ENGLISH

Welcome
Welcome to Empire Modern British restaurant
& Steakhouse.

Our authentic kitchen coupled with our traditional British

chefs have been serving happy customers using their
modern cooking techniques, skills & experience.

At Empire you’ll find all the classic favourites as well as

a wide range of fabulous steaks that gave
us our name.

All of our steaks are carefully selected from the finest

cattle supplied directly to us by our very
own butchers.

Matured and dry-aged for a minimum of 28 days, we aim

to achieve the fullest flavours with succulent
tenderness for your dining pleasure.

So please, take a seat, relax and enjoy all of our traditional

homemade dishes with a modern twist - the finest comfort
foods Venture Restaurants has to offer.

I.G.I.C. NOT INCLUDED

 ENGLISH
WARM BITS TO START
1. Empire soup of the day 5,50
Please ask your waiter which of our delicious
freshly made soups is available today
2. Salmon fishcake with a lemon
tartar sauce 9,00
A light fishcake made with succulent salmon flakes,
infused with parsley, dill & lemon.
Served with a smooth lemon tartar sauce
3. Seared queen scallops on creamy peas
with crispy pork belly & apple purée 17,00
Tender queen scallops, served alongside slices
of slow roasted crispy belly pork with our duo
garnish of apple purée & signature creamy peas
4. Sautéed chicken livers with crispy
bacon in a red wine reduction 10,50
Sautéed chicken livers with crispy bacon & wild
mushrooms simmered in a rich red wine reduction.
Served with granary toast
COLD BITS TO START
11. Empire king prawn cocktail 14,00
Our twist on the classic, lightly spiced house
made marie rose sauce with horseradish
smeared under tender large king prawns on
a bed of crisp gem lettuce
12. Ham hock & asparagus terrine 8,00
Ham hock boiled with fragrant herbs, shallots,
juniper & orange zest for 4 hours so it´s extra
tender & set in a delicate chicken stock terrine
with asparagus spears. Served on a bed of
cracked sea salt & house made piccalilli
13. Empire´s exclusive scotch egg 8,50
Our free range scotch egg is made with our
exclusive Empire sausage meat carefully
prepared by our butcher using the finest local
ingredients, served on a bed of dressed mixed
leaves & beetroot chutney
14. Steak tartare 18,00
Finely chopped raw steak with a dash of
marie rose horseradish sauce, courvoisier,
free range egg yolk, ground black pepper,
shallots & a lemon twist prepared at your table
by your waiter with a selection of garnishes
& granary toast
Our dishes may contain some ingredients or traces of allergens. If you have a food allergy or intolerance,
please consult your waiter. Thank you
I.G.I.C. NOT INCLUDED
5. Asparagus with crispy poached egg
& vanilla spiked hollandaise sauce 8,50
Grilled asparagus topped with a
special free range soft poached egg in a crispy
breadcrumb coating & creamy hollandaise
sauce spiked with vanilla essence
6. Quiche tartlet with pumpkin &
goat cheese 9,90
An individual quiche, with a short crust pastry base,
topped with sweet roasted pumpkin & crumbled goats
cheese. Served with an artichoke salad
7. Sharing pork board for 2 per person 10,00
A selection of our finest pork dishes to share,
served with pickles & chutneys; 4 hour boiled
ham hock terrine, slow roasted crispy belly pork,
Empire scotch egg & Empire sausage served with
a trio of pickled red cabbage, spiced apple purée
& beetroot chutney
15. Chicken liver & herb pâté 7,90
Our in - house made smooth pâté with delicate
herbs & a light touch of brandy & port is served
with granary toast & shallot marmalade
16. Empire cheese board for 2 per person 9,00
A selection of the finest cured & semi cured
cheeses served with our house made pickles
SALADS
20. Empire Waldorf salad 8,00
Smashed roasted walnuts, mixed greens,
chopped celery and thinly sliced red apple
dressed with a lemon and garlic vinaigrette
21. Empire stilton salad 8,50
Crumbled Stilton cheese, spinach leaves &
chicory leaves on a bed of mixed greens
with a lemon vinaigrette
22. Empire bacon & black
pudding salad 12,50
Bacon & black pudding, with sun blushed tomatoes
sprinkled with toasted pumpkin seeds.
Served on a bed of mixed green leaves
