© Copyright 2021 Alberts
MAKE A DINING RESERVATION
By law people must not meet with people they do not live with in bars or restaurants either inside or outside, unless they’re in their support bubble. Therefore our booking policy is 6 PEOPLE maximum from ONE HOUSEHOLD only.
We have temporarily made our covered and heated outdoor tables available for dining reservations for people who would feel more comfortable dining outdoors
FOR IMPORTANT INFORMATION ABOUT YOUR BOOKING AND COVID-19 GUIDELINES PLEASE CLICK HERE BEFORE BOOKING YOUR TABLE
For AFTERNOON TEA and BAR booking enquiries click here
WE ARE CURRENTLY A CARD ONLY VENUE
We are unable to accept cash payments at this time
MAINS
prOPER CHEESEBURGER
our homemade 100% british rump steak burger with 'black bomber' mature cheddar served in a brioche bun with lashings of burger sauce. served with homemade coleslaw and thin cut chips
11.00
moULES FRITES
steamed scottish mussels in a white wine, garlic and cream sauce with herb salted thin cut chips and sourdough bread
12.00
FISH & CHIPs
a lighter lunch-sized helping of our albert's favourite. sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask. ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD [V]
11.00
HALLOUMI & ROASTED VEGETABLE BURGEr [V]
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun with homemade coleslaw and thin cut chips
11.00
toMATO & CHORIZO FISH STEW
chorizo, king prawn and mussels in a rich tomato & fennel sauce with pan-fried sea bass and sourdough bread
12.44
STEAK FRITEs
a tenderised 6 oz rump steak with herb salted thin cut chips, watercress butter and peppercorn sauce
11.50
BaR Menu
You may have noticed that this menu is more limited than usual...
We now have to reduce the number of chefs that are in the kitchen, so some of our dishes are temporarily off the menu. We are revisiting this regularly and as soon as we can safely do so, we will be increase our offering. Thanks for understanding.
Download PDFTo view this menu please download the pdf using the button above
Summer Menu
You may have noticed that this menu is more limited than usual...
We now have to reduce the number of chefs that are in the kitchen, so some of our dishes are temporarily off the menu. We are revisiting this regularly and as soon as we can safely do so, we will be increase our offering. Thanks for understanding.
Download PDFTo view this menu please download the pdf using the button above
To view this menu please download the pdf using the button above
0.00
Afternoon Tea
Available Saturday and Sunday 12-5pm
UNAVAILABLE FOR ONLINE RESERVATION - MUST BE BOOKED THROUGH OUR RESERVATIONS TEAM AT LEAST 48 HOURS IN ADVANCE
Click here to submit a booking enquiry
To view this menu please download the pdf using the button above
Afternoon Tea
Vegetarian, vegan and gluten free alternatives can be accommodated when booked in advance
afternoon tea
SAVOURY
CORONATION CHICKEN
PEPPERED PASTRAMI BRIOCHE ROLL, WITH A CAPER & GHERKIN MAYONNAISE
YELLISONS GOATS CHEESE, WITH A RHUBARB & ROSEBUD CHUTNEY AND TOASTED WALNUTS
BEETROOT CURED SMOKED SALMON & ASPARAGUS TARTLETTE
SWEET
WARM FRUIT SCONE WITH CORNISH CLOTTED CREAM AND STRAWBERRY JAM
PASSION FRUIT ETON MESS WITH MANGO CURD, FRESH PASSIONFRUIT & KIWI, COCONUT CREAM, MERINGUE AMD MACADAMIA NUTS
WHITE CHOCOLATE PROFITEROLES FILLED WITH A PISTACHIO & ALMOND CREAM
SALTED CARAMEL BROWNIE BITES
includes a selection of teas and coffees
£19.00 per person
£26.00 per person with a glass of louis dornier et fils brut or rosé champagne
KIDS AFTERNOON TEA
available for under 10s
FINGER SANDWICHES - CHEDDAR CHEESE & CUCUMBER AND ROASTED HAM
WARM FRUIT SCONE WITH CORNISH CLOTTED CREAM AND STRAWBERRY JAM
BANANA AND STRAWBERRY SKEWERS WITH CHOCOLATE DIPPING SAUCE
ALBERT’S BROWNIE BITES
includes apple juice, orange juice or a miniccino
£10.00 per person
BOTTOMLESS BRUNCH
AVAILABLE SATURDAY & SUNDAY 10:00AM - 2:00PM £27.00 PER PERSON MAXIMUM 1½ HOURS AT THE TABLE. THIS IS SERVED IN THE BAR AREA.
