THE OLD STATION INN & CARRIAGE RESTAURANT WELLS ROAD HALLATROW SOMERSET BS39 6EN TEL: 01761 452228

RESTAURANTMON 12pm - 2.30pm

6 pm - 9 pmTUES 12pm - 2.30pm

6 pm - 9 pmWED 12pm - 2.30pm

6 pm - 9 pmTHURS 12pm - 2.30pm

6 pm - 9 pmFRID 12pm - 9.30pmSAT 12pm - 9.30pmSUN 12pm - 8.00pm

OPENING HOURSFOOD

OPEN 7 DAYS A WEEK

The pub itself is a hive

of memorabilia with a

seemingly never ending

array of bric-a- brac from

old wooden skis to half

a 2cv car. There is always

something new to see, even

if it’s been your local for

years and this Aladdin’s

cave of treasures from

yesteryear are always a talking point. Think

‘The Old Curiosity Shop’, think eclectic,

think imagination run riot - our Pub will

always give you something to talk and

invariably smile about.

Although there are distinctively 2 different

areas, the food quality and the price are the

same - more formal if you wish to dine in style

a la Orient Express in the carriage or more

laid back if you’re after fun and the hustle

and bustle of the pub. It really just depends

on whatever suits your

mood or occasion.

We have an extensive wine

list with 25 + available by

the bottle and 10 available

by the glass; we’re also

Cask Marquee accredited

and always feature regular

changing guest ales as well

as local favourites, lagers

and spirits

We have ample parking and a large beer-

garden, a 5 a side football pitch and a

polytunnel for growing some of our own

produce regularly featured on our menu.

Al Fresco dining with a wood burning stove

and barbecue is available in the warmer

months and dining under the stars on our

deck is a must for the romantic. We are open

7 days a week for lunch and dinner - all day

on Friday-Saturday and Sundays.

Nestled equidistant between Bath, Bristol and Wells lays The Old Station Inn and Carriage restaurant. The Hotel, originally commissioned for the now closed Hallatrow Railway

station was built in the 1920s and is a fine example of the architecture of the period. It was taken over by Neville and Debbie King and their 2 children (Kian and Kadie) in 2008 who have sealed its reputation as one of the very best destination pubs with fine dining

the area can boast.

With obvious links to the railways it also features an old Pullman carriage as its restaurant, which has been lovingly restored to all its former glory. This was modelled on the iconic

Royal Scotsman’s dining car and is both elegant and welcoming.

2ndEdition

Your Copy to take away

P U B H I S TO R Y

OLD STATION INNGift Certificate

PAGE 1

PUB BOARDING PASS

MON 12pm - 3pm5pm - 11pm

TUES 12pm - 3pm5pm - 11pm

WED 12pm - 3pm5pm - 11pm

THURS 12pm - 3pm5pm - 11pm

FRID 12pm -12pmSAT 12pm -12pmSUN 12pm -10.30pm

OPENING HOURS

OPEN 7 DAYS A WEEK

GIFT CERTIFICATESAVAILABLE OVER THE BARIn £10 - £20 Increments

Pan Seared Scottish salmon served with a prawn, lemon and dill

butter sauce, on crushed potatoes with fresh vegetablesT H I R T E E N P O U N D S & N I N E T Y - F I V E P E N C E

Pie of the day, served with a dressed salad & chips(check the blackboard for today’s flavour)

T W E LV E P O U N D S & N I N E T Y - F I V E P E N C E

English farm assured sausages, in a rich red wine gravy served over crushed potatoes with fresh vegetable and crispy tangled onions

(check the blackboard for today’s flavour)

T W E LV E P O U N D S & N I N E T Y - F I V E P E N C E

Pulled Lamb shoulder in a rich red wine & mint jus, bubble and squeak cake

S E V E N T E E N P O U N D S & N I N E T Y - F I V E P E N C E

Thai chicken curry, sweet and spicy chicken breast flavoured with fresh turmeric, ginger, lemongrass, green chilli & coconut milk,

served with jasmine rice

T H I R T E E N P O U N D S & F I F T Y P E N C E

Stuffed breast of chicken, filled with smoked cheese & wrapped in Parma ham – oven baked, red wine

gravy served with pesto mash & fresh vegetablesT H I R T E E N P O U N D S & N I N E T Y - F I V E P E N C E

Crispy leg of Gressingham duck with forest berry sauce, whole grain mustard mashed potatoes & braised red cabbage

