Sample Menu 

TO START

PARSON’S STOUT & TREACLE WHEATEN BREAD
Black olive tapenade & local butter £5

WOOD–FIRED SOURDOUGH FLATBREAD
oregano & sea–salt, roast garlic oil, balsamic vinegar £6

SMOKED HADDOCK & BACON CHOWDER
Parsley, spring onion, stout & treacle wheaten £7.5

GOATS CHEESE SALAD
Roasted beets, apple, hazelnut & thyme dressing £7.5

CHICKEN CROQUETTES 
Gem lettuce, Caesar dressing, aged Parmesan £7.5

CONFIT DUCK LEG
White bean & chorizo cassoulet £8.5

MAINS

ROAST CHICKEN SUPREME
Peas, gem lettuce, smoked bacon, crispy Parmesan potatoes £17

ROAST RUMP OF MOURNE LAMB
Romesco sauce, asparagus, red wine jus, potato gnocchi £18

SALT AGED SIRLOIN 10oz
Spring greens, onion rings, hand cut chips £27

PAN ROAST HAKE
Crab & sweetcorn risotto, spring greens, smoked chilli butter £18

BATTERED FISH OF THE DAY
mushy peas, hand cut chips, proper tartar sauce £15

WOOD–FIRED LASAGNE dry aged beef, guanciale cured pork, Toons Bridge mozzarella, house salad, garlic sourdough £15

SMOKED FEATHER BLADE BURGER
Cheddar cheese, smoked feather blade, pickles, spiced tomato ketchup, salad, hand cut chips £16

SPICY BEAN BURGER
Salad, house ketchup, pickle, hand cut chips £9

WOOD–FIRED VEGGIE LASAGNE
Vegetable ragu, Toons Bridge mozzarella, house salad, garlic sourdough £13

BLACKBOARD SPECIALS
Changing every weekend

WOOD FIRED PIZZA

CLASSIC
tomato, basil, mozzarella £10.5

PEPPERONI
local artisan chorizo, pepperoni, fermented red chilli, mozzarella £13

HAWAIIAN
Slow cooked Givan’s ham, baked pineapple, mozzarella £13

DUCK
Chestnut mushroom, aged Parmesan, watercress, balsamic, mozzarella £13.5

SMOKED CHICKEN
Smoked chicken, sweetcorn, bacon, mozzarella £13 

SPICY PRAWN
Portavogie prawns, fermented chilli, chorizo, mozzarella, rocket £14

MUSHROOM 
Chestnut mushroom, roast garlic, aged Parmesan £13 

SPICY SAUSAGE
‘Nduja sausage, roast red peppers, mozzarella £13.5

VEGGIE
Goats cheese, asparagus, toasted hazelnut, balsamic £12

SUNDAY ROAST SPECIALS 

TREACLE CURED ROAST BEEF & YORKSHIRE PUDDING £18

GUIANCIALLE PORK BELLY & APPLE SAUCE £16

MUSHROOM & PUMPKIN SEED NUT ROAST £14

All served with rosemary roast potatoes, creamy mash,
cauliflower cheese, seasonal vegetables, rich roast gravy

DESSERTS £6–£7 

Dessert specials changing every day 

SOURDOUGH PIZZA & PUB CLASSICS MENU – FRIDAY & SATURDAY 5PM–8PM
SUNDAY LUNCH MENU – SUNDAYS 12.30–5pm

Our take–home menu is available for online booking and collection. You can also place your order by telephone after 4pm Fri & Sat (11.30am Sunday)

Click link below to view full take–home menu. 
To view Sunday Lunch menu, select a Sunday date for collection.  

View menus and place your order

Sunday Lunch at Home

Collection 12.30pm–5.00pm
(online order cut off 12 noon Sunday) 

Order Now

To start

Hazelnut crusted goats cheese parfait, pickled beetroot, baby gem lettuce £6

Ham & cheese crubeens, pickled apple, mustard mayo £6 

Salt & pepper Portavogie scampi, tartare sauce £7 

Parson’s honey & chilli chicken wings, blue cheese dip £6 

Roasts 

Roast stuffed turkey and Givan’s Ham, pork chipolatas, brussels sprouts with bacon and all the trimmings  £11.50 

Treacle cured sirloin of beef, Yorkshire pudding & all the trimmings £13 

Lemon & thyme roast chicken supreme & all the trimmings £11 

Guanciale pork belly, apple sauce & all the trimmings £11

Nut roast, spiced apple chutney & all the trimmings £10 

All the trimmings – seasonal veg, cauliflower cheese, rosemary roast potatoes & creamy mash

Dessert  

Buttermilk panna cotta, passion fruit  £4 

Sticky toffee pudding, butterscotch sauce £4 

Dark chocolate torte, hazelnut cream £4.5

Order Now

Veggie specials may change daily depending on fresh produce supplied.