On Mother's Day bottomless brunch is only available during 10-11:45am
Starter
FRESHLY BAKED CROISSANT [V]
with seasonal berries, strawberry jam and butter
Mains choose any one of the following
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
EGGS FLORENTINE [V]
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
SMOKED SALMON & SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
STEAK & EGGS
a tenderised 5oz rump steak with herb salted sautéed potatoes and poached eggs
AVOCADO ON TOAST [V]
avocado, tomato and red onion salsa on granary toast topped with a poached egg (VEGAN OPTION AVAILABLE)
BACON WAFFLES
homemade waffles with crispy pancetta and maple syrup
Drinks 1½ HOURS OF BOTTOMLESS REFILLS CHOOSE FROM
BLOODY MARY
PROSECCO
DRAUGHT SAN MIGUEL
BUCK’S FIZZ
TEA & COFFEE
Wine list
Download PDFCocktails and Drinks Menu
Download PDFBar Food
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
TOMATO & BASIL BRUSCHETTA [v]
toasted rustic bread topped with salsa verde, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
with butter 4.00
with tomato 4.25
with mozzarella and tomato 4.50ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
CRISPY SQUID & KING PRAWNS
with lobster aïoli
6.50
Sharer Boards
SHARERS
HALLOUMI & ROASTED VEGETABLE SHARER[V]
crispy haloumi and roast vegetable salad, beetroot houmous, mint yoghurt and warm flatbtread
FOR TWO TO SHARE
9.50
DELI BOARD SHARER
san danielle parma ham, gooey garstang white, sourdough bread, date chutney, cornichons and a rocket, parmesan and sunblush salad
FOR TWO TO SHARE
15.00
Bowls
CRISPY BUTTERMILK HALLOUMI [V]
with an avocado & tomato salsa and paprika spiced tortillas
6.00/12.50SESAME SOY CHICKEN WINGS
with spring onion, chilli and ginger.
5.50/11.50MINI CHESHIRE PORK SAUSAGES
with a honey and mustard glaze
5.50/11.50SWEET POTATO FIRE FRIES
with avocado salsa, fresh chilli, sour cream and piri piri salt
4.50/9.50TRUFFLE & PARMESAN FRIES
skinny fries with parmesan and truffle oil
4.00/8.50
Salads
TIGER PRAWN & AVOCADO
baby spinach and cos lettuce with grilled tiger prawns, avocado
salsa, black bean falafel, pepperdew peppers, and chipotle
mayonnaise
7.00/13.50WARM GOATS’ CHEESE FRITTERS
yellison farm goats’ cheese fritter with toasted seeds and a salad of
balsamic baby beetroot, roasted butternut squash, red onion,
mixed leaves and pine nuts with a raspberry vinaigrette
6.50/11.50AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50
Pizzas
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
GOATS’ CHEESE & ASPARAGUS [V]
with wilted baby spinach, walnut pesto, toasted almonds and mozzarella (no tomato)
10.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
Extras
CHIPS
chunky, thin cut or sweet potato
3.50
SOURDOUGH BREAD
with lightly salted butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
SPRING ONION POTATO SALAD
3.50
KIDS MENU
PLEASE BE ASSURED, ALL OF OUR KIDS MEALS ARE MADE USING THE FRESHEST INGREDIENTS AND EVERYTHING ON THIS MENU IS MADE FROM SCRATCH* BY OUR LOVELY CHEFS *except ice cream and pasta - All meals come with cordial, milk or apple juice
MAINS
fish and chips
lightly battered cod fingers with thin cut chips and mushy or garden peas
7.50
LITTLE beef DINNER
with yorkshire pud, mash, roast potatoes, veggies and gravy (available every sunday)
7.50
CHARGRILLED chickEN
with mash, garden peas and gravy
7.50
MAKE YOUR OWN PIZZA
we supply the base and the toppings and you make the pizza! (if you don’t fancy making it yourself, just ask and our chefs would be happy to do it for you)
7.00
DESSERT
ICE cream SUNDAE
raspberry ripple ice cream with chunky chocolate cake pieces and squirty cream
2.50
KIDS MENU
PLEASE BE ASSURED, ALL OF OUR KIDS MEALS ARE MADE USING THE FRESHEST INGREDIENTS AND EVERYTHING ON THIS MENU IS MADE FROM SCRATCH* BY OUR LOVELY CHEFS *except ice cream and pasta - All meals come with cordial, milk or apple juice
Download PDFLITTLE ONES - All £4.50
HOMEMADE BEETROOT HUMMUS
with fresh veggie sticks and flatbread
MINI BANGERS & MASH
TWO FREE RANGE POACHED EGGS
with buttered soldiers
BIGGER ONES - All £7.50
FISH & CHIPS
lightly battered cod fingers with thin cut chips and mushy or garden peas
STEAK FRITES
5oz rump steak with thin cut chips
CRISPY CALAMARI WITH LEMON MAYO
CHICKEN LOLLIPOPS
Chunky breadcrumbed chicken with mash and garden peas
PIZZAS - All £7.00
MAKE YOUR OWN PIZZA
we supply the base and the toppings and you make the pizza! (if you don’t fancy making it yourself, just ask and our chefs would be happy to do it for you)
SUNDAY
LITTLE beef DINNER
with yorkshire pud, mash, roast potatoes, veggies and gravy (available every sunday)
DESSERTS - All £2.50
BANANA AND STRAWBERRY SKEWERS
with chocolate dipping sauce
ALBERT’S BROWNIE BITES
ICE cream SUNDAE
raspberry ripple ice cream with chunky chocolate cake pieces and squirty cream
Gluten Free Menu
WE ENDEAVOUR TO ENSURE THERE ARE NO INGREDIENTS CONTAINING GLUTEN IN THESE DISHES HOWEVER WE CANNOT GUARANTEE TRACES OF GLUTEN WILL NOT BE PRESENT DUE TO THE OPEN PLAN NATURE OF OUR KITCHENS. PLEASE ALWAYS INFORM YOUR SERVER IF YOU HAVE ANY ALLERGIES AS DETAILED ALLERGY INFORMATION AVAILABLE ON REQUEST
