Small Plates

Sentinel Beer Bread with Hummus/Olives/Oil & Hendo’s Reduction£4/£4/£2.50
Suggested Sentinel Beer Pairing: SB

Soup of the Day served with Sentinel Beer Bread (See Brewhouse Specials Board)  £4.50
Suggested Sentinel Beer Pairing: SG

Crispy Buffalo Cauliflower with Blue Cheese Dip & Celery Sticks (v)  £4
Suggested Sentinel Beer Pairing: IPA

Lemon, Parsley & Parmesan Coley Goujons with Malt Vinegar Mayo  £5
Suggested Sentinel Beer Pairing: SG

Pork & Black Pudding Brewer’s Scotch Egg with Sentinel Brown Sauce  £4.50
Suggested Sentinel Beer Pairing: SBB

Large Plates

Sentinel Ploughmans:
Wooky Hole Cheddar, Roast Beef, Pork Pie, Pickled Onions, Apples, Ale Chutney & Beer Bread  £8/£6
Suggested Sentinel Beer Pairing: SB

Brewer’s Braise (See Brewhouse Specials Board for Today’s Braise)  £11.00
Suggested Sentinel Beer Pairing: Ar

Beer-Brined Chicken Supreme, Braised Peas, Onion & Chorizo, Chicken Heart Stuffing  £11.00
Suggested Sentinel Beer Pairing: PvO

Pork & Sentinel Ale Sausages with Mustard Mash, Onion Jam & Gravy  £9.00
Suggested Sentinel Beer Pairing: SB

cK-Battered Coley with Triple-Cooked Chips & Boozy Mushy Peas  £11.00
Suggested Sentinel Beer Pairing: cK

cK-Battered Yorkshire Halloumi, Triple-Cooked Chips & Crushed Minted Peas (v)  £9.50
Suggested Sentinel Beer Pairing: Zf

Wild Mushroom, Oat & Walnut Sausages with Mustard Mash, Onion Jam & Gravy (vegan)  £8.50
Suggested Sentinel Beer Pairing: SB


Triple-Cooked Chips  £2.50
Triple-Cooked Chips with Beef Brisket Chilli £4.50
Triple-Cooked Chips with Cheese (v) £3.50
Triple-Cooked Chips with Meat or Veg Gravy £3
Ck Battered Frickles with Garlic Aioli (v)  £2.50

Sharing Boards

MEAT Served with Mixed Olives, House Pickles & Toasted Beer Bread     £12.50

- Chouriço Alentejano This traditional cured sausage has no added spice but has a distinctive smokiness and deep red colour from the dried smoked red peppers (pimentón/pimentão) so often used in Portuguese cooking
- Paio Porco Preto Aentejo Black Pork is a specific breed of pig that is a descendent of the wild boar from southern Europe. It has a tender and buttery texture, displaying an orange marbled appearance, with dark red meat pieces closely connected to the pinkish and orange white fat.
- Malt-Crusted Silverside of Beef Local beef, rolled in Brewer’s Malt & cooked rare
- Honey & Ale-Wort Glazed Ham from Moss Valley Farm, Sheffield


CHEESE Served with Pickled Vegetables, Home-made Chutney, Quince Jelly & Biscuits
Selection of 3 cheeses from below for £6.50 or 5 cheeses for £9

Produced in the Jura Massif region of Eastern France, Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. The main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Charcoal Cheddar
This truly unique cheese is made with charcoal from mines in Yorkshire mixed with creamy mature wax coated Cheddar. Many cheeses have been coated in ash to enhance flavour but this is the first time that charcoal has been fully incorporated into a cheese

Gubbeen is a semi-soft, washed-rind cheese produced in Cork, Ireland. Made using pasteurised cow’s milk, the cheese has a pinkish white rind with a white bloom. It has a buttery milky taste with scents of meadow flowers and hazelnuts. As it matures, the bouncy and soft cheese develops notes of mushrooms, nuts, bog and forest floor.

Caerphilly is a hard, white cheese originating from a town of the same name in South Wales. It has a fresh and pleasant taste alongside a moist yet supple texture. With maturity, the edges become creamy and the flavour becomes more rounded.

Baron Bigod
A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows. A stunning cheese, with a rich, full, earthy flavour and a lingering finish.

Wensleydale Blue
Produced in the town of Hawes, this cheese was invented by Thomas Nuttall in the late 19th century. The recipe is a variation of the famous Stilton cheese but more firmer and less salty in taste. It is matured for six months and lightly pressed for only 24 hours before being wrapped in muslin cloth.

Stone-baked Pizza

Hand-made to order with fresh dough

Classic Margherita with Buffalo Mozzarella & Picked Basil (v) (vegan on request)  £7.50
Suggested Sentinel Beer Pairing: PvO

Wild Mushrooms, Blue Cheese, Candied Walnuts & Spinach (v) (vegan on request)  £9.50
Suggested Sentinel Beer Pairing: Os

Roasted Squash, Sun-Blushed Tomatoes, Onion Jam & Smoked Sheese (vegan)  £9.50
Suggested Sentinel Beer Pairing: SB

Beef Brisket Chilli, Guacamole, Sour Cream Drizzle & Jalapeños  £10.00
Suggested Sentinel Beer Pairing: IPA

Porco Preto, Chouriço Alentejano & Yorkshire Black Pudding, Garlic Chives  £10.50
Suggested Sentinel Beer Pairing: Ar

Roast Herbed Chicken, Cherry Tomatoes, Rocket & White Truffle Oil  £10.50
Suggested Sentinel Beer Pairing: cK

Anchovies, Olives, Capers, Red Onion & Parsley  £9.50
Suggested Sentinel Beer Pairing: Zf

Where our ingredients come from

  • All our food is produced on site and we use brewing malts, hops, yeasts and worts from the brewery in our cooking
  • Our Sausages are made exclusively for us by Mike Kilner at Broadway Meats, using our own Sheffield Bitter (SB)
  • Our spent grain from the brewery is used to feed the cows at Whirlow Hall Farm
  • Here at Sentinel, we are proud to use local suppliers who are as passionate about quality as we are:
  • Sausage-meat & Bacon supplied by Moss Valley
  • Free-Range Eggs supplied by Whirlow Hall Farm
  • Meats supplied by Bradway Meats & Whirlow Hall Farm
  • Charcuterie supplied by Louro of Sheffield
  • Cheeses supplied by Michael Lee, Yorkshire and S&J Pantry, The Moor Market
  • Milk and Butter supplied by Our Cow Molly
  • Fruit & Veg supplied by All Seasons, The Moor Market and Heeley City Farm