Pork crackling
£4.50Salted, with Bramley apple sauce.
Gastropub menu example where the food matters as much as the beer.
A gastropub is a pub that takes its cooking seriously. This example leads with food, from small plates to Sunday lunch, and puts the ales last.
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The Wheatsheaf: an example gastropub menu
Made with the Public House template. The place, dishes and prices are examples.The Wheatsheaf
A country pub that cooks: seasonal plates, Sunday lunch and ales from local brewers.
Small plates
While you choose.
Devilled whitebait
£7.50Paprika, lemon and tartare sauce.
Welsh rarebit
£7Mature cheddar and ale on sourdough.
Vegetarian
Starters
Ham hock terrine
£9Piccalilli and toasted sourdough.
Smoked mackerel pâté
£8.50Pickled cucumber and oatcakes.
Roast squash soup
£7.50Sage butter and seeded bread.
Vegetarian
Mains
Our meat comes from farms within thirty miles.
Venison and red wine pie
£21Suet crust, creamed mash and buttered greens.
Pan-roasted hake
£22Mussels, leeks and a cider cream sauce.
Dry-aged sirloin
£28Watercress, triple-cooked chips and béarnaise.
Beetroot and goat's cheese tart
£16Candied walnuts and a dressed salad.
Vegetarian
Sunday lunch
Sundays from noon until it's gone, with roast potatoes, Yorkshire pudding and seasonal vegetables.
Rib of beef
£24Served pink, with horseradish.
Roast pork belly
£21Crackling and apple sauce.
Mushroom wellington
£18Chestnuts and a red wine gravy.
Vegetarian
Puddings
Treacle tart
£8Clotted cream and lemon zest.
Vegetarian
Dark chocolate mousse
£8Salted caramel and shortbread.
Vegetarian
British cheeses
£11Three cheeses, chutney and crackers.
Vegetarian
From the bar
Ales from brewers in the county.
Harvest bitter
Pint£5.40
Half£2.80
Amber and malty. 3.9%
Hop Field pale
Pint£5.80
Half£3
Citrus hops, dry finish. 4.3%
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on a gastropub menu
- 1
Small plates
Two or three things to eat with the first pint, like crackling or rarebit.
- 2
Starters
Two or three, like a terrine or a soup, for guests who want a full meal.
- 3
Mains
Name the cut and the fish, and say where the meat comes from if you can.
- 4
Sunday lunch
Often the busiest meal of the week. Give its hours and what comes with every roast.
- 5
Puddings
Use the British names, like treacle tart, with a few words for visitors.
- 6
Beer
A short list of local ales at the end, each with style and strength.
Prices and descriptions
Show prices and sizes
Each main gets one price. List what comes with it, so the price makes sense.
Venison and red wine pie£21
Suet crust, creamed mash and buttered greens.
Pan-roasted hake£22
Mussels, leeks and a cider cream sauce.
Dry-aged sirloin£28
Watercress, triple-cooked chips and béarnaise.
Write the descriptions
Say how things are cooked, like pan-roasted or triple-cooked, so guests know what to expect.
Dry-aged sirloin
A pub classic, done properly.
Dry-aged sirloin
Watercress, triple-cooked chips and béarnaise.
Before you print the QR code
- Every main lists its sides.
- Sunday lunch shows its hours and what comes with each roast.
- Vegetarian mains are labeled, like the mushroom wellington.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about a gastropub menu
What's the difference between a pub menu and a gastropub menu?
How much the food matters. A gastropub cooks to restaurant standards, and most guests come to eat, not just to drink.
Should a gastropub take bookings?
For Sunday lunch, it helps. Menupresso has a free reservations calendar, and a button on the menu can link to it.
How many dishes should a gastropub serve?
Four or five mains is plenty. A short list keeps the food fresh and the kitchen fast.
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Swap in your dishes and prices, then publish with a link and QR code.