March Graduation Week

March Graduation Week Opening Hours:
Monday: Open 11am onwards
Tuesday – Friday: Open 8.30am onwards

Drinks, coffees, cocktails and nibbles (i.e. pasties etc) will be available in the morning from opening.

Graduation Dinner Menu 

Table Bookings: 12noon – 6.30pm (last table booking)

We can take some walk ins on the day but we would advise you to pre book to save disappointment as we can’t guarantee availability. Deposit will be taken upon the time of booking. Call us on 0114 222 6043 or email dine@inoxdine.co.uk to make a booking.

Our Hendos bread and butter

To Start

Pea and Mint Soup
served with lemon and chive crouton (MAG and Ve option available)

Pickled Mackerel Fillet
with an apple, beetroot and horseradish salad (MAG)

Pan Fried Scallop
with a pressing of slow cooked pork belly, pea puree and chorizo hollandaise (supplement of £2.50) (MAG)

 Little Mester and Henderson’s Croquettes
with poached hens egg, watercress and wholegrain mustard dressing (V)

Main Course

4oz Lamb Rump and Baba Ganoush
with sweet potato pomme anna, dhuka, pomegranate and courgette salsa and a spiced jus (MAG)

Roast Chicken Supreme
with sweetcorn and bacon, fondant potato, wild mushrooms and truffle jus (MAG)

Curry Spiced Monkfish
with lentil dhal, pickled heritage carrots, fresh coconut and coriander (supplement of £2.50) (MAG)

Sticky Glazed Tofu
with salt and pepper potatoes, pulled oyster mushroom and Asian salad

Dessert

Steamed Syrup Sponge and Ginger Pudding
served with custard

Lemon and Passionfruit Glazed Tart
with a saffron and lime sorbet

Vegan Toffee Apple Crumble
with salted caramel ice cream (Ve)

Dark Chocolate Delice
with olive oil biscuit, rose and yoghurt sorbet

3 courses £27.95
2 courses £22.95


(V) Vegetarian | (Ve) Vegan | (MAG) Made Avoiding Gluten