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
TOMATO & BASIL BRUSCHETTA [v]
toasted rustic bread topped with salsa verde, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
Starters
TODAY’S SOUP [V]
with gluten free bread
4.50
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00MUSHROOMS ON TOAST [V]
wild and field mushrooms with garlic and truffle oil on toasted gluten free bread
6.00
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted gluten free bread
8.50
Salads
AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50GOATS’ CHEESE
yellison farm goats’ cheese with a salad of balsamic baby beetroot, red onion, mixed leaves and pine nuts with a raspberry vinaigrette 6.50/11.50
Mains
TOMAHAWK PORK CHOP
with herb buttered new potatoes, fennel puree and a mini toffee apple
15.50
PAN-FRIED SEA BASS
with a lemon & dill cream sauce and any two sides
17.50
LOBSTER & KING PRAWN RISOTTO
butter baked lobster and pan-fried crevettes with a cherry tomato & parmesan risotto
23.50
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice
14.50
SPINACH, POTATO & AUBERGINE CURRY
with wild & jasmine rice and fresh coriander
12.00
Grill with any two sides
32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with red wine & pancetta gravy and walnut pesto
30.00 PER PERSON
(for two people sharing)8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
Sides
DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50
FENNEL & PANCETTA CABBAGE
3.50
Sauces
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
WALNUT PESTO
1.50
Desserts
LONGRIDGE FARM’S ICE CREAM
choose from vanilla, honeycomb or chocolate
6.00
DARK CHOCOLATE & CLEMENTINE TORTE
served with longridge farm’s vanilla ice cream
6.50
Gluten free sticky toffee pudding (V)
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
6.50
Vegan Menu
Starters
Tomato & basil bruschetta
toasted rustic bread topped with heritage tomatoes, kalamata olives and lemon oil
4.50
SWEET & SOUR JACKFRUIT BAO BUN
pulled jackfruit in a blood orange sweet & sour sauce with oriental salad and mirin dressing
5.50
Mains
BLACK BEAN FALAFELS
with pan-fried tofu, pepperdew peppers, avocado salsa and spicy chipotle oil
12.00
SPINACH, POTATO & AUBERGINE CURRY
with wild & jasmine rice and fresh coriander
12.00
WALNUT PESTO TROFIETTE (ve)
trofiette pasta, chargrilled artichokes, toasted walnuts, wilted spinach and garlic oil
10.00
Sunday
WILD MUSHROOM & STOUT PIE
with roast potatoes, maple glazed root vegetables, french beans and red wine gravy
12.00
Desserts
VEGAN ICE CREAM
served with a fruit coulis
7.50
DARK CHOCOLATE AND CLEMENTINE TORTE [VE]
served with vegan vanilla ice cream
7.50
Large Parties
Groups of 10 or can choose from one of our party menus. For the full menus please download the pdf
Party Menu
a selection of our best selling dishes
individually priced
Silver Menu
£25 per person
two courses and a glass of wine
Gold Menu
£30 per person
two courses and a glass of wine
Platinum Menu
£35 per person
two courses and a glass of wine
Desserts
Download PDFWHITE CHOCOLATE & PISTACHIO PROFITEROLES
with salted caramel sauce and longridge farm’s vanilla ice cream
6.50
espresso panna cotta
with a warm pouring chocolate and hazelnut brittle
6.50
Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50
Chocolate Volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
6.50
PANNETONE BREAD & BUTTER PUDDING
with blackberry compote and vanilla custard
6.50
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
6.50
warm mini eccles cakes
traditionally baked eccles cakes from richardson’s bakery served with black tea syrup and cornish clotted cream
6.50
ALBERT'S CHEESE BOARD
black waxed cheddar, garstang white and cambozola noir with date and apple chutney, crostinis and oat cakes
6.50
IF YOU CANT MANAGE A FULL DESSERT
SALTED CARAMEL BROWNIE BITES
little chocolate brownies with salted caramel sauce and strawberries
3.50
SINGLE MINI ECCLES CAKE
3.00
Liquid Desserts
BANOFFEE PIE MARTINI
vanilla Vodka, banana liqueur, caramel syrup, apple juice, whipped cream, crumbled biscuits, toffee sauce
7.50
MAPLE RUM OLD FASHIONED
bacardi 8 rum stirred down with maple syrup and orange bitters
9.00
salted caramel martini
a combination of rum, caramel and salt shaken together to create a rich and creamy delight topped with crumbled amaretti biscuits. perfect for an after dinner treat
8.00
Dessert Wine
DOMAINE DE GRANGE NEUVE, MONBAZILLAC
with notes of candied fruits and honey, this is a luscious wine with a great backbone of fine acidity for a fresh finish - 100ML £4.70
21.00
RUBIS CHOCOLATE WINE
a velvety mix of tempranillo wine and chocolate flavour with hints of rich cherry and fruit - a must try! 100ML - £5.30
27.50
Tea & Coffee
tea
traditional english, earl grey, green, camomile, peppermint, fruit teas
2.75
americano
2.75
espresso
3.00
double espresso
3.00
cappuccino
3.00
flat white
3.00
