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Our business name is ...

Old Court Hotel
  Our business activity is ...

Hotel restaurant
Symonds Yat West

Contact: Jono & Victoria Smith-Milne
Position: Proprietors
Tel: 01600 890 367
Fax: 01600 890 964
About Us...

Jono and Victoria Smith-Milne
would like to welcome you to the
Old Court Hotel
Built around 1570, the Grade II listed Old Court Hotel has retained its original character and architectural features.
Our restaurant, the magnificent Great Hall - rises to the full height of the building and is beamed and vaulted with moulded beams and wall posts separated by panelling.
We recognize that consistently good food quality, variety and presentation, together with attentive service, are key ingredients in any stay with us whether you are visiting for just a meal a short break or holiday.
All our food is sourced from great places and freshly prepared for you once you have ordered.
The Old Court Dining Room is open from 7.00 to 9.00pm and booking is advisable.

Our Bar Menu is available from 12.00 - 9.30pm, 7 days a week.
Click the links for more information about staying here, weddings, conferences and the history of the Old Court Hotel

Homemade Fishcakes
On a sundried tomato salad and dressed
lime & lemon creme fraiche
Filo Pastry Basket filled with pan fried Black Tail Prawns
Cooked in a sweet chili and coconut cream
topped with crispy seaweed.
Nachos Sharer
Homemade and dusted in our special seasoning then layered with Monterey Jack cheese, spring onions. guacamole, sour cream and spicy salsa
Homemade Quenelles of Chicken Liver Parfait
With a rich Cumberland sauce and thick warmed bread.
Seared Scallops on Seasonal Leaves
With locally smoked bacon lardons and Spanish Chorizo sausage.
Goat's Cheese on a Crisp Garlic Crouton
With a mixed leaf salad and raspberry and balsamic reduction
Pan Fried Asparagus
Tossed with Feta cheese, pine nuts and sliced potato served over a dressed mixed leaf salad
Antipasti Sharer
Cured meat platter with caper berries, sundried tomatoes, olives and fresh baked bread.
Fresh Red Snapper and Line Caught Salmon,
pan fried and served onto a yellow thai sauce
with Saffron rice.
Madgetts Farm Free Range Duck Breast
With a traditional oarange and Grand Marniet jus
Medley of Wild Scottish Salmon, Black Tail Prawns,
Monkfish, Scallops and Crab Claw

Cooked in a white wine, dill and mustard sauce served with baked saffron rice.
Madgetts Farm Free Range Duck Breast
Oven roasted with honey and sesame seeds,
sliced and arranged on a stem ginger and plum sauce
Risbury Court Slow Roasted Braised Shoulder of Lamb
With a rich red wine and mint jus.
Highland Fillet
Hereford Pedigree Fillet Steak stuffed with haggis, wrapped in bacon and finished with a creamed honey and whisky sauce
Farm Fresh Breast of Chicken
Stuffed with mature smoked Isle of Arran cheese and wrapped in cured ham, baked, then served with a Muscadet cream sauce
Crisp Mediterranean Vegetables
In a tomato herbed sauce, accompanied by
saffron asparagus baked rice
Medallions of Pork Fillet
pan fried and served with a port and pink peppercorn sauce.
Pedigree Risbury Court Hereford Sirloin Steak
roasted and sliced onto a smoked garlic and lavender sauce
Sticky Toffee Pudding
Fruits of the Forest Cheesecake
Raspberry Pavlova
Summer Fruit Pudding
Baileys Cheesecake
Rocky Chocolate
Isle of Mull Mature Cheddar
Gruth Dhu Soft Cheese
Lanark Blue 1/2 Moon
Smoked Isle of Arran Cheddar
Timtern Cheddar
Hereford Red
Hereford Hop
Single Gloucester
Four cheeses from the hand selected list
£7.00 or £14.00 for 2

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