Lunch

 

Here is a sample of the typical dishes we cook at lunchtime, if there is a particular dish that you fancy it is a good idea to check with us at the time you book, we use market fresh ingredients and cook small quantities freshly every day, as a consequence all dishes are subject to availability.

Starters & small plates

Roasted beetroot, apple and coconut soup served with a warm bread roll and butter £7.95

Severn and Wye Valley Smokery smoked salmon with a gin and apple dressing, creme fraiche, warm bread roll and butter £9.95

Deep fried chunk of brie coated in hazelnut breadcrumbs served with red onion marmalade £7.95

 Pan fried strips of fillet steak, with a lime and ginger dressing, topped with wasabi peanuts with a coriander salad £9.65

Tofu marinated in a lime and ginger dressing, pan fried and served with a coriander salad £7.95

Buttermilk chicken goujons coated in breadcrumbs, served with pesto mayonnaise and dressed leaves £7.95

Main courses

Pan fried chicken supreme served with a mushroom and marsala sauce, seasonal vegetables and a choice of potato £19.95

Slow roasted belly of pork with a quince glaze, served with caramelised apple mash, red onion gravy, seasonal vegetables and crispy crackling£18.95

Pan fried fillet of Brixham hake served on a crushed new potato cake with a prawn and dill sauce and seasonal vegetables £22.95

Fresh Brixham haddock in a light ale batter served with hand cut chips, crushed minted garden peas and homemade tartare sauce £17.50

Fillet of beef  burger stuffed with Shropshire blue cheese on toasted ciabatta served with hand cut chips and garlic aioli £17.95

Vegan blackbean burger served in a toasted brioche bun with chilli mayonnaise, coleslaw, dressed leaves and sweet potato fries £15.95

 

 

Puddings

Chocolate fudge brownies with clotted cream £7.50

Vanilla creme brulee with a shortbread biscuit £7.50

Sticky toffee pudding with warm toffee sauce and vanilla ice cream £7.50

Vegan cranberry and white chocolate tart served with a cranberry compote £7.50

Baked vanilla cheesecake served with a winter berry compote £7.50

 

Sides

Hand cut chips £3.50

Sweet potato chips £3.75

Onion rings £2.75

If you’re concerned about allergens click here

Dinner

MENU

sample of the typical dishes we cook in the evening, if there is a particular dish that you fancy it is a good idea to check with us at the time you book, we use market fresh ingredients and cook small quantities freshly every day, as a consequence all dishes are subject to availability.

Starters

Roasted beetroot, apple and coconut soup served with a warm bread roll and butter £7.95

Severn and Wye Valley Smokery smoked salmon with a gin and apple dressing, creme fraiche, warm bread roll and butter £9.95

Deep fried chunk of brie coated in hazelnut breadcrumbs served with red onion marmalade £7.95

 Pan fried strips of fillet steak, with a lime and ginger dressing, topped with wasabi peanuts with a coriander salad £9.65

Tofu marinated in a lime and ginger dressing, pan fried and served with a coriander salad £7.95

Buttermilk chicken goujons coated in breadcrumbs, served with pesto mayonnaise and dressed leaves £7.95

Main courses

Pan fried chicken supreme served with a mushroom and marsala sauce, seasonal vegetables and a choice of potato £19.95

Slow roasted belly of pork with a quince glaze, served with caramelised apple mash, red onion gravy, seasonal vegetables and crispy crackling£18.95

Pan fried fillet of Brixham hake served on a crushed new potato cake with a prawn and dill sauce and seasonal vegetables £22.95

Fresh Brixham haddock in a light ale batter served with hand cut chips, crushed minted garden peas and homemade tartare sauce £17.50

Fillet of beef  burger stuffed with Shropshire blue cheese on toasted ciabatta served with hand cut chips and garlic aioli £17.95

Vegan blackbean burger served in a toasted brioche bun with chilli mayonnaise, coleslaw, dressed leaves and sweet potato fries £15.95

 Seven ounce aged Herefordshire beef fillet steak, cooked to your liking, topped with melting steak butter and served with your choice of hand cut chips, sweet potato fries or salad £33.50

 

Puddings

 

