MENUS

SNACKS

Nocellera olives - 5.5

Treacle soda bread, guinness butter - 6

Baron Bigod croquettes, pickled shallot and parmesan - 12

STARTERS

Torched sardines, fennel slaw, lemon aioli and sourdough croute - 11

Slow-braised beef cheek crumpet, whipped blue cheese, pickled shallot - 13

Barbecued char sui pork ribs, spring onion emulsion, pickled red cabbage - 14

Prawn cocktail, marie rose, herb salad - 13

Roasted Jerusalem artichoke, artichoke puree, crispy artichoke, hazelnut and truffle - 12

Butternut and ricotta linguine, basil oil and parmesan - 12

MAINS

Pie of the week - 25

Confit duck leg, puy lentil and morteau sausage fricasse, black pudding and clementine - 25 

Pave of hake, braised white bean and cabbage cassoulet, apple and comté - 26        

Wild mushroom ragu, celeriac pappardelle, chestnut and sage - 19     

Ale battered haddock, triple cook chips and mushy peas - 24

The Kite cheeseburger, American cheese, gherkins, burger sauce, fries - 23
+ Add streaky bacon - 1.5

Plant-based burger, American cheese, gherkins, burger sauce, fries - 21    

30-day dry aged 8oz onglet, house salad, triple-cooked chips and bernaise sauce - 25

30-day dry aged 8oz sirloin, house salad, triple-cooked chips and bernaise sauce - 36

SIDES

Triple-cooked chips - 6.5
+ Add black truffle and parmesan - 1

Rosemary salted skinny fries - 6

House salad - 5

Confit January king cabbage, miso butter, crispy onion - 6

Charcoal-roasted purple sprouting broccoli, almond and lemon - 6

DESSERTS

Caramelised chocolate cremeux, dark chocolate ganache, sea salt and olive oil granola - 11

Sticky ginger pudding, stem ginger toffee sauce and vanilla ice cream - 10 

Rhubarb and custard tart - 8 

Homemade ice creams and sorbets - 3 per scoop

SNACKS

Nocellera olives - 5.5

Treacle soda bread, guinness butter - 6

Baron Bigod croquettes, pickled shallot and parmesan - 12

STARTERS

Torched sardines, fennel slaw, lemon aioli and sourdough croute - 11

Slow-braised beef cheek crumpet, whipped blue cheese, pickled shallot - 13

Barbecued char sui pork ribs, spring onion emulsion, pickled red cabbage - 14

Prawn cocktail, marie rose, herb salad - 13

Roasted Jerusalem artichoke, artichoke puree, crispy artichoke, hazelnut and truffle - 12

MAINS

All our roasts come with cauliflower cheese as standard, roast potatoes, winter greens and glazed carrots, a Yorkshire pudding and red wine gravy

28-day Himalayan salt-aged beef sirloin - 29

Slow-cooked pork loin - 27

Root vegetable Wellington - 24

Wild mushroom ragu, celeriac pappardelle, chestnut and sage - 19

The Kite cheeseburger, American cheese, gherkins, burger sauce, fries - 23
+ Add streaky bacon - 1.5

Plant-based burger, American cheese, gherkins, burger sauce, fries - 21

SIDES

Triple-cooked chips - 6.5
+ Add black truffle and parmesan - 1

Rosemary salted skinny fries - 6

Confit January king cabbage, miso butter, crispy onion - 6

Charcoal-roasted purple sprouting broccoli, almond and lemon - 6

DESSERTS

Caramelised chocolate cremeux, dark chocolate ganache, sea salt and olive oil granola - 11

Sticky ginger pudding, stem ginger toffee sauce and vanilla ice cream - 10 

Rhubarb and custard tart - 8 

Homemade ice creams and sorbets - 3 per scoop

MAINS

Fish and chips, fresh peas - 12

Pork and apple sausages and mash or chips, fresh peas - 12

Penne pasta, tomato and basil sauce, parmesan - 8

4oz beef burger, cheese, tomato ketchup, brioche bun, skinny fries - 12.5

ROASTS

Roast beef, with all the trimmings - 16

Root vegetable Wellington, served with all the trimmings - 15

DESSERT

Selection of homemade ice cream and sorbets - 3 per scoop