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.
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 Menus
July & August 2019
Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50
STARTERS
CRAB AND SPRING ONION RISOTTO chive oil, avocado sorbet
BARBEQUE CHICKEN TERRINE charred leek purée, chestnut mushrooms, liver mousse
SPICED CHICKPEA SOUP v coriander oil
BUFFALO MOZZARELLA, PEA, BROAD BEAN AND MINT SALAD v lemon, sourdough croutes
MAINS
ROASTED RUMP OF BEEF braised leeks, mustard purée, wild mushrooms, roasted garlic
CONFIT DUCK LEG crushed peas, lettuce, bacon and mint, confit potatoes, spiced Cointreau gel
JERK SPICED PORK SHOULDER hispi cabbage, apple and celeriac purée, creamed potato, roasted carrot
FILLET OF SEABASS grilled tiger prawns, rocket and tomato salad, chilli dressing
DESSERTS
DARK CHOCOLATE AND PRALINE PAVÉ salted caramel ice cream
STRAWBERRY CRÈME BRÛLÉE elderflower gel, passion fruit sorbet
COCONUT AND LIME ARANCINI yoghurt sorbet, mango salsa
SELECTION OF BRITISH CHEESES (£3.00 SUPP.) quince jelly, dehydrated malt loaf
Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40
STARTERS
SALT COD lobster scampi, broccoli, lobster sauce
GUINEA FOWL AND SMOKED HAM KNUCKLE TERRINE port and bacon jam, leek and mushroom powder
SEARED SCALLOPS (£2.50 supp.) asparagus, hazelnuts, smoked butter hollandaise
SQUASH SOUP v glazed sticky onion, sautéed mushrooms, white asparagus
BRAISED CHICKEN LEG AND NDUJA BALLOTINE sweetcorn purée, crispy egg
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, basil 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
LIME TART meringue, roasted banana ice cream
CHOCOLATE TART mascerated cherries, pistachio ice cream
ROASTED PEACH crème fraiche mousse, lime syrup
SELECTION OF BRITISH CHEESES (£3 supp.) quince jelly, dehydrated malt loaf
ASSIETTE OF STRAWBERRY (pannacotta, meringue, consommé, foam) basil sorbet
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
SQUASH SOUP
glazed sticky onion, sautéed mushrooms, white asparagus
Villa Wolf Pinot Gris I Germany
BRAISED CHICKEN LEG AND NDUJA BALLOTINE
sweetcorn purée, crispy egg
Gavi Di Gavi Toledana I Italy
SEARED SCALLOPS
asparagus, hazelnuts, smoked butter hollandaise
La Girouette Sauvignon Blanc I France
PLAICE TWO WAYS
samphire, crispy mussels, potato and lemon risotto
Yalumba Organic Viognier I Australia
FILLET OF BEEF
miso and aubergine purée, beef fat carrots, confit potato chips
Simon Hackett Old Vine Grenache I Australia
COURSE SIX
refresh
CHOCOLATE TART
mascerated cherries, pistachio ice cream
Yalumba Organic Shiraz I Australia
ASSIETTE OF STRAWBERRY (pannacotta, meringue, consommé, foam)
basil sorbet
Elysium Black Muscat California I USA
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
SQUASH SOUP
glazed sticky onion, sautéed mushrooms, white asparagus
Villa Wolf Pinot Gris I Germany
BUFFALO MOZZARELLA, PEA, BROAD BEAN AND MINT SALAD
lemon, sourdough croutes
Gavi Di Gavi Toledana I Italy
GRIDDLED ASPARAGUS
hazelnuts, crispy egg, smoked butter Hollandaise
La Girouette Sauvignon Blanc I France
SWEETCORN AND SPRING ONION RISOTTO
chive oil, avocado sorbet
Yalumba Organic Viognier I Australia
FIG AND GOAT’S CHEESE “PIZZA”
black olives, tender stem broccoli, sweet potato mash, salsa verde
Simon Hackett Old Vine Grenache I Australia
COURSE SIX
refresh
CHOCOLATE TART
macerated cherries, pistachio ice cream
Yalumba Organic Shiraz I Australia
ASSIETTE OF STRAWBERRY (meringue, consommé, foam)
basil sorbet
Elysium Black Muscat California I USA
Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95
Lunch & Dinner Menu
Wednesday to Saturday 12-1.30pm
Tuesday to Saturday 6.30pm-8.30pm
STARTERS
SQUASH SOUP
glazed sticky onion, sautéed mushrooms, white asparagus
BUFFALO MOZZARELLA, PEA, BROAD BEAN AND MINT SALAD
lemon, sourdough croutes
STARTER OR MAINS
SWEETCORN AND SPRING ONION RISOTTO
chive oil, avocado sorbet
MAINS
FIG AND GOAT’S CHEESE “PIZZA”
black olives, tender stem broccoli, sweet potato mash, salsa verde
Lunch
Two Courses £25 Three Courses £29.50
STARTERS
CRAB AND SPRING ONION RISOTTO
chive oil, avocado sorbet
BARBEQUE CHICKEN TERRINE
charred leek purée, chestnut mushrooms, liver mousse
SPICED CHICKPEA SOUP v
coriander oil
BUFFALO MOZZARELLA, PEA, BROAD BEAN AND MINT SALAD v
lemon
MAINS
ROASTED RUMP OF BEEF
braised leeks, mustard purée, wild mushrooms, roasted garlic mash
CONFIT DUCK LEG
crushed peas, lettuce, bacon and mint, confit potatoes, spiced Cointreau gel
JERK SPICED PORK SHOULDER
hispi cabbage, apple and celeriac purée, creamed potato, roasted carrot
FILLET OF SEABASS
grilled tiger prawns, rocket and tomato salad, chilli dressing
DESSERTS
DARK CHOCOLATE AND PRALINE PAVÉ
salted caramel ice cream
STRAWBERRY CRÈME BRÛLÉE
elderflower gel, passion fruit sorbet
SELECTION OF BRITISH CHEESES (£3.00 SUPP.)
