Restaurant Menus

Lunch Menu

View

GRAZING

Olives Mixed Halkidiki & Kalamata olives £3.5 v/ve/gf Smoked almonds £3.5 v/ve/gf/n

Salt & pepper peanuts £2.5 v/ve/gf/n

Home-made bread marinated olives, local butter, olive oil & balsamic £5 v/ve/gfa

CAN YOU BARE TO SHARE

Baked camembert with roast garlic, chutney, walnuts, crackers £11 v

Mezze platter with prosciutto, salami, halloumi fries, home-made bread, olives, olive oil & balsamic, local butter, rocket £9/£16

LIGHT DISHES

Soup of the day with rustic bread & local butter £5 v/gfa

Crayfish cocktail gem lettuce, cucumber, Marie rose sauce, lemon £8.5 gf

Superfood salad rocket, spinach, quinoa, avocado, pomegranate, red cabbage, olive oil £8 v/ve/gf Ham hock & parsley terrine piccalilli, watercress, granary toast £6.5 gfa

Chargrilled vegetable salad pesto, shaved parmesan, seasonal salad £7.5 v/gf/n

THE BRUNCH THING

Eggs benedict two free range poached eggs, ham, toasted muffin, hollandaise sauce £8 gfa

Eggs royale two free range poached eggs, smoked salmon, toasted muffin, hollandaise sauce £8.5 gfa Eggs florentine two free range poached eggs, wilted spinach, toasted muffin, hollandaise sauce £7.5 v/gfa Toasted bagel smoked salmon, scrambled eggs £8 gfa

Poached eggs on toast smashed avocado with chilli & lemon £7 with crispy bacon £8.5 gfa

SANDWICHES

The Mount Pleasant club bacon, chicken, cheddar cheese & mayonnaise £7.5 gfa Beef minute steak tomato relish, rocket £7.5 gfa

Herefordshire ham piccalilli £6.5 gfa

Smoked salmon cracked black pepper cream cheese £7 gfa Crayfish sweet chilli & lime, gem lettuce £7 gfa

Red onion bhaji mango chutney, pickled beetroot, gem lettuce £6 v/ve/gfa Tomato mozzarella, pesto £6 v/gfa/n

Served on granary or white bread with salad & crisps, upgrade your sandwich by swapping crisps for chips only £1.5 more

A LITTLE BIT BIGGER

Salmon fishcakes wilted spinach, poached free range egg, green beans, whole grain mustard sauce £12 Broccoli & spinach risotto parmesan, pine nuts £11.5 v/vea/gf/n

Spring vegetable tagliatelle pasta spring vegetables, crumbled feta cheese £8.5 v

Herefordshire beef burger toasted brioche bun, bacon, cheddar, baconnaise, dill pickles, beef tomato, slaw, chips £12

A BIT ON THE SIDE all £2.5

Seasonal house salad v/ve/gf, rocket & parmesan salad v/gf, mushrooms in garlic butter v/gf, rustic chips v/ve/gf, beer battered onion rings v/ve, baked new potatoes with sour cream v/gf, roasted Chantenay carrots v/ve/gf, roasted green beans with parmesan & garlic gf

MENU SERVED: Monday-Thursday: 12-2.30pm Friday- Sunday : 12-5pm

Dinner Menu

View

NIBBLES

Olives Mixed Halkidiki & Kalamata olives £3.5 v/ve/gf

Smoked almonds £3.5 v/ve/gf/n

Salt & pepper peanuts £2.5 v/ve/gf/n

SHARING

Home-made bread marinated olives, local butter, olive oil & balsamic £5 v/ve/gfa

Baked camembert with roast garlic, chutney, walnuts, crackers £11 v

Mezze platter with prosciutto, salami, halloumi fries, home-made bread, olives, olive oil & balsamic, local butter, rocket £9/£16

STARTERS

Soup of the day with rustic bread & local butter £5 v/gfa

Sliced smoked salmon crab salad, avocado £7.5 gf

Spiced butternut squash falafels coriander tahini dip £6 ve/gf

Locally sourced asparagus hollandaise sauce, herb salad £6.5 v/gf

Ham hock & parsley terrine piccalilli, watercress, granary toast £6.5 gfa

MAINS

Herefordshire beef burger toasted brioche bun, bacon, cheddar, baconnaise, dill pickles, tomato, slaw, chips £12

8oz Beef rump steak vine cherry tomatoes, flat mushroom, watercress £17.5 add red wine jus or peppercorn sauce – £2

Roast duck breast pearl barley & orange, beetroot, sweet potato, red wine jus £16

Slow cooked pork belly cooked in cider cabbage & bacon, black pudding, fondant potato £15

Roast chicken braised gem lettuce, pea puree, green beans, crushed new potatoes & mint, chicken jus £15 gf

Pan fried Scottish loch trout basil mash, ratatouille, wilted spinach, basil oil, balsamic reduction £16 g/f

Beer battered haddock fillet chips, garden peas, tartare sauce, lemon, pea shoots £13

Salmon fishcakes wilted spinach, poached free range egg, green beans, whole grain mustard sauce £12

Broccoli & spinach risotto parmesan, pine nuts £11.5 v/vea/gf/n

Sun dried tomato & basil polenta ratatouille, tomato sauce, basil oil, wilted spinach £11.5 v/ve/gf

Spring vegetable tagliatelle pasta spring vegetables, crumbled feta cheese £8.5 v

