Thank you for visiting us here at Stones. If you are looking for the latest availability, please see our booking widget below. From time to time we also update our socials with late cancellations, please follow us on your preferred platform.
Best regards, Jade, Kevin & Kate
Come and join us at this beautiful old pub very soon. It’s a smart, modern place to relax offering fuss-free food and drinks that retain the reputation we’ve hopefully earned at Stones.
SPRING LUNCH MENU
Served at Lunch only.
Two Courses £28 Three Courses £32.50
STARTERS
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
Baked Potato Velouté v gf
chive, hash brown, pickled onion
MAINS
Blade of Derbyshire Beef gf
smoked mash, roscoff onion, spring greens, watercress
Fish of the Day gf
jersey royal new potatoes, smoked eel, seaweed, sea herbs
DESSERTS
Salted Caramel Crème Brulée v gf
honeycomb, raspberry
Dark Chocolate Delice v gfo
white chocolate aero, coffee, cookie crumb
Add a Cheese Board to share (£8.50) v gfo
Shropshire Blue, Smoked Blue Stilton, Black Wax Cobble,
Pink Cheshire Farmhouse, Ribblesdale, Cricket St Thomas Brie
NOTES
Spring Lunch Menu and Spring Menu are both available at lunchtimes.
The menus can be ordered together. If choosing from the latter menu, upgrade
supplements will be added to your bill. Please note the restaurant
closes at 3.30pm to allow us time to prepare for our evening service, thank you.
SPRING MENU
Served at Lunch & Dinner.
Two Courses £39.50 Three Courses £43.50
STARTERS
Roasted Rump Cap of Beef gf
sweet soy glaze, burnt onion, shitake mushroom, roasted onion tapioca cracker
Triple Cooked Potato v gfo
dulse, beer pickled onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Lightly Cured Trout gf
calamansi, cucumber, crème fraîche, dill, roe
Pan-Seared Scallop (£2.50 supp.) gf
furikake, dashi poached radish, salsa verde, apple, dashi broth
Slow Cooked Pig Cheek gf
salt baked celeriac, celeriac mousse, tarragon, hazelnut, parmesan, chive
MAINS
Roast Breast of Duck gf
pomme paolo, duck fat carrot, carrot puree, black garlic, celery, hoisin
Fillet of Cod gf
brown shrimp, leek, potato terrine, whipped cods roe, sea herbs
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
Roast Loin of Lamb gf
shoulder ragu, smoked mash, cauliflower satay, spiced cauliflower purée, coriander, goats curd
Breast of Free Range Chicken gfo
crispy dauphinoise potato, roscoff onion, fermented hispi cabbage, Caesar dressing
DESSERTS
Pecan and Praline Parfait v gf
orange curd, hazelnut brittle, cocoa nib ice cream
Warm Malted Waffle v
brown butter ice cream, white chocolate aero, raspberry
Earl Grey Namelaka gf
bergamot, prune, crispy milk, brown sugar meringue
Lemon Tart v
clotted cream, beetroot sherbet, candied lemon peel
Selection of British Cheeses (£3 supp.) v gfo
quince jelly, dehydrated malt loaf
VEGETARIAN MENU
Served at Lunch & Dinner
STARTERS
Baked Potato Velouté v gf
chive, hash brown, pickled onion
Salt Baked Celeriac v gf
celeriac mousse, tarragon, hazelnut, parmesan, chive
STARTER OR MAIN
Triple Cooked Potato v gfo
dulse, beer pickled onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
MAIN
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
TASTING MENU
Dinner Service Only
Eight Courses £60pp (optional) Wine Flight £32.50pp
Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients.
Must be taken by entire table.
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayo., black bomber cheddar royale, malt crumb
Outnumbered Sauvignon Blanc I NZ
A refreshing, vibrant aromatic white with aromas of fresh lime and gooseberry.
Lightly Cured Trout gf
calamansi, cucumber, crème fraîche, dill, roe
Hen Pecked Picpoul de Pinet I France
A crisp, citrus and steely wine, even ‘Chablis-esque’ in style.
Pan-Seared Scallop gf
furikake, dashi poached radish, salsa verde, apple, dashi broth
Chablis Chartron et Trebuchet I France
A deliciously drinkable Chablis – crisp and clean with a rich bouquet and elegant fruit characters.
Slow Cooked Pig Cheek gf
salt baked celeriac, celeriac mousse, tarragon, hazelnut, parmesan, chive
Lyme Bay ‘Shoreline’ Rosé I England
Cherries, hedgerow rosehip, strawberry and redcurrant. Refreshing and balanced acidity.
Roast Breast of Duck gf
pomme paolo, duck fat carrot, carrot purée, black garlic, celery, hoisin
‘The Den’ Pinotage Painted Wolf Wines I SA
Red and black summer berries – savoury, spicy and toasty. Supple, smooth and easy drinking.
Colston Bassett v gfo
iced quince, walnut and stout biscuit
Mr Goose Shiraz I Australia
Dark berry fruit aromas with vanilla. Blackberry, plum, cherry balanced by coffee and caramel.
Banana and Peanut Butter Choc Ice v gf honeycomb
Lyme Bay Brut Res. Sparkling NV I England
Refreshing lemon and green apple notes, with a vibrant and creamy mousse finish.
Earl Grey Namelaka gf
bergamot, prune, crispy milk, brown sugar meringue
Elysium Black Muscat California I USA
Rose-like aroma. Intense on the palate, full of rich velvety fruit.
VEGETARIAN TASTING MENU
Dinner Service Only
Eight Courses £60pp (optional) Wine Flight £32.50pp
Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients.
Must be taken by entire table.
Triple Cooked Potato v gfo
dulse, beer pickled onion, wild garlic mayo., black bomber cheddar royale, malt crumb
Outnumbered Sauvignon Blanc I NZ
A refreshing, vibrant aromatic white with aromas of fresh lime and gooseberry.
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
Hen Pecked Picpoul de Pinet I France
A crisp, citrus and steely wine, even ‘Chablis-esque’ in style.
Baked Potato Velouté v gf
chive, hash brown, pickled onion
Chablis Chartron et Trebuchet I France
A deliciously drinkable Chablis – crisp and clean with a rich bouquet and elegant fruit characters.
Salt Baked Celeriac v gf
celeriac mousse, tarragon, hazelnut, parmesan, chive Lyme Bay ‘Shoreline’ Rosé I England
Cherries, hedgerow rosehip, strawberry and redcurrant. Refreshing and balanced acidity.
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
‘The Den’ Pinotage Painted Wolf Wines I SA
Red and black summer berries – savoury, spicey and toasty. Supple, smooth and easy drinking.
Colston Bassett v gfo
iced quince, walnut and stout biscuit
Mr Goose Shiraz I Australia
Dark berry fruit aromas with vanilla. Blackberry, plum, cherry balanced by coffee and caramel.
Banana and Peanut Butter Choc Ice v gf honeycomb
Lyme Bay Brut Res. Sparkling NV I England
Refreshing lemon and green apple notes, with a vibrant and creamy mousse finish.
Pecan and Praline Parfait v gf
orange curd, hazelnut brittle, cocoa nib ice cream
Elysium Black Muscat California I USA
Rose-like aroma. Intense on the palate, full of rich velvety fruit.
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 6-8.30 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.
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.
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 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.
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 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.”
If you’re travelling from further afield or 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…
