| Parson’s stout & treacle wheaten bread, black olive tapenade & local butter | 8 |
| Wood–fired sourdough flatbread, oregano & sea–salt, roast garlic oil, balsamic vinegar (v) | 9 |
| Soup of the day, stout & treacle wheaten | 8.5 |
| Crispy halloumi, hot honey, pomegranate, fennel, tahini dressing | 10.5 |
| Smoked haddock & bacon chowder, parsley, spring onion, stout & treacle wheaten | 9.5 |
| Parson’s honey & chilli chicken wings, fermented chilli hot sauce, blue cheese dip | 10.5 |
| Salmon fishcake, cured salmon, watercress, pickled shallot, saffron aioli | 11 |
| Chicken liver parfait, spiced pear & saffron chutney, toasted brioche | 9.5 |
| Blackboard specials - market fish & seasonal produce changing daily | |
| Pan roast cod, salt cod croquette, Kalamata olive salsa, roast red pepper puree | 25 |
| Fish & Chips - battered haddock, mushy peas, hand cut chips, tartar sauce | 19.5 |
| Chicken supreme, king oyster mushroom, potato & gruyere gratin, speck, roast chicken jus | 23 |
| Roast Mourne lamb, caponata, cavolo nero, hasselback potatoes, lamb jus | 28 |
| Crispy Pork belly, braised red cabbage, black pudding fritter, creamy champ, cider jus | 24 |
| Mushroom burger, brioche bun, salad, pickle, garlic aioli, skinny fries (v) | 18 |
| Vegetable lasagne, roast pepper & lentil ragu, mozzarella, house salad, garlic flatbread (v) | 18 |
| Gressingham duck breast, pineapple salsa, sesame pak choi, miso jus, furikake fries | 34 |
| Spiced venison ragu, conchiglie pasta, gin-soaked raisins, parsley, aged Parmesan | 21 |
| Parson's beef burger, Cashel Blue cheese, red onion jam, pickles, tomato relish, salad, hand cut chips | 19.5 |
| Flax fed ribeye, seasonal greens, onion rings, pepper sauce, hand cut chips | 36 |
| Flat Iron steak, seasonal greens, onion rings, pepper sauce, hand cut chips | 27 |
| Sides - House salad, onion rings, hand cut chips, skinny fries, seasonal vegetables | 4.5 |
| Sauce - Pepper sauce, red wine jus, garlic butter | 3.5 |
| CLASSIC - tomato, basil, mozzarella (v) | 12 |
| PEPPERONI - local artisan chorizo, pepperoni, fermented red chilli, mozzarella | 15 |
| HAWAIIAN - slow cooked Givan’s ham, baked pineapple, mozzarella | 14.5 |
| DUCK - confit duck leg, chestnut mushroom, aged Parmesan, watercress, balsamic, mozzarella | 15.5 |
| SMOKED CHICKEN - Smoked chicken, sweetcorn, bacon, mozzarella | 15.5 |
| SPICY PRAWN - Portavogie prawns, fermented chilli, chorizo, mozzarella, rocket | 16.5 |
| MUSHROOM - Chestnut mushroom, roast garlic, aged Parmesan (v) | 14.5 |
| SPICY SAUSAGE - ‘Nduja sausage, roast red peppers, mozzarella | 15.5 |
| VEGGIE- Vegan N’duja, tenderstem broccoli, goat’s cheese, roquito peppers, rocket, mozzarella (v) | 14 |
| White chocolate cheesecake spiced pineapple, gingerbread crumb | 8 |
| Spiced apple & berry crumble, oatmeal topping with vanilla ice cream | 8 |
| Sticky toffee pudding, butterscotch sauce, honeycomb ice cream | 8 |
| Dark chocolate torte, poached pears, hazelnut brittle, salted caramel ice cream | 8 |
Menu subject to change depending on availability of seasonal produce. We can advise on ingredients used to accommodate dietary requirements, but use many potential allergens in an open kitchen so unfortunately cannot guarantee that any dish is allergen free.
A discretionary service charge of 10% is added to the bill on tables of 5 or more.
All tips go directly to the servers and back of house teams.