The Farmhouse Coventry
Menu with Prices in the UK

Crispy tempura king prawns tossed in spicy sweet sriracha mayo dressing, served over shredded iceberg lettuce and spring onions.

Crispy golden fried chicken tenders tossed in a sweet and fiery sweet chilli bang bang sauce, finished with sesame seeds and coriander.

Tender British lamb chops marinated in Kashmiri red chillies, raw papaya, and roasted garam masala, charred in the tandoor.

12-hour braised Halal beef short rib glazed in house sticky smoky barbecue reduction, served with crispy fried shallots.

Warm corn tortilla chips layered with molten cheddar, jalapeños, fresh guacamole, sour cream, and spicy house salsa.

Warm tortilla chips smothered in melted cheese, chopped tandoori chicken tikka, spiced raita, jalapeños, and fresh coriander.

Panko-crumbed crispy bites filled with molten four-cheese macaroni, served with smoky chipotle dip.

Lightly battered squid rings with lemon pepper seasoning, served with garlic and coriander tartare dip.

Indian cottage cheese cubes marinated in spiced hung yoghurt and chargrilled with peppers and red onions.

Chargrilled butterfly chicken breast doused in tangy Bombay glaze, served over spicy masala chips with house coleslaw.

Penne pasta in a velvety tandoori makhani cream sauce with chargrilled chicken tikka pieces and bubbling melted mozzarella.

Fresh cod fillet fried in a crisp spiced ajwain and turmeric craft batter, served with spicy masala chips, curry mushy peas, and tartare.

Rich four-cheese skillet macaroni topped with spicy shredded chilli chicken, crispy panko breadcrumbs, and spring onions.

Jumbo tiger prawns sautéed in garlic butter, fresh green chillies, spring onions, and cherry tomatoes, served with herb focaccia.

Pan-seared Scottish salmon fillet served in a creamy sun-dried tomato, spinach, and coconut cream sauce with baby potatoes.

Succulent chicken cooked in a traditional iron wok with fresh tomatoes, green chillies, ginger batons, and freshly ground coriander.

Tender spring lamb slow-cooked on the bone with aromatic Kashmiri whole spices, garlic, and fresh coriander.

Tandoori chicken tikka pieces simmered in a silky tomato, fenugreek, cashew nut, and creamy butter gravy.

Slow-braised British lamb shank in rich, velvety spiced broth, garnished with fresh ginger, chillies, and fried onions.

Aromatic long-grain basmati rice layered with spiced marinated chicken, saffron, and mint, sealed and steamed in a clay pot, served with raita.

Chargrilled Indian cottage cheese cubes in a spiced onion, tomato, and bell pepper sauce finished with cream.

Yellow lentils tempered with ghee, cumin seeds, garlic, dried red chillies, and fresh coriander.

Sizzling cast-iron skillet with tandoori lamb chops, chicken tikka, seekh kebabs, and hot wings over caramelized onions, served with mint raita.

6oz Halal prime Aberdeen Angus beef patty, melted Monterey Jack cheese, caramelized onions, house burger sauce in a brioche bun with fries.

Golden crispy buttermilk fried chicken breast, spicy chipotle mayo, dill pickles, and shredded lettuce in a toasted bun with fries.

Grilled thick Cypriot halloumi slab, sweet roasted bell peppers, smashed avocado, and sweet chilli glaze with seasoned fries.

Halal 10oz dry-aged British sirloin steak grilled over charcoal, served with roasted vine tomatoes, portobello mushroom, and triple-cooked chips.

Halal 10oz prime ribeye with rich intermuscular marbling, seared over flame, served with Farmhouse fries and garlic herb butter.

Grade A Halal Australian Wagyu ribeye steak boasting extraordinary tenderness and buttery flavour, served with triple-cooked chips.

Wagyu ribeye steak, parmesan chicken supreme, tandoori lamb chops, jumbo garlic chilli prawns, gunpowder potatoes, and trio of gourmet sauces.

Crispy baby potatoes roasted with South Indian podi gunpowder spice blend, curry leaves, and mustard seeds.

Hand-cut thick Maris Piper potato chips fried three times for an ultra-crunchy crust and fluffy centre.

Crisp thin skin-on fries tossed in hot aromatic chat masala and peri seasoning.

Rich four-cheese skillet macaroni perfumed with white truffle oil and topped with melted parmesan.

Fire-grilled tenderstem broccoli spears tossed in garlic infused olive oil with toasted sesame seeds.

Tandoor-baked leavened flatbread brushed with crushed garlic and fresh coriander butter.

Tandoor naan stuffed with molten cheddar and diced green chillies.

Creamy cracked black peppercorn and beef jus reduction.

Rich, aromatic spiced coconut and mild curry dipping sauce.

Warm Belgian chocolate fudge brownie served on a piping hot sizzler plate, crowned with Madagascan vanilla ice cream and molten hot chocolate sauce.

Rich New York style baked cheesecake layered with caramelized Lotus Biscoff spread and biscuit crumb.

Baked chocolate fondant with a flowing warm cocoa ganache centre, served with pistachio gelato.

Warm golden milk-solid dumplings soaked in rose and cardamom sugar syrup, paired with vanilla bean ice cream.

Fresh passionfruit pulp, lime juice, muddled garden mint leaves, and sparkling soda over crushed ice.

Muddled wild blueberries, lavender syrup, freshly squeezed lemon juice, and chilled sparkling water.

Blended vanilla ice cream and Biscoff spread topped with whipped cream, biscuit crumble, and warm caramel sauce.

Traditional sweet Indian mango pulp blended with rich yoghurt and a pinch of ground green cardamom.

Classic chilled Coca-Cola served with lemon and ice.

Grilled Halal beef patty with cheddar cheese in a soft bun with skinny fries and fruit juice.

Golden battered Halal chicken breast strips with fries and baked beans or peas.