Main menu

If you suffer from any allergies, please make us aware when ordering, we’re happy to provide further information on the 14 specified allergens contained in our dishes.

We’ll always try and meet any dietary needs for all of our dishes where we can. But these codes show some absolutes: (V) = Vegetarian; (GF) = Gluten Friendly; (N) = Contains Nuts; (VG) = Vegan; (DF) = Dairy Free

Nibbles

Price

Crispy Fried Cornichons with Sweet Chilli Sauce (V/DF)

4.75

'Dough Bakery’ Focaccia with extra virgin olive oil and balsamic vinegar

4.75

Nocellara Olives (VG/GF/ DF)

4.75

Blistered Padron Peppers with Sea Salt (V/DF)

4.75

To start

Price

Mushroom and beetroot ‘tartare’, pickled carrot ‘yolk’ vegan truffle mayo, and seaweed matchstick fries (VG/DF)

11.50

Miso cured halibut, smoked eel in chive vinaigrette, puffed vermicelli, ‘XO Marie Rose’, shaved radish & roasted nori seaweed (DF)

14.75

Queen scallops – shell baked, with curried parsnip puree, Granny Smiths apple, spiced breadcrumbs, parsnip crisps & coriander cress

14.75

Crispy fried pigs’ cheek, sweet and sour fennel, beer jelly, salt baked turnips, anise spiced braising juices and pork rinds

14.00

Beef Carpaccio- lightly seared beef fillet, white balsamic, aged Parmesan cheese, nasturtium, shallot, & toasted pine nuts (GF)

16.50

Cleanse Your Palate

Price

Sicilian Lemon sorbet with mint ( VG/DF/GF)

2.00

Whippet gin & tonic sorbet ( VG/DF/GF)

2.00

Aperol Spritz Sorbet ( VG/DF/GF)

2.00

Mains

Price

Za’atar spiced cauliflower steak, herb cous cous, almond, mint & caper dressing, fresh pomegranate, and pomegranate molasses (VG/N)

18.50

Risotto of roasted artichokes, pistachio and kale pesto, reserve Cheddar, soft herbs & crispy fried kale (V/ GF/N)

19.50

Pan roast cod loin, lightly salted, wilted gem lettuce heart, orzo & brown crab velouté, basil oil, pickled fennel, vinegar scraps, crisp basil

28.00

Pan Roast seabass, cooked in Berbere butter, served with creamed celeriac, charred cavalo nero, crispy mussels & picked chilli

28.00

Pan roast corn fed chicken supreme, 15hr duck fat potatoes, Winter squash, curly kale, confit chicken wing & sage chimichurri

24.50

THE DOGS!! Dry Aged Steak burger, with Melted Cheese, Smoked Bacon, Roasted Field Mushroom, Burnt Onion Compote, Lettuce, Pickles, Beef Tomato & House Burger Sauce in a Brioche Bun- served with fries

20.00

Treacle Equilibrium Brined Fillet Potato Doughnuts, Smoked Bacon Mayonnaise, Crisp French Onions, Broccoli Puree, Watercress (Served Medium Rare)

37.00

Steaks & Grill

Price

Ribeye – Mature Retired Dairy, Chargrilled. 9oz
This cut is unbeaten when it comes to beefy flavours & wonderful marbling. These steaks are selected for their high fat content because, fat= flavour! Best served Medium upward

34.00

Fillet – Ex Dairy, 7 oz
Pan Roasted & finished with Butter, Thyme & Garlic
The most tender cut, has a beautiful soft texture balanced by a more delicate, subtle beef taste & suits quick cooking of Medium Rare & below

36.00

T Bone – Himalayan Pink Salt Aged- 20oz A prime steak cut- cooked & left on the bone, featuring both sirloin & fillet. The individual steaks are then removed from the bone for your convenience. Suits most cooking temps.

44.00

Chateaubriand of Ex Dairy Beef – 600g or 800g
with triple cooked chips, onion rings, warm pea salad, garlic field mushrooms, & your choice of 2 sauces or butters

90.00
114.00

Prime Rib of Ex Dairy Beef, On The Bone, 750g
with skinny fries, garlic field mushrooms, onion
rings, Flame Grilled Cavolo Nero in Butter Whey,
with Artichoke Crisps, & your choice of 2 sauces
or butters

82.00

Brandy Peppercorn Sauce (GF), Burnt Onion & Yeast Compote (VG),
Smoked Garlic & Tarragon Butter (V/GF), Yorkshire Blue Cheese Butter Hollandaise (V/GF)
Mushroom & Smoked Bacon Ketchup (GF/DF)