quince jelly, gluten free crackers
Dinner
Two Courses £36 Three Courses £40
STARTERS
SALT COD
lobster, broccoli, lobster sauce
GUINEA FOWL AND SMOKED HAM KNUCKLE TERRINE
port and bacon jam, leek and mushroom powder
SEARED SCALLOPS (£2.50 supp.)
asparagus, hazelnuts, smoked butter hollandaise
SQUASH SOUP v
glazed sticky onion, sautéed mushrooms, white asparagus
MAINS
FILLET OF BEEF (£4 supp.)
miso and aubergine purée, beef fat carrots, confit potato chips
BREAST OF FREE RANGE CHICKEN
summer beans, courgette and basil purée, crispy langoustines
CANNON OF LAMB
spinach purée, rosemary hash brown, slow-cooked lamb shoulder
DESSERTS
ROASTED PEACH
crème fraîche mousse, lime syrup
SELECTION OF BRITISH CHEESES (£3 supp.)
quince jelly, gluten free crackers
ASSIETTE OF STRAWBERRY (pannacotta, meringue, consommé, foam)
basil sorbet
Our Menus
download our booklet
November & December 2019
Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50
STARTERS
HAM HOCK CROQUETTE blue cheese mouse, cumberland gel
PARSNIP SOUP goats cheese bon bon, caramelised garlic v
SESAME COATED COD GOUJON roast beetroot, squash purée
FENNEL RISOTTO WITH RICOTTA dried chilli v
MAINS
BRAISED BLADE OF DERBYSHIRE BEEF winter vegetable ratatouille, glazed shallot, thyme jus
SLOW COOKED DUCK LEG gratin potatoes, braised red cabbage, blackberry jus
ROAST BELLY OF PORK sausage stuffed apple, onion purée, chestnuts
FILLET OF SEABASS roasted garlic and white bean ragout, jerusalem artichoke purée, red wine
DESSERTS
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
WHITE CHOCOLOATE CRÈME BRÛLÉE lemon ice cream, pistachio biscuit
PEAR AND ALMOND TART clotted cream
CHOCOLATE AND PECAN PAVE salted caramel ice cream
Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40
STARTERS
ROAST TOULOUSE SAUSAGE white onion and thyme risotto, glazed mozzarella
CELERIAC AND WATERCRESS SOUP apple, walnut, blue cheese v
FILLET OF COD winter vegetable ratatouille, lemon beurre blanc
SEARED SCALLOPS (£2.50 supp.) butternut squash purée, warm lentil and smoked bacon salad
HAM HOCK AND PISTACHIO ROULADE pickled shallot, apple, cider vinegar and mustard dressing
MAINS
BRAISED BLADE OF BEEF smoked mash, roasted carrots and celeriac, wild mushrooms
DUO OF DUCK creamed cabbage, caramelised pear, chestnuts, balsamic and anise sauce
ROASTED AUBERGINE ‘COTTAGE PIE’ sun-blushed tomato, butternut squash purée, roasted beetroot v
MUSTARD GLAZED PORK FILLET pulled pork shoulder, apple, braised lentils, fine beans, herb aioli
PANACHE OF SEAFOOD sauté potatoes with chorizo, cherry tomatoes and spinach, romesco sauce
DESSERTS
SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
PASSION FRUIT PARFAIT chocolate mousse, orange beignet
TOFFEE POPCORN PANNA COTTA salted caramel, glazed banana
WARM TREACLE TART orange gel, raspbery syrup, clotted cream
BLACK FOREST PAVE cherry syrup, iced double cream
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
ROAST TOULOUSE SAUSAGE
white onion and thyme risotto, glazed mozzarella
Mill Creek Unoaked Chardonnay I Australia
HAM HOCK AND PISTACHIO ROULADE
picked shallot, apple, cider vinegar and mustard dressing
Liberator Francophile Chenin Blanc I S. Africa
SEARED SCALLOPS
butternut squash purée, warm lentil and smoked bacon salad
Taringi Sauvignon Blanc I New Zealand
DUO OF DUCK
creamed cabbage, caramelised pear, chestnuts, balsamic and anise sauce
The Crossings, Pinot Noir I New Zealand
BRAISED BLADE OF BEEF
smoked mash, roasted carrots and celeriac, wild mushrooms
