Welcome to Stones

About Us

Tucked away in the heart of Matlock, Stones is a cosy and eclectic restaurant. Above all, we hope to provide a stylish, welcoming decor and a superb modern British menu. Stones is run by Head Chef Kevin Stone, wife Jade and sister Katie Temple.

Our aim is to provide a fantastic dining experience in a relaxed setting. The dining room is popular with couples, locals and visitors alike, offering a perfect place for romantic, family or business meals.

We also have a beautiful riverside terrace, where you can relax, dine and unwind with a glass of wine from our extensive wine list.

We offer a set menu at lunch and dinner alongside a Tasting Menu. We also offer a bespoke vegetarian offering. Our menus change regularly to reflect the very best in seasonal and local produce.

You can join us at Stones for lunch 12-1.30 Wednesday to Saturday and for dinner 6.30-8.30 Tuesday to Saturday. Fridays and Saturdays are particularly busy, we would advise booking ahead if possible.

To keep up to date with our new menus, news and events, join our mailing list by clicking here.

Reservations

If you would like to contact us directly, please call us on 01629 56061.

Please note, during service we are often busy and may not be able to answer the telephone. Please do leave a message and we will call you back as soon as possible.

To make a booking, you can use our form or contact us at info@stones-restaurant.co.uk. If emailing, please provide your name, email address, contact number, date, covers and time required. Please also include any dietary requirements or other requests.

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Stones Privacy Policy

Availability

Fridays- 31st May
Saturdays- 29th June
Father’s Day is on June 16th

Our Location

Stones lies on Dale Road in the view of Matlock Bridge. Due to our beautiful location, we are unable to offer off-street parking. The best option is to park at the nearby Matlock Train Station, a little further along Dale Road, there are almost 200 spaces.

The charges, at the time of writing, are 0-1 hours £1.30, 1-2 hours £2.20, 2-3 hours £3.30, 3-4 hours £4.40. All day £5.50. The train station car park is just £1 after 6pm in the evening.

Due to our riverside location, there is no disabled access to Stones restaurant. Access is down stone steps, so please be aware and careful.

#stonesmatlock
Our Menus

May & June 2019

From Wednesday May 8th 2019
Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50

STARTERS

WARM HAM HOCK CROQUETTES blue cheese mousse
WILD MUSHROOM AND TRUFFLE RISOTTO (v) 
tarragon oil
CRISPY CALAMARI pickled carrot, lemon and tarragon mayo
CAULIFLOWER, COCONUT AND LEMONGRASS SOUP (v) cauliflower beignet 

MAINS

 RUMP OF BEEF triple cooked chips, watercress, wild mushroom sauce
PORK CUTLET sweet potato, roaste apple, cider emulsion
FISH OF THE DAY sauté potatoes, fine beans, salsa verde
SPINACH, LEMON AND GORGONZOLA TAGLIATELLE (v) roasted pinenuts 

DESSERTS

WARM VANILLA POACHED PEAR honey panna cotta, crisp puff pastry
LEMON CURD CRÈME BRÛLÉE rhubarb, pistachio ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
TRIO OF CHOCOLATE MOUSSE salted caramel, short bread

From Tuesday May 7th 2019
Tuesday until Saturday 6.30-8.30pm

Two Courses £36 Three Courses £40

STARTERS

SEARED SCALLOPS lemon and herb arancini, tomato and caper dressing
SALAD OF PARMA HAM, WATERMELON AND FETA radish, mint and pine nuts, aged balsamic
ASSIETTE OF ASPARAGUS (v) poached egg, chive dressing
SMOKED SALMON AND CREAM CHEESE ROULADE dill, pickled cucumber, yuzu dressing
CRISPY PORK BELLY smoked cheek croquette, roasted onion, Stilton cream 

