NIBBLES AND SNACKS
PADRON PEPPERS
Blistered on fire, served with sea salt
PORK SCRATCHINGS
Homemade pork strips, house seasoning
SWEETCORN RIBLETS
Fried strips of sweetcorn with ranch dressing
OLIVES
Garlic, Rosemary, lemon
SOURDOUGH
Award winning Peter Cooks Bread with smoked butter
CANT DECIDE?
Let’s mix things up. Choose any four from the nibbles, perfect for sharing!
SMOKED ALMOND
Fried strips of sweet corn, ranch dressing
CHARCUTERIE BOARD
Assorted cured & dry meats with smoked almonds and olives (min. 2 people)
OYSTERS
NATURAL
British oysters, with shallot vinegar, fresh lemon and tabasco
BAKED
Charcoal baked oysters
with Nduja butter & cheese crumb
STARTERS AND SHARERS
CHORIZO AND CHEESE
Chorizo & aged cheese croquettes saffron mayo
CALAMARI
Lightly dusted squid rings & tentacles, served
with roasted garlic dip
CAESAR SALAD
Baby gem lettuce, aged cheese, egg and optional anchovies
STEAK TARTARE
Dry aged fillet, egg yolk with toasted sourdough
BA-BA AUBERGINE
Fire roasted aubergine, sweet onions, walnut, cashew cheese and mint
GRILLED BONE MARROW
Roasted over fire, topped with chorizo and chimichurri
BUFFALO CHICKEN WINGS
Crispy fried wings, coated with hot sauce, served blue cheese dip
HEREFORD STEAKS
Our beef is from Hereford cattle, all natural, grass-fed, dry-aged for a minimum of 21 days. Served with slow-roasted cherry tomatoes and a dressed watercress salad, butter of choice and skins-on-chips or salad.
FILLET 200g
Most tender part, exceptionally lean.
RUMP 300g
Firm and juicy steak full of flavour
SIRLOIN 250g
Well marbled beef with a layer of top fat
RIBEYE 300g
Well marbled beef with a layer of top fat
LARGE CUTS
Dry-aged for a minimum of 31 days and our meats are cut freshly everyday. Large cuts will vary in weight and suitable for two to share or for the hungry one. All served with two butters, two sauces, chips and salad.
T-BONE
A huge steak that has sirloin and fillet either side of the bone … an absolute classic and a must try!
TOMAHAWK
A huge bone in ribeye that is rich tender juicy and full of fantastic flavour. This steak has a generous marbling throughout and is perfect for sharing.
CHATEAUBRIAND
The prized cut from the fillet, lean with delicate flavour
BUTTER
SAUCES
INCLUDED WITH YOUR STEAK
Garlic & parsley
Blue cheese
Red chilli
Lemon & tarragon
Three Peppercorn
Blue cheese
Bone marrow gravy
Classic Béarnaise
Chimichurri
Wild garlic mushroom
EXTRAS
A half bone marrow
Garlic king prawns
Chargrilled chorizo
MAINS
Alternative main dishes with meticulously prepared ingredients
LAMB RUMP 200g
Pan-fried lamb rump, celeriac puree, charred lettuce, minted pea pesto. Recommended medium-rare.
EN SIGNATURE BURGER
Dry aged beef patty, bacon, melted cheese, Malbec caramelised onions, served with skin-on fries or salad
WHOLE FISH
Fresh fish from the daily market, cooked over fire, served with capers butter, side salad & skin-on fries. Please ask your server for today's fish.
BUTTERNUT & FETA PITHIVIER
Roast butternut squash, wild mushroom, spinach and feta cheese in a parcel, served with creamy mash and mushroom jus. (Vegan option available)
CHICKEN KIEV
Free range chicken breast stuffed with garlic butter served with mash and extra garlic butter on the side.
EN’T BEEF BURGER
Plant-based meatless patty with EN burger sauce, onion jam, avocado, beef tomatoes,
served with skin-on fries or salad
Build your own EN STACK burger
+ Slow cooked shin of beef
+ Beef fillet tail 100g
+ Extra beef patty 200g
+ Mac and cheese
SIDES
GARDEN SALAD
Olive oil, pomegranate vinegar
HISPI CABBAGE
Slow roasted, topped with toasted hazelnut and chilli butter
Skin-on CHIPS / FRIES
Upgrade with truffles & parmesan
SWEET POTATO FRIES
Upgrade with truffles & parmesan
MAC AND CHEESE
Mixed cheeses, crispy onions
WINTER VEGETABLES
Roasted mixed root vegetables, dressed with maple mustard dressing
BROCCOLI
Chargrilled tenderstem broccoli with garlic butter
BEEF & ONIONS MASH
Slow roasted pulled beef baked
with cheesy mashed potatoes & chives.
100 LAYERS POTATOES
Layers of potato with lots of butter, baked overnight and deep fried - results in crunchy and almost creamy centre
