Dear friends,
a word from us - friday 20.3.20 1850
Following the announcement by the Government, Stones Restaurant will be closed. We will update Instagram, Twitter, Facebook and Website when we have more information.
We will continue to pick up telephone and email messages. Vouchers due to expire during this period will, of course, be extended without question. Thank you all for your kind messages of support over the last few weeks. Please be safe, be kind to each other and heed the government’s advice.
We can beat this together.
Very best regards, Jade, Kevin and Katie
welcome
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.
awards
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.
July/August FILLET OF SEABASS grilled tiger prawns, rocket and tomato salad, chilli dressing
availability
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 Food
Lunch/March & April 2020
Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50
STARTERS
CELERIAC AND APPLE SOUP homemade blue cheese and onion roll v
SPINACH AND PORCINI MUSHROOM RISOTTO gratinated cheddar mousse v
SMOKED SALMON, LEMON AND DILL CROQUETTE watercress, lime mayonnaise
DUCK LIVER MOUSSE brioche, orange and beetroot chutney
MAINS
ROASTED RUMP OF BEEF polenta chips, mushroom ketchup, craft ale onion rings, watercress emulsion
BREAST OF FREE RANGE CHICKEN lemon and pearl barley risotto, braised charred leeks, green sauce
PAN-FRIED FILLET OF MONKFISH creamed leeks, crispy potatoes, tartar velouté
GRILLED PORK CUTLET choucroute cabbage, fondant potato, blue cheese and mustard sauce
DESSERTS
CHERRY CRÈME BRÛLÉE almond crumb, frangipane sponge
CARAMELISED PINEAPPLE banana sorbet, toasted hazelnuts, coconut, spiced rum syrup ve
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
CHOCOLATE AND BLOOD ORANGE TART blood orange gel, candied pecan, clotted cream
STARTERS
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup
CELERIAC AND APPLE SOUP homemade blue cheese and onion roll
STARTER OR MAINS
SPINACH AND PORCINI MUSHROOM RISOTTO gratinated cheddar mousse
MAINS
POTATO AND CELERIAC ROULADE roasted apple, apple and rosemary compote, mustard and spiced walnut dressing, dill oil v ve
COURGETTE, FETA AND ROSEMARY TARTLET dauphinoise potatoes, carrots three ways, sherry vinegar reduction
STARTERS
CELERIAC AND APPLE SOUP gluten free seeded roll v
SPINACH AND PORCINI MUSHROOM RISOTTO gratinated cheddar mousse v
DUCK LIVER MOUSSE orange and beetroot chutney
MAINS
ROASTED RUMP OF BEEF polenta chips, mushroom ketchup, onion rings, watercress emulsion
BREAST OF FREE RANGE CHICKEN risotto, braised charred leeks, green sauce
PAN-FRIED FILLET OF MONKFISH creamed leeks, crispy potatoes, tartar velouté
GRILLED PORK CUTLET choucroute cabbage, fondant potato, blue cheese and mustard sauce
DESSERTS
CHERRY CRÈME BRÛLÉE
CARAMELISED PINEAPPLE banana sorbet, toasted hazelnuts, coconut, spiced rum syrup ve
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
Dinner/March & April 2020
Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40
STARTERS
SEARED SCALLOPS (£2.50 supp.) pea purée, slow cooked pork belly, smoked butter sauce
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup v
PAN ROASTED MONKFISH mushroom ketchup, roasted celeriac, salsa verde
‘CHICKEN CAESAR’ ballotine, anchovy, parmesan, croutes, gem lettuce
HOMEMADE BLACK PUDDING potato and pancetta terrine, poached duck egg, chive Hollandaise
MAINS
ROASTED LAMB RUMP broccoli and wild garlic purée, tomato, black olive and feta
FILLET OF BEEF (£4 supp.) dauphinoise potato, carrot three ways, sherry vinegar reduction
DUCK BREAST fondant potato, celeriac purée, pak choi, honey roasted beetroot, five spice jus
PAN-FRIED FILLET OF COD smoked eel and seaweed butter sauce, samphire
POTATO AND CELERIAC ROULADE roasted apple, apple and rosemary compote, mustard and spiced walnut dressing, dill oil v ve
DESSERTS
PEANUT BUTTER MILLIONAIRE SHORTBREAD buttermilk ice cream
CARROT CAKE vanilla and mascarpone ice cream, walnut crumble, poached golden raisins
TANGERINE AND DARK CHOCOLATE NAMELAKA tangerine gel, black sesame tuille, ginger cake, ginger ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
RHUBARB SEMIFREDDO warm almond sponge, vanilla and lemon custard
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
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup v
Liberator Francophile Chenin Blanc I South Africa good minerality and a creamy palate
HOMEMADE BLACK PUDDING potato and pancetta terrine, poached duck egg, chive Hollandaise
Mill Creek Unoaked Chardonnay I Australia firm acidity provides a long, spicy, crisp finish