MAINS

RUMP OF LAMB slow cooked belly croquette, crushed peas, caper and mint jus
FILLET OF BEEF (£4 supp.) salt baked swede, potato terrine, watercress, grain mustard jus
BREAST OF FREE RANGE CHICKEN roasted red pepper, goats cheese, bail pesto cream
TARTLET OF ROASTED COURGETTE (v) feta and pine nuts, sweet potato, salsa verde
FISH OF THE DAY lemon sauté potatoes, broccoli and toasted almonds, butternut squash velouté 

DESSERTS

CHILLED CHOCOLATE PUDDING peanut butter mousse, banana ice cream, caramel sauce
WARM TREACLE AND ALMOND TART orange purée, clotted cream, raspberry gel
APPLE AND HONEY CAKE custard parfait, cinnamon ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
LEMON CURD crisp meringue, yoghurt sorbet, sticky lemon sponge

Stone’s Tasting Menu offers eight wonderful courses marrying our house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening and must be taken by the entire table.

Eight Courses £52.50pp Wine Flight £28.50pp

ASSIETTE OF ASPARAGUS
poached egg, chive dressing
Taringi Sauvignon Blanc I New Zealand 

SALAD OF PARMA HAM, WATERMELON AND FETA
radish, mint and pine nuts, aged balsamic
Liberator Francophile Chenin Blanc I S. Africa

SMOKED SALMON AND CREAM CHEESE ROULADE
dill, pickled cucumber, yuzu dressing
Mill Creek Unoaked Chardonnay I Australia

CRISPY PORK BELLY
smoked cheek croquette, roasted onion, Stilton cream
Cotes du Rhone Guigal I France

FILLET OF BEEF
salt baked swede, potato terrine, watercress, grain mustard jus
Vergelegen Cabernet Sauvignon Merlot 2011 I South Africa

COURSE 6
refresh

LEMON CURD
crisp meringue, yoghurt sorbet, sticky lemon sponge
Château Manos Cadillac I France

APPLE AND HONEY CAKE
custard parfait, cinnamon ice cream
Prosecco Canella Spumante Brut I Italy 

 

Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95

Stone’s Tasting Menu offers eight wonderful courses marrying our house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening and must be taken by the entire table.

Eight Courses £52.50pp Wine Flight £28.50pp

ASSIETTE OF ASPARAGUS
poached egg, chive dressing
Taringi Sauvignon Blanc I New Zealand 

WATERMELON AND FETA SALAD
radish, mint and pine nuts, aged balsamic
Liberator Francophile Chenin Blanc I S. Africa 

CAULIFLOWER, COCONUT AND LEMONGRASS SOUP
cauliflower beignet
Mill Creek Unoaked Chardonnay I Australia 

WILD MUSHROOM AND TRUFFLE RISOTTO
Cotes du Rhone Guigal I France 

TARTLET OF ROASTED COURGETTE
feta and pine nuts, sweet potato, salsa verde
Vergelegen Cabernet Sauvignon Merlot 2011 I South Africa 

COURSE 6
refresh

LEMON CURD
crisp meringue, yoghurt sorbet, sticky lemon sponge
Château Manos Cadillac I France

APPLE AND HONEY CAKE
custard parfait, cinnamon ice cream
Prosecco Canella Spumante Brut I Italy 

Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95

Lunch & Dinner Menu
Wednesday to Saturday 12-1.30pm

STARTERS

PEA AND WILD GARLIC SOUP crispy egg
GOAT’S CURD burnt apple purée, pain d’épice, pickled walnut
ONION BHAJI (ve) pea purée, pickled mooli, golden raisin and caper dressing 

STARTER OR MAINS

SPINACH RISOTTO broccoli purée, blue cheese, toasted almond
OYSTER MUSHROOM AND POTATO TERRINE (ve) rosemary tofu, carrot purée, roast onion 

DESSERTS

HOMEMADE LEMON CURD crisp meringue, blackcurrant sorbet, granola
ORANGE BRIOCHE BREAD AND BUTTER Grand Marnier and chocolate sorbet, vanilla custard
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
MILK CHOCOLATE AND ALMOND SEMIFREDDO praline sponge, Tonka bean ice cream

