About Fantails

The Fantails restaurant is located in an ideal setting within the village of Wetheral.
Located on the village green we are in idyllic location for beautiful family photos whatever occasion.
In addition we are close to the River Eden for those wanting photos in a more rural setting with stunning scenery backdrops and one of the best salmon fishing Rivers in the country.
For those who would like to get married within the area, we are in short stroll to Wetheral church.
A delightful small country church, it is the perfect place to tie the knot with a loved one.
Guests staying within the area will find a number of appealing areas of interest including the Roman Wall, Carlisle Cathedral and Carlisle Castle.
Wetheral also has plenty of historic areas of interest including Wetheral priory gatehouse, Corby castle and the Wetheral railway viaduct.


The Ultimate Dining Experience

The Fantails Restaurant has a long and interesting history with its building originating around 1600 and we still have many of the features including wooden beams and panelling. From being a blacksmiths shop to a village filling station and now a sought after restaurant and event venue the Fantails is steeped in history with an atmosphere to match.

When you walk in you will experience the friendly and warm welcome, unique interior and delightful aroma of our succulent food prepared by our team of experienced chefs.

Whether you come for lunch or an evening meal, or one of our wine tasting events or a special occasion you are assured of an excellent time, fantastic food and a great service. We look forward to seeing you soon.

CONTACT US

Delicious Food in a Historic Setting

The Fantails restaurant unique building, seeped in history, it is an ideal venue to create an intimate atmosphere for an evening meal or a lively party for up to 120 people. We also have a special dining room for up to 65 guests where you can also have access to our beautiful garden.

Our team are here to make your visit to The Fantails restaurant a memorable occasion with our chefs having over forty years experience they can create a succulent meal that will get your taste buds going.

Seated in one of our many intimate alcoves you will savour the atmosphere while enjoying good food and fine wines. We can also take bookings larger parties, weddings, or christenings so contact us now and book your event.

CONTACT US

Our Menu's

Enjoy our delicious and traditional style of cooking whilst indulging in the superb atmosphere.
With our wide choice menu for lunch and evening meals you are assured a great time.
Our specials blackboard changes regularly so you have an even wider choice of meals to choose from.
We are also happy to accommodate special dietary requirements.

FANTAILS BAR LUNCH MENU

Available Tuesday to Saturday between 11:30am and 1:45pm


Wooden Boards

Cajun spiced chicken
Soft tortilla wrap, homemade sweet red pepper relish, guacamole, sweet chilli mayonnaise and dressed salad leaves presented on an acacia board with a choice of hearty filling. £10:45

Spicy Slithers of Beef
Soft tortilla wrap, homemade sweet red pepper relish, guacamole, sweet chilli mayonnaise and dressed salad leaves presented on an acacia board with a choice of hearty filling. £10:95


Fantails Favourites

Homemade Steak Pie
Tender pieces of Cumbrian beef slowly cooked in legendry ale thickened jus encased in short crust pastry accompanied by seasonal vegetables, homemade gravy and the choice of hand cut chips or potatoes. £11:95

Deluxe Breaded Whitby Scampi
Breaded whole tail scampi accompanied by a crisp salad garnish, hand cut chips & wedge of lemon. £10:95

Chicken Risotto
Strips of chicken breast bound with Mediterranean vegetable risotto dusted with fresh parmesan. £10:95

Steven Wilson’s of Corby Hill Cumberland Sausage
Presented with homemade gravy, seasonal vegetables and the choice of hand cut chips or todays potato option. £10:95


Sandwiches

Presented on crisp white baguette with salad garnish and skinny fries, Or why not swop your fries for a cup of chef’s homemade soup.


Honey Roast Ham
Finished with a wholegrain mustard butter. £7:10

Lockerbie Cheddar
Plum tomato & pesto mayonnaise. £6:95

Tuna
Red onion & mayonnaise. £6:95


Mid-Week Special

1 Course £13:45 2 Courses £17:45 3 Courses £21:45

Starters

Duck Liver Pate
Rich duck liver pate accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup.

Appleby Creamy Brie
Baked brie wedges in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve.

Haggis Scotch Egg
With whisky infused apple puree, crispy parma ham & brown sauce.