macchiatto
3.00
cafe latté
3.00
Latte
chocolate orange latte
espresso and steamed milk laced with baileys and cointreau
5.25
baileys latte
espresso, steamed milk and baileys cream liqueur
5.25
VANILLA LATTE
espresso, steamed milk and vanilla flavour syrup
3.50
Hot Chocolate
the works
chocolate and steamed milk with mini marshmallows and cream
3.60
after eight
with crème de menthe and baileys
4.60
vanilla iced chocolate
chocolate and vanilla syrup shaken over ice with chilled milk
3.75
Breakfast Menu
Download PDFALBERT’S POWER BOWL'
crunchy homemade granola, toasted nuts with pineapple, blueberries, kiwi & lime, served with a mini bottle of 'mean green’ smoothie
6.00
shakshuka
two eggs poached in a pan of slow cooked tomatoes, peppers, crumbled feta and chilli served with a seeded flatbread
7.50
confit duck hash
with black pudding, sautéed potatoes, wholegrain mustard cream and a fried egg
9.00
BACON AND EGGS
grilled back bacon served with two poached eggs, grilled tomato and granary toast
6.50
albert’s waffles
wtih caramelised bananas and maple syrup
5.50
avocado on toast
avocado, tomato and red onion salsa on granary toast topped with a poached egg and crispy pancetta
7.00
EGGS FLORENTINE
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
7.00
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
7.00
bacon waffles
homemade waffles with crispy pancetta and maple syrup
7.50
ALBERT’S ULTIMATE BREAKFAST BUTTY'
sausage, fried egg, cheddar slice, pancetta, black pudding and bloody mary ketchup on a brioche bun
7.50
chorizo hash scrambler
scrambled egg with potato and onion hash, chorizo and sriracha crème fraîche
7.50
SMOKED SALMON AND SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
7.50
veggie breakfast
vegetarian sausage, vegetarian black pudding, plum tomatoes, fried mushrooms, two poached free range eggs, baked beans, sautéed potatoes and toast
8.50
full english
cheshire pork sausage, grilled bacon, plum tomatoes, fried mushrooms, morphets farm black pudding, two poached free range eggs, sautéed potatoes, baked beans and toast
9.50
freshly baked croissant
with strawberry jam and butter
2.50
Extras
grilled bacon, cheshire pork sausage, morphets farm black pudding, smoked salmon or roasted ham
2.00
Extras
fried, poached or scrambled free range egg, fried mushroom, plum tomato, pan fried spinach, baked beans or sautéed potatoes
1.50
Children all served with apple juice, orange juice or miniccino
little full english
cheshire pork sausage, fried free range egg, sautéed potatoes and baked beans
5.00
waffles
with maple syrup and bananas
5.00
scrambled eggs on toast
scrambled free range egg on white toast
5.00
Cocktails
bloody mary
finlandia vodka, tomato juice, tabasco, worcestershire sauce, rock salt and cracked black pepper
7.00
Bucks Fizz
a glass of prosecco with a splash of orange juice
4.00
Soft Drinks
virgin mary
tomato juice, tabasco, worcestershire sauce, rock salt and cracked black pepper, with a crunchy stick of salted celery
3.50
refresher
orange and apple juice shaken with raspberries and lime
3.50
st. clements
a classic combination of fresh orange juice and bitter lemon
2.70
JUGS OF JUICE
a glass of orange, cranberry, apple or pineapple
4.50
Glass of juice
a glass of orange, cranberry, apple or pineapple
1.65
Tea & Coffee
tea for one
2.00
Tea for Two
choose from traditional english, earl grey, green, camomile, peppermint or fruit teas
3.50
small cafetière
3.00
large cafetière
6.00
Autumn Menu
available Monday-Thursday 12-10pm, Friday 12-10pm , Saturday 12.30 -10pm and Sunday 12:30-9pm
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
GARLIC BREAD
with butter 4.00
with tomato 4.25
with mozzarella and tomato 4.50
Starters
alBERT’S PRAWN COCKTAIL
baby prawns in marie rose sauce, a whole crevette, baby gem, cucumber & avocado salsa, granary toast and bloody mary dressing
8.50
tomATO & CHORIZO FISH STEW
chorizo, king prawn and mussels in a rich tomato & fennel sauce with pan-fried sea bass
7.00
mushROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted sourdough
5.87
PAN-SEARED VENISON
with candy beetroot, honey & parsnip purée, vegetable crisps and shaved parmesan
9.00
PEANUT & SESAME DUCK SATAY
with wild & jasmine rice, pickled vegetables and toasted sesame
seeds8.50
tomATO & BASIL BRUSCHETTA
heritage tomatoes, kalamata olives and buffalo mozzarella on toasted sourdough with salsa verde
4.50
Mains
sloW BRAISED BEEF SHORT RIB
with dauphinoise potatoes, creamed spring greens, pancetta jus and macadamia nut croquette
19.50
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice and a seeded chilli flatbread
14.50
pan-FRIED SWORDFISH
with wilted spinach, parmentier potatoes and curried mussels in a tomato & coconut sauce
19.50
kinG PRAWN LINGUINE
pan-fried king prawns with a linguine pasta in a cherry tomato bisque
12.50
ADD HALF A LOBSTER +14.00
criSPY DUCK EGG
with veggie black pudding, parmentier potatoes, winter greens, broad beans and béarnaise sauce
11.50
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