TO START

PARSON’S STOUT & TREACLE WHEATEN BREAD *
black olive tapenade & local butter £5 

WOOD FIRED SOURDOUGH FLATBREAD *
oregano & sea–salt, roast garlic oil, balsamic vinegar £6                        

TODAY’S SOUP 
Stout & treacle wheaten, local butter £6  

CRUNCHY CAULIFLOWER *  
Apple & celery salad, hot sauce £6

GOAT’S CHEESE
Warm winter salad, sage, hazelnut dressing £7.5

MAINS

SPICY BEAN BURGER *  
salad, house ketchup, pickle, hand cut chips £12

WOOD–FIRED VEGGIE LASAGNE
vegetable ragu, Toons Bridge mozzarella, house salad, garlic sourdough £13

JERUSALEM ARTICHOKE RISOTTO *
Goat’s cheese, hazelnut £12

GRILLED CAULIFLOWER STEAK *
Cavolo nero, truffled macaroni & cheese £14 

WOOD FIRED PIZZA 

CLASSIC *
San Marzano tomato sauce, basil, mozzarella £10.5 

MUSHROOM * 
Chestnut & oyster mushroom, roast garlic, aged Parmesan £13

VEGGIE *
goat’s cheese, asparagus, red onion, pine nut, balsamic £12

Sides £3.75
House salad
Onion rings
Seasonal veg
Hand cut chips
Champ

dishes marked* can be adapted for a plant based diet

3 course £28

Starters

Soup of the day, stout & treacle wheaten

Goat’s cheese & honey parfait, marinated beetroot & walnut salad

Cheese & ham crubeens, mustard mayo, dressed leaves

Parson’s smoked salmon rillettes, horseradish, pickled apple, stout & treacle wheaten

Mains

Roast Hereford sirloin of beef, Yorkshire pudding, pan gravy

Herb roast chicken supreme, red wine jus

Pan roast salmon, bouillabaisse sauce

Woodfired vegetable lasagne

(All served with seasonal vegetables, champ & roast potatoes)

Desserts

Sticky toffee pudding, toffee sauce, vanilla ice cream

Dark chocolate mousse, orange cream, hazelnut

Buttermilk panna cotta, poached rhubarb

Selection of ice creams

Mains £6

Chicken goujons

100% beef burger

Grilled chicken breast & gravy

All served with local vegetables, chips or mash

Pizza & pasta

Tomato & mozzarella pizza

Pepperoni pizza

Parson’s wood fired lasagne

Desserts £3

Chocolate brownie sundae

Sticky toffee pudding

2 scoop ice cream

HOUSE WHITES

Sauvignon Blanc, Las Condes, Chile, 2018

£5.7 / £14.5 / £21

Chardonnay, L’Or du Sud, Pays d’Oc, 2017

£5.7 / £14.5 / £21

Pinot Grigio, Bonotto, Italy, 2017

£6.2 / £16 / £23

Sauvignon Blanc, Heart of Stone, NZ, 2019

£6.7 / £18 / £26

Albarino, Castro Martin, Spain, 2017/18

£7.2 / £20 / £30

WHITE WINE

Chardonnay, Cefiro Vina Casablanca, Chile, 2016

£23

Wolftrap White (Chenin Blanc, Viognier, Grenache Blanc) 2017/18

£24

Picpoul de Pinet, Beauvignac, Languedoc, 2019

£25

Verdicchio, Sartarelli, Castelli di Jesi, Italy, 2018/19

£27

Reisling, Pikes, Australia, 2018

£28

Sauvignon Blanc, Octavie, Loire, 2018/19

£28

Pinot Gris, Forrest Estate, NZ, 2017

£30

Viognier, Cline, California, 2018/19

£32

Pinot Grigio, Sodevo, Italy, 2017/18

£36

Sauvignon Blanc, Dogpoint, NZ, 2019

£39

Chablis, Domaine Gueguen, Burgundy, 2017

£41

Pouilly Fuisse La Roche, Manciat Poncet, Burgundy, 2017/18

£42

CHAMPAGNE & SPARKLING

¼ Prosecco, TiAmo, DOC, NV (187ml)