Lunch

Two Courses £25 Three Courses £29.50

STARTERS

WILD MUSHROOM AND TRUFFLE RISOTTO

CAULIFLOWER, COCONUT AND LEMONGRASS SOUP

MAINS

RUMP OF LAMB smoked bacon mash, crushed peas and gem lettuce, glazed pearl onions, wild garlic emulsion
RIB EYE OF BEEF (£3.00 supp.) sweet potato purée, watercress
BREAST OF FREE RANGE CHICKEN caesar garnish, aged parmesan, cured yolk
FILLET OF SALMON crab and spring onion risotto, sorrel beurre blanc

DESSERTS

WARM VANILLA POACHED PEAR honey panna cotta
LEMON CURD CRÈME BRÛLÉE rhubarb, pistachio ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, gluten free crackers
TRIO OF CHOCOLATE MOUSSE salted caramel

Dinner

Two Courses £36 Three Courses £40

STARTERS

SEARED SCALLOPS tomato and caper dressing
SALAD OF PARMA HAM, WATERMELON AND FETA radish, mint and pine nuts, aged balsamic
ASSIETTE OF ASPARAGUS (v) poached egg, chive dressing
SMOKED SALMON AND CREAM CHEESE ROULADE dill, pickled cucumber, yuzu dressing
CRISPY PORK BELLY roasted onion, Stilton cream 

MAINS

RUMP OF LAMB crushed peas, caper and mint jus
FILLET OF BEEF salt baked swede, potato terrine, watercress, grain mustard jus
BREAST OF FREE RANGE CHICKEN roasted red pepper, goats cheese, bail pesto cream
FISH OF THE DAY lemon sauté potatoes, broccoli and toasted almonds, butternut squash velouté 

DESSERTS

CHILLED CHOCOLATE PUDDING peanut butter mousse, banana ice cream, caramel sauce
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, gluten free crackers
LEMON CURD crisp meringue, yoghurt sorbet

Lunch in March & April 2019

Wednesday to Saturday 12-1.30pm

Two Courses £25 Three Courses £29.50

STARTERS

PEA AND WILD GARLIC SOUP smoked mackerel beignet
SPINACH RISOTTO (v) goat’s curd, toasted almond, pickled walnut 
HOMEMADE BLACK PUDDING tomato jam, crispy egg, bacon foam
PANKO CRUMBED COD FILLET romesco, radish, spring onion, aioli 

MAINS

RUMP OF LAMB smoked bacon mash, crushed peas and gem lettuce, glazed pearl onions, wild garlic emulsion
RIB EYE OF BEEF (£3.00 supp.) crispy bone marrow, sweet potato purée, watercress
BREAST OF FREE RANGE CHICKEN caesar garnish, aged parmesan, cured yolk
FILLET OF SALMON crab and spring onion risotto, sorrel beurre blanc

DESSERTS

HOMEMADE LEMON CURD crisp meringue, blackcurrant sorbet, granola
ORANGE BRIOCHE BREAD AND BUTTER Grand Marnier and chocolate sorbet, vanilla custard
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
MILK CHOCOLATE AND ALMOND SEMIFREDDO praline sponge, Tonka bean ice cream

Two Courses £25 Three Courses £29.50

STARTERS

ASSIETTE OF ASPARAGUS poached egg, chive dressing
CAULIFLOWER, COCONUT AND LEMONGRASS SOUP cauliflower beignet 

STARTER OR MAINS

WILD MUSHROOM AND TRUFFLE RISOTTO

MAINS

SPINACH, LEMON AND GORGONZOLA TAGLIATELLE roasted pinenuts
TARTLET OF ROASTED COURGETTE feta and pine nuts, sweet potato, salsa verde

