Dinner

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Dinner

6PM – 8.45PM
2 COURSES £30 | 3 COURSES £35

Bread

Complimentary with every meal.
Warm, freshly baked cornbread served with whipped chicken butter or harissa butter (v).

STARTERS

SOUP OF THE DAY

Freshly made soup of the day using the very best seasonal ingredients, served with toasted sourdough (v).

SCOTCH EGG

Black pudding, sausage meat and sage served with honey mustard sauce.

WHISKEY CURED SALMON

Salmon cured in whiskey, served with zesty butter and sourdough.

CHICKEN LIVER PARFAIT

House made, whipped chicken liver parfait served on caramelised brioche with cheery gel, Amarena cherries and fresh herbs.

SCALLOP ‘’PIE’’

Scallop, pancetta and green peas served in creamy Béchamel sauce topped with herb crumb and baked in the scallop shell.

BUTTERNUT SQUASH

Butternut squash and feta cheese wrapped in filo pastry, glazed with orange and honey sauce served with sesame seeds and radicchio (v).

MAINS

BEEF

Braised beef cheek served with Dijon and chive mash potatoes, confit caramelised carrot and rich port jus.

PORK

18 hour slow cooked pork belly served with caramelised hispi cabbage, pickled apple, crispy sage, cider and mustard sauce and Hasselback potatoes with bacon crumb.

CHICKEN

Chicken breast stuffed with anchovy, parmesan and garlic butter served with gem Caesar salad and crispy pomme anna potato.

FISH

Fish of the day served with chicken and shellfish butter sauce, leeks chanterelles, girolles mushrooms, samphire and mashed potatoes.

GNOCCHI

Potato and ricotta crispy gnocchi served with creamy wild mushrooms, spinach sauce, crispy kale, and black truffle dust (v).

STEAK£8 Supplement

35-day aged ribeye steak served with house made tempura onion rings, café de Paris butter and peppercorn sauce served with a choice of fries or triple cooked chips (£8 Supplement).

THE LOFT BURGER

Two smashed patties, American cheese, sweet gherkin, onion, ketchup, mustard served with fries.

FISH & CHIPS

Crispy beer battered hake, triple cooked chips served with house made pea puree and tartar sauce.

DESSERTS

APPLE & AUTUME BERRY CRUMBLE

Apple and autumn berry crumble served with brandy custard (v).

BASQUE BURNT CHEESECAKE

Basque burnt cheesecake served with crème fraise and Pedro Ximenez cherries (v).

STICKY TOFFEE PUDDING

Sticky toffee pudding served with vanilla ice cream (v).

CHOCOLATE MOUSSE

Chocolate mousse served with caramelised white chocolate, salted caramel ice cream and raspberries (v).

‘’SMASHING’’ EATON MESS

Eaton mess, Chantilly, autumn berries (v).

MARKET CHEESES£5 Supplement

Selection of cheeses chosen by the chef, artisan crackers and caramelised onion chutney (v) (£5 Supplement).

Book A Table

(V) Vegetarian | (ve) Vegan
Our team of chefs have created this seasonal menu with a passion to source fresh local produce and champion independent local suppliers. Please inform your server before ordering, of any specific dietary requirements that you may have. All our dishes are prepared and cooked in kitchens where allergen ingredients (e.g. nuts, flour, etc.) are commonly used, and we therefore cannot guarantee our dishes will be free from traces of these products.

"Perfect atmosphere. A must for something unique.”

"Couldn't ask for a more perfect spot for my hen party, amazing atmosphere, great staff and delicious food"

Katie

"what a fabulous place no idea it was in Coventry the food 5 star staff 5 star how has it been so hidden if you want good food lovely place to go wonderful we will be back"

Sheila

"Cannot recommend enough, superb service, setting and the food was excellent. We will be back soon!"

Daniel