Warm brioche toasts
1884 Dock Street Kitchen
(Now Closed)Restaurant££££
Hull
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MenuLunches of Spring 2Sunday Lunch 11Evening Market 4A la Carte Spring 7Pudding 9
Lunches of Spring
1 Course 8
2 Course 11
3 Course 14
Deep-fried Yorkshire Fine-Fettle Cheese
Heritage tomatoes ~ cucumber ~ shallots ~ kalamata olives
Corn-Fed Goosnargh Chicken ‘Caesar’ Salad
Soft-boiled hen’s egg ~ crispy English air-dried ham ~ white anchovy brioche croutons
Risotto of Fairy Ring Mushrooms
Wilted baby spinach
Vanilla Panna Cotta
Gariguette strawberries
Warm Eccles Cake
‘Melting’ trotter’s hill lancashire cheese
Field Mushroom Soup
Crème fraîche
A Plate of Bleiker's Oak-Smoked Salmon
Traditionally garnished
‘Posh’ North Sea Fish Pie ~ English Mustard Cream
‘Melting’ lincolnshire poacher cheese
Charles Ashbridge’s Yorkshire Sausages
Bubble ‘n’ squeak mash
Vanilla Ice Cream
Michel cluizel 63% chocolate
Banana Loaf ~ Glazed Banana
Cinder toffee ice cream
Sunday Lunch
Elderflower ‘Fizz’
6.50
Glass
Doreen’s Black Pudding ‘Scotch’ Pheasant Egg
1.25 each
Starters
Roasted Vine Tomato Soup
Hand-picked raywell wild garlic pesto
A Plate of Bleiker's Oak-smoked Salmon
Traditionally garnished
‘Brawn’
Spiced pineapple pickle ~ shallow-fried pheasant egg ~ mustard seed dressing
‘Potted’ Local-shot Venison
Dijon mustard ~ cornichons ~ warm brioche toasts
Soft-boiled Quail’s Egg’s
Caviar ~ watercress ~ rapeseed mayonnaise
Main Courses
Grilled Fillet of Hake
Crushed new potatoes ~ fennel ~ shrimp and caper butter
Roast Leg of Richard White’s Nunburnholme ‘Brook Farm’ Mutton
Wild garlic mash ~ pearl barley juices
Lowna Dairy Rowley Goats’ Cheese ‘Press’
‘Heritage’ tomatoes ~ avocado purée ~ pine nuts ~ dressed baby salad leaves
9hr Roast Rib of Longhorn Beef (m/r)
Homemade yorkshire pudding ~ roasted shallot ~ black sheep gravy
‘Crackled’ Loin of Gloucester Old Spot Pig
Walnut and sultana forcemeat ~ rhubarb and apple compote ~ ‘a mpleforth’ cider juices
Beef Dripping Roast Potatoes and Buttered Carrots: Extras
Goose Fat Chunky Chips
3.50
Wilted Samphire
3.50
Minted Jersey Royals
3.50
Roasted Field Mushrooms
3.00
Creamed Baby Spinach
3.50
Dressed Baby Salad Leaves
3.50
Crispy Onion Rings
3.00
Creamed Mashed Potatoes
3.00
Puddings
Vanilla Ice Cream
Michel cluizel 63% chocolate
A Plate of ‘Grandma Mary’s’ Mini Yorkshire Puddings
Vanilla ice cream ~ golden syrup
Warm Eccles Cake
‘Melting’ trotter’s hill lancashire cheese
Banana Loaf
Glazed bananas ~ cinder toffee ice cream
Vanilla Panna Cotta
Gariguette strawberries
Cheese
A selection of cheeses ~ grapes ~ celery ~ biscuits ~ ‘my mum’s’ fruit loaf
A choice of six cheeses 12
A choice of four cheeses 9
A choice of two cheeses 6
To Finish: Blending Room Coffees
Cafetière of Fresh Coffee
3.00
Latte
3.00
Espresso
2.00
Liqueur Coffee
5.50
Cappuccino
3.00
Mocha
3.00