DESSERTS

WARM VANILLA POACHED PEAR honey panna cotta, crisp puff pastry
LEMON CURD CRÈME BRÛLÉE rhubarb, pistachio ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
TRIO OF CHOCOLATE MOUSSE salted caramel, short bread

Two Courses £25 Three Courses £29.50

STARTERS

WILD MUSHROOM AND TRUFFLE RISOTTO

CAULIFLOWER, COCONUT AND LEMONGRASS SOUP 

MAINS

RUMP OF BEEF triple cooked chips, watercress, wild mushroom sauce
PORK CUTLET sweet potato, roaste apple, cider emulsion
FISH OF THE DAY sauté potatoes, fine beans, salsa verde
SPINACH, LEMON AND GORGONZOLA GLUTEN FREE PASTA roasted pinenuts 

DESSERTS

WARM VANILLA POACHED PEAR honey panna cotta
LEMON CURD CRÈME BRÛLÉE rhubarb, pistachio ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, gluten free crackers
TRIO OF CHOCOLATE MOUSSE salted caramel

Dinner in March & April 2019

Tuesday until Saturday 6.30-8.30pm

Two Courses £36 Three Courses £40

STARTERS

FILLET OF HALIBUT cauliflower purée, baby leeks, morel cream
ALMOND CRUMBED LAMB SWEETBREAD black pudding, wild garlic emulsion, Madeira sauce
PRESSED CORN FED CHICKEN TERRINE liver mousse, Caesar garnish
GOAT’S CURD (v) burnt apple purée, pain d’épice, pickled walnut
SEARED SCALLOPS AND SLOW COOKED PORK BELLY (£2.50 supp.) broccoli purée, honey, sesame and miso glaze

MAINS

ORANGE, HONEY AND LAVENDER GLAZED DUCK BREAST braised fennel, apricot purée, spiced duck sauce
FISH OF THE DAY razor clam chowder, braised leeks, celeriac purée, Romanesco
BRAISED SHORT RIB OF BEEF bacon and shallot crumb, carrot fondant, pickled onions, shallot purée
DUO OF LAMB courgette and basil purée, tomato, black olive and wild garlic
OYSTER MUSHROOM AND POTATO TERRINE (v) (ve) 
rosemary tofu, carrot purée, roast onion

DESSERTS

TONKA BEAN GANACHE chocolate caramel sauce, white chocolate ice cream
CARAMELISED APPLE PARFAIT blackberry macaroon, yoghurt mousse, Calvados syrup
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
VANILLA BAVAROIS raspberry mousse, lemon curd, crisp meringue, blood orange sorbet
WARM CHOCOLATE TART chilled banana mousse, honeycomb, ginger and brandy gel

Two Courses £36 Three Courses £40

STARTERS

PEA AND WILD GARLIC SOUP crispy egg
GOAT’S CURD burnt apple purée, pain d’épice, pickled walnut
ONION BHAJI (ve) pea purée, pickled mooli, golden raisin and caper dressing

STARTER OR MAINS

SPINACH RISOTTO broccoli purée, blue cheese, toasted almond
OYSTER MUSHROOM AND POTATO TERRINE (ve) rosemary tofu, carrot purée, roast onion

DESSERTS

HOMEMADE LEMON CURD crisp meringue, blackcurrant sorbet, granola
ORANGE BRIOCHE BREAD AND BUTTER Grand Marnier and chocolate sorbet, vanilla custard
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
MILK CHOCOLATE AND ALMOND SEMIFREDDO praline sponge, Tonka bean ice cream

Two Courses £36 Three Courses £40

STARTERS

FILLET OF HALIBUT cauliflower purée, baby leeks, morel cream
PRESSED CORN FED CHICKEN TERRINE liver mousse, Caesar garnish
GOAT’S CURD (v) burnt apple purée, pickled walnut
SEARED SCALLOPS AND SLOW COOKED PORK BELLY (£2.50 supp.) 
broccoli purée, honey, sesame and miso glaze

