Stones Restaurant | Fantastic Dining, Relaxed Setting

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

Dear friends,

We are working hard to protect both our customers and our staff; our staff will be temperature checked before service. We will of course be operating a very busy cleaning schedule, in return we ask please do not attend the restaurant if you are unwell and please be patient as this is all new to us.

Please arrive within 5 minutes of your booking time, entering through the front door at the bottom of the steps. If there is someone on the steps or the doorway appears congested please wait at the top of the steps until the space is free. There is sanitizer for you to use in the entrance, please wait there to be greeted. Your server will be happy to bring you menus and they will be your main server throughout the evening. You will be directed upon which way to leave the building at the end of your meal.

Please be aware that we keep bookings contact details for 21 days for track and trace purposes.

Table Service

We can only offer table service so if you require us at any time please ask for your server, the bill must also be sorted at your table. As you may be aware our bathrooms are in a confined spot, if you find they are not free please alert a server and we will happily let you know when the bathroom is available. The toilets will be checked at half hourly intervals and logged to ensure they are sanitised throughout. We are required to keep the restaurant well ventilated, with windows and doors open where possible, we apologise in advance for any inconvenience this may cause. All menus are laminated and sanitized immediately after use.

Households

We politely remind you that we cannot take bookings of more than 2 households on one table, for the safety of all guests please do not mingle with other tables when in the restaurant and please of course keep your distance. We will try to honour seating requests though this may not always be possible. If offered a time slot with a vacate time, please vacate promptly to give us enough time to clean appropriately before our next guests.

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.

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 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.

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.

Autumn

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

Lunch

Two Courses £25 Three Courses 29.50

STARTERS

Confit Chicken and Mushroom Terrine onion purée
Goats Cheese Croquette charred Mediterranean vegetables, basil pesto v
Pulled Pork Croquettes barbecue gel, Asian slaw
Fennel and Smoked Salmon Risotto chive and lemon

MAINS

Rump of Beef horseradish mash, carrot textures, madeira jus
Roasted Fillet of Cod cavalo nero, rosti potato, spiced aubergine purée, confit pepper
Breast of Free Range Chicken rosti potato, creamed leeks, stilton sauce
Slow Cooked Lamb Neck Fillet pea purée, tomato and feta, sherry vinegar

DESSERTS

Blueberry, Lemon and Cinnamon Roulade white chocolate mousse, meringue
Selection of British Cheeses (£3.00 supp.) quince jelly, dehydrated malt loaf
Caramelised Pecan and Toffee Tart roasted banana, chocolate ice cream
Chocolate and Pistachio Pave brandy snap tuille, cocoa nib ice cream

Lunch - V

Two Courses £25 Three Courses 29.50

STARTERS

Goats Cheese Croquette charred Mediterranean vegetables, basil pesto
Blue Cheese Mousse fig jam, fig cracker, sherry vinegar reduction, poppy seed purée

STARTER OR MAINS

Roasted Onion Risotto truffle, white asparagus, cep powder

MAINS

Butternut Squash Terrine apple and date purée, Roquefort croquettes, candied walnut, purple sprouting broccoli

Lunch - GF

Two Courses £25 Three Courses 29.50

STARTERS

Confit Chicken and Mushroom Terrine onion purée
Fennel and Smoked Salmon Risotto chive and lemon

MAINS

Rump of Beef horseradish mash, carrot textures, madeira jus
Roasted Fillet of Cod cavalo nero, rosti potato, spiced aubergine purée, confit pepper
Breast of Free Range Chicken creamed potato, creamed leeks, stilton sauce
Slow Cooked Lamb Neck Fillet pea purée, tomato and feta, sherry vinegar

DESSERTS

Iced Chocolate Parfait roasted banana, chocolate ice cream
Selection of British Cheeses (£3.00 supp.) quince jelly, gluten free crackers
Orange Blossom Curd cocoa sorbet

Dinner

Two Courses £36 Three Courses £40

STARTERS

Seared Scallops (£2.50 supp.) pickled cucumber, lime mayonnaise, cucumber relish, leek oil
Blue Cheese Mousse fig jam, fig cracker, sherry vinegar reduction, poppy seed purée
Venison Carpaccio celeriac purée, glazed beetroot, mustard seed dressing
Roasted Cod Cheeks butterbean and chorizo cassoulet, parsley oil
Roasted Breast of Quail onion risotto, truffle, white asparagus, cep powder

MAINS

Breast of Gressingham Duck red cabbage purée, smoked roasted carrot, hazelnuts, pommes anna

Butternut Squash Terrine apple and date purée, Roquefort croquettes, candied walnut, purple sprouting broccoli
Fish of the Day seafood chowder, broccoli and lemon purée, chive oil, caramelised potatoes
Roasted Breast of Free Range Chicken truffled mushroom pie, confit savoy cabbage, madeira jus
Fillet of Beef (£4.00 supp.) cep purée, celeriac fondant, crispy onions, roasted garlic and red wine sauce