SEARED SCALLOPS pea purée, slow cooked pork belly, smoked butter sauce
Sancerre Le Haut Mesnil I France full body, rich fruit and lovely aftertaste
PAN-FRIED FILLET OF COD smoked eel and seaweed butter sauce, samphire
Taringi Sauvignon Blanc I New Zealand fresh and tingly with soft gooseberry flavours
ROASTED LAMB RUMP broccoli and wild garlic purée, tomato, black olive and feta
Rioja Viño Pomal Reserva I Spain elegant and complex with subtle oak and spice
COURSE 6
RHUBARB SEMIFREDDO warm almond sponge, vanilla and lemon custard
Vouvray Comte De Boissiere I France classy medium dry, delicate with subtle fruit flavours
TANGERINE AND DARK CHOCOLATE NAMELAKA tangerine gel, black sesame tuille, ginger cake, ginger ice cream
Heaven On Earth I South Africa exceptional freshness with a natural acidity and sweetness
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
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup
Liberator Francophile Chenin Blanc I South Africa good minerality and a creamy palate
CELERIAC AND APPLE SOUP homemade blue cheese and onion roll
Mill Creek Unoaked Chardonnay I Australia firm acidity provides a long, spicy, crisp finish
SPINACH AND PORCINI MUSHROOM RISOTTO gratinated cheddar mousse
Taringi Sauvignon Blanc I New Zealand fresh and tingly with soft gooseberry flavours
COURGETTE, FETA AND ROSEMARY TARTLET dauphinoise potatoes, carrots three ways, sherry vinegar reduction
Sancerre Le Haut Mesnil I France full body, rich fruit and lovely aftertaste
POTATO AND CELERIAC ROULADE roasted apple, apple and rosemary compote, mustard and spiced walnut dressing, dill oil
Rioja Viño Pomal Reserva I Spain elegant and complex with subtle oak and spice
COURSE 6
RHUBARB SEMIFREDDO warm almond sponge, vanilla and lemon custard
Vouvray Comte De Boissiere I France classy medium dry, delicate with subtle fruit flavours
TANGERINE AND DARK CHOCOLATE NAMELAKA tangerine gel, black sesame tuille, ginger cake, ginger ice cream
Heaven On Earth I South Africa exceptional freshness with a natural acidity and sweetness
Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95
STARTERS
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup
CELERIAC AND APPLE SOUP homemade blue cheese and onion roll
STARTER OR MAINS
SPINACH AND PORCINI MUSHROOM RISOTTO gratinated cheddar mousse
MAINS
POTATO AND CELERIAC ROULADE roasted apple, apple and rosemary compote, mustard and spiced walnut dressing, dill oil
COURGETTE, FETA AND ROSEMARY TARTLET dauphinoise potatoes, carrots three ways, sherry vinegar reduction
DINNER
Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40
STARTERS
SEARED SCALLOPS (2.50 supp.) pea purée, slow cooked pork belly, smoked butter sauce
GOAT’S CHEESE AND POTATO TERRINE pickled grapes, watercress, port syrup v
PAN ROASTED MONKFISH mushroom ketchup, roasted celeriac, salsa verde
‘CHICKEN CAESAR’ ballotine, anchovy, parmesan, gem lettuce
MAINS
ROASTED LAMB RUMP broccoli and wild garlic purée, tomato, black olive and feta
FILLET OF BEEF (£4 supp.) dauphinoise potato, carrot three ways, sherry vinegar reduction
DUCK BREAST fondant potato, celeriac purée, pak choi, honey roasted beetroot, five spice jus
PAN-FRIED FILLET OF COD smoked eel and seaweed butter sauce, samphire
POTATO AND CELERIAC ROULADE roasted apple, apple and rosemary compote, mustard and spiced walnut dressing, dill oil v ve
DESSERTS
TANGERINE AND DARK CHOCOLATE NAMELAKA tangerine gel, black sesame tuille, ginger ice cream
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, gluen free crackers
RHUBARB SEMIFREDDO vanilla and lemon custard
Reviews
Stones may be an intimate basement venue, but it has the best of both worlds on fine days, thanks to a stylish conservatory and tiled sun terrace perched above the Derwent. The decor is a mix of subtle earthy tones, to match a Mediterranean-inflected menu.
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.
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.
The Stone family’s stalwart exudes class, from its lovely setting on the coursing River Derwent (the terrace is ideal for warm summer days), to its just brilliant and very well thought-out food – coming at a fraction of the cost of top-end restaurants.
Be it a romantic date night or a Father’s Day treat, you’re guaranteed to have your socks knocked off with the handsome and tasty food.
Two impeccably clean plates winged their way back to the kitchen again and we quietly clapped our hands together in glee, eager to see what was for dessert.
Stones Restaurant is a must visit if you’re in Matlock or the Peak District, especially if you’re a foodie. It’s also the perfect spot to grab a sophisticated lunch with the girls.
