NIBBLES AND SNACKS
SMOKED ALMONDS
OLIVES
3.50
Stone-in Amfissa, Nocellara, Kalamata
5.00
PADRON PEPPERS
Blistered on fire, served with sea salt
4.50
PORK SCRATCHINGS
SOURDOUGH
6.00
5.95
CHARCUTERIE BOARD
8.50
per person
Homemade pork strips, house seasoning
Griddled sourdough, smoked butter.
Selection of smoked & cured meat, mixed pickles, mature cheddar, chilli jam and toasted sourdough.
OYSTERS
half dozen 27.00
CLASSIC
Shallot Vinegar, fresh lemon
TOKYO
Ponzu granita, pickled ginger, tobiko
THAI
Fish sauce, coriander, chilli, crispy onion
BAKED
Charcoal baked oysters with garlic butter & herb crumbs.
half dozen 35.00
STARTERS
CAESAR SALAD
8.00
Little gem lettuce, aged cheese, egg (with optional anchovies)
9.00
BEEF CROQUETTES
slow cooked beef shin and oxtail croquettes served with smoked bloody mary ketchup
BEETROOT HUMMOUS
hung yoghurt, hazlenut dukkha, in house flat bread.
7.50
CALAMARI
STEAK TARTARE
9.90
17.50
OCTOPUS LEGS
14.75
lightly dusted squid rings & tentacles, served
with roasted garlic aioli
Dry aged fillet, egg yolk with toasted sourdough
Grilled tender octopus legs, rich tomato sauce, baby potato.
TUNA TATAKI
GRILLED BONE MARROW
19.00
13.75
Seared sustainable tuna. Served alongside mango & avocado in a ponzu sauce
Roasted over fire, topped with chorizo and chimichurri
BBQ CHICKEN WINGS
Charcoal-cooked, sticky and spicy BBQ ribbed wings, ranch dip.
8.50
HEREFORD
Our beef are from Hereford cattle, all natural, grass-fed, dry-aged minimum of 21 days. All cuts are grilled over charcoal and cherry wood which gives a delicate smoky flavour and served with a butter and a sauce of your choice.
FILLET 200g
SIRLOIN 250g
RIBEYE 300g
35.50
30.00
37.00
The most tender part, exceptionally lean. Recommended rare
Well marbled with a great layered top fat. Recommended medium rare
Most marbled with lots of fat, lots of flavour. Recommended medium
RUMP 300g
24.00
Full of flavour, firm and juicy steak. Recommended medium
JAPANESE WAGYU
TASTE THE WORLD’S BEST BEEF! Wagyu, meaning “Japanese cattle” – Meticulous breeding yields beautiful marbling, resulting in incredible tender and exquisite meat, offering a luxurious culinary delight. All served on a hot stone board with confit potatoes, grilled king oyster mushrooms, cherry tomatoes and chimichurri dressed watercress.
WAGYU SIRLOIN
WAGYU RIBEYE
97.00
100.00
Kagoshima, Japan BMS 8+
Kagoshima, Japan BMS 8+
WAGYU CROSS BREED
FUJI WAGYU SIRLOIN
72.00
AUSTRALIAN WAGYU SIRLOIN
59.00
100% full blood Japanese Wagyu cattle crossed with Holstein cattle, gives less marbling than Wagyu, yet it offers a full flavour and a silky texture that makes it perfect for steak. Japan. Grade B3
Purebreed Wagyu cattle crossed with
Westholme Mictchell cattle
Queensland, Australia. BMS6+
LARGE CUTS
Dry-aged of minimum 31 days and our meats are cut freshly everyday. Large cuts will vary in weight and suitable for two to share or for the hungry one. All served with two butters, two sauces, chips and salad.
T-BONE
TOMAHAWK
CHATEAUBRIAND
10.00 / 100g
11.50 / 100g
15.75 / 100g
A huge steak that has sirloin and fillet either side of the bone … an absolute classic and a must try!
Recommended medium - medium rare
A huge bone in ribeye which has a generous marbling which makes it rich, tender, juicy and full
of fantastic flavour. Recommended medium.
A very lean, tender cut from the fillet with delicate flavour. Recommended rare
MAINS
Alternative main dishes with meticulously prepared ingredients
EN CHEEKY BURGER
CHICKEN KIEV
BUTTERNUT & FETA PITHIVIER
19.50
19.00
22.00
190g Hereford beef patty, slow cooked, beef cheek, smoked cheddar, burger sauce, pickles, crispy shallots, served with skin-on fries and EN beef gravy on the side.
- Upgrade to Wagyu beef patty £3.50
- Extra smoked streaky bacon £2.25
- Extra beef patty £4.75
Free range chicken breast stuffed with garlic butter served with mashed potato, kale & green beans,
and mushroom sauce.
Roast butternut squash, wild mushroom, spinach and feta cheese in a parcel, served with mashed potato and mushroom sauce.
VEGAN EN’T BURGER
LAMB RUMP 200g
18.50
27.00
SALMON FILLET
23.00
Plant-based patty, burger sauce, lettuce, tomatoes, pickles served with fries.
Spiced marinated lamb steak, wild rice, almond, grilled baby gem, persevered lemon & tomato sauce
Pan-fried, on crushed dill potatoes, braised fennel and tarragon cream sauce.
GRILLED WHOLE SEABASS
25.00
Cooked over fire, served with shallot & capers butter, dressed watercress, triple cooked fries and charred lemon.
SIDES
100 LAYER POTATOES
6.00
NEW POTATOES
4.50
CHIPS/FRIES
5.00
Layers of potato with butter, slow baked overnight and deep fried - results in crunchy and almost creamy centre. A must try!
with herb butter
with sea salt
Upgrade to truffle and parmesan +1.50
TOMATO SALAD
5.00
5.00
MAC AND CHEESE
6.00
Freshly prepared with red onion,
aged balsamic dressing, basil
TENDERSTEM BROCCOLI
Chargrilled tendersteam with
tahini dressing and toasted seeds
Mixed cheeses, crispy onions
Add braised beef cheek +2.50
HISPI CABBAGE
Slow roasted, topped with hazelnutand chili butter
5.50
GARLIC MUSHROOMS
5.00
GARDEN SALAD
4.50
Roasted mix mushroom with garlic butter.
Mix leaves with house dressing
