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.
welcome to stones
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.
festive opening times
Sunday 22nd Closed, Monday 23rd Closed, Tuesday 24th Christmas Eve 12-1.30pm / 6.30-8.30pm, Christmas Day & Boxing Day Closed, Friday 27th Dec to 2nd Jan Closed. Friday 3rd Jan resume normal hours.
awards
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.
July/August FILLET OF SEABASS grilled tiger prawns, rocket and tomato salad, chilli dressing
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
September & October 2019
Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50
STARTERS
ROASTED PUMPKIN SOUP v
parmesan, truffle oil
PORTOBELLO MUSHROOM AND BLUE CHEESE RISOTTO v
tarragon oil
HAM HOCK CROQUETTE
pickles, sriracha mayonnaise
WARM SALAD OF SMOKED EEL
potato, beetroot, apple
MAINS
ROASTED RUMP OF BEEF
fondant potato, celeriac purée, red cabbage, red wine and thyme sauce
ROASTED PORK FILLET
squash purée, creamed leeks, grain mustard sauce
PAN-FRIED FILLET OF COD
new potatoes, baby spinach, sweetcorn and parsley chowder
BREAST OF FREE RANGE CHICKEN
savoy cabbage and bacon, parmentier potatoes, wild mushroom jus
DESSERTS
BLACKBERRY CRÈME BRÛLÉE
apple sorbet, apple and blackberry curd
CHOCOLATE PARFAIT
praline ice cream, caramel sauce
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf
WARM TREACLE AND ALMOND TART
orange ice cream, spiced syrup
Tuesday until Saturday 6.30-8.30pm
Two Courses £36 Three Courses £40
STARTERS
BUTTERNUT SQUASH RISOTTO v
blue cheese croquette, walnuts, sage
ROASTED PIGEON BREAST
goat’s cheese, potato and blackberry
SMOKED DUCK
confit leg bon bon, pickled plum purée, spiced orange reduction
SEARED SCALLOPS (£2.50 supp.)
wild mushroom, grain mustard, leeks, sweetcorn
SMOKED FILLET OF HAKE
Jerusalem artichoke, pickled red onion, oyster velouté
MAINS
ROASTED PORK FILLET
pulled pork croquette, savoy cabbage and bacon, squash purée, potato terrine, mustard sauce
FILLET OF BEEF (£4. supp.)
swede, red cabbage, girolles, Parmentier potatoes, red wine jus
RUMP OF LAMB
celeriac purée, kale, salsify, beetroot, black pudding, lamb jus
TRIO OF SEAFOOD
roasted pumpkin, wild mushrooms, lentils, red wine tartar dressing
BRAISED LENTIL AND SWEET POTATO PIE v
wilted kale, carrot purée
DESSERTS
CHOCOLATE PARFAIT
chocolate brownie, white chocolate ice cream
BLACKBERRY AND APPLE TART
cinnamon mousse, cider sorbet
VANILLA SET CREAM
sweet wine jelly, passion fruit
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf
PLUM AND ALMOND SPONGE
roasted plum, bay and honey yoghurt 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
BUTTERNUT SQUASH RISOTTO
blue cheese croquette, walnuts, sage
Mill Creek Unoaked Chardonnay I Australia
_
SMOKED DUCK
confit leg bon bon, pickled plum purée, spiced orange reduction
Vouvray Comte De Boissiere I France
_
SEARED SCALLOPS
wild mushroom, grain mustard, leeks, sweetcorn
Liberator Francophile Chenin Blanc I S. Africa
_
SMOKED FILLET OF HAKE
Jerusalem artichoke, pickled red onion, oyster velouté
Grüner Veltliner Sonnerhof I Austria
_
RUMP OF LAMB
celeriac purée, kale, salsify, beetroot, black pudding, lamb jus
Rioja Viño Pomal Reserva I Spain
_
COURSE 6
_
BLACKBERRY AND APPLE TART
cinnamon mousse, cider sorbet
Graham’s 20yr Tawny Port I Portugal
_