MAINS

ORANGE, HONEY AND LAVENDER GLAZED DUCK BREAST braised fennel, apricot purée, spiced duck sauce
FISH OF THE DAY razor clam chowder, braised leeks, celeriac purée, Romanesco
BRAISED SHORT RIB OF BEEF carrot fondant, pickled onions, shallot purée
DUO OF LAMB courgette and basil purée, tomato, black olive and wild garlic
OYSTER MUSHROOM AND POTATO TERRINE (v) (ve) 
rosemary tofu, carrot purée, roast onion

DESSERTS

CARAMELISED APPLE PARFAIT blackberry macaroon, yoghurt mousse, Calvados syrup
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, gluten free crackers
VANILLA BAVAROIS raspberry mousse, lemon curd, crisp meringue, blood orange sorbet

Eight Courses £52.50pp Wine Flight £28.50pp

Stone’s Tasting Menu offers eight wonderful courses marrying our house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening and must be taken by the entire table.

GOAT’S CURD (v)
burnt apple purée, pain d’épice, pickled walnut
Taringi Sauvignon Blanc I New Zealand

FILLET OF HALIBUT
cauliflower purée, baby leeks, morel cream
Mill Creek Unoaked Chardonnay I Australia

SEARED SCALLOPS AND SLOW COOKED PORK BELLY
broccoli purée, honey, sesame and miso glaze
Liberator Francophile Chenin Blanc I South Africa

ORANGE, HONEY AND LAVENDER GLAZED DUCK BREAST
braised fennel, apricot purée, spiced duck sauce
The Crossings, Pinot Noir I New Zealand

BRAISED SHORT RIB OF BEEF
bacon and shallot crumb, carrot fondant, pickled onions, shallot purée
Vergelegen Cabernet Sauvignon Merlot 2011 I South Africa

COURSE 6
refresh

CARAMELISED APPLE PARFAIT
blackberry macaroon, yoghurt mousse, Calvados syrup
Vouvray Comte De Boissiere I France

TONKA BEAN GANACHE
chocolate caramel sauce, white chocolate ice cream
Elysium Black Muscat California I USA

Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95

Eight Courses £52.50pp Wine Flight £28.50pp

Stone’s Tasting Menu offers eight wonderful courses marrying our house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening and must be taken by the entire table.

GOAT’S CURD (v)
burnt apple purée, pain d’épice, pickled walnut
Taringi Sauvignon Blanc I New Zealand

PEA AND WILD GARLIC SOUP
crème fraîche
Mill Creek Unoaked Chardonnay I Australia

ONION BHAJI
pea purée, pickled mooli, golden raisin and caper dressing
Liberator Francophile Chenin Blanc I South Africa

SPINACH RISOTTO
broccoli purée, blue cheese, toasted almond
The Crossings, Pinot Noir I New Zealand

OYSTER MUSHROOM AND POTATO TERRINE
rosemary tofu, carrot purée, roast onion
Vergelegen Cabernet Sauvignon Merlot 2011 I South Africa

COURSE 6
refresh

CARAMELISED APPLE PARFAIT
blackberry macaroon, yoghurt mousse, Calvados syrup
Vouvray Comte De Boissiere I France

TONKA BEAN GANACHE
chocolate caramel sauce, white chocolate ice cream
Elysium Black Muscat California I USA

Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95

Reviews
The AA Says
The AA Says

A lovely relaxed lunch by the river. Our inspector enjoyed the delicious breads and the seared mackerel in particular!

Michelin Says...
Michelin Says...

Negotiate the steep steps down to this small riverside restaurant and head for the front room with its floor to ceiling windows. Unfussy, modern British dishes are attractively presented and display the odd Mediterranean touch.

Good Food Says...
Good Food Says...

The restaurant is light, airy and elegant. It’s small but doesn’t feel cramped. Not only is it perfect for romantic date nights and family occasions, it’s also an impressive spot for a business lunch.