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A La Carte

The dishes we offer are all freshly cooked on the premises using local ingredients whenever possible. If you would like any dish to be varied to suit your individual tastes then please ask our staff. Other vegetarian dishes available on request.

2 courses for £17.95 and 3 courses for £21.95 per person.

Two courses for£17.95 Three courses £21.95

Kids Menu

We encourage children to try our food and we are able to provide most of the dishes in small portions (e.g. Chicken schnitzel, chips and vegetables)

One course £8.75 Two courses £11.00 Three courses £13.50



Soup of the day

Served with freshly baked focaccia bread and butter, winter spices oil drizzle (V) (GF);

Warm goat’s cheese

Roasted beetroot, walnuts, green leaf salad with honey and balsamic vinaigrette (V) (GF);

Mackerel Escabeche

Oven roast mackerel fillet, marinated in vinaigrette with carrots, shallots and fennel seeds. Homemade sourdough bread, mixed salad leaves (GF);

Danube ham hock terrine

Danube pickle salad, Hungarian Rye bread;


(could be cooked as a main too) (V) (GF); Pickled cabbage leaves stuffed with rice, mushrooms and herbs.

Duck and port glaze pate

Quince relish, toasted brioche, butter, salad.

Creamy garlic and herb mushrooms

Served on toasted muffin, green leaf salad (V);


All mains are served with, honey glazed parsnips, potatoes and vegetables of the day. (£13.50)

Pan fried salmon fillet

Petit pois and carrot fricassee (GF);


Turkey roulade filled with dried apricot and sage stuffing, “pigs in blankets”, cranberry relish. Rose wine and rosemary sauce;


Braised venison parcels, chestnuts, bacon, mushroom, Madeira wine jus (GF); (+£2 supplement)

Sirloin steak

10oz steak cooked to your liking, homemade onion rings, and creamy mushroom and paprika sauce (+£2 supplement)

Vegetarian “meat”balls

Served in a creamy tomato, onion, chestnut and roast pepper stew (V);

Duck confit

Duck meat bonbons, plum and mulled wine sauce, braised caramelised red cabbage (GF); (+£2 supplement)

Wiener schnitzel with Jaeger sauce

Tenderised veal cutlet dipped in flour, egg and herb breadcrumbs, then fried to a golden brown. Served with a creamy shallot, mushroom, paprika and white wine sauce;

Chicken Paprikash

The famous Hungarian stew cooked with chicken breast, peppers, sour cream and paprika (GF);

Danube’s 24hour slow roasted ox cheek

Red wine and rosemary jus (GF);

Side Dishes

(£2.50 for one, £4.50 for two. Additional dishes £2.00 each)

Au gratin potatoes

Vegetable Pilau Rice

Sweet potato fries

Rosemary and garlic confit potatoes


Carrot and potato mash

Caramelised red cabbage

Green leaf salad

Vegetables of the day

Sautéed Green beans