24 Stories

A refreshing blend of pink gin and prosecco, elegantly topped with sparkling lemonade.

Exotic Passoa liqueur and prosecco, finished with a bright splash of lemonade.

The classic Italian aperitif featuring Aperol and prosecco, topped with crisp soda water.

Premium Crodino served over crystal-clear ice and garnished with a fresh orange wheel.

A sophisticated mix of vodka, Passoa, passion fruit syrup, and pineapple juice, served with a side shot of prosecco.

Smooth passion fruit puree artfully layered with sparkling prosecco.

A rich and invigorating blend of vodka, Kahlua, fresh espresso, and sweet vanilla syrup.

A potent combination of vodka, rum, gin, tequila, Cointreau, fresh lemon juice, and a splash of Pepsi.

Traditional blend of premium tequila, Cointreau, fresh lime juice, and sugar syrup.

Refreshing mix of white rum, fresh mint leaves, lime, and sugar syrup, topped with effervescent soda water.

A luscious fusion of vodka, Chambord raspberry liqueur, and sweet pineapple juice.

Timeless blend of fine whiskey, aromatic bitters, and sugar over ice.

Tropical mix of white rum, fresh lime, cream of coconut, and sweet pineapple juice.

Chic blend of vodka, Cointreau, tangy cranberry juice, and fresh lime.

Complex and fruity blend of white rum, dark rum, Cointreau, fresh lime, orgeat syrup, and pineapple juice.

Dark rum floated over spicy ginger ale with a fresh lime wheel.

Sophisticated balance of gin, bitter Campari, and sweet red vermouth.

Exotic blend of gin, cherry heering, DOM Benedictine, pineapple juice, lemon juice, and grenadine.

Isle of Wight heirloom tomatoes paired with tomato and elderflower sorbet, pepper and courgette ratatouille, and chilled Virgin Mary dressing.

Raw Yellowfin tuna sashimi served with roasted sesame emulsion, white radish, togarashi spice, and tamari soy-lime dressing.

Birmingham Stories six-hour braised ox cheek croquette with burnt onion purée, young lettuce, aged Parmesan, and courgette.

Hand-cut Aberdeen Angus beef tartare with shallots, cornichons, Henderson's x Manchester Stories house dressing, and truffled egg yolk.

Rustic assortment of freshly baked artisan bread slices served with whipped paprika butter.

Half a dozen fresh Jersey Rock oysters served on crushed ice with shallot mignonette dressing.

Whole green Nocellara olives marinated in extra virgin olive oil.

Wild mushroom arancini balls served with a creamy white truffle aioli.

Warm, golden-brown cheesy pastry gougères featuring a melted 24-month Comté cheese center.

Vibrant chilled strawberry gazpacho soup topped with cucumber granita, olives, and capers.

Delicate summer salad featuring sweet melon ribbons, translucent Iberico ham, Bleu de Bocage cheese, acai berry, and basil sorbet.

Gourmet tart with King Oyster, Portobello, and Shimeji mushrooms, accented with smooth almond gel.

Finely chopped fresh tuna tartare with radish, pickled ginger, chili, wasabi, shiso leaves, and yuzu ponzu.

Crispy warm chicken croquettes served on a rich Romesco sauce, topped with candied macadamia nuts.

Rustic ham hock terrine served with tangy piccalilli, pineapple chutney, and toasted sourdough bread.

Hand-cut raw Black Angus beef tartare topped with a lacy Parmesan tuile, capers, and pickled shallots.

Rice flour gnocchi tossed with fresh Lincolnshire peas, Jersey Royal potato écrasé, and earthy morel mushrooms.

Juicy Saddleback pork cutlet with bacon cakes, groats, traditional black pudding, and sweet toffee apple sauce.

Pan-seared salmon with glazed orange and carrot purée, tender broccolini, fennel, dill, nori, and ikura velouté.

Aged grass-fed Aberdeen Angus sirloin served with golden fries.