Caffè Corretto
4.50
Single espresso with a shot of grappa
To Finish: Chocolates
Hot Chocolate and Marshmallows
3.50
‘Boozy’ Hot Chocolate
5.50
To Finish: Tea and Infusions
English Breakfast
3.00
Darjeeling
3.00
Chamomile
3.00
Raspberry
3.00
Earl Grey
3.00
Jasmine
3.00
Mint
3.00
To Finish: Treats
A Plate Homemade Sweets
5.00
Evening Market
2 Course 20.00
3 Course 22.00
Includes a glass of Taittinger champagne
‘Potted’ Bleiker's Oak-smoked Salmon
Warm brown bread toasts
Roasted Vine Tomato Soup
‘My mum’s’ garden herb pesto
‘Potted’ Longhorn Beef Terrine
Wholegrain mustard mayonnaise ~ pickles
‘Posh’ North Sea Fish Pie
Garden herb salad
Jody Scheckter’s Buffalo Mozzarella
Heritage tomatoes ~ pine nuts
Sage-roast Gloucester Old Spot Pork Chop
Broad beans ~ girolle mushrooms ~ ‘soubise’ cream
Passion Fruit Sorbet
Raspberries
Warm Eccles Cake
‘Melting’ trotter hill lancashire cheese
Chocolate and Banana Parfait
Walnuts
A la Carte Spring
Spring
1884 Wine ‘Flight’
15.50
English ‘fizz’ ~ pinot grigio ~ spitting spider shiraz
Marinated Olives
2.50
Shellfish
Lindisfarne Oysters
9.00 - 18.00
Traditionally garnished
Freshly Steamed Razor Clams
10.00
Cockles ~ yorkshire chorizo ~ samphire ~ lemon
Colchester Oysters
10.50 - 21.00
Traditionally garnished
North Sea Lobster
14.00 - 28.00
Jersey royals ~ ‘bloody mary’ dressing ~ soft-boiled quails egg
Starters
Hand-picked Raywell Wild Garlic and Maris Piper Potato Soup
7.00
Deep-fried frog’s leg ‘lollipops’
Lowna Dairy Rowley Goats’ Cheese ‘Press’
7.50 - 15.00
‘Heritage’ tomatoes ~ avocado purée ~ pine nuts
‘First of the Season’ English Asparagus
9.00
Soft-poached duck egg ~ sauce ‘palloise’ ~ crispy smoked saddleback bacon
Grilled ½ Shell Loch Fyne ‘Queenie’ Scallops
9.00 - 18.00
Lincolnshire poacher cheese crust ~ crispy english air-dried ham salad
Hay-smoked Loin of Local-shot Roe Deer ‘Carpaccio’
9.00
Celeriac ‘remoulade’ ~ deep-fried quails egg ~ hazelnut dressing
Risotto of St. Georges Mushrooms
8.50
Wilted baby spinach ~ fresh black truffle shavings
Chicken Liver and Foie Gras Pâté
8.50
Spiced fig and orange chutney ~ warm walnut and sultana toasts
Main Courses
Steak
Thirsk-reared 28 day dry-aged dexter ‘taste tradition’ beef
8oz Dexter Fillet
24.00
Pickering watercress ~ marinated beetroot ~ yorkshire blue cheese ~ horseradish crème fraîche
12oz Rib Eye
24.00
‘Charcuterie’ salad ~ pickles ~ steak sauce
10oz ‘Kobe-style’ Hambleton Beer-fed Sirloin
32.00
Goose fat chunky chips ~ sauce béarnaise
White Onion and Ribblesdale Goats Cheese ‘Pithivier’
17.00
Shoots ~ roots ~ pods ~ hand-picked raywell wild garlic
Fillet of Locally-landed Turbot
24.00
Brown crab mash ~ hand-dived ‘guy grieve’ king scallop ~ cockles ‘marinière’
‘Charles Ashbridge’s’ Gloucester Old Spot Pig Tenderloin ‘Wellington’
23.00
‘Doreen’s’ black pudding ~ purple sprouting broccoli
Rump of ‘Cold Kirby’ Spring Lamb
