Easter Bank Holiday Weekend 2013

HAPPY EASTER, FISHERMAN'S FRIENDS!

Believe it or not, it's springtime and the Easter bank holiday is almost upon us, albeit a particularly cold and frosty one. For a lot of you that means a long weekend away from work and a bit of time to relax.

Why not come and relax with us? We've a host of special menus for the Easter weekend. With so much choice we're confident we'll be able to cater perfectly for everyone, whatever you might fancy.

As always, all our ingredients are fresh and where possible, local and organic. We're very careful where we source all our stock from. We know we can promise that everything we serve is 100% what we say it is.

The Easter A La Carte menu below will be available on Friday, Saturday and Monday. On Friday and Saturday we will be serving food between 12 and 2. On Monday we are serving food all day from 12 until 8:30.

We will also have a large range of Specials on our boards including an extended fish menu. As we rely on fresh produce, these dishes cannot be fully confirmed until nearer the time. If you would like more details please contact us on 01773 828771 and we'll tell you as much as we can!

Light lunches - sandwiches etc - also available between 12 and 2.

On Sunday we're really pushing the boat out to make this Easter weekend a special one. This menu will be available along with some Specials and, as it's Sunday we will of course be serving our extremely popular Sunday Roast which we've included in the main menu. Again, if you'd like any more details just give us a call.

We have a kids menu available, or we can do half portions of some things on our menu. If you have any special dietry requirements we will always make sure we can cater for them.

We hope to see you at the weekend for some great food, great drink and great company.

Mother's Day 2013

Valentine's Menu 2013

There is a discount available for advance bookings. Book with us more than 24 hours in advance and receive 15% off your food bill. This does not include drinks. Give us a ring for more details.
 

Fishermans Rest Wine List

Wine List 2013

RED WINES

Hardy's VR Shiraz (Australia)
Bright cherry with raspberry fruit aromas and slight overtones of spice and sweet vanillin oak. This wine has a juicy yet soft texture with fine tannins and a dry finish.
Available by the glass or by the bottle.

Concha Y Toro Merlot (Chile)
Bursting with cherry and ripe red berry fruits intertwined with pepper and a touch of coffee bean. Elegant and medium bodied this is an easy, pleasing all rounder.
Available by the glass or by the bottle.

Hardy's VR Cabernet Sauvignon (Australia)
Deep crimson with a ruby hue. Blackcurrants, rich plum and red cherry aromas are complimented by hints of bay leaf and spicy oak. Some sweet cigar box notes.
Available by the bottle only.

Faustino V11 Rioja (Spain)
A very well defined wine. Medium-body and exquisitely well-balanced. Hints of cherry and raspberry among vanilla to add a subtle finish. Velvety, elegant and intense.
Available by the bottle only.

Victor Berard Bourgogne Pinot Noir (France)
Light to medium ruby purple colour with aromas of summer fruits, red cherry and a touch of exotic spice. Juicy damson, raspberry and redcurrant flavours. Fresh and fruity, filled with vivid flavours.
Available by the bottle only.


WHITES

Patriarche Vin De Pays d'Oc Sauvignon Blanc (France)
Lemon and gooseberry notes on the nose, a crisp palate and a refreshingly zesty finish.
Available by the glass and by the bottle.

Carta Vieja Chardonnay (Chile)
Pleasant development of melon, pinneaple and apricot with a delicate hint of mandarin orange. Fresh tasting, full of fruity essences. Excellent acidity balance.
Available by the glass and by the bottle.

Hardy's VR Pinot Grigio (Australia)
This wine is very pale in colour with a hint of green in it. To the taste, you'll pick up notes of pear teamed with citrus notes that come through towards the end. This wine has some body to it and a creamy feel on the tongue, making for a refreshing mouthful with some acidity and a good length. 
Available by the glass and by the bottle.


ROSES

Hardy's VR Rose (Australia)
Bright strawberry and rose characters higlight this refreshing crimson wine. Light, soft, fruity without being too sweet.
Available by the bottle only.

Echo Falls White Zinfandel (California)
Really very drinkable this delicate salmon pink rose slips down a treat. Made with zinfandel grapes grown in sunny Central Valley. Medium and full of fresh, sweet, summer fruit flavours.
Available by the glass and by the bottle.

Current A La Carte Menu

This menu is our basic A La Carte menu for 2013. It is subject to some change but this is a good sample of what will be available. It is accompanied by an extensive selection of special dishes. For details of those, please don't hesitate to contact us by phone or email.
  

