A taste of Audley. Open to all.
Delicious cuisine in decadent surroundings.
Set within the luxury grounds of each Audley village, is a restaurant and bar/bistro serving modern, seasonal cuisine in a peaceful, lavish setting.
Why not take advantage of private dining to celebrate a special occasion? Or simply use our stunning restaurants as a place to meet friends and family.
Book a table online to come and discover our exquisite restaurants.
AUDLEY RESTAURANTS SAMPLE MENUS
Menu choices currently available
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NEW Winter menu
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Available Monday to Saturday. Please check your local restaurant for availability and opening times (for recipes, visit this Audley restaurants story).
STARTERS
Olives or Bread and olive oil (N)
Soup of the day with sourdough bread (GF*,N,V) 380k/cal
Pressed ham and chicken terrine with bread and butter pickles and toasted sourdough (GF*,N) 312k/cal
Crab arancini served with chicory, frisée, picked fennel, carrot and lemon parmesan dressing 556k/cal
Grilled Portobello mushroom tartare celeriac rémoulade, toasted brioche and hazelnuts (GF*,N,V,VE*) 370k/cal
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CLASSICS
8oz Sirloin steak served with triple cooked chips, field mushroom, roast tomato, watercress and garlic herb butter 955k/cal
Add peppercorn or Diane sauce
Beer battered haddock and chips with peas and tartare sauce
Regular 1200k/cal | Small 1182k/cal
Calves liver with bacon, mashed potato, spinach & baby onion gravy (GF) 564k/cal
Fish pie topped with mashed potato, served with steamed greens (GF) 753k/cal____________________________
MAINS
Roast loin of cod potato fondant, savoy cabbage, celeriac, carrot & mustard velouté (GF) 527k/cal
Classic chicken Milanese with fries, rocket and garlic herb butter 640k/cal
Slow cooked pork belly, truffle potato purée, red cabbage, honey roast carrots and red wine jus (GF) 1550k/cal
Pumpkin ravioli buttered spinach, whipped ricotta and walnut pesto. (N,V) 993k/cal
Mushroom and truffle oil risotto with parmesan shavings (GF) 677k/cal
Sweet potato, spinach and chickpea curry with basmati rice and naan bread (GF*,N,VE) 550k/cal
Omelette with bistro fries and salad (V) Fillings: ham, cheddar, mushrooms, tomato
Two egg 470k/cal | Three egg 576k/cal
Breaded scampi with bistro fries, peas, tartare sauce
Regular 393k/cal | Small 339k/cal____________________________
SIDES
House Salad with French dressing (V) 24k/cal
Seasonal vegetables (GF,V) 59k/cal
Triple cooked chips 398k/cal
Bistro fries 387k/cal____________________________
DESSERTS
Black Forest delice with blood orange sorbet and morello cherry coulis (N,V) 413k/cal
Treacle and ginger tart vanilla ice cream, clementine and cranberry compote (N,V) 243k/cal
Gooseberry posset with honey and ginger shortbread (GF*,N,V) 912k/cal
Christmas pudding vanilla ice cream and brandy sauce (GF*,N,V,VE*) 611k/cal
Ice cream and sorbet selection (GF*,N,V,VE*) -
Afternoon Tea
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Please let us know in advance if you wish to book an afternoon tea.
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FINGER SANDWICHES
Free range egg mayo & cress
36-day aged Hereford sirloin of beef with horse radish cream cheese
Scottish House cured grapefruit salmon, Crème fresh & chive
Free range chicken & tarragon mayo
Heritage tomato & bocconcini crostini
House made grain mustard sausage roll____________________________
A SELECTION OF HOMEMADE CAKES
Sicilian lemon macaroon
Candied pistachio & white chocolate mini Swiss roll
Mascarpone & espresso eclairs
Pina colada syllabub with sticky pineapple compote
Mini classic Australian lamington
Handmade apricot scones, strawberry jam, clotted cream____________________________
DRINKS
A selection of Teapigs tea (feel free to ask your server) or filter coffee
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Upgrades and alternatives may be available upon request.
