A dedicated, modern focus on British dishes, taking the best that is quintessentially British and adding modern flair, presentation, and genius cooking techniques. Savour the essence of great flavour; relish the aroma and visual zest that is, inspirational food.
Monday - Thursday 12pm - 8.30pm | Friday, Saturday 12pm - 9.30pm | Sunday 12pm - 8pm
Please note that our menu may change on a regular basis as we endeavour to use the best local and seasonal produce. For today’s choices, please contact the restaurant.
New menu starts 2nd December 2019
Spiced Sweetcorn Soup £4
Topped with toasted corn and smoked bacon powder, accompanied with miniature Hovis loaf.
Breast of Woodpigeon £10
Served on a bed of blackberry purée, honey fig, creamed blue cheese and pickled wild mushrooms.
Asparagus with Crispy Hen Egg £6
Tender fried green asparagus served with a lemon and basil aioli.
Gin and Tonic Cured Scottish Salmon £8
With a spring onion quinoa salad, crispy capers, lime and saffron caviar.
Free Range Chicken Liver Pate £7
Topped with a blood orange jelly, served with a cognac and red onion chutney and grilled sweet loaf.
Seared Scottish Scallops £9
Served on cauliflower purée, tempura cauliflower, with saffron vinaigrette, crunchy apples and crispy bacon.
FROM THE FARM £15
Cheshire Wagyu homemade beef sliders, chicken liver pate with a sweet loaf bread, truffle chips.
FROM THE SEA £15
Fish cakes with a lemon and garlic aioli, crayfish with Marie Rose sauce on crisp toast, battered king prawns with a Bloody Mary dip.
FROM THE LAND £15
Tomato relish, halloumi and crispy shallot sliders, tempura popcorn with chilli salt, red onion and avocado boat.
Tarragon Chicken £16
Free-range chicken breast in a cream, white wine and tarragon sauce, carrot puree, diced potatoes and roasted shallot.
The Wheatsheaf Bale £14
Cheshire Wagyu Beef served with smoked bacon, redwood cheese, triple cooked chips and onion rings.
Slow Braised Beef and Mushroom Pie £15
A Wheatsheaf original, topped with crispy puff pastry and served with buttered carrots, fine beans, triple cooked chips and a rich red wine gravy.
Beer Battered North Atlantic Haddock £13
Triple-cooked chips, homemade mushy peas and tartar sauce.
Smoked Garlic and Onion Glazed Lamb Rump £17
Served pink, with roasted sweet potatoes, baby carrots, pickled wild mushrooms and red wine sauce.
Pan Fried Hake and Baby Octopus £17
Served with Hassleback potatoes, lemongrass and coriander sauce, samphire and crispy kale.
Herb Crusted Slow Cooked Belly Pork £15
Served with duo of cauliflower, sage pearl barley, candied walnuts, rich red wine gravy and 72 hour pork crackling.
Quinoa Summer Salad £12
Tomato, red onion and avocado salsa, minted yoghurt, honey roasted mixed nuts, pomegranate seeds, lime and kumquat dressing.
Blue Cheese Stuffed Portobello Mushrooms £12
Accompanied with green beans, roasted sweet potato, spiced sweet potato crisps, toasted cashew nuts and balsamic glaze.
Surf and Turf £75
For two people including wine.
16oz fillet steak, lemon and garlic langoustines, triple-cooked chips. Accompanied with a glass of house wine.
8oz FILLET £29
10oz RIBEYE £27
Served with roasted shallots, dressed watercress and triple-cooked chips.
All steak dishes are served with a choice of sauce:
Stilton with Brandy
Proudly supplied by Brooks of Sandbach
BEER BATTERED ONION RINGS
Warm chocolate brownie £6
Cornflake ice cream.
Passionfruit and White Chocolate Cheesecake £7
A white chocolate cheesecake with passionfruit jelly, with a bed of chocolate soil, popping candy and summer berries purée.
Sticky Toffee Sponge £7
A delicate sponge served with a rich butterscotch sauce and Buttertons Lane Farm honeycomb ice cream.
The Wheatsheaf Garden £7
A bed of chocolate soil, popping candy, brownie and sponge cubes, seasonal fruit and a rich chocolate and toffee sauce.
White Chocolate and Kumquat Panna Cotta £6
Topped with a kumquat jam, white chocolate grenache and chocolate tuile.
‘The Cobbles’ Cheeseboard £8
A selection of cheeses from Godfrey Williams & Son, Sandbach.
English Trifle £6
Seasonal fruit jelly, Victoria sponge and custard. Accompanied with meringue snow and rhubarb and custard ice cream.