Pasture
Menu with Prices in the UK

Smoked beef short rib glazed in bourbon barbecue sauce, pickled fresh red chillies, and crispy shallots.

Hand-cut 45-day dry-aged beef fillet tossed with shallots, capers, cured egg yolk, and beef dripping sourdough soldiers.

Hand-dived Scottish king scallops cooked in their half shells over glowing oak embers with smoked nduja butter and crispy breadcrumbs.

Slow-braised British pork belly cubes fried crisp and tossed in sticky hot honey, toasted sesame, and pickled cucumber.

Warm house-baked sourdough served with whipped bone marrow and beef fat butter with smoked sea salt flakes.

Golden panko croquettes filled with molten 12-hour braised beef short rib and smoked cheddar, served with truffle aioli.

Creamy whole burrata cheese served with oak-charred summer peaches, hot honey, pine nuts, and grilled focaccia.

Baby squid flash-seared over coals with lime, coriander, fermented chilli glaze, and garlic emulsion.

Heritage breed 350g ribeye steak aged in Himalayan salt lockers, grilled over charcoal with garlic herb butter.

Thick-cut sirloin with an intensely rendered fat cap, mineral richness, and deep caramelized fire crust.

Melt-in-the-mouth center-cut British beef fillet, impeccably tender and lean, seared over fire embers.

Juicy Brazilian-style rump cap with a thick rendered fat band, sliced thick and cooked pink over charcoal.

Featherblade cut carefully seamed of sinew, packed with deep beefy flavor and tenderness, served with watercress.

45-day dry-aged bone-in sirloin steak delivering enhanced marrow flavor along the bone line.

Monumental long-bone ribeye sharing steak, aged for 45 days and cooked over fire (typical cut sizes 900g to 1.4kg).

The king of T-bones featuring both a generous fillet tenderloin and a rich sirloin on the bone (typical sizes 800g to 1.2kg).

The ultra-tender center-cut of the whole beef tenderloin, seared gently over embers and carved into thick pink medallions (typical 500g-700g).

Bone-in ribeye cooked on the bone for intense juicy marbling and wood smoke infusion (typical sizes 700g to 1kg).

Classic bone-in steak offering the best of both worlds: robust sirloin and delicate fillet on opposite sides of the bone.

Two dry-aged beef patties, braised short rib, smoked cheddar, bacon jam, pickles, and burger sauce in a brioche bun with dripping chips.

Free-range corn-fed half chicken marinated in smoked garlic and herbs, roasted over charcoal with chicken skin gravy.

Pasture-reared British lamb rump roasted over oak coals with peas, broad beans, wild mint sauce, and lamb reduction.

Whole sea bream wrapped in wild herbs and baked over charcoal, served with preserved lemon, capers, and brown butter.

Whole celeriac baked in salt crust, sliced thick and seared over charcoal with mushroom ketchup, pickled walnuts, and kale.

Classic creamy green peppercorn sauce flamed with French cognac and rich beef stock reduction.

Fresh parsley, oregano, garlic, shallots, red chilli, red wine vinegar, and extra virgin olive oil.

Classic tarragon and shallot béarnaise enriched with nutty browned French butter.

Rich Stilton cheese melted into roasted bone marrow and double cream.

Whipped butter infused with roasted garlic, fresh thyme, and bone marrow drippings.

Chunky hand-cut potatoes triple-cooked in beef dripping and seasoned with rosemary smoked salt.

Gooey four-cheese macaroni folded with slow-cooked shredded beef short rib and crispy garlic breadcrumbs.

Sweet sweetheart hispi cabbage charred over wood embers, drizzled with bacon fat and crispy pancetta bits.

Canoe-cut beef bone roasted over coals with parsley, caper salad, and toasted dripping sourdough.

Baby spinach leaves wilted in garlic cream with freshly ground nutmeg and aged parmesan.

Broccoli spears charred over coals with lemon oil and crushed smoked almonds.

Giant crispy onion rings fried in craft IPA batter served with smoked garlic aioli dip.

Layers of espresso-soaked savoiardi sponge, mascarpone cream, dark chocolate shavings, and aged rum.

Gooey chocolate chip cookie baked in a cast-iron skillet, topped with clotted cream vanilla ice cream and warm fudge sauce.

Steamed Medjool date sponge drenched in rich treacle toffee sauce with Cornish clotted cream.

Valrhona dark chocolate tart infused with subtle wood smoke, served with salted caramel ice cream.

Keen's Cheddar, Barkham Blue, and Somerset Brie with onion chutney, pickled celery, and oatcakes.

Woodford Reserve Bourbon, Angostura and orange bitters, maple syrup, smoked tableside under an oak cloche.

Buffalo Trace bourbon fat-washed with roasted bone marrow, fresh lemon juice, egg white, and sugar syrup.

Del Maguey Vida Mezcal, fresh lime juice, agave nectar, charred jalapeño, and black volcanic smoked salt rim.

Campari, blood orange liqueur, rosemary sprig, topped with prosecco and soda water.

Juicy, citrus-forward West Coast IPA brewed in collaboration with local Birmingham breweries.

Everleaf non-alcoholic aperitif, freshly squeezed charred grapefruit juice, and tonic with rosemary.