aroMATIC LAMB & HALLOUMI SALAD
cumin and thyme rubbed lamb with crispy buttermilk halloumi, roasted vegetables, toasted pine nuts, mixed leaves and mint yoghurt
13.50
lanCASHIRE CHEESE & ONION PIE
with lancashire cheese & chive sauce and your choice of two sides
14.00
STEAKS all of our steaks come from grass fed lancashire cattle direct from the farm. they are dry hung on the bone to ensure exceptional flavour. served chargrilled with any two sides
8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
Sauces add a sauce to your steak
PEPPERCORN SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
BEETROOT, SHALLOT & HUMMUS [VE]
with slow roasted garlic, pine nuts and pumpkin seeds (no cheese)
9.50
Sides
CHIPS
chunky, thin cut or sweet potato
3.50
DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
FRENCH ONION MASH
3.50
MISO WINTER GREENS
spinach and rainbow chard with miso butter and confit garlic
3.50
CAULIFLOWER RAREBIT
our version of cauliflower cheese with black bomber cheddar and wholegrain mustard
3.50
DESSERTS
CHOCOLATE VOLCANO
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
6.50
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
6.50
DARK CHOCOLATE AND CLEMENTINE TORTE [VE]
served with vegan vanilla ice cream
7.50
PANNETONE BREAD & BUTTER PUDDING
with blackberry compote and vanilla custard
6.50
SUNDAY MENU available from 12:30pm every Sunday
ROAST RUMP OF BEEF
with yorkshire pudding, roast potatoes, mash, maple caraway carrots, creamed spring greens and proper gravy
15.00
ROAST CHICKEN
with macadamia nut stuffing, roast potatoes, mash, maple caraway carrots, creamed spring greens and proper gravy
15.00
LANCASHIRE CHEESE & ONION pie [v]
with either chunky chips, french beans and a lancashire cheese & chive sauce or all the sunday trimmings
15.00
HALLOUMI & ROASTED VEGETABLE BURGER
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun
11.00
prOPER CHEESEBURGER
our homemade 100% british rump steak burger with 'black bomber' mature cheddar served in a brioche bun with lashings of burger sauce. served with homemade coleslaw and thin cut chips
11.00
Autumn Menu
available Monday-Thursday 12-10pm, Friday 12-10.30pm , Saturday 12.30 -11pm and Sunday 12:30-9pm
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
Starters
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50
PEANUT & SESAME DUCK SATAY
with wild & jasmine rice, pickled vegetables and toasted sesame
seeds8.50
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
BEEF & HORSERADISH RISOTTO
pan-fried medallions of fillet steak with a horseradish risotto, spring onions and red wine jus
8.00
Smoked Haddock ChoWder
with pancetta, sweetcorn, potatoes, and soft boiled egg with toasted sourdough
6.50
TOMATO & BASIL BRUSCHETTA [v]
toasted rustic bread topped with salsa verde, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
Mains
TOMAHAWK PORK CHOP
with herb buttered new potatoes, fennel puree and a mini toffee apple
15.50
LANCASHIRE CHEESE & ONION PIE [V]
with lancashire cheese and chive sauce, chunky chips and french beans
15.00
ROASTED RUMP OF LAMB
with dauphinoise potatoes, minted broad beans, a wild mushroom, pancetta & baby onion jus and lamb shoulder bonbons
17.50
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice and a seeded chilli flatbread
14.50
PAN-FRIED SEA BASS
with bombay potatoes, a fennel & onion bhaji, red onion & cucumber pickles and mint yoghurt
17.00
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
Lobster & King Prawn Risotto
butter baked lobster and pan-fried crevettes with a cherry tomato & parmesan risotto
23.50
HALLOUMI & ROASTED BUTTERNUT SQUASH SALAD [V]
chilli and cumin roasted butternut squash and roasted red peppers with lemony hummus, feta and halloumi grilled with honey & sesame seeds
13.00
STEAKS all of our steaks come from grass fed lancashire cattle direct from the farm. they are dry hung on the bone to ensure exceptional flavour. served chargrilled with any two sides
8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
Sauces add a sauce to your steak
PEPPERCORN SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
BUTTERNUT SQUASH, SHALLOT & HUMMUS [VE]
chilli & cumin butternut squash, roasted shallots and chickpeas with lemon hummus, spinach, coriander and toasted pine nuts (no cheese)
12.00
Sides
CHIPS
chunky, thin cut or sweet potato
3.50
DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
HERB BUTTERED NEW POTATOES
3.50
ROAST BUTTERNUT SQUASH
with garlic and chilli
3.50
AVOCADO & TOMATO SALAD
3.50
DESSERTS
CHOCOLATE VOLCANO
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
6.50
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
6.50
DARK CHOCOLATE AND CLEMENTINE TORTE [VE]
served with vegan vanilla ice cream
7.50
Sticky Toffee PUDDING
with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream
6.50
SUNDAY MENU available from 12:30pm every Sunday
ROAST RUMP OF BEEF
with yorkshire pudding, roast potatoes, mash, maple caraway carrots, creamed spring greens and proper gravy
