SALT & PEPPER CALAMARI
Lemon garlic aioli
Miller & Carter Cardiff Hayes
9-11 The Hayes, Cardiff, South Glamorgan, CF10 1AH
SUNDAY SET MENU
There’s nothing better than getting together with the family for a delicious, cosy meal on a Sunday… but how about joining us at Miller & Carter Cardiff Hayes and making steak your new Sunday tradition?
Indulge in our perfect steak cuts, like our 30-day aged 8oz Sirloin steak, or try something different from our outstanding 3-course Sunday menu, like our tender Lamb Rump.
Bring your family together for some quality time at Miller & Carter and we’ll ensure you have a truly memorable experience.
AT A GLANCE
Get the family together and indulge in our Sunday 3-course menu for £26.95
Available all day on Sunday
Make steak your new Sunday tradition
Sunday Set Menu will be available from 9th February
SUNDAY SET MENU
Starters
STICKY CHIPOTLE CHICKEN
Sweet chipotle chilli-glazed chicken bites with toasted sesame seeds
Wild Caught Atlantic Scallops (£2.50 supplement)
Served with lobster prosecco sauce, peas, crispy pancetta and straw fries
BAKED CHEDDAR MUSHROOMS (v)
Button mushrooms in a creamy Cheddar cheese & spinach sauce, served with toasted breads
Mains
50 DAY AGED BLACK ANGUS BISTRO RUMP 8oz
Taken from the centre of the rump to combine great tenderness with full flavour. Recommended medium.
30 DAY AGED SIRLOIN 8OZ
A delicate flavour balanced with a firmer texture, recommended medium rare.
50 DAY AGED BLACK ANGUS RIBEYE 8oz (£3 SUPPLEMENT)
Fine marbling results in an intensely packed flavour, recommended medium.
50 DAY AGED GRAIN FED RIBEYE 10oz (£7 supplement)
Fine marbling results in an intensely packed flavour, recommended medium.
30 DAY AGED FILLET 8OZ (£7 supplement)
The most tender steak regarded by many as the premium cut, recommended rare.
BUTCHER'S BURGER
Topped with sliced fillet tails cooked to your liking, barbacoa bearnaise, smoked streaky bacon, Monterey Jack cheese, free range fried egg and crispy onion loaf
BUTTERMILK CHICKEN
Grilled boneless tender half chicken, served with sweetcorn puree, dauphinoise potato, grilled tender stem broccoli and rich chicken dripping gravy
MINT & GARLIC LAMB RUMP
Served with dauphinoise potato, chorizo, cauliflower, peas and a rich bordelaise sauce
GRILLED SEA BASS
Served on crushed baby potatoes ,grilled tenderstem broccoli with a lobster & prosecco sauce
ROASTED CAULIFLOWER WEDGE
Served with sweetcorn puree, pomegranate, savoury granola and baby potatoes
Desserts
BELGIAN CHOCOLATE BROWNIE (v)
Served warm with pecan praline ice cream, rich Belgian chocolate sauce and a dark chocolate & pistachio shard
CLASSIC CRÈME BRULEE (v)
Madagascan vanilla glazed Brule, served with a home baked vanilla biscuit and fresh berries.
STICKY TOFFEE PUDDING (v)
A classic dessert served with a rich salted butterscotch sauce and vanilla bean ice cream
ESPRESSO TIRAMISU (v)
Light sponge soaked in Vodka-laced coffee, whipped cream, cocoa
