We are thrilled to announce the opening of our second home – The Bluebell on Church Lane, South Wingfield is just six miles from Stones. The Bluebell is in the process of being modernised and we will re-open the beautiful old pub in early April. The Bluebell will become a smart, modern place to relax offering fuss-free food and drinks that retain the reputation for quality we’ve hopefully earned at Stones. We’ll be taking more pictures of The Bluebell over the next couple of weeks – if you’d like to see the transformation, you can do so by visiting our new site or on the social media sites below.
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.
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
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
Our Menus
Lunch in May & June 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)
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
Two Courses £25 Three Courses £29.50
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 £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 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
Dinner in May & June 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 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
Two Courses £36 Three Courses £40
STARTERS
ASSIETTE OF ASPARAGUS poached egg, chive dressing
CAULIFLOWER, COCONUT AND LEMONGRASS SOUP cauliflower beignet
STARTER OR MAINS
WILD MUSHROOM AND TRUFFLE RISOTTO
STARTER OR MAINS
WILD MUSHROOM AND TRUFFLE RISOTTO
DESSERTS
SPINACH, LEMON AND GORGONZOLA TAGLIATELLE roasted pinenuts
TARTLET OF ROASTED COURGETTE feta and pine nuts, sweet potato, salsa verde
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
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.
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
xx
APPLE AND HONEY CAKE
custard parfait, cinnamon ice cream
xx
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.
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
xx
APPLE AND HONEY CAKE
custard parfait, cinnamon ice cream
xx
Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95
Availability
We are currently taking bookings for Mother’s Day on March 31st
Father’s Day is on June 16th
Reviews
The AA Says
A lovely relaxed lunch by the river. Our inspector enjoyed the delicious breads and the seared mackerel in particular!
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.