24.00
Cauliflower purée ~ ‘faggot’ ~ peas ~ broad beans ~ asparagus ~ yorkshire fine fettle ~ nettle
Corn-Fed Goosnargh Chicken Breast
22.00
Wild garlic ~ ‘our’ liberty beer-braised ‘fondant’ ~ spring cabbage ~ fresh black truffle shavings
Richard White’s Nunburnholme ‘Brook Farm’ Mutton Loin
23.00
Shepherd’s pie ~ carrots ~ wild asparagus ~ pearl barley
Fillet of Scottish John Dory
24.00
Wilted sea spinach ~ ‘our’ liberty beer-battered monkfish cheek ~ shellfish bisque
‘Chunk’ of North Sea Halibut
23.00
Staal’s oak-smoked salmon ‘caesar’ ~ soft-boiled quails egg ~ ‘jack by the hedge’ mayonnaise
Extras
Goose Fat Chunky Chips
3.50
Wilted Samphire
3.50
Crispy Onion Rings
3.00
Creamed Mashed Potatoes
3.00
Creamed Baby Spinach
3.50
Dressed Baby Salad Leaves
3.50
Roasted Field Mushrooms
3.00
Minted Jersey Royals
3.50
Pudding
Spring Puddings
Vanilla Cheesecake
7.50
Gariguette strawberries ~ strawberry sorbet
Warm Treacle Tart
7.50
Roasted peach ~ thyme ~ stamfrey farm organic clotted cream
Glazed Lemon Tartlet
7.50
Raspberry sorbet ~ lemon curd ~ fresh raspberries
‘Ice of the Day’
5.50
Wye Valley Rhubarb Crumble
8.00
Almond ~ sweet Cicely ‘anglaise’ ~ vanilla ice cream
Rich Dark Chocolate Délice
8.50
Praline ~ William rouge pear ~ white chocolate sorbet. (50p of each portion sold will be donated to the Multiple Sclerosis Society)
‘Marathon’ Ice Cream
6.50
Chocolate cinder toffee ~ white chocolate
Cheese
A Selection of cheeses ~ grapes ~ celery ~ biscuits ~ ‘my mum’s’ fruit loaf
A choice of six cheeses 12
A choice of four cheeses 9
A choice of two cheeses 6
Truffled Brie de Meaux
6.00
White truffle honey ~ spiced fig chutney ~ ‘my mum’s’ fruit loaf
Pudding Wines and 'Stickies’
By the glass (100ml)
Alvear Pedro Ximenez 1927 (Montilla-Moriles, Spain)
6.50
Liqueur Muscat, Skillogalee NV (South Australia)
7.50
Classic Sauternes, Ginestet et Fils 2009 (Sauternes, France)
6.00
‘Cane Cut’ Sauvignon Semillon, Xanadu 2010 (Western Australia)
7.50
Port
By the glass (75ml)
Warre's Otima 10 Year Old Tawny - Served Chilled
5.50
Quinta do Crasto, Vintage Port 2009
6.50
Quinta do Crasto, Late Bottled Vintage 2006
4.00
Taylor's 10 Year Old Tawny NV - Served Chilled
5.50
Taylor's Quinta de Vargellas 2001
6.50
To Finish: Blending Room Coffees
Cafetière
3.00
Latte
3.00
Mocha
3.00
Caffè Corretto
4.50
Cappuccino
3.00
Espresso
2.00
Liqueur Coffee
5.50
To Finish: Chocolates
Hot Chocolate and Marshmallows
3.50
‘Boozy’ Hot Chocolate
5.50
To Finish: Tea and Infusions
English Breakfast
3.00
Darjeeling
3.00
Chamomile
3.00
Raspberry
3.00
Earl Grey
3.00
Jasmine
3.00
Mint
3.00
To Finish: Treats
Homemade Sweets
5.00
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Created by Pete Clark
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United Kingdom » England » Kingston upon Hull » Hull
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