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Nibbles to Start With...

Homemade Warm Focaccia Bread with Sundried Tomato & Cheese for two
With balsamic vinegar and Olive Oil. £5
With mixed olives. £8

Weighbridge Favourites

All of our main meals include a selection of fresh vegetables and dauphinoise potatoes.

Weighbridge Favourites

All of our main meals include a selection of fresh vegetables and dauphinoise potatoes.

Please ask for allergen advice, most of our dishes can be adapted to suit your dietary needs.

Pork Tenderloin Hunter’s Style
Cannons of pork tenderloin in a hunter’s style sauce of mushrooms, bacon lardons, baby onions and red wine, finished with cream and crispy cheese dumplings.

Belly Pork
Slow roasted with crispy crackling, served on a bed of apple mash and finished with a rich onion gravy.

Crispy Duck
Half a duck, roasted until crispy and served with a sauce of redcurrant jelly, cherry wine and fresh strawberries, finished with a nip of British cream.

Beef and Black Pudding Stack
Slices of British fillet and black pudding, griddle cooked to your liking, served with shitake mushrooms, in a rich marsala wine and cream sauce.

Rack of Lamb
A large rack, topped with rosemary and garlic breadcrumbs, roasted pink or well done, served with a rich red wine and red currant sauce, garnished with redcurrants and jelly.

Lamb Shank
Steamed and then roasted, served on a bed of garlic mashed potatoes with a mint, red wine and cream sauce.

Smoked Chicken
Half a locally smoked chicken served in a sweet chilli, balsamic vinegar and madeira cream sauce with button mushrooms, garnished with crispy seaweed.

Chicken Supreme
Filled with bacon, cheddar cheese and cracked black pepper, wrapped in puff pastry, baked until golden, served with a white wine, chorizo and cream sauce.

Steak and Kidney Pudding
Tender pieces of beef and ox kidney in a rich Weighbridge ale gravy in a suet pastry crust topped with extra gravy

Bangers and Mash
A trio of locally sourced pork and leek sausages served on a bed of scallion infused mashed potatoes with a rich homemade onion gravy.


Taste of the Wild
Kangaroo, venison and wild boar griddle cooked served pink with sauce of pink peppercorns, bacon lardon and shimeji mushrooms flamed with brandy and finished with cream and fresh spinach

Thai Style Crocodile
Tender strips of crocodile in our homemade thai sauce with coconut milk, lime, chilli, diced tomatoes, spring onion and fresh coriander. Served in a filo basket, on a bed of savoury rice.

Ostrich steak griddle cooked served pink, presented on a bed of Lyonnaise potatoes served with a sauce of bacon lardons, sundried tomatoes flamed with madeira wine finished with cream.

Fish Options

Salmon and Monkfish Plate
Gently steam fried salmon, with shell-on mussels, prawns, scampi and slices of monkfish, finished with white wine, double cream and a dash of pernod.

Fillets of seabass, pan seared in a trio of butters and served with baby prawns, scampi and a scallop, served on a nest of mixed leaves with raspberry vinaigrette and buttered baby potatoes.

A swordfish loin steak dusted with cracked black pepper pan-fried with garlic, lemon zest and chopped fresh parsley. Served with new potatoes and a jug of white win sauce.

Lemon Sole
Whole lemon sole off the bone, pan-fried in butter finished with prawns, cappers and beurre noisette, garnished with crown of lemon and cucumber slices.

A large bowl of steaming English mussels in a rich white wine, garlic, mushrooms, concassed tomatoes and fresh spinach sauce finished with a hint of cream and served with warm focaccia bread.

Mahi Mahi
Supreme of Mahi Mahi gently steam fried served on a bed of nutmeg wilted spinach with a rich beurre blanc sauce.

Vegetarian Options

Homemade Gnocchi
Homemade gnocchi served in a rich basil, tomato and garlic sauce with fresh beetroot and wilted spinach.

Stilton and Apple Beignets
Choux pastry flavoured with English stilton and apple deep fried served with a crisp side salad and a rich cider sauce.

Oriental Inspired Duo
A duo of samosas and spring rolls created by our Goanchefs served with coconut chutney and tamarind chutney filled with potatoes, peas, carrots, onions and traditional spices.

House-Aged British Beef

Sourced locally and aged on the premises for between 21 and 28 days.

Fillet steak
200g (8oz.) approx. with no fat, the most tender of our steak, we prefer not to serve this well done!

Sirloin Steak
250g (10oz.) approx. with a small fatty layer on one side. Cooked on the griddle, to your taste.

Rib-Eye Steak
Lightly marbled with fat, recommended to be cooked at least medium rare. 200g (8oz.) £23300g (12oz.)

Bone in Rib-Eye
680g (24oz) A whole large rib eye, cooked on the bone to your liking (we recommend this is cooked at least medium rare)

All the above are cooked to your liking, with a choice of the following:

Traditional Garnish - With mushrooms, onion, tomato and asparagus.
Au Poivre - Green peppercorns, brandy and cream.
Stilton and Prawns - With white wine and cream.
Borras - A rich red wine, cream and mushroom sauce.
Café de Paris - Mushroom, tomato, brandy and cream.
Rossini - On a pate topped crouton and a rich madeira and tomato sauce.
Truffle Butter - A creamy seasoned buttermade with black truffle and sea salt.
All weights shown are approximate and uncooked.

£60 for two people
For two people, a whole double fillet, 500g approx, roasted in the oven to your liking and carved, presented with a pan-fried portabella mushroom, griddle cooked tomato and a duo of sauces, one a rich red wine, the other au poivre, with green peppercorns.

All our food is cooked to order, at busy times, there may be more of a delay, please be patient, we all work very hard to ensure our service, meets your expectations.

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