Our head chef travels to Manchester’s New Smithfield market to get fresh produce such as our fish and vegetables. Our meat is locally sourced from glebe farm at Astbury and Brooke’s butchers of Sandbach. Moreover, our cheese selection comes curtesy of Godfrey Williams of Sandbach who also provides our specially roasted coffee beans
Caramelised onion sausage rolls 4
Homemade breads 4
Mixed olives 4
Kale stem pesto cheesy focaccia 4
Chicken & chorizo skewers 4
Pea and mint soup 5
Served with a miniature loaf and diced feta garnish (v)gf.
Celeriac and truffle scallops 8
Pan fried market scallops, celeriac & truffle purée roasted celeriac and sliced apple gf.
Homemade chicken liver pâté 7
Served with homemade chutney and toasted brioche gf.
Pan fried Wood Pigeon 8
Seared wood pigeon served with a blackberry gel and a heritage carrot salad gf.
Gin and Tonic Salmon 7
Gin and tonic cured salmon served with a duo of cucumber, dill mayonnaise and charcoal crackers gf.
Balsamic Beets 7
Trio of beetroot and balsamic goats cheese mousse (v) gf.
Caster’s calamari 7
Fried in caster’s flour topped with spring onion and fresh chill with a side of lemon aioli gf.
Pan fried duck breast, crispy leg croquette, textures of beetroot and roasted almonds
Lamb Cannon 16
Seared lamb cannon, crispy potato cake, aubergine purée with heritage roasted carrots gf.
Market Sea Bass 15
Pan fried Sea bass, sweet potato fondant, steamed pak choi, crispy kale and tarragon oil gf.
Seared Mackerel 15
Seared mackerel, avocado purée, roasted tenderstem broccoli and roasted cashew nuts gf.
Bubble risotto 15
Bubble and squeak risotto served with a crispy hens eggs (v)
Vegetarian fish and chips 14
Beer battered banana blossom, triple cooked chips, crushed peas and tartare sauce (v) gf.
Mushroom and black truffle tortelloni 15
Served with wild mushrooms and whipped ricotta (v)
Enjoy our locally sourced steaks, all our steaks are sautéed in the pan then rested to indulge the full flavour then finished off on our grill for that amazing smoky BBQ taste.
6oz Sirloin | 170g 14
12oz Sirloin | 340g 25
Cut from the large back muscle attached to the spine, opposite the long thin fillet steak, it has a bigger, beefier flavour than fillet or rib-eye steak meaning it is more suitable for highly flavoured sauces.
8oz Rib-eye | 230g 17
10oz Rib-eye | 285g 23
Considered one the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
8oz Fillet | 230g 25
16oz Fillet | 460g (for 2) 46
The tenderloin is the most tender cut of beef and is also arguably the most desirable, the average heifer provides no more than 500grams of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
All steaks are served with homemade triple cooked chips, roasted tomato and mushroom.
Béarnaise (GF) | Stilton | Peppercorn (GF) | Red wine jus (GF)
Creamed mash potato 4
Cauliflower cheese 4
Tripple cooked chips 4
Truffle and parmesan chips 6
Roasted tenderstem broccoli 5
Mixed summer vegetables 4
Rocket & Parmesan 4
Casters chocolate brownie and cornflake ice cream gf. 7
Sticky toffee pudding with honeycomb ice cream gf. 7
Lime and vanilla cheesecake, champagne sorbet gf. 7
Traditional sherry trifle. 6
Dark chocolate torte, pistachio crumb and cherry sorbet gf. 7
Godfrey's of Sandbach cheeseboard selection gf. 8
ice cream and sorbet selection gf. 3
Please speak to any member of staff regarding dietary requirements