Miller & Carter
Menu with Prices in the UK

Tender squid rings dusted in crispy salt and Sichuan pepper crumb, served with homemade garlic and lemon aioli.

Thinly shaved British Black Angus beef tenderloin dressed with white truffle oil, shaved Grana Padano, and wild rocket.

Crisp roasted British chicken wings tossed in smoky chipotle honey glaze, topped with toasted sesame and fresh chilli.

Pan-sauteed woodland mushrooms in a white wine, double cream, and wild garlic reduction on toasted buttery brioche.

Plump Atlantic cold-water prawns and king prawns in Marie Rose cognac sauce on crisp shredded iceberg lettuce.

Warm sourdough and focaccia rolls served with whipped beef dripping butter and Maldon sea salt.

The most tender prime cut of British beef. Served with parsley butter, seasoned fries, our signature crispy onion loaf, an iceberg wedge with dressing, and your choice of steak sauce.

Heavily marbled prime cut bursting with buttery rich beef flavour. Accompanied by parsley butter, seasoned fries, onion loaf, dressed lettuce wedge, and sauce.

Classic firm texture with a distinctive outer ribbon of fat for robust flavour. Served with fries, onion loaf, wedge, and sauce.

A lighter sirloin cut balancing firm bite and succulent savoury notes. Includes seasoned fries, onion loaf, dressed lettuce wedge, and sauce.

On-the-bone showstopper combining a tender fillet on one side and a robust sirloin on the other. Served with all steakhouse accompaniments.

Full-flavoured British Black Angus rump, expertly aged to tender perfection. Served with seasoned fries, onion loaf, iceberg wedge, and sauce.

The prized centre-cut of the beef tenderloin, carved for two guests. Served with twin portions of fries, double onion loaf, two dressed lettuce wedges, and two steak sauces.

A magnificent French-trimmed bone-in ribeye with deep marbling and intense charred crust. Complete with twin accompaniments for two.

A chef's tasting platter featuring 30-day aged Fillet, Ribeye, and Rump cuts, served with beef dripping jus, twin fries, wedges, and onion loaves.

Crisp chilled quarter iceberg wedge coated in creamy honey mustard dressing and crisp smoked bacon bits. (Included complimentary with all steaks)

Chilled iceberg wedge smothered in roasted garlic mayonnaise and shaved Italian Grana Padano. (Included with steak)

Iceberg wedge topped with tangy blue cheese dressing and crumbled PDO Long Clawson Stilton cheese. (Included with steak)

Crushed green and black peppercorns flamed with brandy, beef reduction, and double cream.

Slow-simmered rich beef stock reduction enriched with roasted marrow dripping and French Merlot.

Silky emulsified butter and egg yolk sauce seasoned with white wine vinegar, shallots, and fresh tarragon.

Half cold-water Atlantic lobster tail basted in garlic and herb butter, grilled as a steak topper.

Plump tail-on king prawns sauteed in sizzling garlic, chilli, and white wine butter.

Farm-assured British chicken roasted on the bone with lemon thyme butter, served with rich pan chicken gravy and seasoned fries.

Crispy-skinned sea bass fillets over butter-crushed baby new potatoes, sauteed samphire, and prosecco veloute.

Tender pork belly with crisp crackling, roasted Bramley apple puree, Dauphinoise potatoes, and rich red wine jus.

Thick-cut roasted cauliflower steak rubbed with ras el hanout, served over nutty quinoa, pomegranate, and tahini drizzle.

8oz Black Angus beef patty loaded with slow-cooked barbecue pulled beef, smoked Monterey Jack cheese, and beef dripping glaze in a brioche bun with fries.

Tender British pork baby back ribs braised for 8 hours in house bourbon barbecue glaze, served with seasoned fries and house slaw.

Tender macaroni baked in three-cheese lobster bisque sauce, folded with sweet lobster meat and parmesan crust.

Baby spinach leaves simmered in rich double cream and garlic, finished with freshly grated nutmeg.

Crispy skin-on potato fries tossed in aromatic white truffle oil, parsley, and finely grated Grana Padano.

Golden breaded Cypriot halloumi batons drizzled with chilli-infused hot honey and fresh mint.

Charred green asparagus spears and tenderstem broccoli tossed in extra virgin olive oil and Maldon sea salt.

Warm Belgian dark chocolate and walnut brownie served with Madagascan vanilla ice cream and hot chocolate fudge sauce.

Velvety set custard flavoured with bourbon vanilla beans under a crisp flamed caramel sugar lid, with shortbread.

Stewed British Bramley apples and hedgerow blackberries under buttery oat crumble, served with piping hot vanilla custard.

Tangy citrus lemon curd in sweet shortcrust pastry with caramelized glaze and raspberry coulis.

Woodford Reserve bourbon stirred with angostura bitters and demerara sugar, infused with applewood smoke.

Crisp Italian pale lager brewed with Nostrano dell'Isola maize for a clean, refreshing palate cleanser.

Full-bodied Argentinian red wine with ripe black cherry, plum, and mocha notes that pair seamlessly with prime beef.

Naturally effervescent Italian mineral water in an elegant glass bottle.