The Bulrush Bistro

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Start the day off right with breakfast at the Bulrush, with popular choices from around the world. Go Italian with silky Eggs Florentine. Do breakfast American style with fluffy pancakes and cinnamon waffles. Enjoy a proper full English with the Bulrush Breakfast featuring the award winning Potters of Barnsley pork and apple sausage. And it wouldn't be the fishing lakes without traditional Scottish smoked kippers and scrambled egg.


As the sun sparkles over the quiet lakes, enjoy a spot of light lunch with sandwiches, paninis and wraps such as bacon, brie and cranberry or mozzarella, tomato and pesto. Touching on the Italian infusion, the Bulrush also serves up freshly baked pizzas and pasta dishes too.


The daily specials board is filled with tasty ideas from pie and hearty mains to sharing boards, with Fridays the Catch of the Day for fresh fish.


For a sweet treat, try one of our homemade cakes with a speciality coffee or book for Afternoon Tea.

Bringing a new angle to the bistro, the evening menu is influenced by distinctive Mediterranean flavours and ingredients. Try the Iberico ham bechamel croquettes for starters or grilled crayfish tails with patatas bravas and wild mushrooms for something a little different.


Or why not try our new tapas dishes, perfect to nibble with a drink from the fully stocked bar. There's garlic and chilli tiger prawns, crispy belly pork, cider-cooked chorizo and even mini portions of paella.

With Sunday the day of rest, finish off the week in style with one of the Bulrush's Sunday roasts with meats such as slow cooked lamb shank, 30 day aged beef, French-style chicken and pork tenderloin served with seasonal veg like root mash, roast beetroot and leeks.


Whether you dine inside or alfresco on a nice day you can enjoy the lovely view over Barnburgh Lakes.



Head Chef Neil - 


Having previously worked over in Italy for several years and back in the UK in Michelin-star restaurants, the Bulrush's head chef, Neil brings with him continental cuisine and a taste of the Mediterranean while soley using locally sourced fresh produce in his dishes.


Once a head chef for 'Tapas Revolution', Neil has begun to introduce a high quality tapas menu into the bistro.





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