Yalumba Organic Shiraz I Australia
COURSE 6
TOFFEE POPCORN PANNA COTTA
salted caramel, glazed banana
Vouvray Comte De Boissiere I France
PASSION FRUIT PARFAIT
chocolate mousse, orange beignet
Heaven on Earth I South Africa
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
CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese
Mill Creek Unoaked Chardonnay I Australia
FENNEL RISOTTO WITH RICOTTA
dried chilli
Liberator Francophile Chenin Blanc I S. Africa
BUTTERNUT SQUASH AND WARM LENTIL SALAD
feta
Taringi Sauvignon Blanc I New Zealand
ROASTED AUBERGINE ‘COTTAGE PIE’
sun-blushed tomato, butternut squash purée, roasted beetroot
The Crossings, Pinot Noir I New Zealand
SWEET POTATO, MUSHROOM AND SPINACH ROULADE
sprouts, fondant potato, cranberry jus
Yalumba Organic Shiraz I Australia
COURSE 6
WARM TREACLE TART
orange gel, raspbery syrup, clotted cream
Vouvray Comte De Boissiere I France
PASSION FRUIT PARFAIT
chocolate mousse, orange beignet
Heaven on Earth I South Africa
Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95
Lunch & Dinner Menu
Wednesday to Saturday 12-1.30pm
Tuesday to Saturday 6.30pm-8.30pm
STARTERS
PARSNIP SOUP
goats cheese bon bon, caramelised garlic
CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese
STARTER OR MAINS
FENNEL RISOTTO WITH RICOTTA
dried chilli
MAINS
ROASTED AUBERGINE ‘COTTAGE PIE’
sun-blushed tomato, butternut squash purée, roasted beetroot
SWEET POTATO, MUSHROOM AND SPINACH ROULADE
sprouts, fondant potato, cranberry jus
Lunch
Two Courses £25 Three Courses £29.50
STARTERS
PARSNIP SOUP
caramelised garlic
FENNEL RISOTTO WITH RICOTTA
dried chilli
MAINS
BRAISED BLADE OF DERBYSHIRE BEEF
winter vegetable ratatouille, glazed shallot, thyme jus
SLOW COOKED DUCK LEG
gratin potatoes, braised red cabbage, blackberry jus
ROAST BELLY OF PORK
sausage stuffed apple, onion purée, chestnuts
FILLET OF SEABASS
roasted garlic and white bean ragout, jerusalem artichoke purée, red wine
DESSERTS
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers
WHITE CHOCOLATE CRÈME BRÛLÉE
lemon ice cream, pistachio biscuit
Dinner
Two Courses £36 Three Courses £40
STARTERS
CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese
FILLET OF COD
winter vegetable ratatouille, lemon beurre blanc
SEARED SCALLOPS
butternut squash purée, warm lentil and smoked bacon salad
HAM HOCK AND PISTACHIO ROULADE
picked shallot, apple, cider vinegar and mustard dressing
MAINS
BRAISED BLADE OF DERBYSHIRE BEEF
winter vegetable ratatouille, glazed shallot, thyme jus
SLOW COOKED DUCK LEG
gratin potatoes, braised red cabbage, blackberry jus
ROASTED AUBERGINE ‘COTTAGE PIE’
sun-blushed tomato, butternut squash purée, roasted beetroot
MUSTARD GLAZED PORK FILLET
pulled pork shoulder, apple, braised lentils, fine beans, herb aioli
PANACHE OF SEAFOOD
saute potatoes, cherry tomatoes and spinach, romesco sauce
DESSERTS
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers
PASSION FRUIT PARFAIT
chocolate mousse
TOFFEE POPCORN PANNA COTTA
salted caramel, glazed banana
Reviews
The AA says
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.
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...
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.
Hardens says...
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 says...
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 says...
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.
Coco Travels says
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.