click on our menus below

*Dishes may change without notice according to supply and seasonality.

APERITIFS

Prosecco 125ml 5.25

 

Raspberry Fizz prosecco, raspberry liqueur, raspberry puree 6.50

 

Jane Lucy Spritz prosecco, fresh orange juice, lemon, orange liqueur 6.95

 

Aperol Spritz prosecco, Aperol, soda 6.50

 

Pinky & Perkins gin, apple juice, raspberry puree, elderflower, soda 6.95

 

Winter Pimms & Ginger winter Pimms, ginger beer, orange peel, cinnamon 5.50

 

Berry Smash berry puree, lemon, honey, apple juice (non-alcoholic) 3.50

 

Apple & Elderflower apple juice, elderflower, soda, fresh mint & cucumber (non-alcoholic) 3.50

G&T’S

Great gin, oversized copa glasses and individualised garnishes to accentuate the botanicals; 35ml; blended with Fever Tree tonic

 

Puerto de Indias Spain – strawberry gin, garnished with strawberries & basil 6.75

 

Tanqueray England – garnished with juniper berries & fresh lime wheels 6.95

 

Hendricks Scotland – garnished with fresh cucumber & mint leaves 7.25

 

Bathtub Gin England – garnished with orange peel & cinnamon 7.95
BAR SNACKS
Gordal olives (v) 3.50 / Perkins smokehouse mixed nuts (v) 2.50 / Homemade focaccia & butter (v) 2.95
 Garlic bread (v) 3.95 / Spiced chipolatas in Worcestershire sauce & Tabasco 3.50
STARTERS
Served with homemade focaccia 

SLEEPER BOARDS
for two to share

Bistro classics 12.95
Plaice goujons, tartare sauce; devilled crab, mussel & tomato gratin; chicken wings in sweet chilli, sesame & coriander jam

escabeche favourites 12.50
Halloumi fritters; meatballs in tomato sauce with Parmesan; sautéed prawns in garlic, chilli & lemon

Jerusalem artichoke soup with garlic toasts (v) 5.50
Perkins smokehouse salmon, crab & dill fritter, radicchio with marie rose mayonnaise and ravigôte dressing 7.95
Thai beef salad with crispy noodles 8.50
Ham hock fritter with fried egg, capers and a leek & potato sauce 7.50
Duck, mushroom & truffle terrine with pickled cherries and toast 6.95
Wild mushroom & parmesan risoni with truffle oil (v) 6.50
Inside out chicken wings with sweet chilli, sesame & coriander jam 6.50
Soused mackerel fillet, horseradish & chive potato salad, pickled beetroot 6.95
BISTRO BITES
Seared calf’s liver with Lyonnaise potatoes, bacon and red wine jus 13.50

 

Viennese chicken- breaded chicken breast marinated in garlic & lemon with kohlrabi remoulade & salad garnish 11.50

 

Plaice goujons with minted pea purée and tartare sauce with French fries or buttered new potatoes 13.50

 

De Luxe 7oz burger (chopped 30 day aged steak, cooked pink) with club sauce, dill pickle, French fries and truffle mayonnaise 12.50
Add Perkins smokehouse cheddar & bacon 2.50
MAIN PLATES
Trio of spring lamb (2 bone rack, braised shoulder, Moroccan lamb samosa) with peas, broad beans, fondant potato, mint & anchovy yoghurt 22.50

 

Seafood Thermidor (market seafood glazed with a shallot, mustard and parmesan cream sauce) served with buttered new potatoes and green beans 19.50

 

Taste of pork (fillet, slow roast belly & cheek fritter) served with creamed potato, spring cabbage & smoked bacon, Dijon hollandaise, red wine jus 18.50

 

Grilled fillet of hake with cannellini bean, chorizo & red pepper fricassee – beurre blanc and salsa verde 14.95

 

Puy lentil, feta & spinach pithivier, shallot puree, broad bean and mint salad (v) 13.50
STEAKHOUSE
Harker’s 30 day dry-aged steaks from Hereford and Aberdeen Angus cattle; all served with garlic field mushroom, roast cherry tomatoes and French fries
8oz sirloin 19.50  10oz flat iron 16.50 7oz fillet medallions 24.00
Add a sauce: blue cheese 1.50 or peppercorn & brandy 1.50
SIDES
Cauliflower cheese with toasted almonds (v) 3.50
Green beans sauteed in garlic & olive oil (v) 3.50
French fries with truffle mayonnaise (v) 2.95
Dauphinoise potatoes gf (v) 4.00
Spring cabbage with smokehouse bacon (v) 3.50
Buttered new potatoes (v) 3.50

APERITIFS

Prosecco 125ml 5.25

 

Raspberry Fizz prosecco, raspberry liqueur, raspberry puree 6.50

 

Jane Lucy Spritz prosecco, fresh orange juice, lemon, orange liqueur 6.95

 

Aperol Spritz prosecco, Aperol, soda 6.50

 

Pinky & Perkins gin, apple juice, raspberry puree, elderflower, soda 6.95

 

Winter Pimms & Ginger winter Pimms, ginger beer, orange peel, cinnamon 5.50

 