Corn-fed chicken supreme accompanied by madras spiced cauliflower, pickled tropea onions, and cashew butter chicken sauce.

Aged arborio rice risotto with white and green asparagus, wild garlic, and shaved Parmesan.

Crisp-skinned pan-seared salmon with cauliflower purée, purple sprouting broccoli, rainbow chard, Romanesco, and vermouth velouté.

Whole roasted sea bream fillet served with Jersey Royal potatoes, escabeche vegetables, and tangy sauce gribiche.

Succulent roast chicken breast with charred baby leeks, morel mushrooms, confit tomatoes, and Chasseur sauce.

Thick Saddleback pork cutlet with roasted sweetheart cabbage, braised fennel, mustard and sage crumb, and toffee apple sauce.

Premium 36-day dry-aged 230g beef fillet steak grilled to perfection.

Magnificent 50-day aged 800g bone-in rib-eye steak, ideal for sharing.

Succulent 36-day dry-aged 300g sirloin steak with rich marbling.

Whole split lobster grilled with luscious garlic herb butter, served with golden fries.

Thick 14-day dry-aged 300g pork cutlet with crispy crackling edges.

Rich and creamy peppercorn sauce dotted with crushed black peppercorns.

Glossy and savory red wine reduction jus.

Vibrant herb sauce crafted from fresh herbs, garlic, and chili flakes.

Savory French mushroom Chasseur sauce with herbs and shallots.

Classic French Bordelaise sauce made with dry red wine, bone marrow, and shallots.

Charred flame tomato salad with creamy goat's curd, red onion, and chili.

Tender boiled Jersey Royal potatoes tossed in salsa verde and fresh mint.

Extra fine green beans tossed in rich tarragon butter.

Chilled summer courgette ribbons served over whipped smoked aubergine.

Traditional English peas cooked with tender baby gem lettuce and smoked bacon.

Crispy golden french fries tossed in garlic, rosemary, and sea salt.

Hot, perfectly golden, and crispy french fries.

Golden crispy fries tossed in aromatic truffle oil and topped with aged Parmesan cheese.

Extremely smooth, buttery potato purée with a glossy finish.

Sautéed spring greens tossed with olive oil and garlic.

Fresh mixed salad leaves tossed in a tangy Dijon mustard vinaigrette.

A symbolic charity donation supporting the Birmingham Children's Hospital.

Selection of 3 artisanal scoops: Vanilla, Chocolate, Caramel, Raspberry, Coconut & Passion fruit, or Bergamot.

Classic rich custard dessert with a caramelized sugar crust, Yorkshire rhubarb, and ginger biscuit crumble.

Poached yellow peaches, French meringue, raspberry mascarpone Chantilly, raspberry sorbet, and toasted almonds.

Rich sticky toffee sponge with chocolate drops, warm caramel sauce, and rum & raisin ice cream.

Decadent chocolate fondant with a flowing molten center, salt cookie crumb, and summer berry sorbet.

54% dark chocolate mousse with mango and passion fruit compote, blackcurrant meringue, and coconut-passion fruit sorbet.

Aged 24 months Comté cheese served with apple chutney and artisan crackers.

Curated selection of fine artisan cheeses.

Grahams 10 Years Old Tawny Port from Porto, Portugal (75ml).

Blandys Duke of Clarence Rich Madeira from Madeira, Portugal (75ml).

WF Fernando De Castilla Pedro Ximenez from Andalusia, Spain (75ml).

NOAM Bavaria Berlin Unfiltered Lager (340ml).

Peroni Nastro Azzurro Italian lager (330ml).

Asahi Super Dry Japanese lager (330ml).

Peroni Nastro Azzurro Gluten Free lager (330ml).

Citra Pale Ale craft beer (330ml).

Purity Session IPA craft beer.

Traditional Aspall Suffolk Cider (500ml).

Peroni Libera 0.0% alcohol-free beer (330ml).