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Our menus are created with ingredients sourced from our own farm.
Our à la carte lunch and dinner menu is served all day.
Our dedication to food starts in the fields of our Corneyside Farm in Matfen, Northumberland. Born and bred on the farm, this is where we source all the menu’s Limousin X beef and Texel lamb. It’s dry-aged, hung and butchered here at Kings Place.
Groups of 10 or more will be required to dine for our reduced à la carte menu – please enquire here for more details.
FROM THE FARM
LIMOUSIN X STEAKS
- Sirloin 350g — 39
- Rump 350g — 36
- Picanha 350g — 32
- Ribeye 350g — 36
- Fillet 250g — 42
TEXEL LAMB CUTS
- Grilled leg steak — 24
- Grilled lamb cutlets — 28
- Double loin chop — 26
- Roast rump — 28
SHARING CUTS
- Chateaubriand — 90
- Cote de Boeuf — 85
- Tomahawk — 85
- Herb crusted best end of Texel lamb — 56
BURGERS
- Corneyside Farm beef, pulled brisket, truffle mayonnaise, portobello mushroom, sweet onion relish — 20
- Texel lamb, mint mayonnaise — 19
WHILE YOU WAIT
- Norcellara olives — 5
- Hoxton Bakehouse sourdough, bone marrow butter — 6.5
- Smoked almonds — 4
- Jalapeño, Keens Cheddar, Corneyside Farm beef croquettes, horseradish mayo — 7.5
- Pulled Texal lamb, apricot, ras el hanout and green pea, croquettes mint yogurt — 8.5
- London Smoke & Cure charcuterie, cornichons — 13.5
Small Plates
- Chargrilled asparagus, wild garlic and white bean hummus, spring onion, green pesto, puffed quinoa — 12
- Corneyside Farm braised short rib beef taco, green chilli, pink pickled onion shallots, cucumber — 11.5
- London Smoke & Cure salmon, watermelon, horseradish and dill crème fraîche, pumpkin seed crumb — 15
- Coal roasted courgette, broad beans, whipped lemon feta VE — 11.5
- Burrata, castelfranco, red chicory, beetroot, hazelnuts, thyme and honey V — 13
large plates
- St Ives Market fish, catch of the day — Market Price
- One pan cornfed chicken breast, chestnut mushroom, leek, baby onions, chicken butter jus — 22
- Roasted aubergine, spiced red pepper sauce, Israeli couscous salad, tenders team broccoli, chimichurri VE — 18
- Chargrilled grelot onion, ricotta galette, courgette and basil pesto, toasted mix seeds V — 18
- Sticky braised lamb neck, pearl barley risotto, asparagus, sugar snap, salsa verde — 26
- Grilled peach, heritage radish, sugar snap, peas salad VE — 9.5/ 15.5
- Heritage tomato, butter bean salad V — 9.5/ 15.5
- Add hot smoked salmon, grilled chicken or vegan feta — 6
SIDES
- Garlic sautéed green beans VE — 5.5
- Garlic roast Portobello mushroom VE — 5
- Creamed spinach V — 5
- Broad bean, green peas, asparagus, Chardonnay vinaigrette VE — 5.5
- Heritage tomato, pink pickled onion shallots VE — 5.5
- Truffled parmesan fries — 6.5
- Chunky chips VE — 5.5
- Skin on fries VE — 5.5
- Garlic roast Portobello mushroom VE — 3.5
SAUCES
- Peppercorn / Red wine jus / Béarnaise V — 4
Allergens and service
Many of our dishes will contain allergens. If you have any dietary requirements please inform a member of staff upon arrival, who will be happy to help.
A 12.5% discretionary service charge will be added to all bills, 100% of this goes to the Rotunda team.
