Open Fire Sample Menu
This menu is centred around our open fire grills, using a combination of smoke, charcoal and wood
Meats
Chicken thighs in lemon + thyme/BBQ/peri peri
Beer brined and smoked chicken, malt and beer glaze
Broxhall beef, garlic butter (served pink)
Paprika and cumin glazed lamb, ajillo
Smoked beef, ’brother’ sauce, crispy onions
Will's Texas links (Smoked beef and pork sausages)
Smoked cheddar and jalapeño sausage
Smoked pork belly, served with a Carolina BBQ sauce
Broxhall beef slider burger, smoked cheddar
Fish
Miso glazed salmon, sesame, spring onion
Prawn bisque rice, alioli
Hot smoked salmon
Tandoori monkfish, chilli, lime and coriander butter
Hake with bravas sauce
Vegetables
Harissa cauliflower, pickled lemon, yoghurt, mint
Charred courgettes, mint gremolata
Miso glazed aubergine, sesame, spring onion
Broccoli, garlic, fried chilli dressing
Coal roasted sweet potatoes, ancho pepper dressing
Charred hispi cabbage, miso butter emulsion, crispy cabbage
Sides
Salsa verde plancha potatoes
Baked potatoes, creme fraiche, chive
Coal-roasted beetroot, goats cheese, smoked seeds, balsamic
Heritage carrot, fresh cheese, local honey, seeded cracker
Charred ‘caeser’ salad, croutons
Broccoli, pistachio and chilli salad
Red cabbage slaw
Heritage tomatoes, charred bread, basil, smoked oil
"Wedge salad" blue cheese dressing
Greek salad with fire roasted red onion and green pepper
Local leaves, pickles and seeds, roasted radishes
Flatbreads, garlic herb oil