Seasonal dishes forged in flame
From slow-cooked cuts to signature steaks
Each plate on the new autumn menu shows off the balance between the precision of technique and the wildness of fire. The season opens with Smoked Pork Belly, served with pickled cucumber and chipotle BBQ sauce, a dish that layers smoke, tang, and spice in perfect harmony. The Steak Tartare takes a familiar classic and elevates it with bone marrow mayonnaise and crisp potato chips for richness and bite. If you are more in the mood for some seafood, our Fire Roasted Scallops with’ Nduja butter and garlic herb crumb are smoky, buttery, and impossible to resist.
The Coal Shed’s mains have always been a study in precision, and this season is no exception. The Slow-Cooked Short Rib is glazed in tamarind and served with onion purée and charred onion petals, making it deep, sticky, and slow-burning in all the right ways. The Monkfish arrives with woodland mushrooms and Diane sauce, a nod to autumn comfort with a refined twist. And, of course, our signature steaks remain the heart of the menu: from individual fillets to generous sharing cuts, all cooked over open flame for that Coal Shed sear.
Indulgent desserts with fire-lit warmth
From slow-cooked cuts to signature steaks
No menu is complete without a touch of indulgence, and this season’s desserts offer balance and nostalgia in equal measure. The Blackberry Pavlova with cardamom cream and pistachio delivers texture, freshness, and spice, while the Chocolate Tart with crème fraîche and honeycomb is rich and elegant, the perfect finish to a fire-fuelled feast.
Autumn cocktails at The Coal Shed bar
Our bar team have crafted a line-up of autumn cocktails that match the kitchen’s creativity, each one designed to complement the bold flavours coming off the grill. Start with the Fat Old Fashioned, made with beef-fat-washed Evan Williams bourbon for a silky, savoury edge. The Guinness Espresso Martini layers burnt faith, amaretto, and Guinness reduction for a dark, roasted twist. And the Pumpkin Whiskey Sour, with Kinahan’s Irish Whiskey and yuzu sake foam, brings spice, sweetness, and a little theatre to the glass. Want to keep it simple? Enjoy a pint of The Coal Shed Hazy IPA instead.