***Please bare with us while we deal with a technical problem. Current menu will be available online in the next couple of days. In the meantime please don't hesitate to contact us on 01773 828771 or drop us an email at fishermansrest@btconnect.com.*****

Scotland Week

Scotland is coming to The Fishermans Rest. To celebrate Burns night we're putting on a menu of Scottish treats for a week. Starting 21st January, running through to the 26th, which includes Burns Night itself on the 25th where we'll be having a full blown Scottish evening with some fantastic offers on our Scottish Whiskeys! 

Book now to avoid disappointment. 

To explain our menu a little further, here are some more details:

Starters:

Cock a Leekie

Chicken Poached in stock with Leeks and a touch of Prune

Smoked Salmon with Cream Cheese

Our own home smoked salmon using a traditional smoking cure (Caboc)

Dishes available as Starters or Mains:

Creamed Finnan Haddie & Brown Toast

Ultimate comfort food dish, cold smoked haddock on crusty brown toast.

Cullen Skink

Scottish classic chowder of smoked fish with potatoes and cream.

Risotto of Arbroath Smokies and fresh herbs

Strong links exist between Scotland and Italians 
(long after the Romans failed to introduce wine to Scotland) 
and they have been accredited with introducing fish & chips and ice cream.

This dish combines the Italian risotto with the very Scottish smoked fish.

Main courses:

Cabbie Claw

A corruption of the French word Cabillaud (Cod).

This old Scottish dish reflects the influence French cuisine has had on Scotland.

The meaty, white fish is served with a mild horseradish and cream sauce and buttery mashed potatoes.

5 hour Mutton with Caper Sauce

Slow cooked to perfection, this well-flavoured, tender mutton is complimented by a 

classic, creamy caper sauce.

 Served with mashed Potatoes and seasonal vegetables.

Haggis, Tatties and Bashed Neeps wi’ Malt Whiskey Sauce

The Scottish classic. Traditional haggis with a delicious sauce made with Malt Whiskey.

Served with tatties (potatoes) and bashed neeps (Mashed turnip).

Collops

Again, a corruption of a French word. This time ‘Escalopes’.

Slices of pan fried Mature Rump steak layered with caramelised Red Onions.

Served with new potatoes and green beans.

Venison Casserole with Forest Mushrooms and Smoked Bacon

Venison is a big part of hunting in Scotland. 

A rich dish with the gamey flavours complimented perfectly by 
Forest mushrooms of the hunt.

Served with new potatoes and seasonal vegetables.

Puds:

Soor Plum & Blueberry upside-down Cake wi’  Ice Cream

Plums, Bluberries and Malt Whisky with scottish ice-cream.

Cranachan wi’ Fruit

Toasted Pinhead Oatmeal, Whisky, Honey and Cream

Strathbogie Mist

Lightly Poached Pears with Ginger Cream

Festy Cock

From the hard times in Scotland when the pot was missing a Cockerel and Oatmeal Balls replaced it. Especially featuring in pre lent Shrove Tuesday fare, they became flattened into Pancakes and sweet desert fillings were added.

 

New Year At The Fishermans Rest

HAPPY NEW YEAR TO YOU ALL!

It's time to welcome in 2013 and why not join us for the celebrations.

New Years Eve Quiz

New Years Eve will see a good old pub quiz so you can test your knowledge as we draw closer to midnight. There will also be a full buffet so you won't start 2013 with an empty stomach. The drink will of course be flowing - as is traditional for New Years Eve - so we expect a really good party. If this tickles your fancy and you want to know more please contact us by phone or email, details of which can be found on the contact page of our website.

New Years Day Platters

OPENING HOURS FOR FOOD: 12 - 6

On New Years Day you might well be nursing a fuzzy head, suffering from lack of sleep or perhaps just be tired of cooking after Christmas. We have the answer.

There are three platters to choose from and they're designed to be shared between two people or more. All the meat is sourced from the Pigs Tail, a local farm, including the pork pie! All the bread is from The Loaf Bakery in Crich.

Breakfast Platter - £15
(Available until 2pm)
Just what you need after a night of partying. Eggs, smoked bacon, handmade local sausages, black pudding, sauteed potatoes, tomatoes and a nice big pile of freshly baked toast.

Mixed Grill Platter - £28
(Available all day)
A treat for meat lovers. Minute steak, gammon, pork chop, handmade sausage, lamb's liver, a big pot of chips.

Ploughmans Platter - £24
(Available all day)
A ploughmans lunch with a little bit extra. Mixed English and Continental cold meats, pork pie, three cheeses, olives, dips, Kate's very own chutneys, a selection of freshly baked Artisan breads.

If you don't fancy tackling a platter then we will also have a 'Winter Warmers' menu available. A Hot Pot, some casseroles, and a seven-hour-cooked lamb are just some of the options.

We hope to see you!