The Three Crowns - Carta

23 Easthorpe Street, Ruddington NG11 6LB, United Kingdom

🛍 Pubs, Cafés, Asiatic, Pub Kitchen

4.3 💬 2330 Reseñas
The Three Crowns

Teléfono: +441159846882,+441158469613

Dirección: 23 Easthorpe Street, Ruddington NG11 6LB, United Kingdom

Ciudad: Ruddington

Menú Platos: 2

Reseñas: 2330

Sitio Web: http://www.thecottagehotel.co.uk/

"Very friendly pub. Coming from Miami you want a pub that is friendly, has great local beers, and great staff. We can’t wait to come back for the holidays. And if our old cookery teacher is in town, double bonus points!"

Menú completo - 2 opciones

Todos los precios son estimaciones en menú.

Platos De Pescado

India

Mark Mark

Friendly local serving local real ales and great wraps.

Dirección

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Reseñas

User
User

Lovely place cracking food can't beat it. No wonder they win awards. Mtwa


David
David

Disappointing real ale. Poor selection, not well kept. Service: 3 Atmosphere: 3


Andy
Andy

Great place to eat connected to the 3 crowns in Ruddington, Nottingham. Great service. Give it a try, you won't be disappointed Ver carta


User
User

Nice pub run by 2 lovely gentlemen who know how to serve a drink without being told ie Gin and Tonic etc very clean, glasses sparkle beer kept well. ...


Jane
Jane

Nice pub in the village,bar staff are fab. Downside,recently getting very noisy with dogs barking and children running around. Food: 5 Service: 5 Atmosphere: 3


George
George

Nice cosy pub serving good selection of beers with Indian restaurant The Three Spices adjacent to it great food great place to go for a drink and curry or both Ver carta


User
User

Max and John are fantastic hosts who consistently foster a wonderful atmosphere. I highly recommend this pub, and I encourage everyone to visit and experience it for themselves.


User
User

The wine is great, and the staff is friendly, but it's a shame there isn't a garden. In the winter, it's cozy thanks to the log burner. My only complaint is that when it's warm outside, they leave the doors open...


Mac
Mac

Very friendly pub. Coming from Miami you want a pub that is friendly, has great local beers, and great staff. We can’t wait to come back for the holidays. And if our old cookery teacher is in town, double bonus points! Ver carta

Categorías

  • Pubs Descubre un ambiente acogedor con comidas abundantes, cervezas artesanales y comida tradicional de pub. Disfruta de tus platos reconfortantes favoritos como fish and chips, hamburguesas y alitas, acompañados de una refrescante pinta o un cóctel creativo.
  • Cafés Encantadores cafés que ofrecen una variedad de cafés y tés recién preparados, junto con bocadillos ligeros, pasteles y postres. Perfecto para un impulso matutino o un delicioso regalo por la tarde en un ambiente acogedor. Ver carta
  • Asiatic
  • Pub Kitchen Disfruta de clásicos abundantes y platos reconfortantes elaborados con ingredientes de origen local. Nuestra cocina de pub ofrece una variedad de platos sabrosos, desde hamburguesas jugosas hasta pasteles salados, todos diseñados para complementar tu cerveza favorita.

Comodidades

  • Wifi
  • Takeout
  • Carta
  • Outdoor Seating
  • menú
  • Wheelchair Accessible

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Restaurant Sat Bains

Restaurant Sat Bains

Trentside, Lenton Ln, Nottingham NG7 2SA, NG2 1NA, United Kingdom

Carta • Fish • Meat • French • Creative


"My ski friend summed it up perfectly by saying : 'There is no wasted mouthful at this restaurant. ' The reunion of my ski gang at Alton Towers this weekend gave me the perfect chance to introduce them to the 2 Michelin star wizardry of Sat Bains ' cooking As we were a party of 6, they offered us the Kitchen Table experience, which was new to me. On arrival, I was surprised to find that we were immediately led out of the main building, past some rabbit hutches (we were assured they were pets, not part of the dinner menu! and into the cool development kitchen at the back of the property We were introduced to Canadian Dan, who would be our chef for the evening and he helped us feel at home immediately. The kitchen has some great kitchen technology on show as it 's a working kitchen (Henkelman vacuum packer, anyone? and the 6 seats are arranged at the counter with a great view of everything going on in the kitchen. As you can guess, this was heaven for me and Dan was very happy to indulge all my food geek questions Dining in the Kitchen Table means that you get a £99 8 course menu (the other dining areas get either a 7 or 10 course menu . There are optional courses of Sat 's 62 degree egg which shot him to fame on the Great British Menu TV program and cheese. The sommelier was great at advising on wine choices and despite not being in the main dining area, we were well looked after in all aspects of service The menu is meant as a surprise, so there was nothing to guide us except Dan announcing each dish as it was served and of course, my prying eyes trying to guess! Amuse bouche 1 horsseradish ice cream sandwich, lovage tuile A lovely amalgamation of disparate flavours which worked well together Amuse bouche 2 wild garlic soup with horseradish chawanmushi The chefs go foraging and the foraged ingredients, like the wild garlic are all found within 100m of the restaurant. Lovely soup but the set custard could have done with a little more horseradish flavour Some yummy treacle bread and sourdough was served with Lincolnshire poacher butter and their own butter made at the restaurant, both with 3% salt. Let 's just say we asked for and received extra treacle bread! 1. Seared scallop. scallop tartare, compressed watermelon, samphire, caviar Lovely to see how to cook scallops perfectly though I loved the scallop tartare more, which was dressed in homemade soured cream 2. Duck liver muesli Such a simple name for my favourite dish on this menu. Basically, the main component are cold pebbles of liquefied foie gras, which have been solidified by dropping them into liquid nitrogen. The most amazing rich intense flavour emerges as they melt on your tongue and match the crunchy toasted oats, cranberrynad other sweet components in the dish 3. Salmon, oyster froth/broth, pickled cucumber, plum sauce, puffed wild rice The salmon had been brined for 10 minutes and then sous vided for 10 minutes at 42 degrees, coming out almost like sashimi but with more flavour. Again, perfectly matched with the other ingredients for flavour, texture and temperature 4. Shallot, thyme, thyme granite Seriously, how can you get a baked shallot to be so sweet and have so much flavour? Then, the thyme granite lifts it and makes it light. Genius 5. Roasted roe deer, venison tartare, mushroom ketchup, seared mushroom, pine mayonnaise Roe, a deer, a female deer. Sorry, couldn 't resist!. Back to the food in this dish, they paired the deer with stuff like pine which they would eat. Again, the tartare was my favourite component with great gamey flavour. The flavours were enhanced by some pine heated up in a mini pan to give the aroma of pine! I spied some purple powder on the plate and asked Dan what it was juniper berry powder. The attention to detail is mind boggling 6. Lolly stick of beetroot ice cream , white chocolate freeze dried raspberries Great palate cleanser 7. 'Tiramisu ' A base of white chocolate which had been aerated in a Pacojet topped with other deconstructed components of the Italian dessert classic. Very clever, great fun and yummy 8. 'Strawberries cream ' Another delightfully judged dish with sweet and acid flavours of strawberry mixing with comforting unctuous creaminess underneath I think what Sat excels at is to add the surprise dimension of temperature to that of flavour balance and texture. Every mouthful is a delight and I have to re quote my friend that there is no wasted mouthful at this restaurant!"