Restox TV

Information

Opening hours

Mon - Fri 7am - 10am, 12pm - 3pm and 6pm - 10:30pm
Sat 10am - 3pm and 6pm - 10:30pm
Sun 10am - 3pm and 6pm - 10:30pm

Menus

Cuisine: British

• Sample lunch menu
• Sample set menu
• Sample dinner menu
• Sample private dining menu 1
• Sample private dining menu 2
• Sample private dining menu 3
• Sample private dining menu 4
• Sample Breakfast menu

Starter

Butternut squash soup with honey and sage £5.50
Game terrine with toasted sourdough & homemade chutney £11.50
Chicken liver and foie gras parfait with homemade chutney £12.50
Pan fried scallops with braeburn apple, charlotte potato salad & horseradish cream £15.50

Other starters are available.

Main

Beer battered line caught cod with big chips & tartare sauce £16.50
Roast loch duart salmon, red wine shallots, green lentils & ventreche bacon £16.50
Beef burger with pickled gherkins & big chips £12.50
Minced beef and onion pie with baby mixed salad £12.00
Sirloin steak with big chips & béarnaise sauce £26.50
Rhug estate Cumberland sausages with onion gravy & mash £13.50

Other main courses are available.

Dessert

Golden syrup sponge pudding £6.50
Cinnamon and maple syrup crème brûlée £6.50
Raspberry bakewell tart with vanilla ice cream and raspberry coulis £6.50
Vanilla yogurt with cranberry jelly panna cotta £6.50

Other desserts are available.

Starter

Butternut squash soup with honey and sage
Beetroot and feta cheese with pine nuts and oak leaf salad

Main

Minced beef and onion pie
Gurnard fillet in papillote with dill lemon and orange zest

Dessert

Apple and vanilla pot de crème with shortbread
A selection of British cheeses

Extra Info

2 Courses £16.00 per person
3 Courses £19.00 per person
This menu is available Mon - Fri between 12pm – 3pm, 6pm – 7pm and 10pm – 11pm

Starter

Butternut squash soup with honey and sage £5.50
Game terrine with toasted sourdough & homemade chutney £11.50
Chicken liver and foie gras parfait with homemade chutney £12.50
Pan fried scallops with braeburn apple, charlotte potato salad & horseradish cream £15.50

Other starters are available.

Main

7 hour braised daylesford organic lamb shoulder with onions & balsamic vinegar (for two) £31.50
Roast loch duart salmon, red wine shallots, green lentils & ventreche bacon £16.50
Beef burger with pickled gherkins & big chips £12.50
Daylesford organic venison casserole with cranberries and root vegetable mash £19.50
Sirloin steak with big chips & béarnaise sauce £26.50
Roast pork belly with creamed truffle pearl barley & red chard £17.50

Other main courses are available.

Dessert

Golden syrup sponge pudding £6.50
Cinnamon and maple syrup crème brûlée £6.50
Raspberry bakewell tart with vanilla ice cream and raspberry coulis £6.50
Vanilla yogurt with cranberry jelly panna cotta £6.50

Other desserts are available.

Starter

Moules marinière with cider and calvados
Butternut squash soup with honey and sage
Pork rillette with celeriac rémoulade, grape chutney and toasted sourdough

Main

Coq au vin with mash
Roast fillet of Loch Duart salmon with red wine shallots and green lentils
Root vegetable risotto with fontina and crème fraîche

Dessert

Golden syrup treacle sponge pudding
Vanilla yogurt and cranberry jelly panna cotta with cranberry compote
Profiteroles with vanilla ice cream and chocolate sauce

Extra Info

3 Courses £35.00 per person
Please choose a maximum of two dishes per course for your guests to choose from.
This menu is available at lunchtimes only
This menu is only available in the private dining room on the second floor.
A discretionary 12.5% service charge will be added to your bill.

