Dinner at Eight

DINNER AT EIGHT

Dinner at Eight

Guests continue to relish Pecks renowned seven-course gourmet "Dinner at Eight" programme. Diners are invited to arrive at 7.30pm to experience the staging of our theatrical cavalcade of culinary delights that await them.

Sample dishes from each course are presented at the table by waiting staff who describe the ingredients, cooking techniques and flavours. No-one needs to be disappointed by their choice.

After nearly 30 years we famously still invite you to bring wine from your collection, or simply relax and enjoy some of ours. Bring your own wine Tuesday, Wednesday and Thursday evenings only, (limited to wine, mineral water, champagne and excludes special events). We do not charge corkage. 

Menus are designed 12 months in advance, please be aware changes may occur without prior notice.

Each course is presented at the table, ingredients, cooking techniques and flavours explained...

PECKS JULY DINNER MENU

The July dinner menu begins on Tuesday 26th June and ends on Saturday 28th July 2018

Appetisers

Ham Pistou Soup
Roast Squash and Pear Soup Sour Ccream drizzle (v).

Salmon and Halibut Ceviche with smoked vodka, rocket leaves, and pickled egg.
Broad Bean and Pea Risotto Smoked bacon crumb, vegetable crisps.
Three Cheese Cheesecake Hot beetroot chutney (v).

Blade of Beef Chasseur sauce.
Confit Duck Leg Duck potato cake, preserved plum sauce.
Baked Cod Creamed Leeks and mussels.
Red Lentil and Aubergine Pie Onion champ topping (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni.

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95
PECKS AUGUST DINNER MENU

The August dinner menu begins on Tuesday 31st July and ends on Saturday 25th August 2018

Appetisers

Smoked Haddock Chowder Smoked bacon crumb.
French Onion Soup Pesto palmier (v).

Pork Belly Crisp salad, hoi sin accents.
Salt and Pepper Mackerel Fennel and apple salad.
Wild Mushroom and Thyme Pâté Parmesan shortbread (v).

Lamb Shank Celeriac and potato mash.
Duo of Chicken Butter baked breast and panko goujon; tarragon sauce.
Seared Sea Bass served with baked blackberry and banana shallots, hollandaise sauce.
Creamed Leeks Mature cheddar and mustard sauce, with savoury crumble topping (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95
PECKS SEPTEMBER DINNER MENU

The September dinner menu begins on Tuesday 28th August and ends on Saturday 29th September 2018

Appetisers

Duck and Blueberry Soup
Creamed Celariac Soup Apple compote (v).

Poached Ham Shank, Rabbit and Chicken Galantine
Salt grapes and cornichons.
Sautéed King Prawns Lemon risotto, chilli glaze.
Cambozola and Poached Pear Walnut salad, Bosley honey drizzle (v).

Braised Ox Cheek with herby parmentier potatoes.
Pork Fillet Leek pudding, creamy mushroom sauce.
Hot Smoked Salmon Sautéed samphire, white wine and mussel sauce.
Normandy Onion and Shallot Tart Tatin (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni.

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95
PECKS OCTOBER DINNER MENU

The October dinner menu begins on Tuesday 2nd October and ends on Saturday 27th October 2018

Appetisers

Toulouse Sausage and Bean Soup
Curried Potato Soup Mango purée (v).

Smoked Duck Breast Risotto
Haggis and Sweet Potato Tian Whiskey mustard sauce.
Goats Cheese Crotin Salted praline crumb, olive bread toasts and tangy plum chutney (v).

Short Rib of Beef Pomme purée, red wine sauce.
Galantine of Guinea Fowl Celeriac mash, creamy Madeira sauce.
Fish Medley Crevette sauce.
Roasted Beetroot Risotto Vegetable crisps (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95
PECKS NOVEMBER DINNER MENU

The November dinner menu begins on Tuesday 30th October and ends on Saturday 24th November 2018

Appetisers

Lamb, Beetroot, and Vegetable Soup
Carrot and Coriander Soup (v).

Smoked Ham Hash Poached egg and hollandaise sauce.
Spanish Style Fish Cake Aioli.
Baked Blue Cheese and Pear Portobello Mushroom (v).

Blade of Beef Bourginon with sticky rice.
Pork Belly Sweet potato mash, baked shallots, grain mustard sauce.
Fillet of Bream Tempura prawns and anchovy butter.
Trio of Baked Bean Cassoulet Garlic crumb (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni.

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95
PECKS DECEMBER DINNER MENU

The December dinner menu begins on Tuesday 27th November and ends on Monday 24th December 2018
We are open Monday throughout December.

CHRISTMAS AT PECKS 2018

Appetisers

Bacon Broth Herby croutons.
Spiced Parsnip Soup (v).

Duck Liver Parfait Raisin toasts and hot beetroot chutney.
Sautéed King Prawns Spiced honey and chilli sauce, creamy risotto. 
Creamy wild garlic mushrooms Fried croûte, goats curd (v).

Top Rib of Beef Red wine and tomato sauce.
Roast Turkey with traditional accompaniments.
Fillet of Scottish Salmon Cucumber chutney and ginger yoghurt dressing, fondant potatoes.
Aubergine and Chick Pea Curry Pattypan and sticky rice (v).

All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £45.95
Thursday & Friday (7 courses) £53.95
Saturday (7 courses) £59.95

During this busy period, we require a deposit to secure table reservations. Cancelled booking deposits will be honoured throughout Jan/Feb ‘19, when eating in the restaurant. Non-refundable within 48 hours of cancellation. We regret that we are unable to redeem vouchers, or any other offer throughout the December period.


Allergens:
 Please advise us if you have any specific dietary requirements, including allergens.

 

 

 

 

 

DINNER at EIGHT

7.30pm for 8.00pm

Tuesday & Wednesday
(5 courses)

Thursday & Friday
(7 courses)

Saturday
(7 courses)

 

 

 

 

 

WEDDINGS

Pecks is famous for quality and your wedding will be special with us as we guarantee to impress you and your guests. We have put together a very impressive package for your intimate wedding day.

 

 

 

 

 

PECKS PUDDINGS TO ORDER

Finish off your own dinner party or special occasion with a homemade Pecks Pudding...

 

 

 

 

 

PECKS GIFT EXPERIENCE VOUCHERS

From Traditional Sunday Lunch to Gentleman's Afternoon Tea, Gift Experience Vouchers and Gift Cards are perfect to treat someone special...

 

 

 

 

 

CELEBRATION CAKES

Pecks can also create a cake for your special celebration, to be presented at your table with your guests or to have at home.