Guinea Grill
Menu with Prices in the UK

Six freshly shucked Cooley Gold Irish rock oysters served over crushed ice with classic shallot mignonette, lemon, and Tabasco.

Sweet Atlantic prawns and crayfish tails folded in brandy-spiked Marie Rose sauce on crisp baby gem with brown bread and butter.

Silky oak-smoked Scottish salmon served with capers, finely diced shallots, lemon, and buttered granary bread.

Pan-seared lambs' kidneys tossed in a fiery Worcestershire, cayenne, and mustard cream sauce over thick toasted sourdough.

Traditional pastry-wrapped duck and pork terrine with pistachios, served with spiced plum chutney and cornichons.

Velvety slow-roasted plum tomato and sweet red pepper soup finished with basil oil and warm crusty sourdough.

Three plump pan-seared Scottish scallops resting on minted green pea puree with crispy pancetta lardons.

Soft-boiled Clarence Court egg wrapped in seasoned Cumberland sausage meat and golden breadcrumbs, served with English mustard.

Flaky all-butter puff pastry filled with sage-seasoned British pork sausage meat, baked golden and served warm.

Thick toasted bloomer topped with bubbling aged Cheddar, Young's ale, Dijon mustard, and Worcestershire sauce glaze.

Lightly floured whole whitebait flash-fried until crisp, served with fresh lemon and house tartare sauce.

Multi-award-winning suet-crusted pie packed with slow-braised British beef shin, ox kidney, and chestnut mushrooms in rich ale gravy.

Rich braised beef chuck and fresh oysters simmered in dark stout and horseradish gravy under a golden beef-suet pastry crust.

Tender chunks of British beef slow-cooked in Guinness stout with caramelised onions and thyme beneath flaky suet pastry.

Creamy layered new potatoes, leeks, and crumbly Yorkshire Wensleydale cheese baked inside golden vegetarian pastry.

35-day dry-aged grass-fed British sirloin seared over the open grill, served with grilled vine tomato and watercress.

Generous 16oz cut of dry-aged British sirloin with rich fat cap, charred over open heat to your preferred temperature.

Bone-in dry-aged British sirloin grilled for enhanced minerality and deep beef flavour.

Heavily marbled bone-in ribeye steak seared over fierce heat for maximum juiciness and charred crust.

Lean, melt-in-the-mouth centre-cut grass-fed British beef fillet cooked to order over the open grill.

Thick bone-in dry-aged British ribeye sharing cut, carved tableside with roasted garlic and herb butter.

Centre-cut prime British fillet steak roasted whole and carved for two, served with classic Béarnaise sauce.

Iconic T-bone sharing steak combining tenderloin fillet on one side and dry-aged sirloin on the other.

Tender pink-grilled British calves' liver topped with crisp dry-cured streaky bacon and caramelised onion gravy.

Rosemary and garlic-marinated English lamb cutlets charred over the grill with mint sauce and red wine jus.

Fresh whole British Dover sole grilled on the bone and finished with brown butter, capers, and parsley.

Rump steak, lamb cutlet, Lincolnshire sausage, lambs' kidney, grilled mushroom, tomato, and fried Clarence Court egg.

Thick-carved roast sirloin of beef with towering Yorkshire pudding, beef dripping roast potatoes, seasonal greens, and gravy.

Creamy cognac-flamed beef stock reduction studded with crushed green peppercorns.

Rich, velvety emulsified butter sauce infused with white wine vinegar, shallots, and fresh tarragon.

Warm, pungent Colston Bassett Stilton melted into double cream and cracked black pepper.

Glossy slow-reduced Bordeaux red wine and veal stock gravy enriched with roasted bone marrow.

Pair of herby British pork Lincolnshire sausages charred on the open grill to accompany any steak.

Two halved British lambs' kidneys seared over high heat with thyme butter.

Chunky hand-cut Maris Piper chips twice-cooked in pure beef dripping and seasoned with Maldon sea salt.

Wilted baby leaf spinach folded into nutmeg-scented double cream and aged parmesan.

Tender cauliflower florets baked under a bubbling mature Cheddar and mustard sauce crust.

Whipped Desiree potatoes enriched with cultured British butter and warm cream.

Crisp fine green beans tossed with salted butter and cracked black pepper.

Sliced heritage tomatoes and fine red onion rings dressed with aged sherry vinegar and olive oil.

Warm date sponge drenched in salted butterscotch sauce, served with rich vanilla bean ice cream.

Tart English Bramley apples baked under a cinnamon oat crumble topping, served with warm pouring custard.

Silky Madagascar vanilla custard beneath a crisp caramelised sugar crust, accompanied by shortbread.

Colston Bassett Stilton, Montgomery Cheddar, and Tunworth served with quince jelly, celery, and oatcakes.

Chilled 200ml glass bottle served over ice with fresh lime.

Pure pressed Valencia orange juice served chilled over ice.

Sparkling hand-picked British elderflower cordial blended with spring water and lemon juice.

Freshly brewed single-origin espresso or loose-leaf English Breakfast tea served with milk on the side.