A BIT ON THE SIDE all £2.5

Seasonal house salad v/ve/gf, rocket & parmesan salad v/gf, mushrooms in garlic butter v/gf, rustic chips v/ve/gf, beer battered onion rings vive, baked new potatoes with sour cream v/gf, roasted chantenay carrots v/ve/gf, roasted green beans with parmesan & garlic gf

MENU SERVED

Monday-Thursday: 6-9pm Friday-Sunday: 5-9pm


Desserts Menu

View

Sticky toffee pudding toffee sauce, clotted cream £5.5 Vanilla creme Brulee biscotti £5.5

Mulberry pie vanilla ice-cream, blackberry compote £5.5

Roast pineapple coconut sorbet, passion fruit syrup £5.5 gf/ve Selection of home-made ice-creams & sorbets £5 gf

Choose three scoops, Please check with our team for today’s options

Selection of local & English cheeses gfa Home-made chutney, crackers, celery

£8 for 3 cheeses

£10 for 5 cheeses

Cheese Menu

Please select your cheeses from the menu below to create your own board

Finn

Following in the footsteps of classic French triple-cream cheeses, such as Brillat-Savarin, Finn is made with unpasteurised cows’ milk and the addition of double cream to give a rich luxurious texture. Surprisingly firm and lactic when young, it takes on walnut and mushroom aromas as it matures with a smooth, creamy breakdown beneath the rind.

Cornish Wild Garlic Yarg

Crumbly, zesty Cornish Yarg wrapped in wild garlic leaves, which are hand picked in the woodlands of Cornwall each year. The cheese has a subtle garlic flavour which is creamy under the rind and slightly crumbly in the core.

It is a young cheese with a fresh, slightly lemony tangy taste. A stunner on any cheese board.

Cheddar Hop

Our Cheddar Hop is made on Laurels Farm by rolling a wheel of rich, creamy textured mature Cheddar cheese in the finest toasted hops. The hops deliver a distinctive aroma & slightly bitter taste with a hint of lemon that combines beautifully with the creamy cheese. The cheese is a perfect accompaniment to a wholesale beer, strong ale or even a Chardonnay wine.

Goosnargh Gold

Gold in name, gold in nature Goosnargh Gold is bright, buttery and mellow, just the way a good Double Gloucester should be. We mature each cheese for 5 months allowing it to develop character, amazing texture and smoothness like no other. Made at Wilson Fields Farm with pasteurised cow’s milk from the Butler family herd, it is one of our open vat cheeses that are hand bound in the traditional way.

Cropwell Bishop Shropshire Blue

Long-standing family company Cropwell Bishop is best known for its Stilton, but it also makes a superb Shropshire Blue, which was named best cheese in the country at the British Cheese Awards 2016. Creamy, but without the same level of spice as Stilton, the cheese has caramel hints and a nutty finish.

Children’s Menu

View

Soup of the day £2.5 v/gfa
Served with fresh bread & butter
Mini battered fish & chips with garden peas £5
Home-made cheese & tomato pizza £5 v
Seasonal mixed salad
Award-winning duo of local pork sausages £5
Served with chips or baked new potatoes & either baked beans or garden peas
Chicken goujons £5
Served with chips or baked new potatoes & either baked beans or garden peas
Cheesy tagliatelle pasta £5 v
Scoop of home-made ice-cream £1.5 gf

Steve Rimmer – Head Chef

Head Chef Steve Rimmer shares a bit more information behind his food choices…

At Mulberry Tree restaurant we use the best locally sourced produce all of our dishes are prepared in house, the menu includes a great choice of meat & fish and there is a selection of vegetarians dishes. we create a lot of our dishes based on seasonal products and customer’s needs, not only is it economical but eating seasonally has health benefits too; foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of year. For example, we will use wild garlic & asparagus between March and May when it’s just come into season and is at its peak, whilst the Herefordshire berries are very delicious from June to September.

When we come to seasons my favourites has always been Autumn and Winter. This is the time of year I like cooking heartier food such as slow cooked blade of Herefordshire beef with horseradish mash, roast root vegetables and a deep rich red wine sauce. The Autumn Winter vegetables such as parsnips, sweet potatoes, and butternut squash are great and go well as purées with fish, meat and vegetarian dishes. You will always find beetroot on the menu as that’s one of my favourite ingredients to use and I love to put it with goat’s cheese. Give it a go this season!

Ben Pearson – Restaurant Manager

For Ben Pearson, restaurant manager, the cornerstone of success in the hospitality industry is the readiness to always serve your guest with a smile and never leaving anything to chance.

Ben started his career with an Italian restaurant as a supervisor. Being a passionate, driven and affable person, joining the hospitality industry was a natural choice for him. In fact, he further improvised his skill set by perusing his education in the hospitality sector while continuing his job.

He joined the Mount Pleasant in 2016 and quickly rose to the position of Restaurant Manager within a year. His favourite part about working at the Mount Pleasant is the impetus that organisation gives to company culture and growth of its employees.

His favourite dish on the menu? In his own words, “I am spoilt for choice with Steve’s (the head chef) cooking but I do love the pan fried Scallops!”

His advice to those who want to join this sector? Be proactive and challenge yourself every day. In his words, “the power of positive attitude carries extraordinary results”.


Book a Room

Book a Table

Special Offers

Buy a Gift