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Our Current Menus…

From Tuesday 12th September 2017
Two Courses £22 Three Courses £25
Wednesday to Saturday 12-1.30pm

STARTERS
RISOTTO OF MUSHROOM sweetcorn, almond and tarragon (v)
FILLET OF MACKEREL warm nicoise salad, basil pesto
SMOKED HADDOCK AND POACHED EGG  onion bhaji, curry cream
BALLOTINE OF GUINEA FOWL pickled red cabbage, raisin purée 


MAINS

SLOW BRAISED BEEF CHEEK pomme purée, roasted heritage carrots, parsley foam
ROASTED PORK BELLY stilton creamed leeks, mushroom purée, rosti potato
RED MULLET squid ink tagliatelle, tomato and preserved lemon

BREAST OF CHICKEN braised lentils, glazed onions, savoy cabbage 


DESSERTS

VANILLA RICE PUDDING blueberry compote, lemon curd
ROASTED PINEAPPLE lime ice cream, crisp puff pastry
SELECTION OF BRITISH CHEESES quince jelly, dehydrated malt loaf (£3 supp.) CHOCOLATE AND CARAMEL ROULADE banana ice cream

From Tuesday September 12th 2017
Two Courses £32 Three Courses £36

Tuesday to Saturday 6.30-8.30pm

STARTERS
HOMEMADE VENISON SAUSAGE liver mousse, pickled red cabbage, blackberry gel
CEP BAVAROIS confit shallot tart, thyme foam (v)
FILLET OF RED MULLET fennel panna cotta, sardine ketchup, anchovy straws
CHICKEN CONSOMMÉ stuffed wings, morels, sweetbreads
OYSTER VELOUTÉ smoked eel, salt cod, lemon oil


MAINS

PORK BELLY AND SEARED SCALLOPS lightly curried cauliflower purée, caper, raisin and pomegranate dressing
BREAST OF GUINEA FOWL glazed onion tart tatin, celeriac purée, savoy cabbage
CELERIAC AND WILD MUSHROOM ROULADE braised lentils, glazed onions, parsley foam (v)
FISH OF THE DAY Jerusalem artichoke, leek fondue,  wild mushrooms, roast salsify
BRAISED BEEF CHEEK AND ROASTED FILLET butternut squash cannelloni, truffled cauliflower cheese purée (£4 supp.)


DESSERTS

VANILLA YOGHURT MOUSSE plum compote, blood orange sorbet, warm citrus beignet
BANANA SOUFFLÉ chocolate sauce, muscovado ice cream
Please allow 15 minutes for this dessert
SELECTION OF BRITISH CHEESES quince jelly, dehydrated malt loaf (£3 supp.)
CARAMEL TART praline macaroon, ginger vanilla ice cream
CHOCOLATE MOUSSES AND TEXTURES coffee ice cream

From Tuesday September 12th 2017
Eight Courses £48.50pp
Wine Flight £28.50pp

Stone’s 2017 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.

OYSTER VELOUTÉ
smoked eel, salt cod, lemon oil
Monmarthe Brut 1er Cru I France

First class 1er cru champagne, elegant, dry and crisp with good fruit balance and lasting mousse.

 

HOMEMADE VENISON SAUSAGE
liver mousse, pickled red cabbage, blackberry gel
Jordan Cabernet Sauvignon Merlot I South Africa

Intensely scented, warm, rich hints of wild dark berries and blackcurrants, soft spicy ending.

 

FILLET OF RED MULLET
fennel panna cotta, sardine ketchup, anchovy straws
Sauvignon Blanc Privilege I France

A most satisfying sauvignon blanc, luscious, bone dry with zesty citrus overtones. 

PORK BELLY AND SEARED SCALLOPS
lightly curried cauliflower purée, caper, raisin and pomegranate dressing Sancerre Le Haut Mesnil I France
Bright, clean with lemon and gooseberry bouquet. Full body, rich fruit and lovely aftertaste.

 

BRAISED BEEF CHEEK AND FILLET
butternut squash cannelloni, truffled cauliflower cheese purée
Simon Hackett Old Vine Grenache I Australia

Very rich and fruity, gleaned from the very old vines yielding mouthfuls of pure brilliance.

 

CHEESE
Elysium Black Muscat California I USA
Virtually black, with a rose-like aroma. Intense on the palate, full of rich velvety fruit.

 

VANILLA YOGHURT MOUSSE
plum compote, blood orange sorbet, warm citrus beignet
Vouvray Comte de Boissier (med.) I France

A classy medium dry wine from the Loire valley, delicate with subtle fruit flavours.

 

CHOCOLATE MOUSSES AND TEXTURES
coffee ice cream
The Crossings, Pinot Noir 2011 I New Zealand

Supple and intense. Delicate red berry aroma with dark cherry notes. Rich, persistent finish.

From Tuesday 12th September

STARTER

RISOTTO OF MUSHROOM sweetcorn, almond and tarragon
CEP BAVAROIS confit shallot tart, thyme foam
WARM POACHED EGG onion bhaji, curry cream


MAINS

CELERIAC AND WILD MUSHROOM ROULADE braised lentils, glazed onions, parsley foam (v)
ONION TART TATIN butternut squash cannelloni, cauliflower cheese purée
TAGLIATELLE OF LEEK, CHEDDAR AND GRAIN MUSTARD roasted salsify

From Tuesday September 12th 2017
Eight Courses £48.50pp
Wine Flight £28.50pp

Stone’s 2017 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.

CEP BAVAROIS 
confit shallot tart, thyme foam
Monmarthe Brut 1er Cru I France 

First class 1er cru champagne, elegant, dry and crisp with good fruit balance and lasting mousse.

 

RISOTTO OF MUSHROOM 
sweetcorn, almond and tarragon
Jordan Cabernet Sauvignon Merlot I South Africa 

Intensely scented, warm, rich hints of wild dark berries and blackcurrants, soft spicy ending.


WARM POACHED EGG

onion bhaji, curry cream
Sauvignon Blanc Privilege I France 

A most satisfying sauvignon blanc, luscious, bone dry with zesty citrus overtones.


CELERIAC ROULADE

braised lentils, parsley foam
Sancerre Le Haut Mesnil I France 

Bright, clean with lemon and gooseberry bouquet. Full body, rich fruit and lovely aftertaste.


ONION TART TATIN

butternut squash cannelloni, cauliflower cheese purée
Simon Hackett Old Vine Grenache I Australia 

Very rich and fruity, gleaned from the very old vines yielding mouthfuls of pure brilliance.


CHEESE

Elysium Black Muscat California I USA 
Virtually black, with a rose-like aroma. Intense on the palate, full of rich velvety fruit.


VANILLA YOGHURT MOUSSE

plum compote, blood orange sorbet, warm citrus beignet
Vouvray Comte de Boissier (med.) I France 

A classy medium dry wine from the Loire valley, delicate with subtle fruit flavours.


CHOCOLATE MOUSSES AND TEXTURES

coffee ice cream
The Crossings, Pinot Noir 2011 I New Zealand 

Supple and intense. Delicate red berry aroma with dark cherry notes. Rich, persistent finish.