appetisers
| Soup Of The Day | |
| Yorkshire Pudding with Onion Gravy | |
| Herb Crumb Fishcake, Butter Sauce | |
| Smoked Haddock, Spinach and Cheddar Bake | 2.00 Supplement |
| Game Terrine with Cumberland Sauce | |
| Black Bull Prawn Cocktail | 1.20 Supplement |
| Plate of Smoked Salmon, Gravadlax and Crevettes | 5.50 Supplement |
| Moules Marinière |
main courses
| Alan Murray's Roast Sirloin of Beef with Yorkshire Pudding and Red Wine Gravy | |
| Roast Leg of Yorkshire Lamb, Dauphinoise Potatoes, Rosemary Gravy | |
| Grilled Hake Fillet on Saffron Mash, Chorizo Sauce | |
| Chicken Breast with Mushroom and Cream Sauce | |
| Confit Leg of Duck on Spring Onion Risotto | |
| Salmon Fillet with Asparagus and Hollandaise | |
| Calves Liver, Onion Confit and Bacon, Redcurrent Sauce | |
| Grilled Dover Sole | 12.00 Supplement |
| Lobster Thermidor | 15.00 Supplement |
desserts
| Cheese Selection | |
| White Chocolate and Praline Terrine | |
| Croissant Bread and Butter Pudding | |
| Brûlée Rice Pudding, Fig Compote | |
| Apple Meringue Pie |
Please inform us of any dietary requirements
Sunday fixed price Menu
2 Courses £16.95
3 Courses £19.95
Please note that due to our desire to only use the freshest, quality ingredients here at the Black Bull the menus listed on our web site are an example of what you can expect to be served.
Vegetarian options are also available on a special menu available when dining.
menu serving times
Our Sunday fixed price menu is served
12 noon - 4.00pm
Our menus
While some restaurants follow fads and trip themselves up trying to set trends, The Black Bull has had the strength of character to stay true to its Anglo-French roots for over 40 years. The result is a loyal following of passionate regulars that grows with each new visitor!
The Black Bull is famously well regarded as a great place for seafood, no doubt in part because of the ingenuity of the late former owner who devised a system of salt water tanks that allowed the kitchen to stock live lobsters, prawns and oysters. Of course, it’s also very much thanks to the talents of our head chef and their team, who effortlessly turn out beautifully rich dishes like Lobster Newburg, served out of the shell in a gorgeous sauce of brandy, cream, and shallots, and deceptively simple but mouth-wateringly perfect dishes like Dublin Bay prawns split and grilled with garlic butter. Other marine treasures include succulently spiced grilled oysters and plump baked queen scallops.
There’s plenty of choice beside fish too, with rack of lamb, chargrilled rib eye, pan-fried duck and the impressive chateaubriand all there for the taking. It’s unashamedly hearty but nevertheless impeccably stylish fare – real food cooked with lots of class but no pretensions. And if you can manage it, the traditional dessert list is a joy, with the homemade ice-creams deserving a particularly special mention.
