Gaucho Birmingham

St-Germain and Patrón Silver tequila with Cointreau, lifted with cucumber and citrus, topped with watermelon tonic

Lime leaf Ketel One vodka and Aperol infused with hibiscus, lengthened with passion fruit and citrus

Grey Goose vodka, Cygnet 22 gin and Briottet lychee liqueur. Ginger heat infused with lemongrass, shaken with lychee and citrus. Aromatic with a light peppercorn finish

Bombay Sapphire gin and Doppelgänger aperitivo stirred with green apple and tarragon

Cazadores Blanco tequila shaken with red pepper, Cointreau, The Baller Chilli Bacon vodka and citrus. Finished with chimichurri salt

Bombay Sapphire gin built long with watermelon and Briottet cactus liqueur, topped with pink grapefruit soda

Wagyu-washed The Botanist gin and Grey Goose vodka, Regal Rogue Lively White, burnt lemon bitters

Bombay Sapphire gin, Lillet Rosé, Campari, Amaro Santoni, Fernet Branca, strawberry cordial

El Jimador Blanco Tequila, Quiquiriqui Espadín Mezcal, Cointreau, red pepper cordial, citrus blend

Hennessy VS Cognac and Johnnie Walker Black Label whisky infused with roasted cocoa nibs, dark chocolate liqueur, shortbread biscuit, clarified

Pentire Adrift, Pentire Coastal Spritz, Roots Divino Rosso, strawberry cordial

Fernet-Branca, Coke

Cultured butter, chimichurri

Cheese breads, chimichurri

Large green olives

Mozzarella, cheddar, truffle, piquillo dip

Chimichurri, cornichon, shallots

Honey, chilli, lime

Cultured butter, chimichurri

Gochujang sauce, avocado, lime

Cornichons, shallots, parsley

Mango salsa, avocado

Chilled tomato, cucumber, basil

Cacio e pepe, parmesan, crisp brioche

Creamy burrata, grilled peppers, confit tomato, basil oil

Chargrilled chicken, gem lettuce, green beans, mint, chilli

Cucumber, lemongrass, green chilli, mango purée

Hand-cut beef, chimichurri, crispy wonton, cornichon

White crab, toasted brioche, cucumber, apple, soft herbs

Sliced fillet, gem lettuce, green beans, mint

King prawns, rich tomato sugo, rocoto, basil

House-cured salmon, crème fraîche, pickled onion, watercress

Yellowfin tuna, avocado, citrus, ají amarillo

Confit tomatoes, brown butter, chilli emulsion and capers

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Prawns with a Latin Marie Rose sauce and sourdough

Tiger's Milk, pickled jalapeños and avocado crema

Pan-fried seabream fillet with a crispy golden skin, served over a sweet corn humita and a smoky, nutty salsa macha.

A generous portion of handmade ricotta and parmesan ravioli tossed in a glossy cacio e pepe sauce and topped with crunchy brioche crumbs.

A rich, aromatic seafood stew featuring tender red mullet, mussels, prawns, and squid simmering in a vibrant, savory lobster broth.

A juicy grilled half chicken with a charred, spiced skin, served with salsa macha mayonnaise, fresh watercress, and a lime wedge.

A thick-cut salmon steak with a crispy, pan-seared exterior, topped with a rich, savory Mediterranean Puttanesca sauce of tomatoes, olives, and capers.

A golden, breaded and pan-fried slice of aubergine, served atop sweet piquillo peppers and confit tomatoes with a drizzle of olive oil.

A hearty main-size grilled chicken salad featuring crisp gem leaves, tender green beans, and a light chili-mint dressing.

A golden, flaky pie crust filled with slow-braised beef and mushrooms, served with a side of smooth creamed mashed potato and rich red wine jus.

Tender slices of medium-rare beef fillet arranged over a large bowl of crisp gem lettuce, green beans, and fresh mint.

A golden, crispy breaded chicken breast cutlet served alongside a peppery fresh rocket salad topped with shaved parmesan and lemon.

A whole grilled sea bass with charred skin, garnished with fresh herbs, lemon slices, and a generous drizzle of vibrant green olive oil.

The leanest cut with a pure, distinctive flavour

Spiral cut and slow grilled with chimichurri

Spiral-cut fillet tail marinated in a zingy mustard seed, black pepper and juniper berry rub

Spiral cut fillet, marinated in garlic, parsley and olive oil

Spicy medallions of fillet marinated in chilli, sweet paprika, garlic and parsley served with salsa Argentina

Oversize ribeye marinated in a smoky chipotle chilli paste

Spiral cut ribeye, slow grilled with chimichurri

Sirloin, rump, ribeye and fillet

Hand-cut crispy chips

Vine-ripe tomatoes, red onion, oregano

Mixed green leaves with a light dressing

Whole mushrooms roasted with garlic and herbs

Fresh spinach sautéed with garlic and olive oil

Smooth, buttery mashed potatoes

Tenderstem broccoli charred on the grill

Baby gem lettuce heads charred on the grill

A perfectly fried egg with a runny yolk

Spicy spreadable pork sausage butter

Rich truffle butter with cracked black pepper

Caramelized onions with mustard

Succulent grilled king prawns

Spicy firecracker sauce

Rich creamy peppercorn sauce

Classic French tarragon butter sauce

Rich red wine and bone marrow reduction

Savory creamy mushroom sauce

Shitake mushroom and nut roast, roast potatoes, roast carrots with confit onion, served with tomato sauce.

Made for slightly smaller appetites, our kids' roast rump of beef or chicken is served with roast potatoes and Yorkshire puddings, accompanied by seasonal vegetables and unlimited gravy.

Available Monday - Saturday | 12pm - 4pm. Choice of starters, mains, and desserts.

Banana split ice cream

Lemon | Chocolate | Raspberry

White chocolate ice cream