F I F T E E N P O U N D S & N I N E T Y - F I V E P E N C E

Beef filet (8oz) medallions grilled with mushroom sauce, crushed potatoes & fresh vegetables

N I N E T E E N P O U N D S & N I N E T Y - F I V E P E N C E

A l l g r i l l s a r e s e r v e d w i t h c h i p s , o n i o n t a n g l e s , h e r b t o m a t o a n d a d r e s s e d s a l a d

Classic mixed grill; lamb chop, rump steak, pork sausage, pork loin chop & gammon (400g)

N I N E T E E N P O U N D S & N I N E T Y - F I V E P E N C E

200g Southwest beef sirloin steakE I G H T E E N P O U N D S & N I N E T Y - F I V E P E N C E

200g Southwest beef rump steakS E V E N T E E N P O U N D S & N I N E T Y - F I V E P E N C E

220g Outdoor reared gammon steak with grilled fresh pineappleT W E LV E P O U N D S & N I N E T Y - F I V E P E N C E

Sliders (3 mini burgers) beef T W E LV E P O U N D S A N D N I N E T Y - F I V E P E N C E

N e v i l l e , D e b b i e a n d o u r s t a f f w a r m l y w e l c o m e y o u t o t h e O l d S t a t i o n I n n .E n j o y o u r h o m e m a d e f r e s h l y c o o ke d f o o d .

Menu Menu

Sautéed mushrooms in a creamy garlic and parsley sauce served in a puff pastry shell

S I X P O U N D S & N I N E T Y - F I V E P E N C E

Cocktail of crab, jumbo shrimp, prawns & oak smoked Scottish salmon

S E V E N P O U N D S & N I N E T Y F I V E P E N C E

Soup of the day(check the blackboard for today’s flavour)F I V E P O U N D S & N I N E T Y - F I V E P E N C E

Chicken Liver Patewith Fruit Chutney & Crostini

S I X P O U N D S & N I N E T Y - F I V E P E N C E

Warm goat cheese tart with beetroot salsa served on mixed leaves, balsamic vinaigrette

S I X P O U N D S & N I N E T Y - F I V E P E N C E

Tossed Salad with Balsamic VinaigretteF I V E P O U N D S & F I F T Y P E N C E

Spicy nachos; topped with melted cheese, chilli con carne, guacamole, sour cream, coriander & jalapenos

(also available with veggie chilli)

S TA R T E R : S E V E N P O U N D S

M A I N C O U R S E : N I N E P O U N D S & N I N E T Y - F I V E P E N C E

S t a r t e r s

M a i n C o u r s e M a i n C o u r s e f r o m t h e g r i l l

S i g n a t u r e D i s h1 kilo roasted pork hock with lots of crackling served

with cider gravy, apple and sage mashed potato and fresh vegetables

S I X T E E N P O U N D S & N I N E T Y - F I V E P E N C E

M a i n C o u r s e Ve g e t a r i a nRoasted butternut squash filled with mushroom & pine

nut risotto topped with wild rocket saladT H I R T E E N P O U N D S A N D T W E N T Y F I V E P E N C E

Red lentil, vegetable and spiced peanut “Nut-Roast” with tomato sauce chips and dressed salad

T W E LV E P O U N D S A N D F I F T Y P E N C E

5 Bean and Vegetable chilli with basmatti rice and tossed saladT W E LV E P O U N D S A N D F I F T Y P E N C E

S i d e D i s h e sCone of chips with äioli & ketchup £ 3 . 5 0

Cone of onion tangles with äioli & ketchup £ 3 . 5 0

Cheesy chips £ 4 . 7 5

Olives with feta cheese £ 3 . 9 5

Side of vegetables or peas £ 2 . 9 5

Garlic ciabatta £ 2 . 5 0 with cheese £ 3 . 5 0

Extra sauce (green peppercorn, creamy mushroom, Stilton or red wine) £ 3 . 9 5

H o m e m a d e D e s s e r t s F I V E P O U N D S & N I N E T Y F I V E P E N C E

Crumble of the day with custardProfiteroles with whipped cream & chocolate sauce

Croissant bread & butter pudding with custardSelection of ice creams & sorbets

Lemon tart with caramel crust

S i g n a t u r e D e s s e r tTrilogy of chocolate mousse, Dark chocolate & Tia Maria,

White chocolate & Cointreau. & Milk chocolate & AmarettoS I X P O U N D S & N I N E T Y - F I V E P E N C E

