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Bar and Block Logo Book Select Location Select Location London Aldgate Bath Belfast Birmingham Bristol Kings Cross Leamington Spa Nottingham Whiteley Wimbledon Winnersh Sutton Newcastle Portsmouth Milton Keynes London Southwark Glasgow Edinburgh London Hammersmith - NEW London Paddington - NEW menu close * Home * Menus * Sign up * Mother's Day Sign up and receive 25% off food Sign Up MOTHER'S DAY 2022 TREAT THE MUM-IN-YOUR-LIFE TO A SPECIAL 3 COURSE SET-MENU FOR £24.95 find out more BOOK A TABLE SUNDAY ROAST SUNDAY ROAST + PERFECT HOSTS At Bar + Block, we believe there’s only one way to do the Great British Roast - and that’s properly! We never compromise on quality, so our Sunday Roast is the best. ENJOY A GREAT SUNDAY ROAST our steak sharer special NEW SPRING MENU COMING SOON The only thing better than a steak, is a steak when the sun is shining. We're saying hello to brighter days, sunshine and great times. Our spring menu launches 24th March is sure to put a spring in your step. explore our menu lunchtime CRAVE + SAVE Enjoy our NEW set lunch menu where you can enjoy 2 courses for £12.95 or 3 courses for £14.95. Available from 11.30am to 5pm Monday to Friday. Book your table today. VIEW OUR LUNCHTIME MENU BREAKFAST ALL YOU CAN EAT BREAKFAST From just £9.50, you can enjoy our all-you-can-eat Premier Inn Breakfast. Tuck into freshly cooked bacon, fluffy hash browns, eggs as you like them, and more. FIND OUT MORE ABOUT BREAKFAST autumn menu MEAT-FREE + MOREISH Our chefs have created some delicious + flavourful meat-free dishes and plant-based plates. Eating well has never been easier. We have more choices than ever so why not flex your flavours and try something new? find out more DRINKS DRINKS FIT FOR A QUEEN This March our Cocktail of the month is Mother's Ruin. Treat the mum-in-your-life to her absolute favourite things and show your appreciation and treat her like the queen she is! EXPLORE OUR DRINKS RANGE We’re open from breakfast ‘til late, serving up quality steaks with none of the traditional steakhouse stuffiness. Our expert chefs hand cut your steak to match your appetite, and you can style your steak exactly how you like it. From classic cuts to more unexpected dishes, we’re on hand to serve up steak perfection. Not forgetting our range of cocktails + drinks, ready for you whatever the occasion. THE MENUS BREAKFAST Menu View Menu MAIN Menu View Menu View All Menus KIDS Menu View Menu View All Menus Previous SIRLOIN TENDER + FULL-BODIED The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat. RUMP FIRM+FLAVOURSOME As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare. RIBEYE RICH+SUCCULENT A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texure FILLET TENDER+MILD The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well. SIRLOIN TENDER + FULL-BODIED The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat. RUMP FIRM+FLAVOURSOME As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare. RIBEYE RICH+SUCCULENT A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texure FILLET TENDER+MILD The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well. SIRLOIN TENDER + FULL-BODIED The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat. Next * 1 * 2 * 3 * 4 * About us * Allergy & Dietary Info * Terms & conditions * Privacy policy * Cookie notice * All locations * Contact us * Frequently Asked Questions * Force for Good * School Holidays * Drinks * Offers * Breakfast * Meet the maker * Sunday Roast * Winter * Diversity & Inclusion * COVID-19 Guidance * Careers * Mother's Day © 2021 Bar + Block Registered office: Whitbread Group PLC, Whitbread Court, Houghton Hall Business Park, Porz Avenue, Dunstable LU5 5XE. Registered in England number 29423. VAT registration number 243 2928 64. close Cookies To improve and personalise your visit we use first and third party marketing and analytical cookies. By using this site you agree to this. You can withdraw your consent at any time. See our Cookie notice for information on how to block or disable cookies.