​​    coming soon - new spring bar menu
lincolnshire poacher soufflee
Chalk Stream RIVER trout
pheasant PIE ROSTI & pancetta
                                                                                     

SPRING MENU 2018

POT KILN SMALL PLATES
2 Crispy Risotto Balls- Wild Mushroom & Venison with Plumb & Ginger Chutney £4.95
2 Crispy Risotto Balls - Laverstock Buffalo Mozzarella, Bacon & Tomato Salsa Ketchup £4.95

WARM CRUSTY ROLLS
All served with Green Salad & Salted Crisps
Smoked Ham Hock & Game Terrine £9.95
Melty Tunworth Cheese & Apple Cider Brandy Chutney £9.95
Roast Lamb, Pickled Cucumber, Mint Yogurt £9.95
Pulled Venison & Celeriac Remoulade £9.95

POT KILN STARTERS
Chef's Spring Soup & Brioche £7.25
Lincolnshire Poacher Cheese Soufflé, Whole Grain Mustard Sauce & Parmesan Crisp £8.95
Griddled Wood Pigeon Breast, Dry Cured Crispy Bacon, Black Pudding, Balsamic Glaze & Frisée £9.95
Sauté Mackerel Fillet & Horseradish Rillettes £9.25
Royal Farms Windsor Ham Hock & Caper Game Terrine, Real Ale Chutney, Toasted Brioche £8.95 

MAIN PLATES
Yattendon Venison, Royal Windsor Farm Beef & Tunworth Cheese Burger - £13.95
Wild Mushroom & Black Truffle Marching Wheat (Spelt) Risotto & Grated Parmesan £17.95
Pan Fried Fillet of Hampshire Chalk Stream Trout, Clam Chowder, Samphire, Saffron Potatoes £21.95
Pavé Steak of Fallow (served pink), Creamy Mash, Greens, Crispy Shallots, Game Stuffing, Game Gravy £21.95
French Partridge, Stuffing, Bacon Crisp, Bubble & Squeak, Bread Sauce, Red Currant Wine Gravy £24.95
Pithivier Game Pie, Roast Parttridge Breast, Potato Rosti, Bacon, Bread Sauce, Greens & Gravy £24.95

SHARED PLATES FOR TWO
With Sauté Potatoes, Glazed  Confit Carrots, Buttered Greens
Whole Pan Roasted Yattendon Pheasant with Pigs in Blankets, Bread Sauce & Wine Gravy £45
Slow Cooked Shoulder of Yattendon Estate Venison with Red Currant & Game Gravy £48
Royal Windsor Farms Rib of Beef with Black Pepper & Wild Mushroom Sauce £55

SIDE ORDERS - £2.95
Glazed Confit Carrots, Buttered Greens, Potato Rosti, Sauté Potatoes, Ratatouille,
Mash, Fries, Warm Bread & Butter, Panzanella Salad, Potato & Pickled Beetroot Salad Mayonaise

CHEESES MAKERS PLATE - £10.95
BLUE MONDAY - Alex James from Blur named this cheese after his favourite New Order song
LINCOLNSHIRE POACHER - Richard Tagg's hard cow's milk cheese with rind resembling granite
SOMERSET RACHEL- Pete Humphries:  “smooth, curvaceous & slightly nutty” like my ex lover
ISLE OF AVALON - James Aldridge's pungent,  strong, creamy cheese reminiscent of smoked bacon


POT KILN PUDDINGS  - £7.50

Sticky Toffee Pudding & Cinnamon Ice Cream
Psssion Fruit Cheesecake & Peach Ice Cream
Vanilla Trinity Cream & Hard Sugar Caramel / Creme Brulee
Dark Chocolate Exploading Mousse and Kirsch Cherries
Choice of Ice Creams of the Day


SUNDAY ROASTS FOR TWO
Roast Potatoes, Glazed Confit Carrots, Buttered Greens, Red Cabbage, Cauliflower Cheese
Pan Roasted Royal Windsor Farms Fore Rib of Beef £48
Fall off the Bone & Crispy Skin Slow Roast Shoulder or Leg of Lamb £48
8 hour Braised Muntjac or Fallow Shoulder of Yattendon Estate Venison £48
Pan Roasted Whole West Berkshire Pheasant, Pigs in Blankets, Stuffing, Bread Sauce & Game Gravy £45


SOME DISHES SUBJECT TO SEASONAL CHANGE  SO DO CALL TO CHECK OR DISH YOU MIGHT ENJOY
OPENING TIMES

Mon/Wed/Thur
12:00 - 3:30
06.00 - 10.30

Friday
12.00 - 3.30
06.00 - 11.00

Saturday
12.00 - 11.00

Sunday
12:00 - 5:00

Last orders in bar 20 min before closing time

FOOD ORDERS

weekdays
12.00 to 2.00
6.30  to 9.00


Saturday
12.00 to 2.30

6.00 TO 9.00

SUNDAY
12.00 TO 3.00

closing times 2018
Every Tuesday


the times newspaper

Top 100 UK Restaurant Guide Listing - 2017​ & 2018"

michelin restaurant guide

"Good cooking, fresh ingredients, capably prepared - Simply a Good Meal"

SUNDAY TIMES DECEMBER 17

"The braised Muntjac Shoulder (£48 for two) is one of the best pub dishes in Britain, particularly when paired with a Brick Kiln bitter rounded off with a sticky toffee pudding sundae."
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the pot kiln management

Management - Katie Robinson / Marketing - Rocky Rockliff

Food Director - Mike Robinson / Head Chef - Marton Harangozo
Front of House Manager - Adam Molnar

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dogs welcome in restaurant & bar
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VENISON BURGER WITH MELTY TUNWORTH CHEESE AND BEETROOT RELISH
crispy skin slow roast spring lamb / braised yattendon fallow / roast rib of beef