Starter

Beetroot cured salmon with grain mustard vinaigrette, celeriac and beetroot remoulade
Chicken liver and foie gras parfait with grape chutney and toasted brioche
White coco bean soup with confit duck, smoked bacon and truffle oil
Cropwell bishop stilton, pear and red chicory salad with spiced walnuts

Main

Roast and braised duck with red cabbage, wild mushrooms and blackberry jus
Roast fillet of haddock with rosemary mash and cockle cream
Slow roast belly of pork with creamed pearl barley and red chard
Beetroot risotto with goat’s cheese, baby beetroot and leaves

Dessert

Cinnamon and maple crème brûlée
Apple and blackberry crumble with sour cream ice cream
Profiteroles with vanilla ice cream and chocolate sauce
Raspberry and almond Bakewell tart with crème anglaise

Extra Info

Please choose a maximum of two dishes per course for your guests to choose from.
This menu is only available in the private dining room on the second floor.
A discretionary 12.5% service charge will be added to your bill.

Starter

Amuse bouche

* * * *
Snails bourguignon
Game terrine with pistachios, shallot chutney and toasted sourdough
Baked parsley mussels with parmesan and grain mustard
Roasted root vegetable and pearl barley casserole

Main

Line caught cod with chestnuts, smoked bacon and gem lettuce
Grilled sirloin steak with big chips, watercress and béarnaise
Loin of venison with horseradish, beetroot puree and beetroot potato gratin
Pappardelle with roast pumpkin, wild mushrooms and sage

Dessert

Coconut panna cotta with mango sorbet and exotic fruits
Milk chocolate caramel tart with crème fraîche Chantilly
Warm vanilla rice pudding with calvados and caramel apples
Prune and Armagnac brioche pudding with Armagnac ice cream

Extra Info

4 Courses £55.00 per person
Please choose a maximum of two dishes per course for your guests to choose from.
This menu is only available in the private dining room on the second floor.
A discretionary 12.5% service charge will be added to your bill.

Starter

Amuse bouche

* * * *
Diver sea scallops with Braeburn apple and charlotte potato salad and horseradish cream
White coco bean soup with confit duck, smoked bacon and truffle oil oxtail consommé with Madeira
Rabbit confit with frisée, beetroot, potato and truffle salad
Butternut squash and walnut risotto with honey and sage

* * * *
Foie gras and beetroot terrine with pickled beetroot salad and toasted sourdough
Snails bourguignon
Roast fillet of turbot with golden raisins, tarragon and sauce Veronique
Roasted root vegetable and pearl barley casserole

Main

Roast fillet of brill with braised green lentils, leeks and ham hock with veal jus
Loin of venison with horseradish, beetroot puree and beetroot potato gratin
Braised beef shin in Guinness with suet dumplings
Baked black winter truffle macaroni cheese

Dessert

A selection of British and French cheeses
Warm baked camembert with thyme, rosemary and sage

* * * *
Milk chocolate mousse with fig compote and chocolate sorbet
Cinnamon and maple crème brûlée with apple raisin compote
Raspberry and almond bakewell tart with crème anglaise
Prune and Armagnac brioche pudding with Armagnac ice cream

Extra Info

6 Courses £80.00 per person
Please choose one dish per course for your guests.
This menu is only available in the private dining room on the second floor.
A discretionary 12.5% service charge will be added to your bill.

Main

- Homemade granola (£3.00) with vanilla or greek yoghurt and honey £4.50
- Lemon and blueberry or bran raisin and carrot muffin £2.50
- Toasted brioche or buttermilk bread with jam, nutella, peanut butter, marmite or marmalade £2.50
- Seasonal fresh cut fruit £6.00
- Porridge with bananas and brown sugar or raisins £3.50
- Scottish smoked salmon with toasted bagel, red onion, cucumber and cream cheese
- Brioche french toast with caramelised apples, cinnamon cream and maple syrup £6.50
- Crisp vanilla Belgian waffles with blueberry compote £7.00
- Eggs any style (scrambled, poached or fried with hash browns) £6.00
- Full English breakfast, 2 fried eggs, grilled tomato, portobello mushroom, fried bread, bacon, sausage, black pudding and baked beans £10.50

Other breakfast dishes are available.

Extra Info

This menu is available Mon - Fri 7am - 10am

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