Sample a la carte menu

Last updated 3rd June 2015
Our menus change daily to reflect the best seasonal ingredients available. Please call on 0115 9881900 for details of today’s menus.


Hart’s seasonal salad (v) 7.50

Roast Norfolk quail, Waldorf salad, quail sauce 8.25

Minestrone soup, homemade pasta, Morteau sausage 5.95

Sea bream terrine, soused fennel, tartare sauce & tempura anchovy 10.25

Bomber asparagus, hollandaise sauce, Vera Oxby poached egg (v) 8.25

Crispy lamb sweetbreads, minted peas, sauce gribiche, baby gem lettuce 7.50
or Veal sweetbreads

Dorset snail & pearl barley risotto, wild garlic, parsley & smoked bacon 11.25

Fillet of hake, asparagus, wild mushrooms, rainbow carrots, charred leek, mushroom purée & red wine sauce 16.50

Char-grilled Suffolk veal, Hart’s pasta, spring vegetables, Madeira sauce 22.50

Pressed slow roasted lamb shoulder, parmentier potatoes, piperade, aubergine purée, lamb sauce 17.95

Grilled halloumi, spiced lentils, tempura vegetables (v) 16.95

Broad bean & pea risotto, Colwick cheese, lemon dressing (v) 12.95

Dingley Dell pork belly, onion & smoked bacon bulgur wheat, crackling 17.50

Whole baby plaice, Bomber asparagus, Jersey Royals potatoes, saffron hollandaise, tomato & capers 17.95

42 day dry-aged Hereford sirloin steak, wild mushroom fricassée, smoked bacon, peppercorn sauce 25.50

Hart’s fruit salad 7.50

Hot chocolate fondant, pistachio ice cream 8.50

Black cherry, fromage frais sorbet 7.95

Dark chocolate pavé, raspberry sorbet 7.50

White peaches & cream 7.25

Starkey’s strawberries & Champagne 7.50

Selection of French & English cheese 8.50

GOURMET CORNER – available Fri & Sat night only (updated 14th January 2015)


Harts crab cocktail, avocado, red pepper & tomato salsa 11.95


Tranché of Cornish brill, smoked bacon & onion bulgur wheat, ‘burnt’ spring onions, hazelnut beurre noissette 19.25

 All allergen information is contained within the Restaurant Allergen menu.  Please call 0115 9881900 and talk to the Restaurant Manager who will be able to provide this information for you.

 (v) Dishes suitable for vegetarians

We reserve the right to adjust menu prices – up or down to reflect fluctuations in the cost of ingredients. All menus are subject to a discretionary service charge of 12.5%. Last updated 7th January 2015


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