The Cambridge Menu

Sweet chilli & Som Tam dressing. (568kcal)

Mango & sweet chilli salsa. (205kcal)

Sweet chilli mayonnaise. (516kcal)

Honey & mustard dressing. (480kcal)

(63kcal)

Pulled beef brisket, mature Cheddar cheese. (923kcal)

With brown sauce. (346kcal)

With a sweet chilli & Som Tam dressing. (308kcal)

Hand-cut tortilla chips, cheese sauce, guacamole, salsa, sour cream and jalapeños. (495kcal) Add Pulled Beef Brisket 2.00 (304kcal)

On toasted rustic ciabatta with horseradish cream & pickled pink onions. (334kcal)

Brown sauce mayo, watercress & pickled onion salad. (269kcal)

Roasted mushrooms with spinach on toasted rustic ciabatta. (395kcal)

Tortilla chips, cheese sauce, guacamole, salsa, sour cream and jalapeños. (949kcal) Add Pulled beef brisket 3.00 (608kcal)

Glazed pork sausages, venison croquettes*, sticky chicken, Padrón peppers and halloumi fries, with a selection of dips. (1897kcal)

Topped with pumpkin seeds, honey & thyme. With beer chutney and toasted rustic bread. (1028kcal)

Cooked in a rich red wine sauce, topped with light pastry. (1670kcal)

Blade of beef in Nicholson’s Pale Ale gravy in a thyme pastry pie. (1235kcal) AWARDED GOLD AT THE BRITISH PIE AWARDS

Chicken and mushrooms in a creamy Henry Westons Vintage Cider sauce, in a short crust pastry. (1366kcal)

Cod, salmon & king prawns in a creamy white wine sauce, topped with thyme & mature Cheddar mash. With long-stem broccoli and thyme roasted carrots. (906kcal)

With long-stem broccoli, thyme roasted carrots and a rich gravy. (864kcal)

Rabbit in a creamy white wine & leek sauce, topped with buttery mash. With long-stem broccoli and thyme roasted carrots. (781kcal)

(57kcal)

21-day-aged sirloin steak with vine cherry tomatoes, watercress and chunky chips (1023kcal). With a choice of Béarnaise* (123kcal), craft ale mushroom & bacon* (67kcal) or peppercorn* sauce (82kcal). Perfectly paired with ‘Huntsman’ Shiraz Mourvedre, South Africa (14%vol).

British pork sausages on buttery mash, rich caramelised onion gravy & crispy onions. (1311kcal) Vegetarian serve available.

Hand-battered haddock in Nicholson’s Pale Ale. Chunky chips, mushy peas and tartare sauce. (950kcal) Large 21.00 (1069kcal)

Hand-battered* haddock & breaded wholetail Scottish scampi. Chunky chips, mushy peas and tartare sauce. (1154kcal) 50p from each dish sold will be donated to Social Bite.

Chargrilled chicken breast, pan fried chorizo, long-stem broccoli, baby potato wedges. (793kcal)

Crushed baby potatoes, long-stem broccoli and a king prawn, mussel & white wine butter sauce. (850kcal) Perfectly paired with The Ned Sauvignon Blanc, New Zealand (13%vol).

Schnitzel smothered in garlic, skin-on-fries, watercress and pickled red onion salad. (1364kcal)

Basil pesto, rustic garlic ciabatta. (877kcal)

Kale, brown rice & quinoa salad, with mango, long-stem broccoli and pumpkin seeds. (399kcal) Add Smoked Salmon (123kcal) 3.50 | Halloumi (415kcal) 2.50 | Chicken (232kcal) 3.00

21-day aged sirloin steak, served medium, with chimichurri sauce & baby watercress, on rustic ciabatta. With skin-on-fries (1082kcal).