15.00
ROAST CHICKEN
with macadamia nut stuffing, roast potatoes, mash, maple caraway carrots, creamed spring greens and proper gravy
15.00
LANCASHIRE CHEESE & ONION pie [v]
with either chunky chips, french beans and a lancashire cheese & chive sauce or all the sunday trimmings
15.00
HALLOUMI & ROASTED VEGETABLE BURGER
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun
11.00
A La Carte
available Monday-Thursday 12-10pm, Friday 12-10.30pm and Saturday 12.30 -11pm for tables of up to 9 people
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
TOMATO & BASIL BRUSCHETTA [v]
toasted rustic bread topped with salsa verde, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
with butter 4.00
with tomato 4.25
with mozzarella and tomato 4.50ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
CRISPY SQUID & KING PRAWNS
with lobster aïoli
6.50
Starters
Today's Soup
with freshly baked bread
4.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50
LITTLE PIE N PEAS
slow cooked brisket of beef in shortcrust pastry with proper mushy peas and red wine gravy
6.50
SEARED king SCALLOPS
with morphets farm black pudding, crispy pancetta, white grapes and a tarragon cream sauce
11.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
6.50
PEANUT & SESAME DUCK SATAY
with wild & jasmine rice, pickled vegetables and toasted sesame
seeds8.50
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
SEAFOOD PLATE
BLACKENED MISO SALMON
with asian coleslaw
LEMON MARINATED OCTOPUS
with saffron & confit garlic potato salad and crispy caperberries
ROCK OYSTER
with sherry shallot vinegar9.50
CRAB & AVOCADO
avocado and lemon terrine with a crab cocktail, bloody mary dressing and sour dough crostini
6.50
BUTTERNUT SQUASH & COCONUT SPRING ROLL [V]
with coconut and tofu, served with an oriental salad, wasabi crème fraîche and ponzu dressing
6.00
Salads
TIGER PRAWN & AVOCADO
baby spinach and cos lettuce with grilled tiger prawns, avocado
salsa, black bean falafel, pepperdew peppers, and chipotle
mayonnaise
7.00/13.50AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50WARM GOATS’ CHEESE FRITTERS
yellison farm goats’ cheese fritter with toasted seeds and a salad of
balsamic baby beetroot, roasted butternut squash, red onion,
mixed leaves and pine nuts with a raspberry vinaigrette
6.50/11.50
Mains
LANCASHIRE CHEESE & ONION PIE [V]
with lancashire cheese and chive sauce, chunky chips and french beans
15.00
TOMAHAWK PORK CHOP
with herb buttered new potatoes, fennel puree and a mini toffee apple
15.50
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice and a seeded chilli flatbread
14.50
SLOW BRAISED MEATBALLS
deliciously soft and herby pork, beef and ricotta meatballs with pappardelle pasta in a rustic chilli & tomato ragù
12.00
SLOW BRAISED BEEF SHORT RIB
with pancetta & mushroom gravy, a macadamia nut & smoked bacon croquette and any two sides
17.50
Wild mushroom & feta roly-poly (V)
suet pastry (v) filled with feta cheese, braised leeks & wild mushrooms served with toasted pine nuts, sauteéd spinach, herb buttered new potatoes and a wild mushroom cream sauce
13.00
Fish
SWEET & SOUR MONKFISH
roast monkfish with a crab & coconut spring roll, sweet & sour blood orange sauce and oriental vegetables
19.00
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00GRILLED LEMON SOLE
whole lemon sole with a lemon and caperberry butter sauce and any two sides
18.00
TURMERIC ROASTED COD LOIN
with bombay potatoes, wild & jasmine rice, homemade onion bhaji and mint yoghurt
16.00
ALBERT’S SEAFOOD PLATTER
LOBSTER & KING PRAWN RISOTTO
with crispy squid
BLACKENED SALMON
with miso dip
ROCK OYSTERS
with sherry shallot vinegar and tabasco
BEETROOT CURED SALMON
LEMON MARINATED OCTOPUS
with lobster aïoli
WHOLE TIGER PRAWNS
SOURDOUGH AND CROSTINI
35.00 PER PERSON minimum two peopleLOBSTER & KING PRAWN RISOTTO
butter baked lobster and pan-fried crevettes with a cherry tomato & parmesan risotto
23.50
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
PAN-FRIED SEA BASS
with bombay potatoes, a fennel & onion bhaji, red onion & cucumber pickles and mint yoghurt
17.00
Grill with any two sides
32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with peppercorn sauce and red wine, mushroom & pancetta gravy
30.00 PER PERSON
(for two people sharing)8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
11.00
WILD MUSHROOM & GOATS CHEESE [V]
with walnut pesto, wilted baby spinach, and toasted pine nuts (no tomato)
10.00
Sides
DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50
FENNEL & PANCETTA CABBAGE
3.50
Sauces
PEPPERCORN SAUCE
1.50
MUSHROOM & TARRAGON CREAM SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
LANCASHIRE CHEESE & CHIVE SAUCE
1.50
WALNUT PESTO
1.50
CONFIT GARLIC CREAM SAUCE
1.50
Mother's Day
Gluten Free Menu
3 COURSES £27.50 PER PERSON - AVAILABLE 12:30 - 9:30 PM
albert’s breakfast menu is available from 10:00 - 11:45 am
from 7.00 pm the mother’s day menu will be available alongside a selection of albert’s favourite dishes
Starters
