© Copyright 2019 Alberts
Champagne Fridays
Half price bottles of Laurent Perrier brut or Louis Dornier brut or rose champagne. All day every Friday.
If you are a large party and cannot find the time you require please contact our reservations team here
- Breakfast
- Bottomless Brunch
- Desserts
- Kids
- Drinks Menu
- Lunch Menu
- Gluten Free Menu
- Vegan Menu
- Large Parties
- Sunday Set Menu
- A La Carte
- Sunday Menu
BOTTOMLESS BRUNCH
AVAILABLE SATURDAY & SUNDAY 10:30AM - 2:00PM £27.00 PER PERSON MAXIMUM 1½ HOURS AT THE TABLE
Download PDFStarters choose any one of the following
FRESH FRUIT BOWL [VE]
with fresh mint and summer fruit coulis
HOMEMADE WAFFLES [V]
with maple syrup and caramelised banana
FRESHLY BAKED CROISSANT [V]
with 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)
Drinks 1½ HOURS OF BOTTOMLESS REFILLS CHOOSE FROM
BLOODY MARY
PROSECCO
DRAUGHT SAN MIGUEL
BUCK’S FIZZ
TEA & COFFEE
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
Desserts
Download PDFWHITE CHOCOLATE & PISTACHIO PROFITEROLES
with salted caramel sauce and longridge farm’s vanilla ice cream
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
BANOFFEE SPLIT
caramelised banana with vanilla ice cream, almond biscuit crumb and a mini toffee milkshake
6.50
espresso panna cotta
with a warm pouring chocolate and hazelnut brittle
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 rhubarb chutney, crostinis and oat cakes6.50
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
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
espresso martini
vodka, kahlua and vanilla syrup are mixed with espresso to create this intense, late night pick-me-up!
8.00
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
tiramisu martini
amaretto and baileys with a strong shot of coffee shaken with double cream and garnished with grated chocolate
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
2.50
americano
2.50
espresso
2.50
double espresso
2.75
cappuccino
2.75
flat white
2.75
macchiatto
2.75
cafe latté
2.75
Latte
chocolate orange latte
espresso and steamed milk laced with baileys and cointreau
5.00
baileys latte
espresso, steamed milk and baileys cream liqueur
5.00
VANILLA LATTE
espresso, steamed milk and vanilla flavour syrup
3.25
Hot Chocolate
the works
chocolate and steamed milk with mini marshmallows and cream
3.35
after eight
with crème de menthe and baileys
4.35
vanilla iced chocolate
chocolate and vanilla syrup shaken over ice with chilled milk
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
Download PDFLITTLE ONES - All £4.50
HOMEMADE BEETROOT HUMMUS
with fresh veggie sticks and flatbread
CHEESY TOMATO PASTA TWIRLS
TWO FREE RANGE POACHED EGGS
with buttered soldiers
SMOKED HADDOCK CHOWDER
with toasted soldiers
BIGGER ONES - All £7.50
FISH & CHIPS
lightly battered fresh cod fingers with thin cut chips and mushy 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
ICE CREAM SUNDAE
chocolate chip and vanilla ice cream with chocolate sauce, brownie chunks and squirty cream
BANANA AND STRAWBERRY SKEWERS
with chocolate dipping sauce
ALBERT’S BROWNIE BITES
Cocktails and Drinks Menu
Download PDFStarters
Today's Soup
with freshly baked bread
RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
MOROCCAN CHICKEN SALAD
with spiced aubgerine, caramelised onions, green lentils, pomegranate, flaked almonds and curried yoghurt
MUSHROOMS ON TOAst [V]
wild and field mushrooms with garlic and cream on toasted rustic bread
SMOKED HADDOCK CHOWDer
with pancetta, sweetcorn, potatoes, a soft boiled egg and toasted sourdough
Mains
LEMON & LEEK DUMPLINGS [V]
halloumi and leek dumplings with a tomato and chilli sauce, jasmine and wild rice, sour cream, pomegranate and a hand pressed chilli & spring onion flatbread
SLOW COOKED DUCK LEG
confit gressingham duck leg with port and blackberry jus, spring onion mash and french beans
Today's Fish
ask your server about today's fish
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
GARLIC & THYME RUBBED CHICKen
with smoked bacon puy lentils, wild mushrooms, spinach and a lemon & dill sauce
Pizzas
BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
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
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
WILD MUSHROOM & GOATS CHEEse [V]
with walnut pesto wilted baby spinach and toasted pine nuts (no tomato)
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
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
CHEESE BOARD
black waxed cheddar and blue monday with a date and apple chutney, oat cakes and water biscuits
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
toasted rustic bread topped with walnut pesto, 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
with freshly baked bread
4.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.00
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 fennel puree, mini toffee apples and any two sides
15.50
PAN-FRIED SEA BASS
with a lemon & dill cream sauce and any two sides
17.50
LOBSTER & KING PRAWN RISOTTO
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
23.50
BUTTERNUT SQUASH & CHICKPEA CURRY
in an aromatic southern thai curry sauce with edamame beans and wild & jasmine rice
12.50
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
Grill 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
RUMP OF LAMB
served pink or cooked through
16.50
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)
Pizza
BUFFALO MOZZARELLA & TOMATO
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
HERB BUTTERED NEW POTATOES
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
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
Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50
DARK CHOCOLATE & CLEMENTINE TORTE
served with longridge farm’s vanilla ice cream
6.50
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
6.50
Vegan Menu
Download PDFStarters
TOMATO SOUP
with dairy free bread
4.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
TOMATO & BASIL BRUSCHETTA
toasted gluten free bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
Mains
BLACK BEAN FALAFELS
with pan-fried tofu, pepperdew peppers, avocado salsa and spicy chipotle oil
12.00