3.80 each

Sides

Price

Crispy Skinny Fries (V/DF)

4.00

Triple Cooked Hand Cut Chips (V/DF)

4.50

Truffled Parmesan and black pepper fries

6.75

15hr Crispy duck fat potatoes, ‘The Dogs’ sauce & leek ash

6.50

Charred cavalo nero, artichoke crisps in butter whey (V)

5.00

Tomato, basil & red onion salad with balsamic (V/DF/GF)

4.70

Rocket & Parmesan cheese salad with hazelnuts and sherry vinegar (GF/N)

4.70

Beer battered onion rings, BBQ sauce, & black onion seeds (V)

4.90

Garlic & tarragon butter field mushrooms, rosemary pangrattato

5.30

Peas, pearl onions, bacon in mustard vinaigrette (DF)

5.70

Desserts

Price

Classic sticky toffee pudding with molasses toffee sauce & served with vanilla ice-cream (V, options for VG/GF)

9.00

Maple panna cotta, toasted hazelnuts, macerated brambles, honeycomb, and violas (GF/N)

9.00

Warm banoffee bread and butter pudding served with Leeds espresso Ice-cream, peanut brittle, and rum-soaked raisins (V/N)

9.00

“Black Forest Tart” chocolate, cherries, Chantilly cream (V)

9.00

Selection of 5 cheeses, with charcoal crackers, fruit cake, apricot chutney, smoked almonds

15.00

Lemon Drizzle Martini Cocktail: Limoncello, Licor 43, Lemon Gin Liqueur, Cream & Raspberry Dust

9.80

Espresso Martini: Coffee Liqueur, Masons Coffee Vodka, Espresso

9.80

Where applicable, all prices are inclusive of VAT at the current rate. A discretionary service charge of 12.5% is automatically added to all bills. Please ask your server if you would prefer this to be removed, which will be no problem at all.

Ready to book?

Book your table in advance with our online booking system, or for groups larger than 10 people please call us on
+44 (0) 1904 500 660

Book a table

Wine list

So who is this "moderation" everyone tells me to drink with? Anonymous

Wines

Sunday roasts

“The British Empire was created as a by-product of generations of desperate Englishmen roaming the world in search of a decent meal.” Bill Marsano

Sunday roasts

Cocktails

“Hear no evil, speak no evil, and you won’t be invited to cocktail parties.” Oscar Wilde

Cocktail menu

Main menu

Nibbles

Crispy Fried Cornichons with Sweet Chilli Sauce (V/DF)

'Dough Bakery’ Focaccia with extra virgin olive oil and balsamic vinegar

Nocellara Olives (VG/GF/ DF)

Blistered Padron Peppers with Sea Salt (V/DF)

To start

Mushroom and beetroot ‘tartare’, pickled carrot ‘yolk’ vegan truffle mayo, and seaweed matchstick fries (VG/DF)

Miso cured halibut, smoked eel in chive vinaigrette, puffed vermicelli, ‘XO Marie Rose’, shaved radish & roasted nori seaweed (DF)

Queen scallops – shell baked, with curried parsnip puree, Granny Smiths apple, spiced breadcrumbs, parsnip crisps & coriander cress

Crispy fried pigs’ cheek, sweet and sour fennel, beer jelly, salt baked turnips, anise spiced braising juices and pork rinds

Beef Carpaccio- lightly seared beef fillet, white balsamic, aged Parmesan cheese, nasturtium, shallot, & toasted pine nuts (GF)

Cleanse Your Palate

Sicilian Lemon sorbet with mint ( VG/DF/GF)

Whippet gin & tonic sorbet ( VG/DF/GF)

Aperol Spritz Sorbet ( VG/DF/GF)

Mains

Za’atar spiced cauliflower steak, herb cous cous, almond, mint & caper dressing, fresh pomegranate, and pomegranate molasses (VG/N)

Risotto of roasted artichokes, pistachio and kale pesto, reserve Cheddar, soft herbs & crispy fried kale (V/ GF/N)

Pan roast cod loin, lightly salted, wilted gem lettuce heart, orzo & brown crab velouté, basil oil, pickled fennel, vinegar scraps, crisp basil

Pan Roast seabass, cooked in Berbere butter, served with creamed celeriac, charred cavalo nero, crispy mussels & picked chilli

Pan roast corn fed chicken supreme, 15hr duck fat potatoes, Winter squash, curly kale, confit chicken wing & sage chimichurri

