All dishes are carefully prepared in our new purpose-built prep kitchen using only fresh ingredients, presented in their natural state, with final cooking and finishing carried out to order for clarity, control, and consistency.
“No frozen food in ere”
Artisan bread of the day
Chicken liver blended with brandy, red wine & cream I Artisan bread of the day I Red onion chutney I Olives
With poached egg I Peppercorn sauce I Crispy bacon
Pork baby back ribs I Chef’s barbecue sauce
Mixed bread selection I Olive oil I Balsamic glaze I Butter
Dorset white crab claw meat I Grated egg I Brown sauce I Toasted ciabatta (weather permitting)
Fresh Scottish rope mussels I Tomato & chilli pancetta sauce or white wine shallot & pancetta cream I Artisan bread of the day
With Tempura batter and Chipotle mayonnaise
Curried cauliflower puree I Black pudding slice I Bacon Chilli oil drizzle
Available 12 noon – 9pm
Pan fried chicken breast I Creamy peppercorn sauce I Crispy new potato slices I Green seasonal vegetables
Root vegetables I Shortcrust pastry I Creamed mashed potato Served with rich red wine gravy
Slow oven roasted lamb I Mashed potatoes I Seasonal green vegetables In a rich red wine gravy
Breaded chicken breast I Toasted brioche bun I French fries BBQ sauce
Honey roast duck breast I Crispy new potato slices I Crispy kale Smoked pancetta
Prime minced beef burger I Lean back bacon I Cheddar cheese I Toasted brioche bun I Cajun French fries I Garlic mayonnaise dip
Pan fried chicken breast I Baby gem leaves I Boiled egg I Crunchy croutons Anchovy fillets I Parmesan shavings I Crispy pancetta I Creamy garlic dressing
28 day matured steaks served with hand cut chips, tomato & garnish
A lean cut, firm texture
PEPPERCORN OR BERNAISE SAUCE
The most tender cut
Fresh haddock fillet I Light crispy batter I Hand-cut chips I Mushy peas Tartar sauce
Fresh Scottish rope mussels I Tomato & chilli pancetta sauce or white wine shallot & pancetta cream I French fries I Artisan bread of the day
Lightly spiced monkfish I King prawns I Sliced onions I Capsicum peppers | Creamy coconut curry sauce I Braised cardamom & lemon basmati rice
Crab I Chilli I Tagliatelle pasta I Courgette I Garlic I White wine I Olive oil
Pan Fried fillet of Sea Bass I Crispy new potato slices I Seasonal green vegetables I Lemon & caper butter sauce
With fresh-water prawns, salmon, haddock & peas, topped with mashed potates, cheese and breadcrumbs in a short crust pastry case I Served with a rich cream fish stock sauce I Pan fried kale
Lemon garlic olive oil I New potatoes I Green beans I Mixed olives I Tomatoes I Boiled egg
Mature cheddar cheese & Spanish onions in a rich mash I Shortcrust pastry I French fries I Mushy peas I Cheese sauce
Three egg omelette I Onion I Spiced potato I Red pepper I French fries Salad
Only served on a Sunday
Yorkshire pudding I Roast potatoes I Parsnip crisps I Carrot & swede mash Creamed petit pois & pancetta I Gravy
Yorkshire pudding I Roast potatoes I Parsnip crisps I Carrot & swede mash Creamed petit pois & pancetta I Gravy
Whilst every care and effort has been taken, some olives may contain stones, some fish may contain bones, and crab may contain shell.
VVegetarians VeVegan GFGluten free available – please discuss with your serve
PLEASE NOTE
Our dishes are prepared in kitchens where nuts, gluten, and other allergens are present. We cannot guarantee any item is free from traces of allergens due to the risk of cross-contamination. Menu descriptions do not list all ingredients. Inform our team of any dietary requirements before ordering. We do not operate a dedicated vegetarian/vegan kitchen. All weights are approximate before cooking. We donate 8% of payments to support ‘The Green at Birtle Ltd.’ conservation area (a not-for-profit organisation).
The Pavilion Bistro is a trading name of Pinnacle Living (The Pavilion) Limited.
100% of discretionary tips go to our team members.
All of our refrigerated and ambient cakes are intended to be taken away. Please ask a member of our team for a takeaway box.
