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This menu is centred around our open fire grills, using a combination of smoke, charcoal and wood

Meats 

Banks Farm chicken in lemon + thyme/BBQ/peri peri

Beer brined chicken, malt and beer glaze

Broxhall beef, garlic butter (served pink)

Paprika and cumin glazed lamb, ajillo

Smoked beef, ’brother’ sauce, crispy onions

Will's Texas links (Smoked beef and pork sausages)

Smoked cheddar and jalapeño sausage 

Smoked pork belly, served with a Carolina BBQ sauce

Broxhall beef slider burger, smoked cheddar 

 

Fish

Miso glazed salmon, sesame, spring onion

Prawn bisque rice, alioli 

Hot smoked salmon 

Tandoori monkfish, chilli, lime and coriander butter 

Hake with bravas sauce 

 

Vegetables

Harissa cauliflower, pickled lemon, yoghurt, mint

Charred courgettes, mint gremolata 

Miso glazed aubergine, sesame, spring onion

Broccoli, garlic, fried chilli dressing

Coal roasted sweet potatoes, ancho pepper dressing

Charred hispi cabbage, miso butter emulsion, crispy cabbage

 

Sides

Salsa verde plancha potatoes 

Baked potatoes, creme fraiche, chive

Coal-roasted beetroot, goats cheese, smoked seeds, balsamic 

Heritage carrot, fresh cheese, local honey, seeded cracker

Charred ‘caeser’ salad, croutons 

Broccoli, pistachio and chilli salad

Red cabbage slaw 

Heritage tomatoes, charred bread, basil, smoked oil

"Wedge salad" blue cheese dressing

Greek salad with fire roasted red onion and green pepper

Local leaves, pickles and seeds, roasted radishes

Flatbreads, garlic herb oil