 ENGLISH
HOMEMADE PIES
All served with Empire bubble and squeak
26. Steamed steak & ale pudding 16,00
3 cuts of prime steak slowly braised in a British
ale and thyme gravy with diced carrots,
all steamed in our house made suet pastry
(Made fresh daily, only served after 19:00)
27. Ultimate fish pot pie 19,00
Succulent chunks of salmon, cod, king prawns &
scallops poached in a white wine reduction with
fresh cream & peas topped with cheesy mashed potato
GASTRO GRUB & MAIN COURSES
30. Tipsy beef for 2 per person 18,00
1st part … Fillet steak medallions sautéed
in a rich red wine garlic rosemary & thyme jus
with cracked sea salt.
2nd part ... Home made, rich steak and ale pudding
served with creamy mash
31. Glazed ham hock for 2 per person 14,50
Slow roasted ham hock basted in a special
blend of English Mustard, cinnamon, star
anise & honey served with pickled red cabbage,
exclusively made Empire sausage & creamy mash
32. Empire fish & chips 14,50
Succulent fillet of cod dipped in a light beer batter
served with triple cooked large chips & a duo of
creamy peas & tartar sauce
33. Empire beef wellington with foie 24,50
Empire´s signature dish - a prime cut of fillet steak
seared then perched on a layer of foie gras, dry
sautéed mushrooms lightly seasoned & wrapped up
in a puff pastry parcel & baked to perfection.
Served on a bed of wilted spinach
(Limited amount + we prepare this dish with greatest
of care please allow minimum of 30 min cooking time)
34. Empire bangers & mash 11,95
Empire bangers made exclusively by our butcher
with our secret recipe using the finest ingredients.
Served with a creamy mash & light onion gravy –
the ultimate comfort dish
35. Salmon fillet with asparagus 17,00
Fresh fillet of salmon grilled skin side down for a
crisp flavoursome skin & succulent fillet.
Served with a potato rosti, char grilled
asparagus & salsa verde
36. Crispy belly pork with a raspberry
& port reduction 15,00
Slowly roasted for caramelized flavour &
extra tender meat. Drizzled in a raspberry & port
reduction & served with a rich buttered cabbage
I.G.I.C. NOT INCLUDED
28. Chicken, leek & mushroom pie 15,50
In - house made short crust pastry filled with
braised chicken thigh, sautéed leeks & mushrooms,
crème fraîche & chopped herbs
29. Cheese & red onion pie 14,50
A blend of creamy mature cheddar and red
leicester cheese with finely diced potato chopped
chives & sautéed sweet red onions with a hint
of English mustard encased in our homemade
short crust pastry
37. Magret of duck with
black cherry sauce 18,00
Sliced duck breast served pink or well done with duck
fat roasted root veg; beetroot, carrot & celeriac
with a burnt butter celeriac purée & black cherry sauce
38. Steak burger with cheese
& crispy bacon 16,00
Steak minced for a luxurious patty topped with crispy
bacon & mature cheddar and finished with a tomato
relish & gherkins. Served with thin cut skin on chips
39. Char grilled sea bass parcel 18,00
Fresh sea bass sealed in a paper parcel on a bed
of fragrant lemon & thyme then cooked
on the char grill.
Served filleted with thinly sliced creamy potatoes
44. Lamb rack & ball 19,50
Half a rack of lamb and a croquette of lamb shoulder,
set on a sweet potato fondant with roasted carrot,
pea & mint purée & sweet roasted garlic
40. Wild mushroom wellington 14,00
A vegetarian twist on our signature wellington -
a puff pastry parcel filled with mixed wild sautéed
mushrooms, baby basil & spinach in a brie cheese
mousse on a bed of wilted spinach
(Please allow minimum of 30 min cooking time)
41. Empire vegetarian burger 13,50
Hand made lentil based patty with textures of
asparagus & celery, crispy breadcrumb coated
and topped with Empire’s signature
curry mayo
42. Pork two ways 18,00
Slow roasted pork shoulder served alongside
tender pork tenderloin, apple purée and
a mustard mash
43. Crispy Coated Chicken Fritter 14,50
Crispy coated chicken breast served with an
avocado mint mousse, fresh avocado coleslaw
and skin on chips
 ENGLISH CHARCOAL GRILL & CHOPS
We’re pleased to meet you with meat to please you!
All of our char grill dishes come with thin cut skin on chips,1 sauce of your choice & buttered cabbage

OFF THE BONE ON THE BONE

69. Lady fillet (180g) 19,95
Lean & tender fillet with a delicate flavour T-Bone with fillet 27,00
80.
just a touch smaller Combining the rich flavour of the sirlion
and the tenderness of the fillet
Fillet steak (250g) 25,00
70.
Lean & tender with a delicate flavour
81. Marinated “tomahawk” pork chop 17,00
Rump steak 20,50
71. Tomahawk pork chop marinated in rosemary &
One of the leanest cuts with a pure, distinctive flavour char grilled for a juicy & flavoursome chop
Sirloin 20,00
72.
A delicate flavour balanced with a firmer texture
82. Half roast hen 15,00
Rib eye (300g) 22,00
73. Char grilled free-range corn-fed chicken breast
Marbled throughout for a juicy full bodied flavour on the bone in a garlic, herb & lemon rub.
Served with thin cut skin on chips, salad & a sauce
Select cut board for 2
74. per person 27,00 of your choice
A taste of 3 of our most popular cuts- tender fillet steak,
28-day aged sirloin & premium rump. Served with a hot
skillet at your table to allow you to cook your meat to
your exact preference. Served with your choice of
83. Beef short rib 17,00
2 sides & 2 sauces Slowly braised in port, shallots & brown sugar
for 10 hours and finished off on the char grill.
Chateaubriand for 2
75. per person 29,00 Served with our sticky port sauce
Lean & exquisitely tender with melt in your mouth
flavours. This cut comes from the heart of the fillet & is
carved at your table. Served with your choice of
2 sides & 2 sauces

SELECTED BY OUR MEAT BOUTIQUE BUTCHERS FROM THE FINEST BREEDS FROM AROUND EUROPE FOR THEIR HEAVIER MARBLE CONTENT
THEN AGED IN OUR SPECIALIST DRY AGEING ROOM FOR 26-32 DAYS TO ENHANCE THE FLAVOUR AND TENDERNESS

88. Premium dry aged sirloin steak 92. Premium Rib Eye for 2 on the bone
on the bone for 1 (450g) 23,50 (Chuletón) approx 900g – 1.2 kg per 100g 6,30
A flavoursome cut with heavy marbling for a richer flavour Heavily marbled for full bodied flavour.
Caramelised on our charcoal grill then sliced & served
89. Premium dry aged rib eye rare with a hot skillet at your table to allow you to
on the bone for 1 (600g) 29,50 cook your meat to your preference
Heavily marbled throughout for a full bodied flavour

PRESTIGIOUS “TXOGITXU”
The prestigious Basque Butcher Txogitxu-A world renowned butcher from the Basque Country in Spain selects these prestigious cuts
only from Female cows which are deep ruby red in colour, heavily marbled for a rich unique flavor.
We dry age them for their optimum 35-42 days

95. Sirlion on the 96. Rib Eye on the bone 97. Chuletón Rib Eye on the bone
bone for 1 (450g) 27,00 for 1(600g) 34,00 for 2 (1.2kg minimum) 7,30 per 100g

Feel free to ask your waiter to see our exclusive cuts board

Fancy a bit on the side…

SIDES & HOMEMADE SAUCES
POTATOES 3,50 VEGETABLES 3,85 SAUCES 1,90
44. Thinly sliced creamy potatoes 50. Empire bubble & squeak 60. Real reduced gravy
45. 3 times cooked chunky chips 51. Buttered spinach 61. Mustard & onion gravy
46. Creamy mash potato 52. Roasted mixed root veg 62. Peppercorn sauce
47. Thin cut skin on chips 53. Honey & mustard dressed salad 64. Bearnaise sauce (+ gluten free option)
54. Creamy peas 65. House mushroom sauce
58. Asparagus & hollandaise 56. Fried onions 66. Blue cheese sauce (+ gluten free option)
sauce 4,70 57. Sautéed garlic mushrooms 67. Garlic butter

I.G.I.C. NOT INCLUDED

 ALL OF OUR STEAKS ARE CAREFULLY SELECTED FROM THE FINEST
CATTLE SUPPLIED DIRECTLY TO US BY OUR VERY OWN BUTCHERS.

TODAS NUESTRAS CARNES SON CUIDADOSAMENTE SELECCIONADAS POR LOS MEJORES

PROVEEDORES, SIRVIENDONOS DIRECTAMENTE A NUESTRA PROPIA CARNICERIA.

Alle unsere Steaks Alle unsere Steaks

Tout nos steaks sont wurden sorgfäl- wurden sorgfäl-
soigneusement choisis tig aus dem besten tig aus dem besten
pa mi les plus belles Züchtungen Züchtungen
pièces de viande qui ausgewählt und von ausgewählt und von
nous sont livrées unseren eigenen unseren eigenen
directement par nos Fleischern an uns Fleischern an uns
propres bouchers. geliefert. geliefert.

Alle unsere Steaks wurden sorgf‰ltig aus dem besten Z¸chtungen ausgew‰hlt
und von unseren eigenen Fleischern an uns geliefert.