Dineqarlo Reserve

Dineqarlo Menu

A Seasonal Celebration

Our menu changes with the seasons, celebrating the finest produce from British farms and coastal waters. Each dish is crafted to highlight natural flavours with modern European techniques, drawing on locally sourced ingredients from Bristol and the South West. The menu evolves to reflect the best available produce each season, offering a dining experience that is both rooted and refined.

Chef's Selection

Three dishes that exemplify our culinary approach, each with a note from the chef.

Seared Scallops

Hand-dived scallops with cauliflower purée and brown butter, finished with hazelnut.

"The sweetness of the scallops against the nutty brown butter is a quiet, precise start."

Dry-Aged Beef Fillet

Dry-aged beef fillet with roasted bone marrow and a deep red wine jus.

"A dish that respects the ingredient—rich, savoury, and unapologetically indulgent."

Dark Chocolate Delice

Dark chocolate delice with salted caramel and hazelnut praline.

"A composed ending that balances bitterness, salt, and sweetness in every spoonful."

Small Plates

A selection of refined starters designed to awaken the palate.

Hand-Dived Scallops

Cauliflower purée, brown butter, hazelnut.

Pressed Ham Hock Terrine

Piccalilli, sourdough crisp.

Roasted Beetroot

Whipped goat's curd, candied walnuts, sherry dressing.

Crispy Squid

Smoked paprika aioli, lemon.

From the Coast

The freshest catch from British waters, prepared with restraint.

Pan-Roasted Cod

Mussel velouté, sea herbs, confit potato.

Grilled Whole Sea Bass

Fennel, orange, salsa verde.

Lobster Thermidor

Gruyère crust, fines herbes.

From the Grill

Prime cuts and sustainable fish, cooked over open flame.

Dry-Aged Ribeye

Triple-cooked chips, béarnaise.

Lamb Rump

Ratatouille, rosemary jus.

Corn-Fed Chicken Supreme

Wild mushrooms, tarragon cream.

Seasonal Mains

Hearty and elegant dishes that reflect the time of year.

Venison Loin

Celeriac purée, blackberry jus.

Wild Mushroom Risotto

Truffle oil, parmesan crisp.

Roasted Pumpkin Gnocchi

Sage, brown butter, hazelnut.

Garden Plates

Celebrating the best of the season's vegetables and herbs.

Heritage Tomato Salad

Burrata, basil oil, aged balsamic.

Charred Hispi Cabbage

Romesco, almond, sherry vinegar.

Roasted Cauliflower

Curry oil, raisins, pine nuts.

Desserts

Indulgent endings crafted by our pastry team.

Dark Chocolate Delice

Salted caramel, hazelnut praline.

Lemon Tart

Crème fraîche, raspberry sorbet.

Sticky Toffee Pudding

Vanilla ice cream, toffee sauce.

British Cheese Selection

Oatcakes, chutney.

Cocktails

Classic and signature cocktails, crafted with precision.

Dineqarlo Old Fashioned

Bourbon, demerara, orange bitters.

Queen Square Sour

Gin, lemon, egg white, red wine float.

Smoked Negroni

Gin, vermouth, campari, oak smoke.

Seasonal Spritz

Rotating fruit, prosecco, soda.

Wine

A curated selection of Old and New World wines, with a focus on small producers.

Sparkling

Nyetimber Classic Cuvée, West Sussex.

White

Sancerre, Domaine Vacheron, Loire Valley.

Red

Barolo, Giacomo Fenocchio, Piedmont.

Dessert

Sauternes, Château Suduiraut, Bordeaux.

Reserve Your Table

To book a table, please call us or send an email. We look forward to welcoming you.