Please make any special requests at the time of booking.____________________
Festive menus 2025
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Festive menu
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Available throughout December 2025 | Monday - Saturday
STARTERS
White onion and thyme soup, aged cheddar straws and shaved chestnuts (GF*, N, V)
Pressed ham and chicken terrine, bread and butter pickles and toasted sourdough (GF*, N)
Crab arancini, chicory, frisée, pickled fennel, carrot with lemon-parmesan dressing
Grilled portobello mushroom tartare, celeriac rémoulade, toasted brioche and hazelnuts (GF*, N, V, VE*)________________________________________
MAINS
Roast loin of cod, savoy cabbage, celeriac, carrot, potato fondant, and grain mustard velouté (GF)
Slow cooked pork belly, truffle potato purée, red cabbage, honey roast carrots, and red wine jus (GF)
Pumpkin ravioli, buttered spinach, whipped ricotta, and walnut pesto (N, V)
Roast turkey breast, cranberry and thyme stuffing, roast potatoes, pigs in blankets served with roasting gravy (GF*, N)________________________________________
DESSERTS
Black Forest delice with blood orange sorbet and morello cherry coulis (N, V)
Treacle and ginger tart, vanilla ice cream, clementine and cranberry compote (N, V)
Gooseberry posset, with honey and ginger shortbread (GF*, V)
Christmas pudding, vanilla ice cream and brandy sauce (GF*, N, V, VE*) -
Christmas Day menu
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STARTERS
Butternut squash soup with fried sage leaves, gruyère croutons and truffle oil (GF*, N, V)
Brûléed figs with aged balsamic, whipped ricotta and hazelnuts (GF*, N, V, VE*)
Crispy lamb bonbons, parsnip purée, truffle honey, pickled onions and parsnip crisps
Prawn cocktail, smoked salmon, with pickled cucumber salad and spiced bloody mary emulsion____________________________
MAINS
Roast turkey breast, cranberry and thyme stuffing, goose fat potatoes, pigs in blankets served with roasting gravy (GF*, N)
Sirloin of beef, Yorkshire pudding, roast potatoes and port wine jus (GF*, N) both served with a selection of seasonal vegetables
Roast fillet of salmon, butternut squash fondant, sweet and sour cabbage, and spiced caramel jus (GF*)
Mushroom pithivier, onion soubise, buttered spinach, chestnuts and roast shallots (N, V)____________________________
DESSERTS
Cheese plate, chutney, grapes and crackers (GF*, N, V)
Chocolate fondant, vanilla ice cream, hazelnut praline and salted caramel sauce (GF, N, V)
Clementine trifle with cranberry and pistachio (N, V)
Christmas pudding, vanilla cream, ice cream and brandy sauce (GF*, N, V, VE*) -
Festive Afternoon Tea
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Monday - Sunday
Our indulgent afternoon tea with a Christmas twist! Tiers of tempting treats guaranteed to delight. Featuring Christmas themed sandwiches, plain and spiced scones with preserves and clotted cream, and festive sweet treats.
This menu can be found in the bistro and restaurant.
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New Year's Eve
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Choose between
CHAMPAGNE & CANAPÉ RECEPTION
OR
Two course dinner
MAINS
Roasted beef fillet with celeriac purée, potato gratin, spinach, shallots, and red wine jus (GF)
Green olive herb-crusted fillet of sea bream, Jerusalem artichoke colcannon, champagne beurre blanc and artichoke crisps (GF*)
Pan-fried gnocchi, roasted cauliflower, cauliflower purée, Parmesan crisp, caper and raisin dressing (V)***
DESSERTS
Cheese plate, chutney, grapes and crackers (GF*, N, V)
Crème Brûlée with almond puff pastry sticks (GF*, N, V)
Peruvian chocolate and nougat mousse, with pistachio stick and salted caramel sauce (GF, N, V)
PRIVATE DINING SPECIAL OFFER
Host goes FREE with bookings of 10 or more*
Let us host your meeting, event or celebration. Our restaurants provide the perfect space for your group, birthday celebration, wedding breakfast, or meeting. Select your nearest restaurant below and go to 'private dining' to view the events brochure. Alternatively, visit the private dining page for all Audley restaurants.
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*Terms apply:
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Offer applicable for bookings of 10 people or more only. Cannot be exchanged or refunded for a monetary value. Cannot be used in conjunction with any other offers and discounts. Booking is required and is subject to availability. Image for illustration purposes only. Management reserves the right to withdraw this offer at any time without prior notice.