DESSERTS

Black Forest Chocolate Fondant iced double cream, cherry gel, white chocolate crumb
Muscovado Tart roasted plum, yoghurt sorbet, cinnamon syrup
Selection of British Cheeses (£3.00 supp.) quince jelly, dehydrated malt loaf
Pistachio and Olive Oil Cake raspberry sorbet and compote, lemon syrup
Orange Blossom Curd crisp puff pastry mille feuille, cocoa sorbet

Dinner - V

Two Courses £36 Three Courses £40

STARTERS

Goats Cheese Croquette charred Mediterranean vegetables, basil pesto

Blue Cheese Mousse fig jam, fig cracker, sherry vinegar reduction, poppy seed purée

STARTER OR MAINS

Roasted Onion Risotto truffle, white asparagus, cep powder

MAINS

Butternut Squash Terrine apple and date purée, Roquefort croquettes, candied walnut, purple sprouting broccoli

Dinner - GF

Two Courses £36 Three Courses £40

STARTERS

Seared Scallops (£2.50 supp.)
pickled cucumber, lime mayonnaise, cucumber relish, leek oil
Blue Cheese Mousse
fig jam, sherry vinegar reduction, poppy seed purée
Venison Carpaccio
celeriac purée, glazed beetroot, mustard seed dressing
Roasted Cod Cheeks
butterbean cassoulet, parsley oil
Roasted Breast of Quail
onion risotto, truffle, white asparagus, cep powder

MAINS

Breast of Gressingham Duck
red cabbage purée, smoked roasted carrot, hazelnuts, pommes anna
Butternut Squash Terrine
apple and date purée, candied walnut, purple sprouting broccoli
Fish of the Day
seafood chowder, broccoli and lemon purée, chive oil, caramelised potatoes
Fillet of Beef (£4.00 supp.)
cep purée, celeriac fondant, crispy onions, roasted garlic and red wine sauce
Roasted Breast of Free Range Chicken
confit Savoy cabbage, Madeira jus

DESSERTS

Selection of British Cheeses (£3.00 supp.)
quince jelly, gluten free crackers
Orange Blossom Curd
cocoa sorbet
Iced Chocolate Parfait
roasted banana, chocolate ice cream

Tasting Menu

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

Venison Carpaccio celeriac purée, glazed beetroot, mustard seed dressing
Mill Creek Chardonnay I Australia melon, quince, lime
–
Blue Cheese Mousse fig jam, fig cracker, sherry vinegar reduction, poppy seed purée
Villa Wolf Pinot Blanc I Germany full, rich, fruits
–
Seared Scallops pickled cucumber, lime mayonnaise, cucumber relish, leek oil
Taringi Sauvignon I New Zealand fresh, gooseberry, crisp
_
Roasted Cod Cheeks butterbean and chorizo cassoulet, parsley oil
Vergelen Cabernet Sauvignon I South Africa complex, spicy, plum aroma
–
Breast of Gressingham Duck red cabbage purée, smoked roasted carrot, hazelnuts, pommes anna
The Crossings Pinot Noir I New Zealand dark, rich, persistent
–
Course Six – Refresh
–
Orange Blossom Curd crisp puff pastry mille feuille, cocoa sorbet
Heaven on Earth I South Africa muscat, fresh, sweetness
–
Muscovado Tart roasted plum, yoghurt sorbet, cinnamon syrup
Vouvray I France medium-dry, subtle, fruity

Tasting - V

Eight Courses £52.50pp Wine Flight £28.50pp

Goats Cheese Croquette charred Mediterranean vegetables, basil pesto
Mill Creek Chardonnay I Australia melon, quince, lime

–
Blue Cheese Mousse fig jam, fig cracker, sherry vinegar reduction, poppy seed purée
Villa Wolf Pinot Blanc I Germany full, rich, fruits
–

Sweetcorn Fritters pickled cucumber, lime mayonnaise, cucumber relish, leek oil
Taringi Sauvignon I New Zealand fresh, gooseberry, crisp

_
Roasted Onion Risotto truffle, white asparagus, cep powder
Vergelen Cabernet Sauvignon I South Africa complex, spicy, plum aroma
–
Butternut Squash Terrine apple and date purée, Roquefort croquettes, candied walnut, purple sprouting broccoli
The Crossings Pinot Noir I New Zealand dark, rich, persistent

–
Course Six – Refresh
–
Orange Blossom Curd crisp puff pastry mille feuille, cocoa sorbet
Heaven on Earth I South Africa muscat, fresh, sweetness
–
Muscovado Tart roasted plum, yoghurt sorbet, cinnamon syrup
Vouvray I France medium-dry, subtle, fruity

"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."