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Time for a drink!

From cocktails, mocktails, spritz + more we've got the perfect drinks at Bar + Block

lunchtime set menu

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.
 

cocktail of the month

COCKTAIL OF THE MONTH

This June our Cocktail of the month is The Seventy. With 70 years on the throne, we had to create something equally monumentous. We’re serving up The Queen’s Favourite Dubonnet & Sipsmith London Dry Gin in this delicious cocktail with a twist.

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.

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.