£9

Prosecco, Spumante DOC, NV

£27

Champagne, Forget Brimont Brut 1er Cru, NV

£50

HOUSE REDS

Shiraz, The Rivers, Australia, 2017/18

£5.7 / £14.5 / £21

Merlot, Cefiro Vina Casablanca, Chile, 2017/18

£6 / £16 / £24

Montepulicano d’Abruzzo, Italy, 2018

£6 / £16 / £23

Malbec, Altosur, Argentina, 2018/19

£6.7 / £17 / £25

Cabernet Sauvignon, Rustenberg, South Africa

£7 / £18 / £27

RED WINE

Wolftrap, (Syrah, Viognier, Mouvedre), South Africa, 2018

£23

Merlot, Domaine Sainte Rose, La Mistral, Pays d’Oc, 2018

£25

Grenache, Le Paradou, Rhone, 2017/18

£26

Chianti, Rocca de la Macie Vernaiolo, Tuscany, 2017/18

£27

Beaujolais Villages, La Rochette, 2017/18

£30

Rioja, Paco Garcia, Seis, Spain, 2017

£28

Pinot Noir, Kate Radburn, NZ, 2016

£32

Malbec, Reserve, Finca Sophenia, Argentina, 2018

£33

Syrah, Jean-Michel Gerin, La Champine, Rhone, 2016/17

£33

St John’s Road, Motley Bunch, (Grenache, Mataro, Syrah), 2017

£34

Santenay, Girardin, 1er Cru, Burgundy, 2016/17

£49

Merlot, Shafer, California, 2014

£65

ROSE

Pinot Grigio Rose, Arcano, Italy, 2017

£5.5 / £15 / £21

Rose D’anjou, Ambroisie, Loire, 2017

£23

DESSERT

Orange Muscat, Andrew Quady, California

£4 (75ml) £21 (375ml

29 November 2021

The government now requires that all customers produce ‘Proof of Covid Status’ upon arrival at licenced hospitality venues in Northern Ireland. As per the government’s requirements, we have been asked to verify that customers present either:
–        Proof of vaccination
–        Proof of a negative lateral flow test
–        Proof of a previous positive result (over 30 days/under 180 days ago)
–        Proof of participation in a trial or medical exemption

An adjustment period has been permitted to allow customers to get passes in place, and so checking will be compulsory from 13th December 2021.

We are looking forward to welcoming everyone onto our premises over the Christmas period, so please understand that our team members are carrying out checks because we are legally required to do so. Please note that only your name (and no other personal information) will be available to anyone scanning your covid pass, and no information is stored by us. If you need assistance obtaining your covid pass, please do not hesitate to ask a member of the team. 

Thank you for your cooperation and understanding.

HOW TO GET YOUR COVID PASS

1.     Proof of vaccination – digital certification of vaccination:
·        Go to the NI Direct website and click on link ‘Apply for a domestic vaccination certificate’. Follow the instructions provided. 

·        The COVIDCert Check NI app also accepts EU travel certificates, as well as the NHS vaccine certificates used in Scotland, England and Wales. 

Non–digital certification of vaccination:
·        Your blue vaccine card issued at time of vaccination is accepted as proof of covid status

·        To order a paper copy of your vaccine certificate you can phone 0300 200 7814. You will need your HSC number and dates of vaccination to complete the process

·        The government has requested that ID be shown when using paper form of vaccine certificate. 

2.     Negative Lateral Flow Test (home kit) – valid 48 hours from test taken
·        Kits can be ordered for delivery to your home on gov.uk website, or can be collected from many local pharmacies.

·        To receive a digital certificate, report your negative test using the NHS Covid–19 reporting app. You will need the QR code or the ID number printed on the test strip.

·        On–site negative test device will also be accepted   

3.     Proof of previous positive result
·        Proof of a recent positive test taken more than 30 days ago and less than 180 days ago can also be used, with accompanying ID  

4.     Proof of participation in a trial or medical exemption
·        Written evidence provided by NI Covid Certification process that you are participating in a trial or medically exempt, accompanied by ID