À la carte

  • Starters
    • Traditional Scottish smoked salmon from Royal Warrant holder John Ross Jr of Aberdeen - £17. 50

    • Heritage beetroot salad, goat's cheese canneloni and black olive tuille - £15.00

    • Six Angel oysters with raspberry and shallot vinegar - £16.50

    • Butternut squash and ginger velouté with sage and onion gnocchi - £12.00

    • Wild mushroom soup with cep purée and shallot compote - £12.50

    • Jerusalem artichoke velouté with roasted baby onions and venison rissoles - £12.50

    • The Rib Room prawn cocktail, Marie Rose sauce, cos lettuce - £16.00 

    • Sashimi grade Tuna Poke with ginger and soy - £18.00

    • Pan seared duck liver, glazed chicken wing, Yorkshire rhubarb and raisin jus - £17.00

    • Treacle cured pork belly with crispy skin, Clonakilty black pudding and celeriac (p) - £14.00

    • Native lobster and Earl Grey tea cured Scottish salmon, pickled vegetables and black garlic aioli - £19.50

    • Thinly sliced seared Aberdeen Angus beef, shaved Périgord truffles and parmesan - £22.00

    • Tartare of Longhorn beef fillet, mustard and onion relish with horesradish cream and watercress - £20.00

    • Dressed Cornish crab with avocado and egg yolk emulsion - £16.00

  • Mains
    • Roast guinea fowl supreme with braised leg hot pot, buttered young carrots, baby parsnip and cider jus - £28.00
    • Chargrilled sirloin of dry aged beef, slow cooked short rib, roasted salsify and bone marrow sauce - £30.00

    • Parmesan crusted corn fed chicken breast
      with fregula, cherry tomatoes and basil - £24.00
    • Pan fried wild seabass, sautéed baby squid, roasted fennel, heritage kale and lobster bisque - £35.00
    • Roast Cornish halibut, Jerusalem artichokes, sea vegetables, mussel and hazelnut velouté - £30.00
    • Roast rib of beef with Yorkshire pudding, our signature dish is selected from Donald Russell, trusted supplier to H.M. The Queen and a Royal Warrant holder since 1984 - 180g £32.00/ 280g £42.00
    • Celeriac and wild mushroom tart with chargrilled courgette, baby artichoke and tarragon velouté - £23.00
    • Roasted Gressingham duck breast, braised leg, butternut squash purée, baby beetroot and Madeira jus - £29.00
    • Roast monkfish tail with grilled tiger prawns, bok choi, kaffir lime, cumin and coconut velouté - £30.00
  • Grills
    All meat grills are served with oven roasted steak tomato, grilled Portobello mushrooms and steak chips with the choice of Rib Room sauces:
    peppercorn, béarnaise, hollandaise, Bloody Mary ketchup or horseradish
    British native breeds (dry aged for 28 days)
  • USDA prime sirloin, 250g - £34.00
  • Hereford rib eye 280g - £28.00
  • Hereford fillet 225g - £36.00
  • Lamb cutlets - £34.00
  • Wagyu rib eye 225g - £89.00
  • Dover sole - £40.00
  • Sides
    All at £5.00
  • Buttered heritage carrots
  • Mashed potatoes
  • Tender stem broccoli with chilli and almonds
  • Sautéed spinach
  • Roasted celeriac and swede with Ras el hanout
  • Steak chips
  • Mull of Kintyre cheddar cauliflower cheese
  • French beans
  • Seasonal Rib Room vegetable salad 
  • Goose fat roast potatoes 
  • Desserts
  • Classic treacle tart with lemon thyme ice cream - £9.00
  • Banana soufflé with coconut and calamansi sorbet - £9.00  
  • Passion fruit, Alphonso mango, gingerbread crumb and vanilla cheese cream with lime curd - £10.50
  • Peanut and chocolate parfait with cherry sorbet - £9.50
  • Dark chocolate mousse, hazelnut dacquoise, light Japanese sponge, milk chocolate and tonka bean ice cream - £10.50
  • Selection of homemade ice creams and sorbets - £9.00
  • A selection of three cheeses from artisan cheesemaker Alsop and Walker from Mayfield - £12.50