Masonic Menu

All meals served with bread & butter and 250ml Wine/pp and a selection of tea and coffee.

Packages from £45 - £65

2 COURSE (STARTER + MAIN) - from £45 3 COURSE - from £50.00 3 COURSE + CHEESE AND PORT - from £55

To help us deliver the best experience possible, please read and understand the booking policy below before booking.

BRONZE

2 COURSE (STARTER + MAIN) - £45 3 COURSE - £50.00 3 COURSE + CHEESE AND PORT - £55

STARTERS

  • Parma ham & melon, with wild rocket leaves, & balsamic glaze.

  • Duck pâté, with a port and balsamic reduction, served with melba toast.

  • Classic prawn cocktail, King Prawns, lettuce leaves, avocado and house dressing.

  • Crispy fried brie, with Prosciutto, spiced red currant jam and dressed rocket leaves.

  • Seasonal vegetable soup. (V). Choose between: Tomato & Basil |Pea, courgette & mint | Roasted leek & potato | French onion

MAINS

  • Garlic-roasted chicken breast with rosemary potatoes, carrots, braised cabbage and house gravy.

  • Slow-roasted Pork Porchetta with butter mashed potato and house gravy.

  • Roasted Cod with Jersey Royal potatoes, kale, cabbage and white garlic sauce.

  • Pie & mash with mushy peas & house gravy.

  • Pie selection: steak & ale | chicken, mushroom & leek | cauliflower & spinach balti pie (V)

DESSERTS

  • Basque Cheesecake, with Cornish clotted cream. (V)

  • White chocolate and raspberry panna cotta with raspberry fruit coulis. (GF).

  • Sticky Toffee Pudding with vanilla ice-cream. (VG).

  • Selection of cheese and biscuits

SILVER

2 COURSE (STARTER + MAIN) - £50 3 COURSE - £55 3 COURSE + CHEESE AND PORT - £60

STARTERS

  • Smoked salmon tartare with avocado & cucumber brunoise, citrus and fresh herb dressing. Switch salmon for beetroot. (VG)

  • Smoked haddock and salmon Fishcake with lemon aioli and watercress salad.

  • Bruschetta trio: toasted ciabatta with cherry tomato and basil | wild mushroom, Goat’s cheese | walnut and honey (V)

MAINS

  • Wild mushroom risotto with parmesan and truffle oil (V)

  • Chargrilled Lamb chops with mint herb gremolata and gratin dauphinois.

  • Herb crusted salmon fillet with Jersey Royal potatoes and seasonal vegetables.

DESSERTS

  • Belgian chocolate fudge cake (VG)

  • Apple & cinnamon tart with vanilla Ice cream (V)

  • Triple chocolate velvet mousse, topped with crushed hazelnuts (V)

  • A selection of cheese and biscuits

GOLD

2 COURSE (STARTER + MAIN) - £55 3 COURSE - £60

3 COURSE + CHEESE AND PORT - £65

STARTERS

  • Pan seared Rockport scallop with garlic & parsley butter and caper white wine dressing

  • Rope grown Irish mussels in white wine sauce Served with a bread roll.

  • Grilled prosciutto wrapped asparagus with balsamic glaze and dressed leaves

  • Grilled aubergine wrapped asparagus with balsamic glaze and dressed leaves (VG)

MAINS

  • Scotch Dry Aged Rib Eye Steak with peppercorn sauce, cherry tomatoes and thick cut chips.

  • Slow-cooked lamb shank with rosemary and garlic, creamed mashed potato and sautéed green beans.

  • Pan-roasted duck breast with dauphinois potatoes, tender stem broccoli, cherry gastrique and horse radish.

  • Roasted aubergine with saffron pilau, tahini yoghurt, sour cherry harissa, ezme and rocket-fennel Salad (V)

DESSERTS

  • Black forest gateau (V)

  • Espresso Martini Tiramisu Torte (V)

  • Chocolate Mousse with fresh raspberries (V)

  • A selection of cheese and biscuits (V)

MASONIC MENU BOOKING POLICY

  • Minimum numbers: A minimum of 15 guests is required to book the function room privately. If numbers fall below 15, you will still be charged for 15 guests.

  • Payment: Bookings must be paid in full at the time of booking or in advance of the event date.

  • Payment methods: Cash, card, or bank transfer (bank transfer must be received before the booking date). We cannot accept cheques.

  • Pre-order deadline (14 days prior): Menu choices (from the Masonic menu only), dietary/allergy information, dining time, and the final confirmed guest number must be provided at least 14 days before the event.

  • Course selection: All guests must choose the same courses, except where dietary requirements have been communicated and confirmed by our events team.

  • Service charge: A discretionary 10% service charge will be added to the final bill. 100% goes to the Hercules Pillars team.

  • Late cancellations/number reductions: Any cancellation or reduction of the agreed guest numbers within 72 hours of the event will be charged in full.

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