Monday Steak Night‍ ‍
250g O’Connor striploin, cabbage salad, fries & your choice of sauce 28

200g eye fillet, cabbage slaw, fries & your choice of sauce 39

Tuesday Chicken Night
Half rôtisserie harissa chicken, couscous, preserved lemon labneh & dukkah 25

Sunday Rôtisserie
Wood-roasted O’Connor striploin, colcannon, heritage carrots & jus 44

MENU

SNACKS

Country sourdough, cultured butter 8

Rock oyster, classic mignonette (A) 6

Chicken liver parfait toast 8

Whipped cod roe, flat bread (I) 18

Chickpea panisse, parmesan, sage, aioli 12

Potted spanner crab, potato cakes (A) 34

Manchester Scotch egg, gentlemen’s relish 14

SHARED PLATES

Roast beetroot salad, radicchio, walnuts & goat cheese 22

Lettuce hearts, parmesan dressing, anchovy & pangrattato 24

Saucisson brioche, sauce à la moutarde 28

½ kilo mussels, pork sausage & fermented chilli (A) 28

MAIN COURSE

Twice-baked cheese soufflé 28

King trout, pink fir potatoes, hollandaise (A) 42

Fish pie – monkfish, smoked king trout, prawns, dill (A) 44

Confit duck leg, cotechino, lentils du puy, parsley salad 39

GRILL

Builders Arms cheeseburger, fries - grass-fed beef or vegan patty 27

350g lamb Barnsley chop, cavolo nero, anchovy butter 54

Eye Fillet ‘Paul Bert’, classic peppercorn sauce & fries 68

250g grain-fed hanger steak, wedge salad & fries 54

300g grain-fed rump cap, wedge salad & fries 60

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Brussels sprouts, brown butter vinaigrette 14

Fries & aioli 12

PUDDINGS

Valrhona chocolate torte, crème fraîche, brandy soaked cherries 18

Vanilla crème brûlée 17

Sticky date pudding, butterscotch, vanilla cream 18

Affogato with your choice of Frangelico, Baileys or whisky 16

Cheese selection, pickled fig & lavosh 38

A - SEAFOOD SOURCED IN AUSTRALIA I - SEAFOOD SOURCED INTERNATIONALLY