BUTTERNUT SQUASH & CHICKPEA CURRY
in an aromatic southern thai curry sauce with edamame beans and wild & jasmine rice
12.00
VEGAN PIZZA
artichokes, roasted vegetables, olives, sunblush tomatoes and red chilli on a dairy free base, with tomato sauce and fresh wild rocket
12.00
Desserts
DARK CHOCOLATE & FIG TORTE
with marinated figs and rum syrup, served with vegan vanilla ice cream
7.50
MANGO & COCONUT CHEESECAKE
with roasted cashew nuts, mango syrup and fresh blueberries
7.50
VEGAN ICE CREAM SUNDAE
with summer frout coulis
7.50
Large Parties
Groups of 10 or can choose from one of our party menus. For the full menus please download the pdf
Download PDFPARTY 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
Sunday Set Menu
available sundays from 12:30pm*
1 COURSE 15.00 / 2 COURSES 18.00 / 3 COURSES 21.00
Starters
Today's Soup
with freshly baked bread
MOROCCAN CHICKEN SALAD
with spiced aubgerine, caramelised onions, green lentils, pomegranate, flaked almonds and curried yoghurt
CRISPY SQUid
with lobster aïoli
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
Mains
ROAST RUMP OF BEEF
with yorkshire pudding, roast potatoes, maple glazed root vegetables, French beans and proper gravy
SLOW ROAST PORK
with macadamia nut stuffing, crispy crackling, roast potatoes, mash, maple glazed root vegetables, french beans and proper gravy
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
Today's Fish
ask your server about today's fish
LANCASHIRE CHEESE & ONION pie
with either chunky chips, french beans and a lancashire cheese & chive sauce or all the sunday trimmings
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
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
CHEESE BOARD
black waxed cheddar and blue monday with a date and apple chutney, oat cakes and water biscuits
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
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
butter 4.00
tomato 4.25
mozzarella and tomato 4.50
wild mushroom, mozzarella and truffle oil 5.00
rosemary and chilli, topped with san daniele ham, rocket and parmesan 5.00ROCK 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 DUCK EGG
with brioche soldiers, shallot purée, shaved truffles and truffle oil (v)
6.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.00
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
Smoked Haddock Chowder
with pancetta, sweetcorn, potatoes, and soft boiled egg with toasted sourdough
(Also available as a main course) 6.00/11.50RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
6.50
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.00
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
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
STICKY BEEF SHORTrib
with a soy, honey and burnt orange glaze, wild & jasmine rice and stir fried pak choi, sugar snaps and baby corn
17.50
WALNUT PESTO TROFIETTe
trofiette pasta in a confit garlic cream sauce with chargrilled artichokes, toasted walnuts, wilted spinach and truffle oil
5.50/10.00TOMAHAWK PORK CHOP
with fennel puree, mini toffee apples and any two sides
15.50
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
LANCASHIRE CHEESE & ONION PIE
served with a lancashire cheese & chive sauce and any two sides
12.00
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
ROAST LOIN OF VENISon
stuffed with cropwell bishop blue stilton and wrapped in pancetta with a port and blackberry jus with dauphinoise potatoes, french beans and almonds.
19.50
Fish
ROASTED MONKFISH
wrapped in parma ham with smoked bacon puy lentils, wild mushrooms, wilted spinach and a lemon & dill sauce
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
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
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 your choice of a warm tomato & tarragon salsa or a lemon & dill cream sauce and any two sides
17.50
Grill 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
RUMP OF LAMB
served pink or cooked through
16.50
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)
Pizza
BUFFALO MOZZARELLA & TOMATO
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
HERB BUTTERED NEW POTATOES
3.50
ROAST BUTTERNUT SQUASH
with garlic and chilli
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
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
PORT & BLACKBERRY JUS
1.50
Sunday Menu
Download PDFNibbles
MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
TOMATO & BASIL BRUSCHETTA
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
butter 4.00
tomato 4.25
mozzarella and tomato 4.50
wild mushroom, mozzarella and truffle oil 5.00
rosemary and chilli, topped with san daniele ham, rocket and parmesan 5.00ROCK 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
8.00
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.00
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
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
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
ROASTED MONKFISH
wrapped in parma ham with smoked bacon puy lentils, wild mushrooms, wilted spinach and a lemon & dill sauce
19.00
ROAST LOIN OF VENISon
stuffed with cropwell bishop blue stilton and wrapped in pancetta with a port and blackberry jus with dauphinoise potatoes, french beans and almonds.
19.50
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
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
11.50
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
WHOLE ROAST CHICKEN
with macadamia nut stuffing, roast potatoes, mash, maple glazed root vegetables, french beans and proper gravy
15.00 PER PERSON32OZ 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 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
ROAST BUTTERNUT SQUASH
with garlic and chilli
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
PORT & BLACKBERRY JUS
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
Albert's Shed
Find us
20 Castle Street,Manchester,
M3 4LZ
Restaurant times
Mon – Thursday: 12noon – 10pm
Friday: 12noon – 10.30pm
Saturday: 10.30am – 11pm
Sunday: 10.30am – 9.30pm
Parking
We have free car parking in our customer car park adjacent to Dukes92 and on all unmarked parts of Castle Street near the restaurant.
