Version 5.0 A GOOD & PROPER PLACE TO WARM THE COCKLES OF YOUR HEART WITH SOME PROPER BRITISH GRUB. George's Kitchen Nottingham

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1 Version 5.0 A GOOD & PROPER PLACE TO WARM THE COCKLES OF YOUR HEART WITH SOME PROPER BRITISH GRUB. Check-in on George's Kitchen Nottingham

2 PICK 'N' MIX STARTERS, SHARERS, NIBBLES OR ADD-ONS? HAVE THEM WHENEVER YOU LIKE, HOWEVER YOU LIKE! MUSHY PEA HUMMUS BREAD BOARD 3.95 VERY CHEESY POTATO CROQUETTES 2.95 Board of George s Treacle Bread, seeded rye sourdough, Coated in British breadcrumbs. focaccia, farmhouse white and wholemeal, mushy pea hummus, and a dip of Shropshire extra virgin rapeseed oil BUBBLE & SQUEAK 2.95 and artisan malt vinegar. Coated in British breadcrumbs. STILTON CHIPS 2.75 SWEET POTATO FRIES 3.25 Twice cooked chips smothered in warm stilton sauce and Served with Bloody Mary ketchup and Garlic Aioli. topped with stilton crumbs. CHOOSE 3 FOR 16 Served on one board - blooming perfect for sharing! GEORGE S SCOTCH EGG 5.95 WINTER PIGS IN DUVETS 6.25 Handmade pork, leek and ginger soft yolk Scotch egg, Mini British pork bangers under a crispy bacon duvet served with splendid piccalilli. with buttery onion mash, sweet honey, mustard and cranberry sauce. GEORGE S SQUID 5.45 A stack of tender squid rings, dusted with Old Bay seasoning and served with Spiced Roast Pepper Aioli. TEMPURA PRAWN COCKTAIL Prawns in our own cocktail sauce, served on baby leaf salad with paprika battered king prawns on the side. NOT PART OF 3 FOR POP SEAFOOD 5.75 A mixture of mussels, scampi and Queen scallops in chilli CHICKEN GOUJONS 5.45 & coriander batter, garnished with fresh spring onion and Fresh chicken goujons in British breadcrumbs, chopped coriander. Served with aioli for dipping! drizzled with Red Wine & Honey vinegar and Spiced Pepper Aioli. FISH PAKORA 5.25 Bite sized pieces of Cod in onion bhaji batter, served WINTER 'CUP A SOUP' 5.25 with a coriander and mint dip. Spicy tomato and coconut soup with curry spiced seasoned croutons, served with crispy fried Naan WINTER GOATS CHEESE & 5.85 sticks. MUSHROOM FRITTERS Two roasted field mushrooms drizzled in garlic oil, one in MUSHY PEA FRITTERS 4.85 British breadcrumbs and one as it comes. Goat's cheese In crunchy seaweed batter with a creamy wasabi dip. slices in British breadcrumbs, served with a pomegranate salad and pomegranate molasses dip.

