welcome to stones

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.

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The Stones conservatory in late Summer

July/August Starter – SQUASH SOUP glazed sticky onion, sautéed mushrooms, white asparagus

July/August’s hors d’oeuvres

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.

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Stones Privacy Policy

Stones’ fresh breads

July/August FILLET OF SEABASS grilled tiger prawns, rocket and tomato salad, chilli dressing

July/August’s hors d’oeuvres

Stones’ cheeseboard

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.

Our Menus

January & February 2020

Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50

STARTERS

BUTTERNUT SQUASH AND LEEK SOUP v
chive crème fraîche

RISOTTO OF MUSHROOM AND TARRAGON v
gruyere cheese

BLACK PUDDING AND HAM HOCK
pickled poached grapes, watercress

POACHED SALMON ROULADE
avocado, chilli and lime

MAINS

SLOW COOKED PORK BELLY
crushed parsnips, onion purée, caramelised pear

BRAISED OX CHEEK
brown butter mash, beef fat baby beetroot, mushroom and tarragon purée

PAN-FRIED FILLET OF COD
chorizo, leek purée, crab and chive velouté

BREAST OF FREE RANGE CHICKEN
savoy cabbage and bacon, parisienne potatoes, mustard sauce

DESSERTS

VANILLA CRÈME BRÛLÈE
apple, cinnamon crumble, muscovado ice cream

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf

CHOCOLATE AND STOUT TART
parsnip ice cream

CITRUS AND MASCARPONE ROULADE
raspberry sorbet

Tuesday until Saturday 6.30-8.30pm

Two Courses £36 Three Courses £40

STARTERS

SEARED SCALLOPS (£2.50 supp.)
crab arancini, leek purée, chorizo

CHICKEN BALLOTINE
raisin purée, tomato salsa, pine nuts, sherry vinegar and honey

DUO OF GOAT’S CHEESE v
beetroot, basil and black olive

SALMON, SMOKED HADDOCK AND PRAWN RAVIOLI
saffron and chive cream, braised fennel

SEARED CALVES LIVER
potato purée, roasted onion, mushroom puree, rocket and hazelnut

MAINS

MAINS

ROASTED RUMP OF LAMB
black pudding, dauphinoise potato

FILLET STEAK (£4.00 supp.)
sautéed kidney, onion purée, suet dumpling, creamed potato

ASSIETTE OF PORK
cabbage and bacon, fondant potato, apple and rosemary compote

SALMON AND HERB BALLOTINE
lobster bisque, dill oil, leek fondue, crispy potatoes

BEETROOT AND SHALLOT TART TATIN v
leek purée, gratin potatoes

DESSERTS

LEMON CURD
meringue, raspberry sorbet, lemon sponge

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf

CARAMELISED WHITE CHOCOLATE MOUSSE
apple sorbet, cinnamon crumble, muscovado gel

TOBLERONE SPONGE
chocolate ice cream, toasted almond purée, caramel

POACHED PEAR
honey panna cotta, puff pastry, vanilla syrup

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

DUO OF GOAT’S CHEESE
beetroot, basil and black olive
Grüner Veltliner Sonnerhof I Austria

SEARED SCALLOPS
crab arancini, leek purée, chorizo
La Girouette Sauvignon Blanc I France

CHICKEN BALLOTINE
raisin purée, tomato salsa, pine nuts, sherry vinegar and honey
Gavi Di Gavi Toledana I Italy

POACHED SALMON ROULADE
advocado, chilli and lime
The Crossings, Pinot Noir I New Zealand

ASSIETTE OF PORK
cabbage and bacon, fondant potato, apple and rosemary compote
La Chamiza Polo Amateur Malbec I Argentina

COURSE 6

LEMON CURD
meringue, raspberry sorbet, lemon sponge
Villa Wolf Pinot Gris I Germany

TOBLERONE SPONGE
chocolate ice cream, toasted almond purée, caramel
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

DUO OF GOAT’S CHEESE
beetroot, basil and black olive
Grüner Veltliner Sonnerhof I Austria

SPINACH AND RICOTTA TORTELLINI
saffron and chive cream, braised fennel
La Girouette Sauvignon Blanc I France

BUTTERNUT SQUASH AND LEEK SOUP
chive crème fraîche
Gavi Di Gavi Toledana I Italy

RISOTTO OF MUSHROOM AND TARRAGON
gruyere cheese
The Crossings, Pinot Noir I New Zealand

BEETROOT AND SHALLOT TART TATIN
leek purée, gratin potatoes
La Chamiza Polo Amateur Malbec I Argentina

COURSE 6

LEMON CURD
meringue, raspberry sorbet, lemon sponge
Villa Wolf Pinot Gris I Germany

TOBLERONE SPONGE
chocolate ice cream, toasted almond purée, caramel
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

BUTTERNUT SQUASH AND LEEK SOUP
chive crème fraîche

DUO OF GOAT’S CHEESE
beetroot, basil and black olive

STARTER OR MAINS

RISOTTO OF MUSHROOM AND TARRAGON
gruyere cheese

SPINACH AND RICOTTA TORTELLINI
saffron and chive cream, braised fennel

MAINS

BEETROOT AND SHALLOT TART TATIN

leek purée, gratin potatoes

LUNCH

Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50

STARTERS

BUTTERNUT SQUASH AND LEEK SOUP
chive crème fraîche

RISOTTO OF MUSHROOM AND TARRAGON
gruyere cheese

POACHED SALMON ROULADE
avocado, chilli and lime

MAINS

SLOW COOKED PORK BELLY
crushed parsnips, onion purée, caramelised pear

BRAISED OX CHEEKS
brown butter mash, beef fat baby beetroot, mushroom and tarragon purée

PAN-FRIED FILLET OF COD
leek purée, crab and chive velouté

BREAST OF FREE RANGE CHICKEN
savoy cabbage and bacon, parisienne potatoes, mustard sauce

DESSERTS

VANILLA CRÈME BRÛLÈE
apple, muscovado ice cream

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gf crackers

LEMON CURD
meringue, raspberry sorbet

POACHED PEAR
honey panna cotta, vanilla syrup

DINNER

Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40

STARTERS

SEARED SCALLOPS (£2.50 supp.)
leek purée

CHICKEN BALLOTINE
raisin purée, tomato salsa, pine nuts, sherry vinegar and honey

DUO OF GOAT’S CHEESE v
beetroot, basil and black olive

SEARED CALVES LIVER
potato purée, roasted onion, mushroom puree, rocket and hazelnut

MAINS

ROASTED RUMP OF LAMB
dauphinoise potato

FILLET STEAK (£4.00 supp.)
sautéed kidney, onion purée, creamed potato

ASSIETTE OF PORK
cabbage and bacon, fondant potato, apple and rosemary compote

SALMON AND HERB BALLOTINE
lobster bisque, dill oil, leek fondue, crispy potatoes

DESSERTS

LEMON CURD
meringue, raspberry sorbet

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gf crackers

CARAMELISED WHITE CHOCOLATE MOUSSE
apple sorbet, muscovado gel

POACHED PEAR
honey panna cotta, vanilla syrup

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.

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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.

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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.

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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.

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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.

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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. 

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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.

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