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Have you tried our new menu yet?

We’re saying hello to brighter days, sunshine and our great new menu.

SUNDAY ROAST

SUNDAY ROAST + PERFECT HOSTS

At Bar + Block, we believe there’s only one way to do the Great British Roast - and that’s properly! We never compromise on quality, so our Sunday Roast is the best.

cocktail of the month

COCKTAIL OF THE MONTH

This May our Cocktail of the month is our Signature B+B New York Sour. A citrusy mix of flavours, served with smoky Jack Daniels, and topped with a splash of Shiraz for a fruity finish.

CELEBRATE JUBILEE WEEKEND 2ND- 5TH JUNE!

JUBILEE

This June, come and celebrate the Jubilee with Bar + Block. We’ll be giving our restaurants the royal treatment with decorations galore, a procession of themed cocktails, and a new limited edition Chocolate Tiffin cake will be our Crown Jewel - we hear it’s a certain Queen’s favourite pudding! 

BOOK NOW FOR FATHER'S DAY 17TH-19TH JUNE

FATHER'S DAY

For a Fathers Day weekend to remember celebrate with all of his favourite things: steak, beers and you. The perfect way to say thank you to the dad-like figures in our lives! Our tasty specials are only available Friday 17th to Sunday 19th June. Book your table today!

lunchtime

CRAVE + SAVE

Enjoy our NEW set lunch menu where you can enjoy 2 courses for £12.95 or 3 courses for £14.95. Available from 11.30am to 5pm Monday to Friday. Book your table today.

BREAKFAST

ALL YOU CAN EAT BREAKFAST

From just £9.50, you can enjoy our all-you-can-eat Premier Inn Breakfast. Tuck into freshly cooked bacon, fluffy hash browns, eggs as you like them, and more.

We’re open from breakfast ‘til late, serving up quality steaks with none of the traditional steakhouse stuffiness. Our expert chefs hand cut your steak to match your appetite, and you can style your steak exactly how you like it. From classic cuts to more unexpected dishes, we’re on hand to serve up steak perfection. Not forgetting our range of cocktails + drinks, ready for you whatever the occasion.

The Menus

Rump

Rump

Firm+Flavoursome

As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare.
Ribeye

Ribeye

Rich+succulent

A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texure
Fillet

Fillet

Tender+mild

The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well.
Sirloin

Sirloin

Tender + full-bodied

The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat.