The Plough Harborne
Menu with Prices in the UK

Free-range Cumberland sausage, smoked streaky bacon, two poached or fried eggs, roasted tomato, field mushroom, hash brown, and sourdough toast.

Plant-based sausages, halloumi or smashed avocado, two free-range eggs, baked beans, roasted tomato, mushroom, and toasted sourdough.

Thick-sliced toasted homemade banana bread topped with pumpkin seed butter, tangy mango jam, berries, and creamy yoghurt.

Artisan toasted sourdough heaped with lime-chilli Hass avocado smash, two runny poached eggs, and toasted dukkah seeds.

Crispy golden potato hash browns topped with melted cheddar, crispy bacon bits or spring onion, and smoky sriracha mayo.

Toasted honey-oat and nut granola layered over thick Greek yoghurt, berry compote, fresh blueberries, and banana.

Two thick slices of griddled heritage sourdough served with salted West Country butter and strawberry jam.

Warm flaky French-style butter croissant baked golden each morning at The Plough.

Choice of flaky dark chocolate pastry or glazed spiced cinnamon swirl bun served warm.

Plump Nocellara green olives marinated with lemon zest and thyme alongside warm homemade rosemary focaccia.

Velvety chef-made seasonal vegetable soup served piping hot with thick sourdough bread and whipped butter.

Creamy chickpea and tahini hummus drizzled with smoky paprika oil, crispy chickpeas, pomegranate, and charred flatbread.

Crispy panko-breaded slow-braised beef brisket and aged cheddar croquettes served with wholegrain mustard mayo.

Smooth brandy-infused chicken liver parfait topped with clarified butter, red onion marmalade, and toasted brioche.

Sweet Atlantic prawns folded in tangy Marie Rose sauce over crisp gem lettuce, cucumber, and buttered brown bread.

Fresh Atlantic cod fillet in crisp craft-beer batter served with triple-cooked chunky chips, minted mushy peas, and tartare sauce.

Slow-braised beef shin in rich Guinness gravy baked inside shortcrust pastry, served with creamy mash, greens, and jus.

Chunks of smoked haddock, Scottish salmon, and prawns in creamy leek sauce crowned with grilled cheddar mash and peas.

Fresh egg tagliatelle ribbons tossed in roasted garlic, chestnut & porcini mushroom cream, aged Parmesan, and truffle oil.

Chargrilled chicken breast and crisp pancetta tossed with baby gem lettuce, garlic croutons, anchovy dressing, and Parmesan.

28-day aged beef sirloin served pink with crispy roast potatoes, giant Yorkshire pudding, honey carrots, cabbage, and gravy.

Succulent garlic-and-thyme roasted half chicken served with sage stuffing, roast potatoes, Yorkshire pudding, and pan gravy.

Chargrilled aged beef burger with mature cheddar, smoky streaky bacon, gem lettuce, pickles, Plough sauce, and skin-on fries.

Buttermilk-fried chicken breast tossed in fiery buffalo glaze with cool blue cheese ranch, slaw, and skin-on fries.

Charred vegan patty topped with melted plant-based cheddar, house burger relish, crisp lettuce, and skin-on fries.

Daytime sandwich of seared flat-iron steak strips, sweet red onion marmalade, rocket, and Dijon mayo on warm focaccia.

Crisp 48-hour fermented sourdough base topped with San Marzano tomato passata, creamy fior di latte mozzarella, and basil.

Spreadable Calabrian spicy nduja pork sausage, fior di latte, red chillies, and wildflower hot honey drizzle.

Smoky sliced Spanish chorizo with sweet charred peppers, red onion, mozzarella, and oregano tomato sauce.

Roasted field and chestnut mushrooms over tomato, mozzarella, thyme, and aromatic white truffle oil.

Creamy melted goats cheese, sweet balsamic red onions, toasted pine nuts, and peppery baby rocket.

Fluffy inside and crunch-crusted outside thick-cut Maris Piper chips dusted in sea salt.

Crisp golden shoestring fries tossed in finely chopped fried rosemary and Maldon sea salt.

Skin-on fries drizzled in white truffle oil and generously snowed with aged Italian Parmesan.

Chargrilled green tenderstem broccoli spears tossed with toasted almond flakes, chilli, and garlic oil.

Pot of creamy signature smoky Plough burger sauce or rich cracked black peppercorn gravy.

Warm date-studded sponge cake drenched in butterscotch toffee sauce with a scoop of Madagascan vanilla ice cream.

Fudgy Belgian chocolate brownie served warm with salted caramel sauce and clotted cream ice cream.

Creamy vanilla bean cheesecake topped with macerated summer berry compote and shortbread crumb.

Freshly blended strawberries, raspberries, banana, and apple juice served chilled for morning brunch.

100% pure cold-pressed Valencia orange juice poured over ice.

Zero-proof mocktail blending tangy passionfruit purée, fresh lime juice, mint, and soda water.

Double shot of locally roasted specialty espresso paired with velvety steamed whole or oat milk.

Crisp, ultra-chilled Andalusian draught lager poured fresh from The Plough's main bar taps.

Vodka, Kahlúa coffee liqueur, and fresh double espresso shaken hard with ice for a silky crema finish.

Child-sized stone-baked sourdough pizza topped with sweet tomato sauce and melted mozzarella.

Tender breaded chicken breast strips served with skinny fries, garden peas, and tomato ketchup.

Golden crispy cod fingers served with skin-on fries and sweet garden peas.

4oz grilled beef patty with melted cheddar in a soft bun alongside skinny fries.