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A la carte dinner menu

  • Starters - £7.00

  • Duck Hash Brown
    wilted spinach, topped with a poached hen egg and a red wine dressing
  • Smoked Haddock Ravioli
    on a bed of buttered leeks
  • Scallops and Parma Ham
    on a butternut squash puree with apple & cucumber salsa (£3 supplement)
  • Deep Fried Goat's Cheese
    with a beetroot salad and a balsamic dressing
  • Fresh Mackerel
    with horseradish creme fraiche, beetroot and pickled cucumber
  • Trio of Melon
    with a refreshing gin and tonic sorbet and fruit jelly
  • Soup of the Day
    with bread rolls made daily in our bakery
  • Twice Baked Hot Cheese Soufflé
    on marinated plum tomatoes and topped with deep fried spinach leaves
  • Hot Pork Belly
    with red wine, cabbage, popcorn pudding and apple sauce
  • Main Courses - £16.00

  • Sous-Vide Chicken Breast
    on a bed of homemade linguini with a red pepper and tomato sauce and basil pesto
  • Crisp Roast Duckling
    really crispy with sage & onion stuffing and apple sauce
  • Local Pheasant
    confit leg wrapped inn bacon and pan-fried breast with a port wine jus
  • Mushroom and Shallot Tarte Tatin
    glazed with maple syrup and grain mustard
  • Guinea Fowl
    breast filled with a shallot & thyme butter, a confit leg with a sherry sauce
  • Fillet of Sea Bass
    on a lemongrass & ginger broth
  • Rib-Eye Steak
    with grilled mushrooms and cherry tomatoes (£3 supplement)
  • Fillet of Hake
    served with a shrimp and shellfish sauce
  • Black Treacle Marinated Fillet of Beef
    on wilted greens, sauteed mushrooms and a red wine and thyme jus (£6 supplement)
  • All main courses are served with seasonal potatoes and vegetables
    Home Cut Chips £2.95 Side Salad £2.50
  • Desserts

    A Selection of Homemade Desserts
  • Filter Coffee & Petit Fours £3.25
    Espresso £3.50 Cappuccino £3.50, Latte £3.50
"Magical"

Gibbon Bridge was everything we could have wanted for a perfect wedding.  The whole thing was magical - made so special by Janet and her brilliant team

"Exceptionally Enjoyable"

The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy.  However, what we particularly wanted to record is the exceptional quality of your staff.  Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by.  I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973.  Over the years I have visited and worked with numberous hotels all over the UK.  The team at Gibbon Bridge are the best of all those that I have experienced.  First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led.  You are to be heartily congratulated.

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