WILD MUSHROOM & TRUFFLE SOUP [V]
with a goats cheese fritter
SMOKED HADDOCK FISHCAKES
locally smoked haddock fishcakes with a lemon, shallot and dill mayonnaise
POACHED EGG & ASPARAGUS SALAD [V]
with vegetarian black pudding, watercress and a sweet mustard dressing
ALBERT’S CHICKEN CAESAR
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps
Mains
ROAST RUMP OF BEEF
with roasted new potatoes, mash, tenderstem broccoli, french beans, carraway carrots and a red wine jus
SLOW ROAST PORK
with roasted new potatoes, mash, tenderstem broccoli, french beans, carraway carrots and a red wine jus
PAN-FRIED SEABASS
pan-fried seabass with a king prawn, courgette and cherry tomato risotto
SPINACH, AUBERGINE AND CHICKPEA CURRY
in a coconut, chilli & lime sauce with a hand pressed flatbread and wild & fragrant rice
GARLIC & THYME RUBBED CHICKEN
with spring onion mash, french beans and pancetta gravy
Desserts
Gluten free sticky toffee pudding (V)
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
Mother's Day Vegan Menu
3 COURSES £27.50 PER PERSON - AVAILABLE 12:30 - 9:30 PM
albert’s breakfast menu is available from 10:00 - 11:45 am
from 7.00 pm the mother’s day menu will be available alongside a selection of albert’s favourite dishes
Starters
SWEET & SOUR JACKFRUIT BAO BUN
with oriental salad and mirin dressing
Mains
SPINACH, AUBERGINE AND CHICKPEA CURRY
in a coconut, chilli & lime sauce with a hand pressed flatbread and wild & fragrant rice
Desserts
VEGAN ICE CREAM SUNDAE
with fresh berries, winter berry compote and toasted almonds
Mother's Day Menu
3 COURSES £27.50 PER PERSON - AVAILABLE 12:30 - 9:30 PM
albert’s breakfast menu is available from 10:00 - 11:45 am
from 7.00 pm the mother’s day menu will be available alongside a selection of albert’s favourite dishes
Starters
WILD MUSHROOM & TRUFFLE SOUP [V]
with a goats cheese fritter
SMOKED HADDOCK FISHCAKES
locally smoked haddock fishcakes with a lemon, shallot and dill mayonnaise
POACHED EGG & ASPARAGUS SALAD [V]
with vegetarian black pudding, watercress and a sweet mustard dressing
PEANUT & SESAME CHICKEN SATAY
grilled chicken breast with satay sauce, pickled vegetables, jasmine rice and toasted sesame seeds.
Mains
ROAST RUMP OF BEEF
with yorkshire pudding, roast potatoes, mash, maple caraway carrots, creamed spring greens and proper gravy
SLOW ROAST PORK
with crispy crackling, roast potatoes, mash, caraway carrots, creamed spring greens, tenderstem broccoli, french beans and proper gravy
PAN-FRIED SEABASS
pan-fried seabass with a king prawn, courgette and cherry tomato risotto
LANCASHIRE CHEESE & ONION PIE [V]
with a lancashire cheese & chive sauce, chunky chips and french beans or with all the sunday trimmings
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
GARLIC & THYME RUBBED CHICKen
with smoked bacon puy lentils, wild mushrooms, spinach and a lemon & dill sauce
Desserts
STICKY TOFFEE PUDDING
with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream
Chocolate volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
Lunch Menu
2 COURSES £12.50 available Monday-Friday 12-6pm and Saturday 12.30 -4pm
Starters
SWEET & SOUR PORK BAO BUN
pulled pork in a blood orange sweet & sour sauce with oriental salad and mirin dressing
Today's Soup
with freshly baked bread
SPICED LAMB KOFTA
rolled in honey and pistachios, with a tomato and sweet paprika sauce, wild & jasmine rice and a hand pressed chilli flatbread
WILD MUSHROOM & TALEGGIO RISOTTO [V]
with crispy oyster mushrooms
Mains
COCONUT & LIME SEAFOOD CURRY
pan-fried sea bass, mussels and squid in an aromatic coconut, ginger and lime leaf curry with oriental vegetables and crispy sesame rice rolls
Today’s Fish
ask your server about today’s dish
CHICKEN TROFIETTE
pan-fried chicken and trofiette pasta in a confit garlic cream sauce with toasted walnuts, wilted spinach and truffle oil
Steak frites
a tenderised 5 oz rump steak with herb salted thin cut chips, watercress butter and peppercorn sauce
Albert’s fish & chips
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD (V)
MISO, TOFU & MUSHROOM RAMEN [V]
a rich sesame and mushroom broth with marinated tofu, noodles, beansprouts, pac choi and a soft boiled egg
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
HOISIN DUCK
shredded confit duck with a sweet hoisin sauce, mozzarella, cucumber, spring onions and coriander (no tomato)
Desserts
Cropwell bishop stilton (V)
With date & apple chutney and oat cake biscuits
STICKY TOFFEE PUDDING
with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream
PASSION FRUIT ETON MESS
with mango curd, fresh passion fruit, pineapple & kiwi, coconut cream meringue and macadamia nuts
Chocolate volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
Sunday Menu
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
TOMATO & BASIL BRUSCHETTA [v]
toasted rustic bread topped with salsa verde, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
with butter 4.00
with tomato 4.25
with mozzarella and tomato 4.50ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
