Available 12 noon to 7pm Sundays & bank holiday Mondays, our menus change monthly

Available all day Sunday 


nocellara olives (ve,gf) 4.5

focaccia – whipped marmite butter, homemade focaccia(v) 5.5

bread & dips – aubergine & feta, anchovy pesto, olive oil & balsamic 7.5


duo of grilled colchester oysters – grilled oysters with lemon, herbs, worcester sauce, parmesan & breadcrumbs 7.5

spicy nduja arancini – red pepper, saffron & nduja arancini, aged parmesan, basil cress 12.5

yellowfin tuna sashimi – ponzu dressing, avocado puree, crispy shallots, sesame, pickled ginger, wasabi 14

teriyaki “stoddart’s” beef fillet bao buns – asian slaw, ginger & miso mayonnaise, pickled chilli, toasted peanuts 13.5

chicken & duck liver parfait – whipped liver parfait, brioche toast, fig & shallot jam, quince paste 12

hand dived scottish scallops – thermidor sauce, xo crust, crispy puff potato, samphire, celery cress 15

buffalo burrata & italian autumn truffle – creamy burrata, chargrilled focaccia, local honey, autumn truffle (v) 15

heritage beetroot tarte tatin – ruby & golden beets, vegan pastry, toasted almonds, goats curd, balsamic (v) 10 / 16 (vegan option available)


double vegan burger – two plant based moving mountains patties, ketchup, mustard, pickles, vegan bun (ve) 14.5 veggies can add cheese

spiced chickpea fritters – aubergine & feta, minted cucumber yoghurt, pickled shallots & chillies, dressed rocket (v,gf) 18.5 vegan option available

dog & pickle old spot pork hotdog’s

signature dog – old spot pork sausage, parmesan, gherkin, special sauce, crispy onions, chives 17.5 

truffle dog – old spot pork sausage, parmesan, truffle mayo, autumn truffle, crispy onions, fig jam 18.5

dog & pickle stoddart’s steak burger’s 

cheese burger – raclette cheese, pickles, ketchup, mustard mayo, crispy onions, brioche bun 18.5

truffle burger-raclette cheese, pickles, truffle mayo, fig jam, crispy onions, brioche bun 19.5

vegan mushroom & lentil nut roast – olive oil roast potatoes, seasonal greens, glazed carrot, vegan gravy, gluten free yorkie  (ve,gf) 18.5

roast organic chicken breast – duck fat roast potatoes, glazed carrot, seasonal greens, yorkie pud, gravy  22.5

roast stoddart’s sirloin – duck fat roast potatoes, glazed carrot, seasonal greens, yorkie pud, gravy 25.5

dingley dell pork belly – duck fat roast potatoes, glazed carrot, seasonal greens, yorkie pud, gravy 23.5

the famous dog & pickle sharing roast – roast sirloin, pork belly & chicken, served with roast garnish 32.5 pp

line caught skate wing “grenobloise” – butter roasted guernsey skate wing, brown butter, lemon, capers, shallots, parsley, croutons   32.5

butter roasted monkfish – butter roasted monkfish fillets, romesco sauce, coal roasted leeks, toasted almonds, crispy capers (gf) 34.5 

large brixham dover sole – served with“grenobloise”garnish (see above) or clams in white wine sauce – on or off the bone (gf) 42.5  

seafood selection – giant chilli & garlic prawn, clams in white wine sauce, seared scallops, samphire, warm focaccia, lemon 44.5

whole scottish lobster – served in the shell, thermidor sauce, lemon & herb crust, garden pea shoot salad, torched lemon 45.5


steaks from the big green egg

We have our own dry ageing fridge with steak’s cut every day from our specially selected joints. Our beef is sourced from top reputable suppliers with meat from the UK, Australia, Spain and beyond. All of our steaks are dry aged for a minimum of 30 days & cooked over charcoal on our Big Green Egg.

All steaks served with sauce of your choice, grilled tomato, caramelised shallots & watercress.

300g dry aged, grass fed Stoddart’s angus sirloin – 36.5  Scottish

250g dry aged, grass fed Stoddart’s angus fillet – 39.5   Scottish

400g dry aged, corn fed rib eye steak – 52.5 Australian

550g dry aged, galician bone in rib eye steak – 65.5 Spanish

350g full blood heritage wagyu sirloin steak – 99.5 Australian

200g A5 japanese kobe wagyu sirloin steak – 139.5 Japanese

Steaks recommended for 2 people to share –

1kg dry aged, grass fed Stoddart’s cote de boeuf – 85.5  Scottish

650g dry aged, grass fed Stoddart’s chateaubriand – 87.5  Scottish

1kg dry aged, Ridings Reserve, porterhouse – 89.5 English




julienne fries (gf, v) – 5    creamy mash (gf, v) – 5   truffle & parmesan fries (gf, v) – 7.5   truffle & parmesan mash (gf, v) – 7.5  pork crackling – 5  braised red cabbage (v) – 5  carrot & swede mash (v) – 5  stem broccoli, blue cheese, toasted almonds (gf, v) – 5.5  cauli cheese – 5.5  truffle cauli cheese – 7  pigs in blankets – 5.5  pork & sage stuffing – 5.5  honey roast parsnips – 5.5  italian truffle mac & cheese (v) – 9.5    spicy nduja sausage mac & cheese – 8.5  roast potatoes – 5  house salad – 5 (gf, v)   half a scottish lobster grilled with garlic & parsley butter (gf) – 22.5 



baileys coffee creme brulee – lotus biscoff ice cream, lotus biscuit, dulce de leche, baileys coffee creme brulee 9.5

lemon meringue cheesecake – lemon curd, white chocolate ice cream, meringue, raspberries (gf) 9.5

a taste of chocolate – milk chocolate mousse, dark chocolate sorbet, rich chocolate delice, buckwheat, cold pressed olive oil 9.5 

sticky toffee pudding – brandy snap basket, sticky toffee sauce, vanilla ice cream 9.5 

ice cream or sorbet, ask your server for today’s homemade flavours, 3 scoops (gf) 7.5 

petit fours selection – mixed homemade chocolate truffles & macarons 7.5

sweet & savoury – baron bigod brie, brioche soldier, candied walnuts, italian autumn truffle, truffle honey 14.5

cheese board – stilton, lancashire bomb, baron bigod, chilli cheddar, truffle honey, quince, fig jam, crackers 13.5


NB: Please notify our staff of any dietary requirements or allergies.

Attention customers with food allergies. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. While we take steps to minimize risk and safely handle the foods that contain potential allergens, please be advised that cross contamination may occur, as factors beyond our reasonable control may alter the formulations of the food we serve, or manufacturers may change their formulations without our knowledge.