3 IN A BUN AFTER MANY DEBATES ABOUT WHAT COMBINATION WORKS BEST... WE DECIDED IT ALL BLOOMING WORKS! FANCY SOME PIGS IN DUVETS, A PROPER DIRTY BURGER AND SWEET POTATO FRIES? HAVE WHATEVER TICKLES YOUR FANCY! All served with an add-on of your choice! PROPER DIRTY DOUBLE BURGER FISH DOG 8.75 Two 4oz burger patties, made to our recipe using finest Crispy battered giant Cod finger in a Brioche bun Chuck and Brisket, grilled in the Inka and topped with with a layer of mushy peas and topped with chunky Red Leicester cheese. Served in a Brioche bun with tartare sauce. baby leaf salad, a slice of tomato, thin slices of pickled gherkin, lashings of Dirty Mayonnaise and Bloody Mary HALLOUMI & FIELD MUSHROOM BURGER 8.95 ketchup on the side... A PROPER burger! Slices of crispy breaded Halloumi, baby leaf salad, a roasted field mushroom and lashings of Dirty CHICKEN SCHNITZEL BURGER Mayonnaise in a Brioche bun. Chicken fillet breast in panko breadcrumbs, served in a lightly toasted Brioche bun, topped with melted FISH TORTILLA WRAP 8.75 Red Leicester cheese, lashings of aioli, babyleaf salad, Crispy Smoked Paprika battered giant Cod finger in a a slice of tomato and a roasted field mushroom. Want it naked? Oh, blimey! Just ask! soft tortilla, filled with baby leaf salad, tomato and cranberry salsa and Smoked Paprika Mayo. ADD ONS SAUCES Proper Twice Cooked Chips 1.75 Bloody Mary Ketchup Stilton Chips 2.75 Proper Chunky Tartare Sauce Sweet Potato Fries 2.75 Spiced Roast Pepper Aioli Proper Bread & Butter for Two 1.45 Garlic Aioli House Salad - (Mushroom, tomato, baby leaf salad 2.50 HP Sauce dressed with mushroom oil and topped with pickled Dirty Mayonnaise cucumber and red onion) Smoked Paprika Mayonnaise 3 Roasted Field Mushrooms 1.90 A Stack of Crispy Onion Rings 2.25 George's Own Barbecue Baked Beans 1.60 Mushy Peas 1.60 Homemade Curry Sauce 1.60 Bloody Mary Ketchup is NOT suitable for Vegetarians. Homemade Onion Gravy 1.60 Allergen Information available upon a 'pretty please'.

4 GOOD OLD CLASSICS Choose from our sustainably sourced fish battered in our crispy batter or lightly coated in British breadcrumbs. FINEST SCOTTISH HADDOCK FISH CHOWDER IN A SOURDOUGH IN SMOKED PAPRIKA BATTER BREAD BOWL Drizzled with red wine and honey vinegar, served British mussels, scallops, scampi and Inka grilled with twice cooked chips and Spiced Roast Pepper Aioli. Sea Bass in a thick creamy potato, sweetcorn and leek broth. SMOKED HADDOCK IN ONION BHAJI BATTER COD & SQUEAK CAKE On a bed of basmati rice, lime, a side of curry sauce Steamed Ocean Wild Cod, fused with bubble and and a coriander yoghurt raita, served with a deep fried squeak. A George s original served in a thick creamy crisp soft boiled egg. potato, sweetcorn and leek sauce with chunks of cod and fresh mussels and sweet potato fries. PROPER SCAMPI Scottish langoustine tail in a light British breadcrumb, CHICKEN BALTI PIE twice cooked chips and chunky tartare sauce, served with a Chicken cooked with garlic, ginger, tomato, chickpeas crispy fried beef tomato in smoked paprika batter. and Balti spices. Served in a shortcrust pastry case, topped with onion rings in onion bhaji batter, served WILD OCEAN COD with twice cooked chips and homemade curry sauce. 100% sustainable tender fillet of Cod sourced from the clear waters of the Norwegian and Icelandic Seas. Served BEEF BOURGUIGNON PIE with twice cooked chips, mushy peas, chunky tartare sauce Beef slow cooked with red wine, mushrooms and and a few pickles. smoked bacon, served in a shortcrust pastry case, topped with roasted shallots, served with twice cooked FINEST SCOTTISH HADDOCK chips and homemade onion gravy. The finest 100% sustainable Scottish Haddock fillets delivered fresh from Peterhead. Served with twice cooked MAC 'N' 3 CHEESE PIE 9.75 chips, mushy peas, chunky tartare sauce and Macaroni cooked in mature cheddar, Parmesan and a few pickles. onion sauce, served in a shortcrust pastry case and topped with British breadcrumbs, chives and Gruyere SWAP YOUR TWICE COOKED CHIPS FOR SWEET POTATO FRIES OR STILTON CHIPS FOR ONLY 1.50! cheese, served with twice cooked chips and George's own barbecue baked beans. FANCY A SPLENDID ADD-ON WITH YOUR MEAL? HAVE A GANDER AT OUR ADD-ONS SECTION! CHUFFING MARVELLOUS OLD BEAN!

