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