CHOCOLATE PARFAIT
chocolate brownie, white chocolate ice cream
Yalumba Organic Viognier I Australia
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
BUTTERNUT SQUASH RISOTTO
blue cheese croquette, walnuts, sage-
Mill Creek Unoaked Chardonnay I Australia
–
ROASTED PUMPKIN SOUP
parmesan, truffle oil
Vouvray Comte De Boissiere I France
–
WARM SALAD OF GOAT’S CHEESE
potato, beetroot, apple
Liberator Francophile Chenin Blanc I S. Africa
–
ROASTED PUMPKIN TARTLET
wild mushrooms, baby spinach, red wine tartar sauce
Grüner Veltliner Sonnerhof I Austria
–
BRAISED LENTIL AND SWEET POTATO PIE
wilted kale, carrot purée
Rioja Viño Pomal Reserva I Spain
–
COURSE 6
–
BLACKBERRY AND APPLE TART
cinnamon mousse, cider sorbet
Graham’s 20yr Tawny Port I Portugal
–
CHOCOLATE PARFAIT
chocolate brownie, white chocolate ice cream
Yalumba Organic Viognier I Australia
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
Roasted pumpkin soup
parmesan, truffle oil
Warm salad of goat’s cheese
potato, beetroot, apple
STARTER OR MAIN
Portobello mushroom and blue cheese risotto
tarragon oil
Butternut Squash risotto
blue cheese croquette, walnuts, sage
MAINS
Braised lentil and sweet potato pie
wilted kale, carrot purée
Roasted pumpkin tartlet
wild mushrooms, baby spinach, red wine tartar sauce
Lunch
Two Courses £25 Three Courses £29.50
STARTERS
SMOKED DUCK
pickled plum purée, spiced orange reduction
BUTTERNUT SQUASH RISOTTO
walnuts, sage
ROASTED PIGEON BREAST
goat’s cheese, potato and blackberry
SEARED SCALLOPS (£2.50 supp.)
wild mushroom, grain mustard, leeks, sweetcorn
SMOKED FILLET OF HAKE
Jerusalem artichoke, pickled red onion, oyster velouté
MAINS
ROASTED PORK FILLET
savoy cabbage and bacon, squash purée, potato terrine, mustard sauce
FILLET OF BEEF
swede, red cabbage, girolles, Parmentier potatoes, red wine jus
RUMP OF LAMB
celeriac purée, kale, salsify, beetroot, lamb jus
TRIO OF SEAFOOD
roasted pumpkin, wild mushrooms, lentils, red wine tartar dressing
BRAISED LENTIL AND SWEET POTATO PIE
wilted kale, carrot purée
DESSERTS
CHOCOLATE PARFAIT
white chocolate ice cream
VANILLA SET CREAM
sweet wine jelly, passion fruit
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers
Dinner
Two Courses £36 Three Courses £40
STARTERS
ROASTED PUMPKIN SOUP
parmesan, truffle oil
PORTOBELLO MUSHROOM AND BLUE CHEESE RISOTTO
tarragon oil
WARM SALAD OF SMOKED EEL
potato, beetroot, apple
MAINS
ROASTED RUMP OF BEEF (£4.00 supp.)
fondant potato, celeriac purée, red cabbage, red wine and thyme sauce
ROASTED PORK FILLET
squash purée, creamed leeks, grain mustard sauce
PAN-FRIED FILLET OF COD
new potatoes, baby spinach, sweetcorn and parsley chowder
BREAST OF FREE RANGE CHICKEN
savoy cabbage and bacon, parmentier potatoes, wild mushroom jus
DESSERTS
BLACKBERRY CRÈME BRÛLÉE
apple sorbet, apple and blackberry curd
CHOCOLATE PARFAIT
praline ice cream, caramel sauce
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers
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.
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.
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.
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.
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.
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.
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.