5 FROM THE INKA GRILL Fancy something a little lighter folks? Our INKA grill will do just the job! Using pure British lump wood charcoal for our cooking, the INKA can be your own not so guilty pleasure. FISH MEAT All served with baked butternut squash mash, wilted spinach, a field mushroom, fresh tomato salsa and an add on of your choice. (Excludes Sea Bass) All served with a stack of crispy onion rings, baby leaf salad, slow cooked field mushroom, a fried tomato, garlic butter and twice cooked chips. (Excludes King Prawn & Bacon Skewers) DAILY CATCH From SIRLOIN 8OZ Our Duncan searches all the ports of good old Blighty to 35 day aged 8oz Galloway Angus Cross Sirloin. find only the very best fish to treat you Ladies and Gents to! Ask our Ladies & Gents to find out what today's catch is! SURF & TURF GEORGE S STYLE day aged 8oz Galloway Angus cross Sirloin, SEA BASS WITH CHICKPEA & CHORIZO STEW served with half of a grilled Lobster tail. Chickpeas, chorizo and peppers slow cooked with tomatoes, topped with Inka grilled Sea Bass. KING PRAWN & BACON SKEWERS Skewered Inka grilled King Prawns wrapped in bacon, WILD OCEAN COD served with rice and melted garlic & herb butter on the 100% sustainable tender fillet of Cod sourced from the side... Splendid for a dip! clear waters of the Norwegian and Icelandic Seas. FINEST SCOTTISH HADDOCK The finest 100% sustainable Scottish Haddock fillets delivered fresh from Peterhead Due to the high temperatures we cook our steak at, we will do our best to cook the steak as close as we can to your liking and cook steak to either be rare, medium or well done. SWAP YOUR TWICE COOKED CHIPS FOR SWEET POTATO FRIES OR STILTON CHIPS FOR ONLY 1.50!

6 SPLENDID DESSERTS ICE CREAM 4.95 Made the traditional way by a working farm in Matlock, Derbyshire. We've gone nostalgic and come up with a range of various flavours! All served with Chantilly cream, sprinkles, raspberry sauce and chocolate flakes. CHOOSE FROM: BLACK JACK BLUE BANANA CHOCOLATE CHOCOLATE LIME VANILLA STRAWBERRY OR TODAY'S SPECIAL Ask your waiter or waitress to find out what flavour is available today! DOUGHNUTS 4.45 CHOCOLATE & THREE MILK PUDDING 5.95 Freshly homemade doughnuts with a chocolate The chocolate pud for chocolate lovers. Chocolate dipping sauce, raspberry dipping sauce and candy floss sponge filled with gooey chocolate mousse and drizzled on the side. with our own chocolate and orange sauce. APPLE & CARAMAC HIGGLEDY - PIGGLEDY 5.95 PADDINGTON PUDDING 5.95 CRUMBLE PIE Bread and honey butter pudding doused with lashings British Bramley Apple and Caramac pie, with a of Paddington's favourite orange marmalade, baked higgledy - piggledy crumble top, salted butter caramel until golden brown and served with clotted cream and sauce and a good dollop of clotted cream. candy floss WHY NOT SHARE! Ice cream with Chantilly cream, sprinkles, raspberry sauce and chocolate flakes, doughnuts, dipping sauces and candy floss.

7 IT WOULD BE BLOOMING MARVELLOUS OF YOU TO JOIN US! Check-in on George's Kitchen Nottingham Follow us Tag us in your photo Review us on George's Kitchen Sign up to our rather splendid & jolly newsletter Natural selection today decided to work in favour of the rather spiffing Surf 'n' Turf. Ruddy marvellous stuff! July1st via Twitter Success consists of twice cooked chips, twice, in one sitting #twicecookedchallenge #notinsurancechurchill August 22nd via Thank for giving me the most splendid idea for my next novel. I've named it "Where did all the Gin go. *Hiccup*" October 1st via Twitter

Just like we did with the humble Fish & Chip we re using everything we have learnt over the years to bring proper British dishes all with a quirky twist to the centre of Nottingham for you marvellous

