Jack@SKYE at The Hyde Hotel

Sautéed in fragrant chilli & garlic oil, served with buttery toasted ciabata.

Fresh mussels in a spiced coconut curry sauce, served with warm homemade naan.

Twice-baked, featuring Gruyère, Parmesan & Cheddar - rich, airy and indulgent.

Tender beef strips in a spicy sauce with spring onions, served with mini ciabatini rolls.

Seasonally inspired, served with homemaade artisanal bread. (Please ask your server for today’s selection)

Fresh line-fish served over prawn-infused risotto with green beans, roasted tomatoes & lemon butter.

Slow-cooked beef and bone marrow in ale gravy, with seasonal vegetables and triple-cooked fries.

Mussels, prawns, and line-fish, tossed in a garlic, white wine & lemon cream sauce.

Marinated chicken breast, cooked in a fragrant cream sauce enriched with garam masala and served with warm naan bread

Crisp-skinned, slow roasted pork belly served with golden potato wedges, silky cauliflower purée and a warm broccoli & toasted almond salad, finished with a bright lemon vinaigrette.

Layers of aubergine, mozzarella and roasted red pepper with basil pesto, paprika oil & croutons.

A rich blend of cheeses with truffle oil and herbed ciabatta crumb, baked until golden.

Flame-grilled to your liking with triple-cooked fries, seasonal vegetables & cowboy butter.

A South African twist - crispy spring rolls with silky milk tart filing, served with rooibos whipped cream.

Homemade chocolate chip cookies filled with our chef’s choice of ice cream.

Rich, warm chocolate pudding with a molten centre, served with vanilla ice cream and a drizzle of dark chocolate ganache.

Handcrafted in-house with seasonal flavours.