THE DOGS!! Dry Aged Steak burger, with Melted Cheese, Smoked Bacon, Roasted Field Mushroom, Burnt Onion Compote, Lettuce, Pickles, Beef Tomato & House Burger Sauce in a Brioche Bun- served with fries

Treacle Equilibrium Brined Fillet Potato Doughnuts, Smoked Bacon Mayonnaise, Crisp French Onions, Broccoli Puree, Watercress (Served Medium Rare)

Steaks & Grill

Ribeye – Mature Retired Dairy, Chargrilled. 9oz This cut is unbeaten when it comes to beefy flavours & wonderful marbling. These steaks are selected for their high fat content because, fat= flavour! Best served Medium upward

Fillet – Ex Dairy, 7 oz Pan Roasted & finished with Butter, Thyme & Garlic The most tender cut, has a beautiful soft texture balanced by a more delicate, subtle beef taste & suits quick cooking of Medium Rare & below

T Bone – Himalayan Pink Salt Aged- 20oz A prime steak cut- cooked & left on the bone, featuring both sirloin & fillet. The individual steaks are then removed from the bone for your convenience. Suits most cooking temps.

Chateaubriand of Ex Dairy Beef – 600g or 800g with triple cooked chips, onion rings, warm pea salad, garlic field mushrooms, & your choice of 2 sauces or butters

Prime Rib of Ex Dairy Beef, On The Bone, 750g with skinny fries, garlic field mushrooms, onion rings, Flame Grilled Cavolo Nero in Butter Whey, with Artichoke Crisps, & your choice of 2 sauces or butters

Brandy Peppercorn Sauce (GF), Burnt Onion & Yeast Compote (VG), Smoked Garlic & Tarragon Butter (V/GF), Yorkshire Blue Cheese Butter Hollandaise (V/GF) Mushroom & Smoked Bacon Ketchup (GF/DF)

Sides

Crispy Skinny Fries (V/DF)

Triple Cooked Hand Cut Chips (V/DF)

Truffled Parmesan and black pepper fries

15hr Crispy duck fat potatoes, ‘The Dogs’ sauce & leek ash

Charred cavalo nero, artichoke crisps in butter whey (V)

Tomato, basil & red onion salad with balsamic (V/DF/GF)

Rocket & Parmesan cheese salad with hazelnuts and sherry vinegar (GF/N)

Beer battered onion rings, BBQ sauce, & black onion seeds (V)

Garlic & tarragon butter field mushrooms, rosemary pangrattato

Peas, pearl onions, bacon in mustard vinaigrette (DF)

Desserts

Classic sticky toffee pudding with molasses toffee sauce & served with vanilla ice-cream (V, options for VG/GF)

Maple panna cotta, toasted hazelnuts, macerated brambles, honeycomb, and violas (GF/N)

Warm banoffee bread and butter pudding served with Leeds espresso Ice-cream, peanut brittle, and rum-soaked raisins (V/N)

“Black Forest Tart” chocolate, cherries, Chantilly cream (V)

Selection of 5 cheeses, with charcoal crackers, fruit cake, apricot chutney, smoked almonds

Lemon Drizzle Martini Cocktail: Limoncello, Licor 43, Lemon Gin Liqueur, Cream & Raspberry Dust

Espresso Martini: Coffee Liqueur, Masons Coffee Vodka, Espresso

Ribeye – Mature Retired Dairy, Chargrilled. 9oz
This cut is unbeaten when it comes to beefy flavours & wonderful marbling. These steaks are selected for their high fat content because, fat= flavour! Best served Medium upward

Fillet – Ex Dairy, 7 oz
Pan Roasted & finished with Butter, Thyme & Garlic
The most tender cut, has a beautiful soft texture balanced by a more delicate, subtle beef taste & suits quick cooking of Medium Rare & below

Chateaubriand of Ex Dairy Beef – 600g or 800g
with triple cooked chips, onion rings, warm pea salad, garlic field mushrooms, & your choice of 2 sauces or butters

Prime Rib of Ex Dairy Beef, On The Bone, 750g
with skinny fries, garlic field mushrooms, onion
rings, Flame Grilled Cavolo Nero in Butter Whey,
with Artichoke Crisps, & your choice of 2 sauces
or butters

Brandy Peppercorn Sauce (GF), Burnt Onion & Yeast Compote (VG),
Smoked Garlic & Tarragon Butter (V/GF), Yorkshire Blue Cheese Butter Hollandaise (V/GF)
Mushroom & Smoked Bacon Ketchup (GF/DF)