus

All guests begin with fire-grilled sourdough bread, served with whipped beef-tallow butter

FRESHLY SHUCKED OYSTERS Irish Natives, Tabasco & Champagne Mignonette half dozen 58. / full dozen 108.

CHICKEN & BARLEY SOUP ‘COCK-A-LEEKIE' Aromatic Broth, Sweet Leeks, Pickled Prunes, Carrots, Thyme 20.

BLT 'WEDGE' SALAD Treacle-Cured Dingley Dell Bacon, Momotaro Tomatoes, Creamy Lemon Vinaigrette 28.

CONFIT IRISH DUCK LEG Fennel & Herb Slaw, Red Currant Glaze 28.

CRAB ‘THERMIDOR' Gratin-style, Tarragon, Cognac, Hollandaise 36.

LOBSTER COCKTAIL Avocado, Confit Cherry Tomatoes, Horseradish, Dill 52.

WILLIAMS PEAR & BLUE CHEESE SALAD Colston Basset Stilton, Endives, Candied Walnuts, Port Vinaigrette 22.

SMOKED SALMON CRUMPET Crème Fraîche Tartare Sauce, Pickled Cucumber, Salmon Roe 28.

ROASTED SCALLOPS Sweet Pea Puree, Mint, Malt Vinegar 38.

STAGS BEEF TARTARE Beef Tallow, Cornichon, Capers, Quail Egg, Pomme Gaufrette 32.

BAKED BONE MARROW Oxtail Jam, Herb Leaf Salad, Grilled Sourdough 30.

SALT BAKED BEETROOT CARPACCIO Goat Cheese, Hazelnuts, Black Currant Vinaigrette 18.

Grilled Over Charcoal and Applewood, Served with Beef Dripping Jus

Cooking Times Vary From 60 Minutes for Large Cuts, 35-40 Minutes for Smaller

450-days Grain-Fed, FI Wagyu, Tajima Blood Line, Australia

800g PORTERHOUSE 192.

1kg PORTERHOUSE 240.

1.2kg PORTERHOUSE 288.

500g DRY-AGED BONE-IN SIRLOIN 160.

600g DRY-AGED BONE-IN SIRLOIN 192.

700g DRY-AGED BONE-IN SIRLOIN 216.

TOMAHAWK FI WAGYU Sizes from 1.1-1.2kg and up 22. per 100g

Recommended portions for bone-in sharing steaks: 900g: 2-3 guests, 1.1kg: 3-4 guests, 1.3kg: 4+ guests

Available daily by pre-order, otherwise subject to 80 minute preparation time.

CHATEAUBRIAND Roasted Brussels Sprouts, Beef Fat Roast Potatoes, Braised Red Cabbage, Yorkshire Pudding, Horseradish Sauce, Beef Dripping Jus 400g 188. / 800g 358.

Steak Alternatives, For Those Who Prefer Otherwise

RAINBOW TROUT Wilted Baby Spinach, Trout Roe Beurre Blanc 42.

BLACK COD Hispi Cabbage, Cauliflower Purée, Curry Velouté 72.

ROASTED CHICKEN BREAST Pomme Purée, Sweet Pea, Asparagus, MushroomVelouté 42.

DINGLEY DELL PORK TOMAHAWK Apple Purée, Cider & Pork Jus 55.

VEAL CHOP Carrot Purée, Red Wine Shallot Jus 48.

LAMB CHOP & STUFFING Pickled Yellow Mustard, Mint Sauce 56.

CHARCOAL ROASTED SQUASH Steak Rub, Endives, Pumpkin Seed Vinaigrette 26.

SPINACH & CHEDDAR CHEESE PIE Puff Pastry, Romaine Hearts, Lemon Vinaigrette 32.

STEAK FRIES Garlic Aioli 12.

YORKSHIRE PUDDINGS Beef Dripping Jus 12.

GREEN ASPARAGUS Dill, Hollandaise 18.

BEEF FAT ROAST РОTАTOES Malt Vinegar 16.

ROMAINE LETTUCE HEARTS Breakfast Radish, House Vinaigrette 9.

CREAMED SPINACH Baby Spinach, Béchamel 18.

TOMATO & BASIL SALAD Anchovy Vinaigrette 12.

POTATO PURÉE Chicken Jus 16.

