MENUS
Steak Menu (Sample)
STEAKS
served with chips
10oz Sirloin
22
10oz Rib Eye
23
20oz Tomahawk
29
8oz Fillet
27
20oz T-bone
29
Surf & Turf
8oz fillet & garlic fried shrimp with chips
30
Sharers
for two people
Steak 30OZ
10oz Sirloin, 10oz Rib Eye, 10oz Fillet with 2 sides & 2 sauces
65
Chateaubriand (FILLET) 35OZ
with 2 sides & 2 sauces
66
Dry-aged Steak
10oz Sirloin, 10oz Rib Eye, 10oz Rump with 2 sides & 2 sauces
70
Bone-IN
Tomahawk, Côte de boeuf, T Bone steaks with 2 sides & 2 sauces
75
Steak & Stamp banquet
for four people
The original steak & Stamp Banquet
10oz Sirloin, 10oz Rib Eye, 20oz Tomahawk, 20oz Chateaubriand with 7 sides & 3 sauces. Sides include: chips, dirty fries, sweet potato fries, garlic bread, cabbage & bacon, garlic mushrooms, and onion rings.
135
Extra Sides
Sides subject to change (sample menu)
Mac N' cheese bites
5
Stilton Topped Leeks
5
Tempura Prawns
5
Fried onions and peppers
5
Mixed Vegetables
5
Sauces
Sauces subject to change (sample menu)
Hollandaise
3.50
Peppercorn
3.50
Garlic
3.50
Stilton
3.50
Mushroom & Red Wine
3.50
À La Carte Menu (Sample)
Starters
Bread & Oils
4
Crispy Beef Fillet (Chinese Style)
7.50
Duck Spring Rolls with Sweet Chilli Sauce
7
Salt & Chilli Chicken
7
Cajun spiced squid with mayo
7
Smoked salmon & tartar sauce salad
7
Goat's cheese salad with onion chutney
6.50
Vegetable spring rolls with soy dressing
6.50
Mains
Beef & Bacon burger topped with cheese & dirty fries
17
Vegetable madras with rice, onion bhaji and poppadum
17
Roast Lamb rack with dauphinoise potatoes, green beans & port redcurrant sauce
23
Pan-fried chicken with creamed leeks, new potatoes & garlic sauce
17.50
Grilled sea bass with new potatoes & white wine sauce
17.50
Desserts
Chocolate Brownie
6
Pistachio Mousse
6
honeycomb cheesecake
6
Zesty Orange Tart
6
Tiramisu
6
If you have any dietary requirements, please let us know at the time of booking.
Please note we can cater for children, but we don’t have a specific menu. We can provide meals though, again please let us know at the time of booking.