The Three Cranes

Amazing pub and fantastic staff (especially anuszka,) great beer and eat, will be back soon

An ounce place when warming up for a bigger night. good beer, nice staff, cleaner place. makes the job!

Much better now everything fits with decor. could not be finished with the silver blanket and wood sides. the cranny and the old hatchet are part of my story. love the place.

The three cranes has been renovated and is opened with a new menu under new management. they are soft starting until tomorrow night, 13 December 2018, with half price on food and home wine. other drinks at full price. I was surprised to see some empty tables this evening during the soft start time, so if they are looking to eat somewhere in the city in this Wednesday night I would recommend to book the three krane. the restaurant is a small room in the first floor above the pub 30. genteel woody atmosphere with leather banquet. light level somewhat too low for my preference, but we could still read the menus. it is a pub, so service is casual, but they care about eating that they get for every cure new cutlery. the new menu is strict for carnivores and especially red carnivores. for the starter there was a frisee-based salate, charcuterie, steak wetare and smoked aal with rosshautcreme. all come with fries and salat and consisted of rib eye, onglet and lamb hack. everything is well developed and well executed. we shared the charcuterie, which was a beautiful variety of thinly cut dry salamis and chorizos, a splodge of excellent nduja, as well as gherkins and some refreshing celeriac remoulade. for the net I wanted the adler who is an excellent cut to have very rare. Unfortunately, it was sold out so I had the 10 ounce rib eye with bone mark butter. I rarely ordered it, but they produced it somewhere between medium rare and rare, which is a well-known compromise for a cut that is really too fat, rarely to eat. wonderfully soft and a beautiful carburized chest was grilled at very high heat. my companion was also impressed by his two lambs. he did not give up how he wanted to cook them, but they came medium-sized rare and were extremely tender. His shocked and rosmarin butter was an excellent accompaniment. the sides were great. chips were nicely crispy on the outside and padded on the inside. Surprisingly, not fat, so most likely fried twice at extremely high temperature. the charalate contained a large selection of leaves with different papricity and cervical degrees. I couldn't identify all greens. in the rule, the excellent house red would have us back £19.50, which I think is worth a good one. at full price would have been our meal for two £74 before the service fee. if they had not sold out my favorite smaller eagle, the dinner would have been £64 at the full price, which is modest for super steak in the city.

Great food and beer, delicious scotch egg and Guinness sausage. the gents here were great and made sure I was very well looked after!