Dining@Friar Street Kitchen

    • Bread & Snacks

    • Fresh Rosemary & Sea Salt Focaccia


      with balsamic & oil (v)

    • Creamy garlic mushrooms


      (GF, V)

    • Crispy brie wedge with Cranberry



    • French onion soup with gruyere crouton

    • Moules Mariniere with focaccia

    • Port & Stilton Pate



    • Festive share board


      Camembert with hot honey, crispy brie wedge with cranberry, devils on horseback, Cider & apple cured salmon with dill cream cheese & freshly baked focaccia

    • Vegetarian share board


      Camembert, crispy brie wedge with cranberry, creamy garlic mushrooms, port & stilton pate & freshly baked focaccia

    • Hot cheeseboard


      Camembert, molten blue cheese, brie wedge & honey sesame halloumi served with fresh focaccia

    • Winter Comfort

    • Beef bourguignon


      with green veg. Choice of chips or mash

    • Braised lamb shank


      with minted peas, choices of chips or mash (GF)

    • Mushroom & puy lentil cottage pie


      with sweet potato mash top, served with green veg (GF,V,VE)

    • Fish

    • Moules Mariniere with fries



    • Indulgent fish pie


      with a creamy leek mash top, served with green veg (GF)

    • Burgers


    • Festive turkey burger


      Gravy-soaked turkey, melted brie, stuffing & cranberry.

    • Classic house cheeseburger


      with bacon, pickles, burger sauce & salad

    • From the grill

    • All our grills are simply served with a house garnish

    • 8oz Fillet



    • 8oz Rump



    • 12oz Ribeye



    • 8oz Rump skillet steak


      with peppers, mushrooms & onions

    • Chargrilled Chicken skillet


      on peppers, mushrooms & onions

    • Sauces


      Classic Peppercorn, Shropshire Blue cheese, Dianne, Garlic Butter or Bearnaise

    • Sides

    • Hand Salted Fries

    • Roasted new potatoes


      with confit garlic aioli

    • Creamy Mash

    • Steamed Green Veg



    • Dessert

    • Our desserts are constantly evolving and change according to seasonal produce available, please see the dessert board for current selection.


"All reservations on a Friday and Saturday evening require a deposit of £5 per head"

Menus subject to seasonal changes, please enquire

Food Allergy and Intolerance- Please ask a member of staff about the ingredients in your meal.

“As a business we focus on an Omnivorous menu, we are happy to cater for a vegan diet with notice of a booking”

'Should you feel that a gratuity is deserved please note we cannot receive it via card'