Sunday Lunch Menu
Two Course £28 • Three Course £32
Served 12pm - 7pm
Soup of the Day
A comforting bowl of our chef’s seasonal soup, served with warm artisan bread, whipped butter & sea salt flakes. V
Chicken Liver Parfait
Smooth, silky chicken liver parfait, served with toasted sourdough, red onion marmalade & a sprinkle of sea salt.
Salt & Pepper Calamari
Crisp fried British squid, lightly tossed with sea salt & cracked pepper, served with Cajun aioli & fresh lemon.
Barber’s Vintage Cheddar Rarebit
Toasted sourdough topped with a rich blend of Barber’s Vintage Cheddar, local ale & mustard, finished under the grill and served with house onion jam. V
Hot Honey Chicken
Crispy chicken breast glazed with hot honey, topped with crunchy dill pickles and served with house slaw and a cayenne mayo drizzle.
£5 Supplement
Pan Seared Scallops
Sweet, tender scallops, seared to golden perfection, served with pea puree, crispy pancetta and a drizzle of herb oil. GF
£5 Supplement
Wild Mushroom & Truffle
Arancini Crisp risotto balls with wild mushrooms and truffle oil, served with herb aioli. V
Char Sui Belly Pork Bites
Slow braised pork belly, with char sui glaze, pickled vegetables & toasted sesame.
Roast Sirloin of Beef (Served Pink)
Roast Pork Loin
Garlic & Herb Roast Chicken
£5 Supplement
Mixed Roast
£5 Supplement
Wild Mushroom, Leek & Aged Cheddar Pithivier
All served with crispy roast potatoes, braised red cabbage, honey-glazed carrots, seasonal greens and a Yorkshire pudding.
Steak & Ale Pie
Tender slow-braised beef in rich ale gravy, encased in golden puff pastry, served with creamy mashed potato, buttered seasonal greens, sweet, glazed carrots, and a touch of braised red cabbage. Finished with a generous ladle of ale gravy, with optional horseradish or mustard cream on the side.
The Ugly Duckling Burger
Two thick 3oz beef patties with melted cheese, crisp lettuce, smoky streaky bacon, pickles, charred white onion, and our signature burger sauce, served on a toasted bun with parmesan-dusted fries.
Beer-Battered Cod & Chips
Fresh cod in a crisp, golden beer batter, served with triple-cooked chips, minted peas, homemade tartare sauce, a wedge of lemon, and optional curry sauce with scraps on the side.
Miso-Glazed Salmon
Pan-roasted salmon fillet, sesame greens, sticky jasmine rice, pickled cucumber, finished with a light soy & ginger broth.
Chicken Caesar Salad
Tender grilled chicken breast, served on crisp gem lettuce with garlic croutons, shaved parmesan, and a classic Caesar dressing. Finished with a soft-boiled egg and a sprinkle of cracked black pepper.
Vegan Curry
Roasted seasonal vegetables, chickpeas & lentils in a fragrant curry sauce, served with turmeric rice, pickled red onion, toasted seeds, coriander oil, and a house-baked mini naan. VG
£6 each or 4 for £20
Cheddar & Chive Dauphinoise
Creamy, layered potato baked with aged cheddar and fresh chives. GF V
Herb – Crusted Mushrooms
Hand-breaded button mushrooms, fried until golden and served with garlic aioli. V
Three Cheese Cauliflower
Cauliflower baked in a blend of mature cheddar, red leicester and parmesan, finished with a crisp golden top. V
Pigs in Blankets
Chipolatas wrapped in streaky bacon
White Chocolate Cheesecake
Silky white chocolate cheesecake on a buttery biscuit base, served with raspberry coulis, berry compote. V
Lotus Biscoff Roulade
Light and airy sponge rolled with a creamy Lotus Biscoff spread, finished with a drizzle of caramel sauce and a sprinkle of crushed Biscoff biscuits. Served with vanilla Ice cream. V
Classic Treacle Tart
A buttery shortcrust pastry filled with rich golden syrup and a hint of lemon, baked to perfection. Served warm with a dollop of clotted cream or vanilla ice cream, and finished with a light dusting of icing sugar. V
Lemon Meringue Pie
Crisp pastry, zesty lemon curd and toasted meringue, served with citrus syrup. V
Chocolate Fudge Cake
Rich, moist chocolate sponge layered with a decadent chocolate fudge frosting. Served with a scoop of vanilla ice cream and finished with a drizzle of chocolate sauce for an indulgent, melt-in-the-mouth treat. V
Sticky Toffee Pudding
Sponge soaked in rich toffee sauce, served warm with a scoop of salted caramel ice cream and finished with a drizzle of extra toffee for a truly indulgent classic dessert. GF VG
All our food is cooked fresh to order, therefore at peak times you may wait a little longer than normal
Please speak to your server before ordering & make them aware of any dietary requirements or
Allergies you may have. Thank you. Some of our dishes can be modified to be gluten-free so please ask your server
Little Ducks’ Sunday Menu
One Course £9 • Two Courses £12 • Three Courses £15
Soup of the Day
A comforting bowl of our chef’s seasonal soup, served with warm artisan bread, whipped butter & sea salt flakes. V
Chicken Liver Parfait
Smooth, silky chicken liver parfait, served with toasted sourdough, red onion marmalade & a sprinkle of sea salt.
Salt & Pepper Calamari
Crisp fried British squid, lightly tossed with sea salt & cracked pepper, served with Cajun aioli & fresh lemon.
Roast Sirloin of Beef (Served Pink)
Roast Pork Loin
Garlic & Herb Roast Chicken
$3 Supplement
Mixed Roast
$3 Supplement
All served with crispy roast potatoes, braised red cabbage, honey-glazed carrots, seasonal greens and Yorkshire pudding.
Mini Cod & Chips
Fresh cod in a crisp, golden batter, served with triple-cooked chips, garden peas, homemade tartare sauce, a wedge of lemon, and optional curry sauce with scraps on the side.
Vegan Curry
Roasted seasonal vegetables, chickpeas & lentils in a fragrant curry sauce, served with turmeric rice, pickled red onion, toasted seeds, coriander oil, and a house-baked mini naan. VG
Lotus Biscoff Roulade
Light and airy sponge rolled with a creamy Lotus Biscoff spread.
Sticky Toffee Pudding
Sponge soaked in rich toffee sauce, served warm with a scoop of salted caramel ice cream and finished with a drizzle of extra toffee for a truly indulgent classic dessert. GF VG
2 scoop Ice Cream Selection
A choice of chocolate, strawberry or vanilla ice cream.