MAC & CHEESE Tunworth, Montgomery Cheddar, Sourdough Crumbs 24.

CURRIED ROASTED CARROTS Madras, Honey, Thyme 20.

ROASTED BRUSSELS SPROUTS Smoked Bacon, Mustard Vinaigrette 18.

ROASTED MUSHROOMS Hen-of-the-Woods, 'Maitake' Egg Yolk 24.

A Proper Ending

CHOCOLATE SUNDAE Vanilla Gelato, Chocolate Brownie, Dulce de Leche Pearls, Chocolate Sauce 14.

APPLE & BLACKBERRY CRUMBLE Cinnamon & Oat Crumb, Vanilla Ice Cream (shareable for two) - Please allow 15-20 minutes to prepare 28.

STICKY TOFFEE PUDDING Muscovado Toffee Sauce, Candied Pecan, Clotted Cream 16.

BANANA CREAM PIE ‘Banoffee’, Graham Cracker, Salted Toffee, Dark Chocolate 16.

STRAWBERRY PAVLOVA ‘ETON MESS’ Chantilly Cream, Meringue, Almond Tuille, Strawberry Sorbet 18.

HOT CHOCOLATE FONDANT Crème Fraîche Whipped Cream, Honeycomb, Malted Barley Gelato - Please allow 10-15 minutes to prepare 18.

FRUIT SUNDAE ‘KNICKERBOCKER GLORY’ Strawberry, Raspberry, Rhubarb, Red Berry Compote, Pistachio 14.

GELATOS & SORBETS Tahitian Vanilla Gelato, Dark Chocolate Gelato, Butterscotch Gelato, Rock Melon Sorbet, Strawberry Sorbet, Coconut Sorbet 8. per scoop

Well-aged & well-chosen - Served with Cranberry Chutney & Buttermilk Biscuits Small 28 / Large 42

COLSTON BASSETT STILTON Blue, Cow’s Milk, Nottinghamshire

HAFOD CHEDDAR Hard, Cow’s Milk, West Wales

OGLESHIELD Semi-soft, Unpasteurised Cow’s Milk, Somerset

CORNISH YARG Semi-soft, Cow’s Milk, Cornwall

Time-Honoured Classics & Modern Creations

STAGS HEAD OLD FASHIONED Whistlepig 100 Proof Rye, Angostura Orange, Demerara Sugar 28.

QUEEN OF HEARTS Strawberries Infused Rum, Kwai Feh Lychee Liqueur, Fresh Lemon 24.

THE ACCOMPLICE Botanist London Gin, Aperol, Lemon Sour 22.

DARK & STORMY Gosling's Black Rum, Fever Tree Ginger Beer, Cinnamon Syrup, Lime 24.

HOT & BOTHERED Loca LoKa Blanco Tequila, Mezcal Joven, Fresh Lime & Cucumber Juice, Jalapeño Syrup 24.

PRETTY IN PINK Roku Gin, Fresh Lemon Juice, Raspberry Tea Syrup, Balsamic Vinegar, Grenadine, Vegan Froth 24.

ESPRESSO MARTINI Absolut Vanilla Vodka, Kahlua Liqueur, Brewed Espresso 23.

CLASSIC MANHATTAN Sazerac Rye, Antica Formula, Marasca Cherry 26.

HOUSE OF CARDS Botanist London Gin, St. Germain, Lemon Bitters, Elderflower 24.

THE DALIAH Prosecco, Ketel One Citron Vodka, Passionfruit Purée & Fresh Lime 24.

GARDEN PARTY Maker's Mark Bourbon, Rhubarb Elixir & Bitters, Lemon 25.

RIGHT AS RAIN Havana Cuban Rum Trio, Elderflower & Grapes, Lemon Tonic 25.

VESPER London No. 1 Gin & Ketel One, Quinine Reduction. Lillet Blanc 28.

MIDNIGHT RAMBLER London No.3 Gin, Yuzu Liquor, Fresh Lemon & Rosemary Syrup 23.

IN BLOOM East Indies Bali Pomelo Pink Gin, St. Germain, Lemon & Cherry Blossom 22.

STAGS NEGRONI Tanqueray No. 10 Gin, Campari, Carpano Antica Formula & Bandara Al Fresco 26.