Cheese board with crackers & apple chutney S E V E N P O U N D S & N I N E T Y - F I V E P E N C E

Available Lunch Only Mon-SatBAKED POTATO

With your choice of; prawn Marie-Rose, coleslaw, chilli con carne, tuna mayo, ham & vintage cheddar cheese, vegetarian chilli or Thai chicken curry

E I G H T P O U N D S & T W E N T Y F I V E P E N C E

BAGUETTES With your choice of:

prawn marie-rose, ham & vintage Cheddar cheese, tuna mayo, bacon and brie or smoked salmon served with coleslaw

(add chips for £2)S E V E N P O U N D S F I F T Y P E N C E

Rustic steak roll, with fried onions & mushrooms, salad garnish & chips

N I N E P O U N D S A N D N I N E T Y - F I V E P E N C E

MEAL SALADSWith your Choice of:

prawn marie-rose, ham & vintage cheddar cheese, tuna mayo or smoked salmon.

Served with tomatoes, cucumbers, home pickled onions, peppers & breadsticks, tossed in balsamic vinaigretteN I N E P O U N D S & N I N E T Y - F I V E P E N C E

PLOUGHMAN’SHam, vintage cheddar or stilton served with rustic bread,

homemade chutneys, pickles and crunchy vegetablesN I N E P O U N D S & N I N E T Y - F I V E P E N C E - M I X E D A D D £ 1 . 5 0

TRADITIONAL SUNDAY ROAST SERVED 12 - 8PM (SUNDAYS ONLY)

E L E V E N P O U N D S A N D N I N E T Y F I V E P E N C E

All prices are inclusive of VATFish may contain small bones • Food may contain nut tracesAlert our staff if you have any allergies or food intolerances

Food made in house with fresh local ingredients

M e n u ( c o n t )

Check out our website www.theoldstationandcarriage.co.uk for upcoming events follow us on facebook

• Fresh fish and chips• 100% Chicken breast nuggets and chips• 100g Rump steak and chips

• Sausages and mash• Cheesey pizza with chips• Spaghetti bolognaise

served with peas or beans F I V E P O U N D S A N D N I N E T Y F I V E P E N C E

Ice cream pots T W O P O U N D S & F I F T Y P E N C E

Sweetie bagsO N E P O U N D & F I F T Y P E N C E

K I D S M E N U

Located in a converted out building we have 5 tastefully appointed en-suite, recently renovated rooms all fitted with TV, tea and coffee making facilities and plenty of biscuits. Each room is light, bright and varies in size to the larger family rooms or something more intimate a deux. Make your next visit a special one and why not spend the night.

Features • Bath & shower with lots of white fluffy towels • Very well stocked tea & coffee making facilities • Duvets • Flat screen TVs • Dressing tables • One very spacious family room has 1 double and 2 single beds

O U R L E T T I N G R O O M S P R I VAT E PA R T I E S

All parties catered for from birthdays through to weddings

CRAZY GOLF

T H E C A R R I A G E R E S TA U R A N T

SUNDAY LUNCH

PAGE 4

Play area - Crazy golf, poly tunnel & children’s meals

Crazy golf available anytime, we have floodlights just ask at the bar and while you are there you can have your £1 for kids or £2 for adults ready to play, go round as many times as you like – try your best to keep the ball on the course at all times and see if you can beat my record 16 under par if you do you should turn PRO

HOUSE RULES • No smoking tobacco products or e cigarettes - smoking area is out front or in the beer garden.• Kick off you muddy boots - just paid loads for new carpets• Well behaved dogs are allowed in the bar, but not in the carriage or letting rooms and don’t let them chase our 3 legged cat. (same rule applies to children)• Watch your language until the ladies go home - unless Wales are beating England at rugby• Cell phone on vibrate in the carriage please

Neville the owner is also the Chef; he has over 25 years of experience in some of Europe’s best hotels as well as being recognized as one of the world’s best chefs by the AAHS since 1998. His culinary career has taken him around the world including the United States, Bermuda and the Pacific Rim. Neville calls on his international experience when creating his menus, mixing flavours and textures.

We describe our food as eclectic meaning our menu is varied and Free-style. We use ingredients from around the world but source our fish and meat locally. We love to reinvent pub favourites giving them a fresh new feel and presentation.

We feature lots of specials using what the

season has to offer.

J O I N U S F O R T R A D I T I O N A L S U N D AY R O A S T S E R V E D S U N D AY 12-8P M - F O R M O R E D E TA I L S S E E O U R M E N U