MENUS

SNACKS

Honey-glazed milk bread, garlic and herb butter - 5.5

Nocellara olives - 7

Black bomber cheddar croquettes, chorizo and bacon jam and pickled shallots - 12

Kite’s homemade potato crisps, chives and olive oil - 5.5

STARTERS

 Bacon and maple scotch egg, spiced tomato chutney - 10

Grapefruit-cured salmon, beetroot, crème fraîche and shallot - 13

Braised pork scrumpet, onion aioli and burnt apple ketchup - 12

Braised hispi cabbage, romesco, hazelnut and onion - 8

MAINS

Charcoal roasted lamb rump, aubergine, courgette and pepper presse, olive and creamy mash - 26

Fillet of sea bream, warm potato salad, fennel,  spring onion, lemon and dill - 24

BBQ’d Peri-Peri poussin, charred hispi, garlic aioli, parmesan - 21

Courgette and leek orzotto, creme fraiche, pea and olive oil - 19

Ale-battered haddock, triple cooked chips, tartare sauce and mushy peas - 24

The Kite cheeseburger, double dry aged beef patty, American cheese, gherkins, burger sauce, fries - 23

Lannock Farm 6oz flat iron, house salad and chermoula dressing - 27

Himalayan salt-aged 8oz sirloin, house salad and chermoula dressing - 36

SIDES

Triple-cooked chips - 6.5
+ Add black truffle and parmesan - 1

Roasted corn on the cob, parmesan and sage - 5.5

Kite House salad - 5.5

Parmesan and garlic potatoes, chive and crispy onion - 6

Rosemary salted skinny fries - 6

DESSERTS

Dark chocolate parfait, aerated white chocolate, honeycomb and cherry - 12

Sticky ginger pudding, stem ginger toffee sauce and vanilla ice cream - 10

Rhubarb and honey frangipane tart, rhubarb ice cream - 8

St Clements posset, buttery shortbread and black pepper meringue - 10

Homemade ice creams and sorbets - 3 per scoop

SNACKS

Honey-glazed milk bread, garlic and herb butter - 5.5

Nocellara olives - 7

Black bomber cheddar croquettes, chorizo and bacon jam and pickled shallots - 12

Kite’s homemade potato crisps, chives and olive oil - 5.5

STARTERS

 Bacon and maple scotch egg, spiced tomato chutney - 10

Grapefruit-cured salmon, beetroot, crème fraîche and shallot - 13

Braised pork scrumpet, onion aioli and burnt apple ketchup - 12

Braised hispi cabbage, romesco, hazelnut and onion - 8

MAINS

All our roasts come with cauliflower cheese as standard, roast potatoes, winter greens and glazed carrots, a Yorkshire pudding and red wine gravy

28-day Himalayan salt-aged beef sirloin - 29

Slow-cooked pork loin - 27

Root vegetable Wellington - 24

Courgette and leek Orzotto, creme fraiche, pea and olive oil - 19

Ale-battered haddock, triple-cooked chips, tartare sauce, mushy peas  - 24                         

The Kite cheeseburger, American cheese, gherkins, burger sauce, rosemary salted fries - 23

+ Add streaky bacon +1.5

SIDES

Triple-cooked chips - 6.5
+ Add black truffle and parmesan - 1

Rosemary salted skinny fries - 6

Confit January king cabbage, miso butter, crispy onion - 6

Charcoal-roasted purple sprouting broccoli, almond and lemon - 6

DESSERTS

Dark chocolate parfait, aerated white chocolate, honeycomb and cherry - 12

Sticky ginger pudding, stem ginger toffee sauce and vanilla ice cream - 10

Rhubarb and honey frangipane tart, rhubarb ice cream - 8

St Clements posset, buttery shortbread and black pepper meringue - 10

Homemade ice creams and sorbets - 3 per scoop

MAINS

Fish and chips, fresh peas - 12

Pork and apple sausages and mash or chips, fresh peas - 12

Penne pasta, tomato and basil sauce, parmesan - 8

4oz beef burger, cheese, tomato ketchup, brioche bun, skinny fries - 12.5

ROASTS

Roast beef, with all the trimmings - 16

Root vegetable Wellington, served with all the trimmings - 15

DESSERT

Selection of homemade ice cream and sorbets - 3 per scoop