SINGAPORE SLING Singapore Distillery Merlion Gin, Dom Benedictine, Cherry & Pineapple 28.

SUMMERSOP Botanist Gin, Soursop Purée, Fresh Lemon Juice, Simple Syrup 26.

For a Civilised Pour

AMARETTI SOUR Lyre's Amaretti, Lemon & Honey 14.

SALTED NARANJA Orange Juice, Salted Caramel, Lime Juice & Soda 10.

PASSION TEA Cold Brewed Black Tea, Passionfruit Purée & Lime 10.

CONNOR'S Stout 17.

LION BREWERY 'THE BOSS' I.P.A. 15.

SAPPORO PREMIUM Lager 14.

PERONI NASTRO AZZURRO Lager 14.

PERONI 0.0% Lager 12.

SOFT DRINK Coke | Coke Zero | Sprite | Ginger Ale | Fever-Tree Ginger Beer 6.

JUICE Pineapple | Orange | Apple | Cranberry 6.

KOMBUCHA Remedy Cherry Plum | Remedy Mango Passion 9.

Designed for Sharing. Or Not.

Chef's Selection of Complimentary Sliders During Happy Hour (with the purchase of drinks)

GIANT GREEN SPANISH OLIVES 6.

FRESHLY SHUCKED OYSTERS Irish Natives, Tabasco & Champagne Mignonette half dozen 52./ full dozen 98.

DINGLEY DELL SALAMI Pickled Onions & Cornichons 16.

SCAMPI TAILS Loch Fine Languostines, Dill Pickle Mayonnaise 32.

BACON-WRAPPED DATES 'Devil's on Horseback', Medjool Dates, Tunworth Cheese, Smoked Bacon (3 pieces) 16.

CRISPY PIG'S HEAD BITES Stags Mustard 16.

FISH FINGER SLIDERS (3 pieces) Black Cod, Potato Bun, Cucumber Pickle, Tartar Sauce 28.

STAGS HEAD BEEF TARTARE Capers, Cornichon, Quail Egg, Pomme Gufrette 32.

BAKED BONE MARROW Oxtail Jam, Herb Leaf Salad, Grilled Sourdough 30.

NEAL'S YARD CHEESE PLATER Colston Bassett Stilton, Ogleshield, Hafod Cheddar, Cornish Yarg 28.

Planning to stay for dinner and have time on your side? 'The Roast' is our take on the classic British roast. Prepared slowly over 80 minutes. Well worth the wait. 400g 188. / 800g 358.

Go on. Stay a while. Available weeknights 5pm-7pm

SUMMERSOP LATO Gin, Soursop Purée, Fresh Lemon Juice, Simple Syrup

CLASSIC MANHATTAN Sazerac Rye, Antica Formula, Angostura Bitters

ESPRESSO MARTINI LATO Vodka, Kahlúa Liqueur, Brewed Espresso

NEGRONI LATO Gin, Campari, Antica Formula, Bandara Al Fresco

¡ROSA ROSA! Rosé Sangria, LATO Vodka, Cranberries, Fresh Grapefruit

DIRTY LATO MARTINI LATO Vodka, Martini Extra Dry, Olives

SPARKLING ZARDETTO - Prosecco, Extra Dry NV, Italy 12.

ROSÉ CHATEAU ROUBINE - Le Rosé, France 2024 15.

WHITE ANDANTINO - Pinot Grigio, Italy 2022 15.

RED WINE CECCHI - Chianti, Tuscany Italy 2020 15.

PERONI NASTRO AZZURRO 10.

CONNORS STOUT (500ml) 15

Available every Sunday for Lunch and Dinner by pre-order via our booking widget

For those dining-in without pre-order, we require 70-80 minute preparation time

All roasts are served with Brussels Sprouts, Beef-fat Roasted Potatoes, Braised Red Cabbage, Yorkshire Pudding, and Beef-dripping Jus

400g Chateaubriand (Serves 2-3) 188.

800g Chateaubriand (Serves 3-5) 358.

600g Dingley Dell Double Pork Chop (Serves 2-3) 168.

500g Dry-Aged Bone-In Sirloin (Serves 2-3) 192.

900g Dry-Aged Bone-In Sirloin (Serves 3-4) 318.

Six-Bone Lamb Rack (Serves 2-3) 198.