Stones Restaurant, 1c Dale Road, Matlock, Derbyshire DE4 3LT
t 01629 56061 e info@stones-restaurant.co.uk

An Update. Wednesday 3rd November 2020 1320


Following the Government’s announcement we shall be closing again from tomorrow, Thursday 4th November, until Wednesday 2nd December inclusive. All bookings have now been cancelled in that period.


To reschedule a booking please contact us via email preferably to info@stones-restaurant.co.uk – cancelled bookings shall be treated as priority. The telephone will be monitored during the closure but less frequently than emails.


You can also check availability and make reservations via our website www.stones-restaurant.co.uk. All vouchers will be extended for a further year. All bookings from the 3rd December are safe in our diaries.


Thank you for your understanding and take care. 


*We’ll resume sending out a foodie newsletter on Fridays – feel free to subscribe if you’ve yet to do so.

autumn 2020
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

Please note, during service we are often busy and may not be able to answer the telephone, 01629 56061. 

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 email us below.  If emailing, please provide your name, email address, contact number, date, covers and time required. Please also include any dietary requirements or other requests. 


Christmas Opening Times at Stones

Wednesday 23rd- Lunch (12pm) and Dinner(6pm)
Christmas Eve Lunch (12pm), Late Lunch (4pm)
& Dinner (6.30pm)
Christmas Day to 4th Jan Inclusive – Closed
Tuesday 5th January- re-open- Dinner (6pm)
Wednesday 6th January- Lunch (12pm) & Dinner (6pm)
Hours resumed as usual.

autumn 2020
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 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.

 
our food

Winter

LUNCH
Wednesday to Saturday 12-1.30pm. 
Please note the restaurant closes at 3.30pm
to allow us time to prepare for our evening service, thank you.

DINNER
6.30-8.30 Tuesday to Sunday

Two Courses £25 Three Courses 29.50

STARTERS

 

Spiced Cauliflower Risotto parmesan cracker, truffle oil 
Confit Lamb Shoulder Croquette romesco, anchovy mayonnaise 
Warm Salad of Black Pudding red cabbage and apple, cider vinegar dressing 
Fillet of Cod seaweed cracker, basil hollandaise, pickled cucumber 


MAINS

 

Braised Blade of Derbyshire Beef creamed potato, roasted carrot, smoked bacon and baby onion sauce
Parma Ham wrapped Salmon Fillet sauté potatoes, rainbow chard, samphire, romesco 
Stuffed Pork Belly apricot jam, cabbage and bacon, cauliflower cheese croquette, grain mustard sauce 
Breast of Guinea Fowl confit leg sausage roll, sweet potato, kale, wild mushroom and Madeira sauce 


DESSERTS


Roasted Plum Tart cinnamon shortbread, vanilla ice cream 
Selection of British Cheeses (£3.00 supp.) quince jelly, dehydrated malt loaf 
Trio of Chocolate salted caramel ice cream 
Banoffee Cheesecake caramel sauce, roasted banana ice cream 

 

Two Courses £25 Three Courses 29.50


STARTERS

Warm Salad of New Potatoes leeks, wild mushroom and Jerusalem artichoke, mustard beurre blanc 

 
STARTER OR MAINS
 

Spiced Cauliflower Risotto ‘parmesan’ crisp, truffle oil 
Roasted Pumpkin Risotto wild mushroom puree, feta croquette, leek oil 

 
MAINS
 

Roasted Turnip Fondant cep purée, leek fondue, smoked mashed potato, chive oil 

Cauliflower Cheese Croquette roasted onion, pumpkin, rainbow chard, leek oil

Two Courses £25 Three Courses 29.50

STARTERS 


Spiced Cauliflower Risotto Parmesan cracker, truffle oil  v
Fillet of Cod seaweed cracker, basil hollandaise, pickled cucumber 


MAINS
 


Braised Blade of Derbyshire Beef creamed potato, roasted carrot, smoked bacon and baby onion sauce 
Parma Ham wrapped Salmon Fillet sauté potatoes, rainbow chard, samphire, romesco 
Stuffed Pork Belly apricot jam, cabbage and bacon, grain mustard sauce 
Breast of Guinea Fowl sweet potato, kale, wild mushroom and Madeira sauce 


DESSERTS
 

Selection of British Cheeses (£3.00 supp.) quince jelly, gluten free crackers 
Trio of Chocolate salted caramel ice cream

 

Two Courses £36 Three Courses £40


STARTERS
 


Seared Scallops (£3.00 supp.) 
crab, saffron and dill arancini, creamed leeks, roasted chorizo 
Chicken, Pancetta and Wild Mushroom Roulade 
chicken liver mousse, raisin purée, brioche 
Roasted Pumpkin Risotto 
wild mushroom purée, feta croquette, leek oil v
Warm Smoked Eel 
smoked bacon, spring onion, new potatoes, mustard beurre blanc 
Roasted Partridge Breast 
burnt apple purée, squash, pearl barley, glazed onions 


