DINNER
Monday to Saturday: 16:00-22:00
Sunday: 16:00-21:00
Allergies and Intolerances:
Please ask us about the ingredients in any of our dishes so that we can adapt them for any individual intolerance or allergy.
Bread Selection, herb butter: 4.00
House Olives, orange, ginger, chilli (gf)(vg): 3.50
Tempura Buffalo Cauliflower, Ranch dip: 6.50
Spicy Fried Squid, Cayenne pepper, paprika, lime mayo (gf): 9.00
Crispy Courgette, sriracha mayo (gf): 4.75
Charcuterie Board to share, Italian cured meats, pickles, pan caresau: 25.50
Smoked Beetroot Almond, guajillo chilli, cucumber, dill(vg, gf) 9.00
Slow Cooked Pork Belly Pickled kohlrabi, caramelised pear, pale ale sauce 14.50
Jones’ Beef Fillet Tartare, truffle, beef dripping toast: 12.50 / 25.00
Pan Fried Scallops Celeriac, apple, hazelnuts (gf) 18.50
Confit Mackerel Cucumber tartare, lemon sherbet dressing (gf) 14.50
Jones’ House Smoked Bacon Salad, Stilton, baby spinach, mushrooms (gf): 8.75 / 14.50
Ricotta, Tomato & Runner Bean Salad Pesto, pine nuts (gf) 9.50
Cured Trout Oyster mayonnaise, pickled cucumber, salmon roe, horseradish (gf) 13.50
MEAT FROM OUR JOSPER CHARCOAL OVEN
STEAK & OTHER MEAT
Our steaks are from grass-fed British cattle from great British butchers The Ginger Pig and Aubrey Allen, dry-aged for a minimum of 28 days
350g Sirloin Steak: 35.50
350g Rib-eye: 37.50
250g Fillet Steak: 36.50
300g 55 day aged Rump Steak: 27.50
230g Denver Cut Wagyu Freedown hills farm: 49.50
Other sharing and other special cuts are shown on our boards daily including:
Prime Rib cooked on the bone 12.00 per 100g
Porterhouse cooked on the bone 12.00 per 100g
Chateaubriand 15.00 per 100g
SEA, LAND & FIELD
Pan Roasted Salmon Roasted fennel & rocket salad, preserved lemon 26.75
Whole Grilled Sea Bass Cherry tomato, broccoli & rocket salad, chilli & tomato sambal (gf) 30.00
Grilled Chicken Thighs Asian marinade, carrot & cashew nut salad (gf) 23.50
Garden Plate, Aubergine tartare, seasonal vegetables, Jerusalem artichoke, lentils, pumpkin seeds, Taggiasche olives, Balsamela: 17.50
Roasted Cauliflower Carrots, aubergine, pine nuts, chilli, pistachio pesto (vg, gf) 15.50
Meatless Burger, plant based patty, vegan ‘brioche’ bun, sriracha mayonnaise, tomato, iceberg, sesame pickle, fries (vg) 15.50
SIDES
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