A plate of gourmet fish with lemon slices, grilled vegetables, and microgreens on a rustic wooden table, accompanied by a glass of white wine, a water glass, a fork, and a napkin with black and white stripes.

Sample Menus

DINING @ THE KINGS ARMS

At The Kings Arms, our dishes are freshly prepared by our talented chefs using quality ingredients, locally sourced wherever possible. We offer table service in the restaurant dining rooms and bar.

NEW LIGHT LUNCH FIXED PRICE MENU - Monday - Friday 2 course 18.5 - 3 course 22.5


Butternut squash & sage arancini, avocado aioli. Gf

Ham hock, apple & wholegrain mustard terrine, garden marrow chutney, toasted sour dough.

Leek & potato soup, sage croutons.

Lightly battered calamari, citrus mayonnaise.

- - -

Light size cider battered fish & chips, garden peas, tartar sauce. Gf

Kings burger, applewood cheddar & burger sauce. Add fries. - 4

Light size cauliflower, aubergine & sweet potato curry, coriander rice, crispy chick peas & homemade flatbreads. Gfo

- - -

Apple & cinnamon pie, vanilla custard. Vgo

Baked vanilla cheesecake, vanilla ice cream.

Affogato, Double espresso poured over vanilla ice cream. Gf, Vg Op

Ask our team for todays sandwiches & price. (Not included in the fixed price)

 

MAIN MENU

AUTUMN 2026

Available lunchtimes & evenings, Monday to Saturday


NIBBLES

Baked breads, balsamic & olive oil. – 9 | Crackling, paprika & apple mayonnaise. Gf – 6.8 | Marinated olives. – 5

STARTERS

Butternut squash & sage arancini, avocado aioli. Gf - 9

 Fowey mussels, tomato, chorizo, garlic & pepper sauce, warm crusty bread. Gfo - 12

Ham hock, apple & wholegrain mustard terrine, garden marrow chutney, toasted sour dough. - 10

 Leek & potato soup, sage croutons. - 9

Asian crispy pork bites, peanut & pickle vegetable salad. - 9.5

Lightly battered calamari, citrus mayonnaise. - 11

King’s grown, maple roasted garden fig, walnut crusted goats cheese, balsamic. - 9

MAINS

Slow braised short rib of beef, caramelised onion, cream mash potato, Tenderstem, smoked bacon & mushroom gravy. Gf - 26

Pan roasted breast of Gressingham duck, bubble & squeek, red wine poached pear, red wine & blackberry sauce. Gf - 25

Panko crusted chicken breast, garlic potatoes, buttered green beans & mushroom sauce. Gf – 22.5

 Cauliflower, aubergine & sweet potato curry, coriander rice, crispy chick peas & homemade flatbreads. Gfo – 19

Pan fried salmon, crushed new potatoes, caraway leeks, white wine & prawn sauce. - Gf 23

Venison, redcurrant & rosemary pie, winter vegetables & red wine sauce. - 21.5

Cider battered fish & chips, garden peas, tartar sauce. Gf- 19

Flat iron steak - 26 | Grilled 8oz sirloin. Gf- 32

Fries, rocket & peppercorn sauce. Gf 

Add garlic king prawns. –-6 | Onion rings. – 5 | Fried egg. - 1.5

King’s burger, burger sauce, applewood cheddar & fries. Gf Op – 18

Add bacon. – 1.5 | Fried egg. – 1.5

Plant based burger, garlic mayo, caramelised onions, vegan style brioche bun & fries. Vg, Gf - 18

 PUDDINGS

Apple & cinnamon pie, vanilla custard. Vgo - 8.2

Dark chocolate delice, forest fruit, raspberry sorbet. Gf - 8.2

Baked vanilla cheesecake, vanilla ice cream. – 8.2

Roasted hazelnut meringue, hazelnut praline cream. Gf - 8.2

Turkish delight panna cotta, mixed berries, pistachio baklava. Gf - 8.5

King’s cheese board -  A selection of cheese, Jacobs cheese biscuits,  The Bulls marrows & tomato chutney. - 12

SUNDAY MENU

NIBBLES

Baked breads, pesto, balsamic & olive oil. – 9.8 | Crackling, pink lady sauce. Gfi – 6.8

Sesame hummus, flatbread, cheese. – 5.8 | Marinated olives. – 5

STARTERS

Ham hock, apple & wholegrain mustard terrine, garden marrow chutney, toasted sour dough. - 10

 Leek & potato soup, sage croutons. - 9

Lightly battered calamari, citrus mayonnaise. - 11

King’s grown, maple roasted garden fig, walnut crusted goats cheese, balsamic. - 9

 ROASTS

Striploin of Wiltshire Beef, tender striploin, locally sourced & served pink. Gfi Op - 23.5

Crispy Pork Belly, crackling, served with house made apple sauce. Gfi Op - 20

Roasted Supreme of Chicken, served with a classic pig in a blanket. Gfi Op - 20

Pan Fried fillet of Seabass, crushed herb potatoes, buttered samphire, caper & lemon butter. Gfi - 24.5

Roasted please ask for todays Vegetable roast. Vg Op -19

All roasts are served with:
Crispy roast potatoes, roasted mixed vegetables, seasonal vegetables, cauliflower or leek cheese, rich red wine gravy, Yorkshire pudding.

ADD EXTRA

Roast potatoes. - Gfi 2
Seasonal vegetables. - Gfi 2

LITTLE GUESTS

Children’s Roast (under 12s only)
A smaller portion of our roast with all the traditional accompaniments. Gfi Op - 11

 MAINS

Pan fried salmon, crushed new potatoes, caraway leeks, white wine & prawn sauce. - Gf 23

Cider battered fish & chips, garden peas, tartar sauce. Gf- 19

Flat iron steak - 26 | Grilled 8oz sirloin. Gf- 32

Fries, rocket & peppercorn sauce. Gf 

King’s burger, burger sauce, applewood cheddar & fries. Gf Op – 18

Plant based burger, garlic mayo, caramelised onions, vegan style brioche bun & fries. Vg, Gf - 18

Vg = vegan, Vg Op = Vegan optional, V = Veggie, Gfi = Gluten-free ingredients, Gfi Op can be made with Gf ingredients on request.

Please inform us of any food allergies or intolerances. Although we have procedures in place to minimise the risk of cross-contamination of allergens, we have an open kitchen, so we cannot guarantee that traces of allergens will not be present in dishes.

All our food is freshly prepared, so there may be a wait at busy times and for some dishes.

A discretionary service charge of 10% is added to tables of 7 or more, all of which goes to the team.

Kitchen Opening Hours

Breakfast: Mon - Fri: 7.30 - 11.00 Sat - Sun 9.00 - 10.00

Lunch service: 12.00 - 14.30

Evening service: 18.00 - 20.45

Sunday Lunch: 12.00 - 15.00 Sunday evening: 17.00 - 19.30