MAINS
 


Loin of Venison 
braised red cabbage, piccolo parsnips, pommes anna, Jerusalem artichoke purée, pickled blackberry compote 
Braised Blade of Derbyshire Beef 
pumpkin, roasted onion, Boulangère potatoes, blue cheese, sherry vinegar 
Duo of Pork 
apple purée, rosti potatoes, sprouting broccoli, rainbow chard, salt baked swede, mustard sauce 
Roasted Fillet Of Halibut 
charred courgette, black olive, parmentier potatoes, basil emulsion, tomato dressing 
Roasted Turnip Fondant 
cep purée, leek fondue, smoked mashed potato, chive oil v


DESSERTS
 


Chocolate Parfait 
white chocolate crumb, mascarpone and amaretto mousse, coffee ice cream 
Warm Lemon and Poppy Seed Cake 
vanilla cream cheese frosting, candied hazelnuts, lemon curd ice cream 
Selection of British Cheeses (£3.00 supp.)
quince jelly, dehydrated malt loaf 
Praline Mousse textures of chocolate, whiskey gel, cocoa sorbet 
Spiced Bread and Butter Pudding 
mulled winter fruits, confit orange, cinnamon ice cream 



Add a cheese course to share (£8.50) 
Smoked Brie, Yorkshire Blue, Singleton’s Lancashire, Little Derby, Owd Timer, Capricorn’s Goat

Two Courses £36 Three Courses £40


STARTERS
 


Warm Salad of New Potatoes 
leeks, wild mushroom and Jerusalem artichoke, mustard beurre blanc 


STARTER OR MAIN 


Spiced Cauliflower Risotto 
‘parmesan’ crisp, truffle oil 
Roasted Pumpkin Risotto 
wild mushroom puree, feta croquette, leek oil 


MAIN
 


Roasted Turnip Fondant 
cep purée, leek fondue, smoked mashed potato, chive oil 
Cauliflower Cheese Croquette 
roasted onion, pumpkin, rainbow chard, leek oil

Two Courses £36 Three Courses £40


STARTERS
 


Seared Scallops (£3.00 supp.) 
creamed leeks 

Chicken, Pancetta and Wild Mushroom Roulade 
chicken liver mousse, raisin purée, gluten free bread 

Roasted Pumpkin Risotto 
wild mushroom purée, feta, leek oil v

Warm Smoked Eel 
smoked bacon, spring onion, new potatoes, mustard beurre blanc 

Roasted Partridge Breast 
burnt apple purée, squash, glazed onions 


MAINS
 


Loin of Venison 
braised red cabbage, piccolo parsnips, pommes anna, Jerusalem artichoke purée, pickled blackberry compote 
Braised Blade of Derbyshire Beef 
pumpkin, roasted onion, Boulangère potatoes, blue cheese, sherry vinegar 

Duo of Pork 
apple purée, rosti potatoes, sprouting broccoli, rainbow chard, salt-baked swede, mustard sauce 

Roasted Fillet Of Halibut 
charred courgette, black olive, parmentier potatoes, basil emulsion, tomato dressing 

Roasted Turnip Fondant v 
cep purée, leek fondue, smoked mashed potato, chive oil 


DESSERTS
 


Chocolate Parfait 
mascarpone and amaretto mousse, coffee ice cream 

Selection of British Cheeses (£3.00 supp.)
quince jelly, gluten free crackers 

Praline Mousse 
textures of chocolate, whiskey gel, cocoa sorbet 


Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening 1830-2030 and must be taken by the entire table.


Eight Courses £52.50pp Wine Flight £28.50pp

Warm Smoked Eel smoked bacon, spring onion, new potatoes, mustard beurre blanc 
Sancerre Le Haut Mesnil I France bright lemon and gooseberry 

Chicken, Pancetta and Wild Mushroom Roulade chicken liver mousse, raisin purée, brioche
Halfpenny Green Tom Hill Dry White I England floral flavours, citrus finish 

Seared Scallops crab, saffron and dill arancini, creamed leeks, roasted chorizo Chablis 1Er Cru “Vau Ligneau” I France dry and steely 

Roasted Fillet Of Halibut charred courgette, black olive, parmentier potatoes, basil emulsion, tomato dressing 
Pinot Grigio Corte Viola I Italy green apples on the nose, stone fruit on the palate 

Loin of Venison braised red cabbage, piccolo parsnips, pommes anna, Jerusalem artichoke purée, pickled blackberry compote 
Yalumba Organic Shiraz I Australia 
spiced plums & peppercorns. violets & cherries 

Course 6 

Warm Lemon and Poppy Seed Cake vanilla cream cheese frosting, candied hazelnuts, lemon curd ice cream 
Taringi Sauvignon I New Zealand fresh & tingly with soft gooseberry 

Praline Mousse textures of chocolate, whiskey gel, cocoa sorbet 
Elysium Black Muscat I California rose-like aroma, velvety fruit palate.

Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening 1830-2030 and must be taken by the entire table.


Eight Courses £52.50pp Wine Flight £28.50pp

 

Chicken, Pancetta and Wild Mushroom Roulade chicken liver mousse, raisin purée, brioche
Halfpenny Green Tom Hill Dry White I England floral flavours, citrus finish 

Seared Scallops crab, saffron and dill arancini, creamed leeks, roasted chorizo Chablis 1Er Cru “Vau Ligneau” I France dry and steely 

Roasted Fillet Of Halibut charred courgette, black olive, parmentier potatoes, basil emulsion, tomato dressing 
Pinot Grigio Corte Viola I Italy green apples on the nose, stone fruit on the palate 

Loin of Venison braised red cabbage, piccolo parsnips, pommes anna, Jerusalem artichoke purée, pickled blackberry compote 
Yalumba Organic Shiraz I Australia spiced plums & peppercorns. violets & cherries 

Course 5 

Praline Mousse textures of chocolate, whiskey gel, cocoa sorbet 
Elysium Black Muscat I California rose-like aroma, velvety fruit palate.

Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening 1830-2030 and must be taken by the entire table.


Eight Courses £52.50pp Wine Flight £28.50pp

 

Warm Salad of New Potatoes leeks, wild mushroom and Jerusalem artichoke, mustard beurre blanc 
Sancerre Le Haut Mesnil I France bright lemon and gooseberry 

Roasted Pumpkin Risotto wild mushroom purée, feta croquette, leek oil Halfpenny Green Tom Hill Dry White I England floral flavours, citrus finish 

Cauliflower Cheese Croquette roasted onion, pumpkin, rainbow chard, leek oil 
Chablis 1Er Cru “Vau Ligneau” I France dry and steely 

Charred Courgette black olive, parmentier potatoes, basil emulsion, tomato dressing 
Pinot Grigio Corte Viola I Italy green apples on the nose, stone fruit on the palate
– 
Roasted Turnip Fondant cep purée, leek fondue, smoked mashed potato, chive oil 
Yalumba Organic Shiraz I Australia spiced plums & peppercorns. violets & cherries 

Course 6 

Warm Lemon and Poppy Seed Cake vanilla cream cheese frosting, candied hazelnuts, lemon curd ice cream 
Taringi Sauvignon I New Zealand fresh & tingly with soft gooseberry 

Chocolate Parfait white chocolate crumb, coffee ice cream 
Elysium Black Muscat I California rose-like aroma, velvety fruit palate

 

Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients. This menu is available Tuesday to Saturday evening 1830-2030 and must be taken by the entire table.


Eight Courses £52.50pp Wine Flight £28.50pp


Roasted Pumpkin Risotto wild mushroom purée, feta croquette, leek oil Halfpenny Green Tom Hill Dry White I England floral flavours, citrus finish 

Cauliflower Cheese Croquette roasted onion, pumpkin, rainbow chard, leek oil 
Chablis 1Er Cru “Vau Ligneau” I France dry and steely 

Charred Courgette black olive, parmentier potatoes, basil emulsion, tomato dressing 
Pinot Grigio Corte Viola I Italy green apples on the nose, stone fruit on the palate
– 
Roasted Turnip Fondant cep purée, leek fondue, smoked mashed potato, chive oil 
Yalumba Organic Shiraz I Australia spiced plums & peppercorns. violets & cherries 

Course 5 

Chocolate Parfait white chocolate crumb, coffee ice cream 
Elysium Black Muscat I California rose-like aroma, velvety fruit palate

 

CHRISTMAS SPECIALS

 

download a printable version here 

 

STARTER

Chicken Liver Parfait
brioche, pickled plum puree


MAIN

Turkey Roulade
sprouts and pancetta, fondant potato
pigs in blankets, cranberry jus


DESSERT

Christmas Pudding
brandy anglaise, vanilla ice cream

autumn 2020
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."
The AA
Food Guide
"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."
Michelin
Food Guide
"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."
Harden
Food Guide
"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."
Ria Amber Tesia
Food Blogger
"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.
Sticky Beak Blog
Food Blogger
"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 Great Food Club
Food Club
accommodation & vouchers

If you’re travelling from further afield or simply looking for somewhere nearby to rest your head, we have a list of friends below.

If you’d like to buy a voucher for someone to say happy birthday, well done or thank you – we have a range here too…