CRISPY SQUID & KING PRAWNS
with lobster aïoli
6.50
Starters
Today's Soup
with freshly baked bread
4.50
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50
PEANUT & SESAME DUCK SATAY
with wild & jasmine rice, pickled vegetables and toasted sesame
seeds8.50
RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
6.50
SEAFOOD PLATE
BLACKENED MISO SALMON
with asian coleslaw
LEMON MARINATED OCTOPUS
with saffron & confit garlic potato salad and crispy caperberries
ROCK OYSTER
with sherry shallot vinegar9.50
SEARED king SCALLOPS
with morphets farm black pudding, crispy pancetta, white grapes and a tarragon cream sauce
11.50
Salads
TIGER PRAWN & AVOCADO
baby spinach and cos lettuce with grilled tiger prawns, avocado
salsa, black bean falafel, pepperdew peppers, and chipotle
mayonnaise
7.00/13.50AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50WARM GOATS’ CHEESE FRITTERS
yellison farm goats’ cheese fritter with toasted seeds and a salad of
balsamic baby beetroot, roasted butternut squash, red onion,
mixed leaves and pine nuts with a raspberry vinaigrette
6.50/11.50
Mains
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
LOBSTER & KING PRAWN RISOTTO
butter baked lobster and pan-fried crevettes with a cherry tomato & parmesan risotto
23.50
GRILLED LEMON SOLE
whole lemon sole with a lemon and caperberry butter sauce and any two sides
18.00
TURMERIC ROASTED COD LOIN
with bombay potatoes, wild & jasmine rice, homemade onion bhaji and mint yoghurt
16.00
SWEET & SOUR MONKFISH
roast monkfish with a crab & coconut spring roll, sweet & sour blood orange sauce and oriental vegetables
19.00
SLOW BRAISED BEEF SHORT RIB
with pancetta & mushroom gravy, a macadamia nut & smoked bacon croquette and any two sides
17.50
Wild mushroom & feta roly-poly (V)
suet pastry (v) filled with feta cheese, braised leeks & wild mushrooms served with toasted pine nuts, sauteéd spinach, herb buttered new potatoes and a wild mushroom cream sauce
13.00
Grill with any two sides
32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with peppercorn sauce and red wine, mushroom & pancetta gravy
30.00 PER PERSON
(for two people sharing)7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
RUMP OF LAMB
served pink or cooked through
16.50
Pizza
BUFFALO MOZZARELLA & TOMATO [V]
with fresh basil and sun-blushed tomatoes
9.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
11.00
WILD MUSHROOM & GOATS CHEESE [V]
with walnut pesto, wilted baby spinach, and toasted pine nuts (no tomato)
10.00
Burgers served with homemade coleslaw and thin cut chips
CLASSIC BURGER
our handmade 100% british rump steak served in a brioche bun with tomato, pickled gherkin and cos lettuce simply chargrilled with lashings of burger sauce
11.00
MUSHROOM & BLUE CHEESE BURGER
classic beef burger with grilled mushrooms, mayonnaise and melting cropwell bishop cheese topped with rocket
12.00
HALLOUMI & ROASTED VEGETABLE BURGER
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun
11.00
PROPER CHEESE BURGer
classic burger with ‘black bomber’ mature cheddar and lashings of burger sauce
12.00
Roasts to Share
32OZ T-BONE STEak
a truly impressive steak made up of both sirloin and fillet separated by a large bone. served with yorkshire puddings,roast
potatoes, mash, maple glazed root vegetables, french beans and proper gravy
30.00 PER PERSONWHOLE ROAST CHICKEN
with macadamia nut stuffing, roast potatoes, mash, maple glazed root vegetables, french beans and proper gravy
15.00 PER PERSON
Sides
ROSEMARY ROAST POTATOES [V]
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50
Sauces
MUSHROOM & TARRAGON CREAM SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
PEPPERCORN SAUCE
1.50
LANCASHIRE CHEESE & CHIVE SAUCE
1.50
WALNUT PESTO
1.50
Brunch served until 2pm
STEAK AND EGGS
a tenderised 5oz rump steak with herb salted sautéed potatoes and poached free range eggs
8.00
EGGS FLORENTINE
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
7.00
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
7.00
SMOKED SALMON AND SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
7.50
avocado on toast
avocado, tomato and red onion salsa on granary toast topped with a poached egg and crispy pancetta
7.00
KEEPING YOU SAFE
We have implemented a number of changes to protect your health and well-being
More Information
Albert's Didsbury
Find us
120-122 Barlow Moor RoadManchester
M20 2PU
Bar times
Wednesday 23rd September 11:30am-11pm
From Thursday 24th September:
Monday-Sunday: 11:30am-10pm*
*All guests must have left the venue by 10pm
Restaurant times
Monday-Friday: 12-10pm
Saturday - Sunday: 10am - 10pm
From Thursday 24th September:
All guests must have left by 10pm
Parking
We have free customer car parking on site and on the streets around the restaurant. If you are parking on a residential street please park considerately.
We’ll See You Again Soon
Thank you to everyone who has supported us over the past few months. Our doors may be temporarily closed, but we look forward to welcoming you back in 2021