Berry Smash berry puree, lemon, honey, apple juice (non-alcoholic) 3.50
Apple & Elderflower apple juice, elderflower, soda, fresh mint & cucumber (non-alcoholic) 3.50

G&T’S

Great gin, oversized copa glasses and individualised garnishes to accentuate the botanicals; 35ml; blended with Fever Tree tonic

 

Puerto de Indias Spain – strawberry gin, garnished with strawberries & basil 6.75

 

Tanqueray England – garnished with juniper berries & fresh lime wheels 6.95

 

Hendricks Scotland – garnished with fresh cucumber & mint leaves 7.25

 

Bathtub Gin England – garnished with orange peel & cinnamon 7.95
Two courses 16.50 / Three courses 19.95 / Kids two course 8.50 (any roast followed by homemade ice cream)
STARTERS
 Served with homemade focaccia Terrine of local game with pickled red cabbage
Tomato & red pepper soup with Liptauer cheese toasts (v)
Perkins smokehouse salmon, tiger prawns & radicchio with marie rose mayonnaise and ravigôte dressing GF
Inside out chicken wings with sweet chilli, sesame & coriander jam
Deep-fried fishcakes with tartare sauce
Smokehouse cheese, nut & brandy pâté with pear chutney and toast
Extra focaccia 2.95
SUNDAY ROASTS
all served with Yorkshire pudding, roast potatoes, mash, cauliflower cheese, greens and red wine jus
Roast 30-day aged sirloin of beef with horseradish hollandaise (£3 supp)

 

Pot-roast chicken with sage & onion stuffing and ‘pigs in blankets’

 

Roast loin of pork with sage & onion stuffing, apple sauce and crackling

 

Moroccan lamb – delicately spiced slow roast shoulder of lamb with shallots and carrot & cumin purée
Grilled fillet of hake with cannellini bean, chorizo & red pepper fricassée – beurre blanc and salsa verde GF

 

Plaice goujons with minted pea purée and tartare sauce – with French fries or parsley new potatoes

 

Mushroom & leek Wellington with braised red cabbage, thyme fondant potato, vegetable jus and béarnaise sauce (v)
SWEETS & DIGESTIFS
Chocolate, peanut butter & clotted cream tart with raspberry sorbet and peanut brittle

 

Apple pie with real vanilla custard

 

Butterscotch tart with salted caramel ice cream

 

Individual cheesecake with mandarin jelly and blueberry sorbet
Hazelnut meringue with Chantilly cream, vanilla poached pear and chocolate sauce

 

Homemade ice creams or sorbets

 

Cheeseboard – Colston Bassett stilton, organic Somerset cheddar and Coulommiers ‘brie’ – with biscuits, Perkins chutney, celery & grapes (£3 supplement)
Dessert wines
LBV Port 50ml 4.75
Whisky – fine selection at the bar
Brandy – Martell  VS 25ml 2.95
Remy Martin VSOP 25ml 4.50
Remy Martin XO 25ml 10.50
Liqueurs from 3.50
Liqueur coffee 5.50

We serve from 10am until 11.30am every Saturday.

download this menu in pdf

PRE-BREAKFAST

 

BREAKFAST POT 4.50
glass of fruit compote, yoghurt & granola
PINEAPPLE SALAD 5.50
with fresh vanilla, lime & mint
PAN OF PORRIDGE 5.50
with maple syrup, pecan nuts & cold milk
CROISSANT 3.50
with preserve

BREAKFAST

 

PERKINS FULL ENGLISH 9.95
Blackberry farm sausage, bacon, baked beans, mushrooms, sauté potatoes, tomato & fried eggs
SMOKED SALMON & EGGS 7.95
Perkins Smokehouse oak smoked salmon & scrambled eggs
KEDGEREE 7.95
lightly curried Perkins Smokehouse haddock, eggs & rice
EGGS BENEDICT 7.50
poached egg, bacon, muffin & hollandaise sauce
OMELETTE 6.95
mushroom & cheese omelette

SIDES

extra round of toast 2.00
sauté potatoes 2.00

EXTRAS

mushrooms, tomato, beans 1.25
sausage & bacon 2.00

DRINKS

Fresh coffee 2.10
Loose leaf tea 2.30
Fresh orange or Apple 2.50
Grapefruit or pineapple 1.70
Bloody Mary 7.00
Virgin Mary 3.50
Glass of Prosecco 4.95

PRIX FIXE
***SAMPLE MENU ONLY***
If you would like the current menu, please call us at Perkins Bar & Bistro.
LUNCH 12-2 Two £13.50 Three £16 .95

 

STARTER

 

MULLIGATAWNY SOUP

 

DEEP FRIED FISH CAKES

tartare sauce

PERKINS SMOKED CHEESE & NUT PATE

 

MAIN COURSE

 

VENISON RISSOLES

creamed potato, spring greens & red wine jus

CHARGRILLED SALMON FILLET

buttered new potatoes, sautéed chilli & garlic broccoli, ginger beurre blanc

 

BUBBLE & SQUEAK POTATO CAKE (V)

 poached egg, hollandaise sauce

 

DESSERT

 

CHOCOLATE & PEANUT TART

raspberry sorbet

 

STICKY TOFFEE PUDDING

toffee sauce & stem ginger ice cream