Seasonal salad base with pumpkin seeds. (478kcal)

Double beef patty, cheese sauce, smoked back bacon, crispy onions, hash brown. (1601kcal)

Crispy chicken breast, smoked back bacon, avocado, Cheddar cheese. (1265kcal)

Chargrilled beef patty, smoked back bacon, smoked Cheddar cheese. (1173kcal)

Chargrilled beef patty, hand-pulled BBQ beef brisket, cheese sauce. (1502kcal)

Pink pickled onions, Applewood slice, baked mushroom, tomato salsa. Served with a house salad~. (560kcal)

(152kcal)

(166kcal)

(51kcal)

(516kcal)

(401kcal)

(423kcal)

(57kcal)

(36kcal)

(378kcal)

With Bourbon vanilla ice cream. (993kcal)

With Bourbon vanilla ice cream. (724kcal)

With creamy vanilla custard. (616kcal)

With berry coulis and freshly whipped cream. (585kcal)

(119kcal)

(110kcal)

(36kcal)

(11kcal)

(72kcal)

(250kcal)

No cup, just kindness.

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

Served with pan-seared chorizo, baby potatoes, glazed green beans and a lobster, Proesecco & samphire sauce.

Soft-shell crab hand-battered in Nicholson’s Pale Ale served in a toasted linseed bun with lettuce, tomato, gherkin and lemon aioli served with tartare sauce and skin-on-fries.

Pan-seared Wild Atlantic scallops and slow-cooked pork belly served with tenderstem broccolli, dauphinois potatoes and a rich brandy apple sauce.

King prawns, razor clams, baby squid and mussels cooked in garlic butter and samphire served with skin-on-fries.

Served on herb-crushed baby potatoes, with a rich king prawn and mussel white wine sauce, served with glazed green beans.

Served with herb-glazed baby potatoes, glazed green beans and a Champagne thermidor sauce.

A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+

Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.

Wild boar, chorizo and red peppers cooked in a rich fino sherry sauce encased in pastry and topped with a paprika-dusted puff pastry lid.

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

Slow-cooked pulled lamb in a rich red wine, rosemary and thyme sauce topped with sliced potatoes.

Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry.

British beef slow-cooked in Nicholson’s Pale Ale, encased in shortcrust pastry. Awarded Gold at the British Pie Awards

A selection of some of our favourite classic pies: Pulled beef & ale, chicken Balti and shepherd’s pies.

A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.

Sweet potato, goat’s cheese & spinach in a shortcrust pastry case topped with breadcrumbs.

St-Germain Elderflower liqueur topped with Prosecco and a splash of soda.

Bittersweet orange Aperol, mixed with Prosecco & soda for a fresh, light spritz.

Nicholson gin, tangy lemon and a drizzle of golden honey syrup, topped with a splash of Prosecco.

Chase Pink Grapefruit & Pomelo Gin with Fever-Tree Pink Grapefruit Soda and a hint of raspberry sweetness.

All the orange flavour, with zero alcohol. Lyre’s Italian spritz, topped with Fever-Tree white grape & apricot soda and a dried lemon slice. (97kcal)

The refreshing flavours of raspberry and cloudy apple paired with lime and mint. (170kcal)

The sweet and tropical taste of Absolut Vanilia vodka shaken with passion fruit & lime.

Sip on the classic Mojito: fresh mint, lime, Bacardi Carta Blanca rum and soda. Long and refreshing.

Chase vodka, Tanqueray gin, Bacardi Carta Blanca rum, Olmeca Atlos Plata Tequila & Cointreau, topped with Pepsi Max and lemon for a bold and refreshing sip.

Crafted with rich espresso and smooth Chase Vodka. A perfect blend of sophistication and indulgence.

Experience the timeless charm of the Old Fashioned. Buffalo Trace bourbon stirred with sugar & bitters.

Olmeca Atlos Plata Tequila, Fever-Tree Pink Grapefruit Soda and a splash of zesty lemon. An invigorating sip of Mexican sunshine.

Goslings Black Seal Dark Rum, Fever-Tree Ginger Beer, lime, and a dash of Angostura Bitters – an irresistible blend of sweet & spicy flavours.

Strong and smooth. Bombay Sapphire Gin, Campari Bitter Liqueur and sweet Martini Rosso Vermouth stirred over ice.

A British classic, garnished with orange, mint, cucumber and strawberries.