Dinner at Eight

DINNER AT EIGHT

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

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 in advance, please be aware changes may occur without prior notice.

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.
Seared Sea Bass 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.

PECKS JANUARY DINNER MENU

The January dinner menu begins on Wednesday 2nd January
and ends on Saturday 26th January 2019

Appetisers

Bacon and Sweet Potato Soup
Cream of Jerusalem Artichoke Soup Rocket pesto (v).

Lamb Belly Chip  Caramel anise onions, mushroom ketchup.
Sardines on Toast
Sautéed Portabella Mushroom 
Cheese and mustard sauce on treacle bread brochette (v).

Slow Braised Short Ribs
Salsify and neep mash with thickened liquors.
Confit Duck Leg
Puy lentil and roast squash, creamy grappa sauce.
Chalk Stream Trout 
Spiced sautéed leeks and beetroot with cockle butter.
Spinach and Coffee Roasted Carrots in Filo Pastry Parcel  Cauliflower and tomato ragout (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 FEBRUARY DINNER MENU

The February dinner menu begins on Tuesday 29th January and ends on Saturday 23rd February 2019

Appetisers

Mussel and Bacon Chowder
Parsnip and Chestnut Soup (v).

Deganwy Red Leg Partridge
Roast apple and walnut salad.
Crab Meat Risotto  Vegetable crisps.
Peppered Goats Cheese
with pomegranate and tomato salsa on garlic toast (v).

Pork Belly
Potato cake, leek velouté and spiced pickled apricots.
Duck Breast
with cherry and chocolate sauce, sweet potato mash.
Guilt Head Bream 
Plantain fritters and spiced coconut milk sauce.
Butternut Squash and Stilton Tart
with mushroom and thyme sauce (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 MARCH DINNER MENU

The March dinner menu begins on Tuesday 26th February
and ends on Saturday 30th March 2019

Appetisers

Celeriac Veloute  Walnut crumb.
Cauliflower Soup Curried raisin compote (v).

Red Mullet Griddled radicchio and basil, saffron mayonnaise emulsion.
Pigeon Breast Bramley apple and smoked ham compote on garlic toast.
Rocket Pesto Palmier with rosemary and garlic infused camembert pot (v).

Blade of Beef Mustard mash.
Thai Roast Chicken Breast Coriander rice.
Seared Sea Bass with purple sprouting broccoli and toasted almonds, horseradish butter.
Spinach and Caramelised Red Onion Tart Tatin Crumbed Cambozola cheese (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 APRIL DINNER MENU

The April dinner menu begins on Tuesday 2nd April
and ends on Saturday 27th April 2019

Appetisers

Watercress Soup with Goats cheese emulsion.
Red Pepper and Tomato Soup (v).

Rabbit, Dijon mustard and butter tagliatelle  Rosemary crumb.
Prawn, Tomato and Avocado Salad with chipotle dressing and wholemeal cracker.
Baked Goats Cheese Encrusted in chopped walnuts, on a treacle bread brochetta (v).

Pork Belly Truffle mash, roast shallots and celeriac crisps.
Stilton and Herb Crusted Haddock with mussel and chive velouté.
Lamb Shank with spring onion mash.
Mushroom Stroganoff with coriander 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) £41.95
Thursday & Friday (7 courses) £48.95
Saturday (7 courses) £53.95


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.