Stubbs Restaurant
Menu with Prices in the UK

Velvety homemade broccoli and blue Stilton soup served piping hot with freshly baked rosemary focaccia bread.

Whipped smoked cod roe dip finished with aromatic black truffle oil, served alongside crisp toasted focaccia soldiers.

Silky smoked Scottish salmon mousse seasoned with lemon zest and fresh dill, served with melba toast and dressed leaves.

Sweet cold-water Atlantic prawns layered over crisp shredded iceberg lettuce with classic brandy Marie Rose sauce and brown bread.

Whole crisp-fried coastal whitebait dusted in seasoned flour, served with homemade caper tartare sauce and lemon wedge.

Coarse-cut slow-braised ham hock and parsley terrine served chilled with tangy house piccalilli and toasted sourdough.

Lightly battered seasonal vegetables fried crisp and paired with chilli, coriander, jalapeño, and soy dipping sauces.

Prime marbled Scottish grass-fed ribeye grilled to order, served with mushrooms, pommes gaufrettes, roasted tomato, homemade chips, and watercress.

Ultra-tender centre-cut Scottish fillet steak plated with grilled flat mushroom, roasted tomato, pommes gaufrettes, hand-cut chips, and watercress.

Classic 28-day aged Scottish sirloin cut chargrilled over high heat and served with homemade chips and full steakhouse trimmings.

Showstopping sharing centre-cut Scottish fillet steak accompanied by all grill trimmings, classic steak sauces, seasonal greens, and hand-cut chips.

Sweet split native lobster brushed with garlic herb butter and grilled until golden, served with dressed salad and lemon.

Prime Scottish beef patty topped with melting Cheddar cheese, signature Stubbs sauce, red onion, beef tomato, and rocket in a brioche bun with chips.

Crispy-crackling slow-roasted Kentish pork belly set over velvety creamed potato with Tenderstem broccoli and rich port wine jus.

Herb-crusted local Kentish lamb rack roasted pink and served with dauphinoise potatoes, seasonal greens, and rosemary red wine jus.

Crisp-skinned slow-cooked Suffolk duck leg paired with buttered mash, braised red cabbage, and dark cherry reduction.

Flattened free-range chicken breast coated in golden herb breadcrumbs, pan-fried crisp and served with garlic butter and hand-cut chips.

Warm sliced chargrilled chicken breast tossed with crisp baby gem lettuce, anchovy Caesar dressing, aged Parmesan, and garlic croutons.

Pan-roasted Rye Bay sea bass fillet served with bright tomato-herb sauce vierge and chive buttered Nicola new potatoes.

Fresh locally caught skate wing pan-fried golden and basted with nutty browned butter, lemon juice, capers, and flat-leaf parsley.

Thick sustainable cod fillet in crisp Kentish ale batter, served with homemade chips, minted mushy peas, and tartare sauce.

Macaroni baked bubbling in a rich mature Cheddar and Parmesan cream sauce (available classic vegetarian or with smoked bacon lardons).

Thick slices of golden chargrilled Cypriot halloumi layered with roasted red pepper, tzatziki, rocket, and chips in a toasted bun.

Thick-cut Maris Piper potatoes twice-cooked until fluffy inside and crisp golden outside, seasoned with sea salt.

Thick sweet white onion rings dipped in light crisp batter and fried golden brown.

Mixed baby leaves, cherry tomatoes, cucumber, and radish dressed lightly in house Dijon mustard vinaigrette.

Tender boiled baby potatoes folded with spring onion, fresh chives, and creamy wholegrain mustard mayonnaise.

Finely shredded white cabbage, carrot, and red onion bound in light homemade mayonnaise.

Rich brandy-flamed beef stock reduction finished with double cream and cracked Madagascar green peppercorns.

Warm emulsified butter sauce infused with white wine vinegar reduction, shallots, and fresh tarragon.

Chargrilled tiger prawn skewer basted in garlic chilli butter with blistered jalapeño—the classic surf-and-turf steak upgrade.

Prestigious British Cornish-farmed Exmoor caviar served chilled over ice with warm buckwheat blinis and chive crème fraîche.

Decadent dark chocolate sponge layered with fudge ganache, served warm with whipped cream or vanilla ice cream and pistachios.

Steamed Medjool date sponge drenched in warm butterscotch and toasted walnut toffee sauce with vanilla gelato.

Buttery digestive biscuit base layered with thick dulce de leche caramel, fresh sliced banana, whipped cream, and dark chocolate curls.

Crisp chewy meringue nest filled with Chantilly cream, sweet Kentish strawberries, and poached black cherries.

Authentic Kentish sweet tart made from whipped dark muscovado sugar and evaporated milk in a crisp pastry shell.

Creamy vanilla cream cheese filling on a spiced oat biscuit crust topped with wild blueberry compote.

Trio of mature Cheddar, creamy Brie, and blue Stilton served with house fig chutney, celery, grapes, and artisan crackers.

Junior Scottish beef burger with melted Cheddar in a soft bun, served with hand-cut chips.

Homemade breaded chicken breast strips served with golden chips and sweet garden peas.

Child-sized portion of bubbling Cheddar and Parmesan macaroni bake.

Freshly pulled dark roast espresso shaken vigorously with cold brew coffee, vanilla syrup, and ice for a velvety crema foam.

Rich, bold double shot of freshly ground Italian-roast Arabica espresso.

Double ristretto espresso poured under velvety micro-steamed whole or oat milk.

Steamed whole milk whisked with melted Belgian dark chocolate and topped with whipped cream.

Organic Devon-pressed sparkling lemonade crafted with sun-ripened Sicilian lemons and Dartmoor spring water.

Chilled table bottle of British Hampshire chalk-filtered natural mineral water.