| Parson’s stout & treacle wheaten bread, black olive tapenade & local butter | 8 |
| Roast garlic hummus, sourdough flatbread, hot honey, pickled shallot (v) Wood–fired sourdough flatbread, | 9.5 |
| Soup of the day, stout & treacle wheaten | 8.5 |
| Burrata, roast pear, pickled radicchio, pumpkin seeds | 12.5 |
| Smoked haddock & bacon chowder, parsley, spring onion, stout & treacle wheaten | 10 |
| Parson’s hot wings, fermented chilli hot sauce, shaved celery, blue cheese mayonnaise blue cheese dip | 12 |
| Cured salmon, blood orange, beetroot, Goatsbridge trout caviar | 12 |
| Lasagne fritti, beef shin ragu, truffle bechamel, tomato sauce, Pecorino Romano | 12 |
| Blackboard specials - market fish & seasonal produce changing daily | |
| Pan roast cod, pickled mussels, leeks, curried velouté, potato terrine | 28 |
| Fish & Chips - battered haddock, mushy peas, hand cut chips, tartar sauce | 20 |
| Chicken supreme, roast mushroom, potato gnocchi, marsala cream sauce | 26 |
| Sugarpit bacon chop, glazed roots, wholegrain mustard velouté, creamy champ | 26 |
| Braised ox cheek, salsa verde, buttered greens, honey roasted roots, red wine jus, parmesan polenta | 26 |
| Cauliflower & quinoa burger, brioche bun, salad, pickle, curried mayo, skinny fries | 18 |
| Vegetable lasagne, roast pepper & lentil ragu, mozzarella, house salad, garlic flatbread (v) | 18 |
| Beef shin ragu, slow cooked beef shin rigatoni, aged parmesan | 19 |
| Parson's dry-aged beef burger, Cashel Blue cheese, red onion jam, pickles, tomato relish, salad, hand cut chips | 20 |
| Flax fed ribeye, buttered greens, onion rings, pepper sauce, hand cut chips | 40 |
| Flat iron steak (served pink), buttered greens, onion rings, pepper sauce, hand cut chips | 34 |
| SIDES - House salad. Onion rings. Hand cut chips. Skinny fries. Sauteed mushrooms | 4.5 |
| SIDES - Parmesan potatoes & truffled mayo. Honey glazed roasted roots, feta cheese | 5.5 |
| Sauce - Pepper sauce, red wine jus, garlic butter | 3.5 |
| CLASSIC - tomato, basil, mozzarella (v) | 13 |
| PEPPERONI - local artisan chorizo, pepperoni, fermented red chilli, mozzarella | 16 |
| HAWAIIAN - slow cooked Givan’s ham, baked pineapple, mozzarella | 15.5 |
| HOISIN DUCK - confit duck leg, chestnut mushroom, aged Parmesan, watercress, balsamic, mozzarella | 16.5 |
| SPICY PRAWN - Portavogie prawns, fermented chilli, chorizo, mozzarella, rocket | 17.5 |
| MUSHROOM - chestnut mushroom, aged parmesan, roast garlic, tomato, mozzarella | 15.5 |
| MORTADELLA - mortadella ham, pesto di pistachio, olive oil, fior Di latte, roast pistachios | 17 |
| CHICKEN - grilled chicken, garlic & rosemary potatoes, parmesan, fried leeks, bechamel, mozzarella | 16.5 |
| VEGGIE caramelised onion, spinach, goats’ cheese, balsamic glaze, tomato, mozzarella (v) | 15 |
| Sticky toffee pudding, butterscotch sauce, honeycomb shards, honeycomb ice cream | 8 |
| Chocolate crémeux , passionfruit caramel, vanilla cream, hazelnut | 8 |
| Rhubarb & apple crumble, honey oat topping, vanilla ice cream | 8 |
| Lemon polenta cake, vanilla mascarpone, candied pistachio, blood orange puree | 8 |
| Crème caramel candied orange zest, sweet raisins | 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.