Sunday Roast

Join us for slow afternoons, generous plates and seasonal ingredients, as Beverly introduces a weekly Sunday Roast from June 21.

Drawing inspiration from Head Chef, David Ball’s English heritage and passion for farm-to-table dining, the produce-led menu showcases ethically sourced, pasture-raised meats paired with biodynamic vegetables – a true celebration of the season.

Mains

Honey-roasted red kuri pumpkin, apricot & pepita stuffing, artichoke gravy, roast potatoes, Yorkshire pudding, carrot & swede mash, sugarloaf 45 (v, gf) 
Free range rotisserie chicken, apple & sage stuffing, bread sauce, roast potatoes, Yorkshire pudding, carrot & swede mash, sugarloaf, red wine jus 49 (gfo) 
Collinson & Co dry-aged rib eye, mustard & herb crust, horseradish sauce, roast potatoes, Yorkshire pudding, carrot & swede mash, sugarloaf, red wine jus 60 (gf) 

Extras

Yorkshire pudding 6  
Carrot & swede mash 16
Stuffing 14
Roast potatoes 14
Cauliflower cheese 18
Garden lettuce, Beverly dressing, pecorino 22
Potato gratin 8

Sauces | 5

Red wine jus
Horseradish
Bread sauce

Family Menu | 120pp | Minimum four guests

House made focaccia, tomato butter
Bloody Beverly oysters
Mortadella skewer, stracciatella, hot honey, kanzuri dressing

Collinson & Co dry-aged rib eye, mustard & herb crust, horseradish sauce, Yorkshire pudding, carrot & swede mash, sugarloaf, red wine jus (gf)

Shared sides; cauliflower cheese, garden lettuce, Beverly dressing, pecorino, roast potatoes

Pavlova, poached strawberries, coconut streusel, strawberry inspiration cream (v,n)

Availability

Warm, comforting and designed for sharing, Beverly’s Sunday Roast is the ultimate winter weekend ritual for groups both big and small, and available from June 21 between 12pm and 4pm, unless sold out prior. Bookings strongly recommended.