Nibbles

Tempura Broccoli  - 5.5

Ponzu dipping sauce (Ve, GF)

Bubble & Squeak Bites - 6

Cranberry relish (Ve)

Burnt Pepper & Goats’ Cheese Arancini - 6.5

Tomato chutney (V)

Herb Pitta Chips - 6

Roast red pepper & chilli hummus (Ve)

Starters

Soup Of the Day - 9

Homemade fresh bread (V, GF*)

Beef Tartare - 12

Crispy capers, lemon and rosemary vinaigrette, pickled shallots and a blue cheese foam (GF, DF*)

Charred Watermelon - 10

Watermelon consommé, mint and pomegranate salad with salted sunflower seeds (Ve, GF)

Tandoori Spiced Scallops - 13.50

Sweetcorn puree, pickled cucumber, broad bean salsa and a black olive crumb (GF)

Korean Style Pork Belly - 11.5

Fennel puree, spiced cashew nuts with roast tomato chutney and a BBQ glaze (GF)

Burrata Salad - 10.5

Grilled peach, heritage tomatoes, tomato jam and basil pesto with a hazelnut crumb and fennel pollen (V, GF)

Mains

Lamb Rump - 32

Charred corn, braised baby onion, pea puree, dauphinoise potatoes with a sticky rosemary jus

Stuffed Chicken Supreme - 24

Confit leg pithivier, glazed carrots, soubise sauce and a blackberry reduction

Fillet of Beef - 34

Pressed garlic and horseradish potatoes, glazed baby beetroot, broad beans, madeira sauce (GF)

From The Ocean

Pan Fried Seabass - 22

Confit potatoes, carrot puree, sea vegetables and shellfish bisque (GF)

Roast Monkfish - 29

Saffron potatoes with spinach and chorizo fricassee sherry glazed shallots and red pepper relish (GF, DF)

Spinach Rolled Lemon Sole - 24

Served with shrimp beignets, samphire, crispy potato, prosciutto, and tarragon sauce

Off The Grill

10oz Sirloin Steak - 32

Vine tomatoes, flat mushroom, dressed rocket, triple cooked chips and
bone marrow butter (GF*, DF*)

Herby Chicken Breast Burger - 26

Lettuce, tomato, red onion, brioche roll, peri peri mayo, skinny fries

Whitley Beef Burger - 21

Lettuce, tomato, red onion, gherkins, brioche roll with chilli, garlic aioli, skinny fries

Vegetarian

Miso Glazed Aubergine Schnitzel - 22

Caponata, coconut curry sauce, goats curd with toasted almonds (V, DF*)

Pan Fried Thyme Gnocchi - 21

Summer vegetables, basil pesto, gruyere and sage sauce, toasted almonds (V)

Sides

Spring Greens - 5

Caraway butter (V, GF)

Triple Cooked Chips - 6

(Ve*)

Orange Glazed Carrots - 6

(V, GF)

Garlic Buttered Broad Beans & Peas - 6

(V, GF)

Sautéed New Potatoes - 6

(V, GF)

Desserts

Iced Gooseberry Parfait - 10.5

Blackberry cremeux, caramelised nuts, blackberry gel and sour cream, gin. (V, GF)

Whitley Hall Eton Mess - 10.5

Whipped white chocolate ganache, berry sorbet, fresh strawberries and meringue (V, Ve*, GF)

Salted Honey Cheesecake - 10.5

Honeycomb, boozy cherries, pistachio crumb, pistachio ice cream and served with a vanilla and cherry gel (V)

Homemade Hot Pudding of the Day - 9.5

Cream, ice cream or custard (V)

Brandy Snap Basket - 9.5

Selection of ice creams and sorbets (V, GF*, Ve*)

Cheese & Biscuits - 15

Celery, grapes, homemade chutney (V, GF*)

Sharing Dessert - 21

Can't decide on what dessert to have?
Why not try our dessert sharing platter for, with a selection of mini desserts for you to enjoy.

Book your table online

Use the widget below to book your table. Please contact us directly for any tables above 12.

The allowance for guests on a dinner inclusive rate is £30 per person. A discretionary 10% service charge will be added to your bill. Please always inform your server of any allergies before placing your order as not all ingredients can be listed. As our kitchen is a multi purpose kitchen and we use common fryer oil we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request and allergen charts can be found at the waiters’ stations or your waiter can bring you a copy. Dishes with an asterix can be altered to accommodate dietary requirements.