8 BRITISH GINS, VODKAS AND OTHER DELIGHTFUL TIPPLES TO WET YOUR WHISTLE. A TALE OF TWO. Where do we start? We grew up together just outside of Nottingham and have been making great fish & chips for the last 20 years. Just like we did with the humble Fish & Chip we re using everything we have learnt over the years to bring proper British dishes all with a quirky twist to the centre of Nottingham for you marvellous folk to enjoy! The restaurant really began to take shape back in November 2014 with just the finished touches to be made, where we even found Steven the seagull a home (look out for him, he's usually at the bar... how typically British!). OUR TROPHY CABINET! Since we first opened our doors to the folk of Nottingham, we ve been flabbergasted with the kind words you ve said about our home, our people and our food! If you didn t already know we re absolutely chuffed to have won two prestigious awards. Back in June we won the Nottingham Post s Best New Venue at the Nottinghamshire Food & Drink Awards, where we were finalists alongside Annie s Burger Shack and the Ruddington Arms. And if that wasn t enough, in October we won the prestigious International Restaurant & Bar Design Awards. To say we re ruddy proud to represent Nottingham on an International stage is just a tad of an understatement! WINNERS of THE NOTTINGHAM POST S BEST NEW VENUE We wanted our restaurant to be as much about Gin & everyone having a proper fun time as much as we wanted it to be about the food we serve. That s why we put as much time & effort into carefully selecting the splendid British Gins that we use as much as sourcing our ingredients used in all of the delightful dishes served in front of you today. We loved the British links that Gin has and wanted such a marvellous drink to be a centre point of our restaurant, that s why a Gin Bar was the only choice... Hooray! OUR FAMILY SHROPSHIRE POTATO FARM. Our family farmers are true experts at growing our potatoes of choice, Maris Piper! Based in the farmlands of Shropshire, they scour the land for the finest seeds and they grow in conditions only a family can provide. Our potato store keeps them just right before being peeled and chipped to give a chuffing excellent taste. THE BOWLER HAT CLUB. You may have already started to hear murmur s about our plans for our Bowler Hat Club... We ve been thinking, what could be a bloody marvellous way of giving something back to you good folks? And this is it! Keep a very close eye on our Social Media pages of how you ll be able to join the club! We ve got a bit of a soft spot for Chocolate and Cocktails (usually at the same time!) and so our Adam s come up with George s Chocolate Orange. Made with Thornton s chocolate liquor, Chase Marmalade Vodka, Orange Bitters, a dash of cream and dressed with a slither of orange. RESTAURANT TO GO. Ever feeling in the mood for some proper British grub, but not quite got the time to sit down? Well the splendid news is that you can pop by our place and order whatever tickles your fancy from our Restaurant menu to take away! Just remember... all good things come to those who wait, so just bear with us whilst we freshly rustle up the most ruddy fantastic takeaway! SUSTAINABLY SOURCED FROM FINGER TINGLING COLD WATERS. Our fishermen navigate the crystal clear waters of the Norwegian Fjords in search of the freshest wild Cod. They freeze the catch onboard to guarantee that your fish stays fresh. Haddock is caught in Peterhead, in good ole blighty! When the fish arrives ashore, we fry test them to make sure they re ready for the journey to your plate. THE HERITAGE OF OUR HOME. The building where we serve you folks good and proper Fish & Chips and other British favourites, hasn t always been a place for delicious food. We ll have you know that the foundation stone for the post office building as it was formerly known, weighing a ton, was laid on October 14, 1847, amid great pomp and ceremony. The new postal service reduced delivery times between Nottingham and London from 13 hours to seven hours. Luckily for you the delivery times for our food aren t even nearly that slow.

YOU COULD ROLL THIS UP & WHACK SOMEONE WITH IT... WE'RE NOT SAYING YOU SHOULD, BUT YOU COULD?

A PROPER BRITISH SPRING / SUMMER MENU Version 12.0 YOU COULD ROLL THIS UP & WHACK SOMEONE WITH IT... WE'RE NOT SAYING YOU SHOULD, BUT YOU COULD? It'd be ruddy marvellous of you to join us on: STARTERS