Blacklock City
Menu with Prices in the UK

Crispy Cornish pork crackling shard topped with tart, slow-stewed Bramley apple compote on a crunchy chophouse cracker.

Mature Cornish farmhouse cheddar paired with homemade tangy spiced onion and prune pickle on crisp cracker.

Rich confit Cornish duck rillette with sharp French Dijon mustard and cornichon pickle on a crisp rye cracker.

Creamy soft-boiled Clarence Court egg mayonnaise topped with salty Cantabrian anchovy fillet on seeded cracker.

Per person sharing banquet: Pre-chop cracker bites followed by a pile-up of beef rump, lamb cutlet, lamb t-bone, and pork loin skinny chops on charcoal flatbread with a side dish of your choice.

A personal assortment of skinny chops charred over glowing charcoal with vintage cast-iron presses, served over warm flatbread that absorbs the juices.

Two Cornish Middlewhite pork loin chops seared crisp on the fat cap and tender pink in the middle, served over grilled flatbread.

Two tender grass-fed Cornish lamb cutlets grilled with crispy rendered fat edges, resting on meat-juice soaked flatbread.

Two dry-aged lamb T-bone chops combining loin and fillet, grilled over coals with Cornish sea salt and fresh thyme.

Two cuts of 28-day dry-aged Cornish beef rump seared quickly over white-hot embers, sliced thin over drippings flatbread.

Slow-rendered and charcoal-crisped Cornish pork belly rib with crackling crust and sweet melting fat.

Cut from the prime sixth rib of 28-day dry-aged Cornish beef; dense marbling, cooked over English oak charcoal with garlic herb butter.

Thick bone-in Cornish sirloin with caramelized fat strip and rich mineral depth, seared with vintage Blacklock foundry presses.

Thick slice of pasture-reared Cornish rump cap with a luscious fat cap, charred medium-rare over roaring embers.

The king of T-bones sharing cut uniting generous fillet and sirloin on the bone, carved tableside with your choice of two chophouse sides.

Substantial cut of Cornish lamb rump roasted on open coals, served pink with grilled lemons and caper herb butter.

Per person Sunday feast: Joint roast platter of 28-day dry-aged beef rump, Cornish lamb leg, and Middlewhite pork loin with colossal Yorkshire puddings, duck-fat roasties, charred carrots, broccoli, and endless bone marrow gravy.

Whole joint roasted over coals, carved into pink slices with giant Yorkshire pudding, duck-fat roast potatoes, and rich marrow gravy.

Pasture-fed Cornish lamb studded with rosemary and garlic, slow-roasted over oak, served with all the Sunday trimmings.

Tender pork loin with bubbling shatter-crisp crackling, homemade Bramley apple sauce, duck-fat roasties, and bone gravy.

Vegetarian Sunday roast: 10-hour ash-baked squash filled with sautéed woodland mushrooms, vegetarian Yorkshire pudding, roasties, and rich onion gravy.

Hand-cut British Maris Piper chips triple-cooked in rendered Cornish beef dripping until golden and shatter-crisp, salted with sea salt.

Whole sweet potato buried directly in glowing wood embers for ten hours until caramelised and tender, drizzled with chive butter.

Spring greens and hispi cabbage charred over open coals with roasted garlic oil and mild red chilli flakes.

Crisp baby gem lettuce, watercress, and shaved radishes tossed in sharp English mustard shallot vinaigrette.

Sweet purple and orange heritage carrots roasted over coals, finished with wild thyme and salted butter.

Portobello field mushrooms grilled directly on the braziers with garlic butter and fresh flat-leaf parsley.

Extra Turkish flatbread toasted over the coals and soaked in warm, seasoned chophouse meat pan drippings.

Golden, airy beef dripping Yorkshire pudding with a generous boat of rich slow-simmered bone marrow gravy.

Secret chophouse reduction sauce crafted from roasted bones, malt vinegar, Worcestershire spices, and dark brown sugar.

Zesty English sauce made with fresh parsley, mint, shallots, capers, garlic, and cold-pressed rapeseed oil.

Whipped roasted beef bone marrow blended with sweet confit garlic, sea salt, and fresh parsley.

Warm, buttery egg yolk emulsion with fresh red chilli infusion and sharp lemon juice.

Generous boat of 48-hour slow-cooked beef bone broth enriched with roasted marrow and caramelized shallots.

Giant enamel dish brought tableside, where servers scoop creamy white chocolate and mascarpone mousse over buttery biscuit crumb, topped with stewed seasonal berries.

Decadent baked brioche pudding soaked in rich vanilla custard and sultanas, served with warm Cornish clotted cream.

Warm stewed British blackberries and raspberries served with a hefty quenelle of Rodda's Cornish clotted cream.

Whipped Cornish milk soft-serve ice cream topped with dark salted caramel drizzle and crunchy honeycomb shards.

Woodford Reserve bourbon, bitters, and orange twist, poured tableside from the famous £5 cocktail trolley.

Beefeater London dry gin, Campari, and Cinzano Rosso vermouth, garnished with a fresh orange slice.

Olmeca Altos tequila, pink grapefruit soda, fresh lime juice, and a sea-salted rim.

Beefeater 24 gin, Cointreau, fresh lemon juice, and fine Seville orange marmalade shaken over ice.

Vodka, fresh tomato juice, Worcestershire sauce, horseradish, lemon, Tabasco, and a shot of rich chilled beef bone jus.

Crisp, hoppy craft pale ale brewed specially for Blacklock to pair effortlessly with charcoal grilled meats.

Robust Portuguese Douro red blend with ripe dark fruits and smooth tannins, served straight from the cellar barrel tap.

Crisp, refreshing Vinho Verde with lively citrus and green apple notes, served chilled from the barrel tap.

Freshly pressed Bramley apple juice infused with garden mint and sparkling soda water.

Naturally brewed fiery ginger beer with three varieties of ginger root.