Chocolate fudge brownies with clotted cream £7.50

Vanilla creme brulee with a shortbread biscuit £7.50

Sticky toffee pudding with warm toffee sauce and vanilla ice cream £7.50

Vegan cranberry and white chocolate tart served with a cranberry compote £7.50

Baked vanilla cheesecake served with a winter berry compote £7.50

 Cheeseboard with artisan crackers and quince jelly £10.95

Sides

Hand cut chips £3.50

Sweet potato chips £3.75

Onion rings £2.75

Peppercorn sauce, blue cheese sauce £3.50

All weights where quoted are before cooking. If you’re concerned about allergens click here

 Sunday lunch

MENU

Sunday Lunch is served from 12.00pm to 3.00pm

We would prefer you to order a minimum of two courses

Starters

Roasted beetroot, apple and coconut soup served with a warm bread roll and butter £7.95

Severn and Wye Valley Smokery smoked salmon with a gin and apple dressing, creme fraiche, warm bread roll and butter £9.95

Deep fried chunk of brie coated in hazelnut breadcrumbs served with red onion marmalade £7.95

 Pan fried strips of fillet steak, with a lime and ginger dressing, topped with wasabi peanuts with a coriander salad £9.65

Tofu marinated in a lime and ginger dressing, pan fried and served with a coriander salad £7.95

Buttermilk chicken goujons coated in breadcrumbs, served with pesto mayonnaise and dressed leaves £7.95

Main courses

Our Sunday lunch is served with a plate garnish of root vegetable puree, roasted root vegetables and creamed leeks with mustard seeds. In side dishes we serve roast potatoes and fresh seasonal vegetables

Roast topside of Huntsham farm longhorn beef served with Yorkshire pudding £18.50

Roast leg of Welsh lamb infused with fresh garlic and rosemary £18.50

Roast loin of pork served with sausage meat stuffing and homemade apple sauce £17.50

Homemade nut roast made with walnuts, cashew and hazelnuts, banana shallots and fresh herbs, served with mushroom gravy £15.95

Puddings

 

Chocolate fudge brownies with clotted cream £7.50

Vanilla creme brulee with a shortbread biscuit £7.50

Sticky toffee pudding with warm toffee sauce and vanilla ice cream £7.50

Vegan cranberry and white chocolate tart served with a cranberry compote £7.50

Baked vanilla cheesecake served with a winter berry compote £7.50

 

 Cheeseboard with artisan biscuits and quince jelly £10.95

 Sizzling

Black Rock cooking stones

Exclusive to the workshop dining room and the gazebo, in the evening from Thursday to Saturday we have created the perfect opportunity for you to show us how good you are at cooking!.

We have set up to deliver a maximum of eight stones so it is important to let us know when you book so that we can reserve your stone for you.

Your main course will be presented on a sizzling Black Rock cooking stone, we have done all the hard work creating rich sauces, tangy dips, crunchy salads and awesome marinades, you have just got to decide how you want to cook your food and enjoy every single mouthful.

 

Ten ounce sirloin steak served with saute mushrooms, rocket and parmasan salad, roasted balsamic tomato and hand cut chips £33.50

Surf ‘n Turf, Ten ounce sirloin steak and three shell on king prawns with saute mushrooms, rocket and parmasan salad, roasted balsamic tomato and lemon and dill mayonnaise with hand cut chips £41.50

Steak duo, ten ounce sirloin steak and strips of fillet steak marinated in a lime and ginger dressing with saute mushrooms, rocket and parmesan salad, roasted balsamic tomato, peppercorn sauce and hand cut chips £49.50

 Sides:

Hand cut chips £3.50

Sweet potato chips £3.75

Garlic bread £2.75

Onion rings £2.75

Peppercorn sauce, blue cheese sauce or red wine gravy £3.50

 

We think it matters

 

  It is over ten tears since we saved the Moody Cow from closure, from the very first day we set out a simple goal, to create the kind of pub we would like to go to ourselves.

Put simply this means that we use the freshest, most local, carefully sourced ingredients, we work closely with local grower sand farmers and we prepare small quantities of fresh food every day with care, precision and passion.

We keep food miles to an absolute minimum, grow some of our own ingredients, re-cycle over 90% of our waste and avoid single use plastic as much as we can.

In August we embraced the principle of planting trees in the developing world to help offset the environmental impact of us cooking for you and you driving to us. So far with your help we have planted over two thousand trees.

We look forward to welcoming you soon

 

 

 

 

 

If you’re concerned about allergens click here