Food & Drink

Menus

Winter Menu Example

 

SNACKS

Bacon & cheese turnover £4

Packhorse fishcake, chorizo mayo £4

Hobbs House bread, basil pesto, salted butter £5.5 (v)

Gordal Olives £3.5

Baked camembert, chutney, toast £11 (v)(gfo)

STARTERS

Seasonal soup of the day, Hobbs House bread £6

Chicken leg terrine, fondant, celeriac remoulade, shallot and dijon puree £8

Roast mushroom falafel, jerusalem artichoke veloute, parsley pesto £8

Packhorse fishcake, tartare, rocket £4

MAINS

Roast pork chop, crushed new potatoes, smoked aubergine puree £16

Roast Cornish hake, cider, leek & mussel barley, roasted fennel, onion bhaji £19

8oz Rib Eye steak, roasted portobello, slow cooked tomato, parmesan fries £23

Braised lamb shoulder, lamb rump, potato fondant, roasted parsnip £21

Parmesan arancini, tomato sauce, rainbow chard £14 (v)

Apple and maple glazed ham, fried hens egg and chips £12

6oz Aged beef burger, Monterey Jack cheddar, tomato relish and fries £12 (gfo)

Tempura Battered or Grilled fish of the day, triple cooked chips, crushed peas, tartar sauce £14 (gf)

SIDES

Triple cooked chips £3 (v)(gf)

French fries £3 (v)(gf)

Sweet Potato Fries £4 (v)(gf)

Truffle & parmesan fries £5 (v)(gf)

Buttered seasonal greens £4 (v)(gf)

Dressed gem lettuce and rocket £3 (v)(gf)

SANDWICHES

Roast beef rump, horseradish, rocket £8 (gfo)

Ham & dijon mustard £8 (gfo)

Breaded pollock, tartare sauce £9 (gfo)

Cheddar & spring onion £7 (gfo)

Available on granary or white bread, served with fries. Served Monday to Saturday midday – 2:30 pm.

DESSERTS

Chocolate brownie, salted caramel, vanilla ice cream £6

Tonka bean panna cotta, poached pear, hazelnut crumb £7

White chocolate & bay parfait, poached pear, hazelnut crumb £7

Selection of cheeses, fig and apple chutney, grapes and crackers £9

Quickes 24 month cheddar (Devon), Oxford Isis soft (Oxfordshire), Ashlyn goats’ (Worcestershire), Francis washed rind (Dorset)

Selection of ice creams and sorbets, scoop each £ 1.50

Sunday Lunch Example

STARTERS

Seasonal soup of the day, Hobbs House bread £6 (v) (gfo)

Leek and parmesan puff pastry tart, fried hen’s egg £7

Roast chicken & ham hock terrine, warm red onion jam suet pudding £8

Mains

Beer battered or grilled fish of the day, triple cooked chips, crushed peas and mint tartar £13

Roast rump of locally bred Hereford beef £16
Belly of pork £15

Served with Yorkshire pudding, beef fat roast potatoes and seasonal vegetables

– or –

SIDES

Triple cooked chips £3 (v) (gf)
French fries £3 (v) (gf)
Buttered seasonal greens £4 (v) (gf)
Dressed gem lettuce and rocket £3 (v) (gf)
Sweet potato fries £4 (v) (gf)

KIDS

Children’s beef £8
Children’s pork £7
Children’s fish and chips, peas £8
Parmesan linguine £6

Lee Hyde - I stumbled upon the Packhorse whilst on a long spur-of-the-moment walk through the Somerset countryside a few years back. It was a godsend, as I'd got somewhat lost and was parched by the time I found my way back to South Stoke. I welcomed that glass of tap water and pint of 'radioactive yellow' Cheddar Valley cider. The pub is an ancient and picturesque inn, and it would be a real shame to lose it!

Recipes

New Dishes | 3 October 2018

Latest dish from the kitchen….

  Some weeks ago Dan said the V word…… since then the mouth has been watering in anticipation… Now it’s here…. Venison Loin & Tortellini, mushroom spring roll, roasted parsnips, tenderstem, pickled blueberries Early checks on the quality control meter read highly delicious.

Read more >

New Dishes | 17 August 2018

August Supper Club Menu

Our supper club goes from strength to strength with Dan and team giving the under rated but much used onion some well earned time in the spotlight. This mouth-watering menu will showcase on the last Thursday of August, when we schedule every supper club, this month on the 30th. Booking strictly by email to James […]

Read more >
Servaas Van Asseldonk (visiting from Holland) - This pub represents British heritage on a monumental, cultural and social level. We have so many fond memories of being there with friends.