Chef’s Homemade Soup of the Day
Sourced using the finest fresh local ingredients. V

Smoked Salmon Mousse
Scottish smoked salmon, herb cream cheese, red pesto & pepper salsa mousse garnished with dressed crayfish & cucumber salad.


Main Course

Succulent Roasted Chicken Supreme
Stuffed with haggis coated with wild mushroom & Drambuie sauce.

Escalope of Salmon
Oven baked glazed with a fennel, Cumbrian ham & Morecambe bay brown shrimp butter.

Pan Fried Goosnargh Duck Breast
Accompanied by a crème du cassis jus.

Rack of Fell Side Lamb
Presented by a red currant & port sauce accompanied by a shallot & sweet mint relish.


All served with the choice of hand cut chips or todays potato option & a selection of seasonal vegetables

Deserts

Fantails Famous Sticky Toffee Pudding
Coated with Creamy Butterscotch Sauce with vanilla ice cream.

Apple & Cinnamon Tartlet
Presented with chocolate coated petite pomme, sticky toffee infused ice cream finished with golden syrup drizzle. (GF)

Chocolate Flapjack Tart
Nougat, caramel, chocolate ganache, flapjack tart presented with a raspberry fool cornet garnished with chocolate coated popping candy & candy floss syrup.

Fantails Cheese Platter
Smoked cheddar, Creamy Eden Smokie Brie, & English Stilton Served with Celery, Cumberland Chutney & a Variety of Biscuits.


Available every Sunday 11:30 am to 1:45 pm also our A ’la Carte menu and specials menu are available

V = Vegetarian option / GF = Gluten free option (please check with our chef for gluten free courses as these can be adapted).

ALL PRICES ARE INCLUSIVE OF 20% VAT

FANTAILS BAR SUPPER MENU

Available Tuesday to Friday between 5:30pm and 8:00pm


Wooden Boards

Cajun spiced chicken
Soft tortilla wrap, homemade sweet red pepper relish, guacamole, sweet chilli mayonnaise and dressed salad leaves presented on an acacia board with a choice of hearty filling. £10:45

Spicy Slithers of Beef
Soft tortilla wrap, homemade sweet red pepper relish, guacamole, sweet chilli mayonnaise and dressed salad leaves presented on an acacia board with a choice of hearty filling. £10:95

Garlic & Chilli King Prawns
Soft tortilla wrap, homemade sweet red pepper relish, guacamole, sweet chilli mayonnaise and dressed salad leaves presented on an acacia board with a choice of hearty filling. £10:95


Fantails Favourites

Homemade Steak Pie
Tender pieces of Cumbrian beef slowly cooked in legendry ale thickened jus encased in short crust pastry accompanied by seasonal vegetables, homemade gravy and the choice of hand cut chips or potatoes. £11:95

Deluxe Breaded Whitby Scampi
Breaded whole tail scampi accompanied by a crisp salad garnish, hand cut chips & wedge of lemon. £10:95

Chicken Risotto
Strips of chicken breast bound with Mediterranean vegetable risotto dusted with fresh parmesan. £10:95

Steven Wilson’s of Corby Hill Cumberland Sausage
Presented with homemade gravy, seasonal vegetables and the choice of hand cut chips or todays potato option. £10:95


Mid-Week Special

1 Course £15:95 2 Courses £20:95 3 Courses £24:95

Starters

Duck Liver Pate
Rich duck liver pate accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup.

Appleby Creamy Brie
Baked brie wedges in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve.

Haggis Scotch Egg
With whisky infused apple puree, crispy parma ham & brown sauce.

Chef’s Homemade Soup of the Day
Sourced using the finest fresh local ingredients. V

Smoked Salmon Mousse
Scottish smoked salmon, herb cream cheese, red pesto & pepper salsa mousse garnished with dressed crayfish & cucumber salad.


Main Course

Succulent Roasted Chicken Supreme
Stuffed with haggis coated with wild mushroom & Drambuie sauce.

Escalope of Salmon
Oven baked glazed with a fennel, Cumbrian ham & Morecambe bay brown shrimp butter.

Pan Fried Goosnargh Duck Breast
Accompanied by a crème du cassis jus.

Rack of Fell Side Lamb
Presented by a red currant & port sauce accompanied by a shallot & sweet mint relish.


All served with the choice of hand cut chips or todays potato option & a selection of seasonal vegetables

Deserts

Fantails Famous Sticky Toffee Pudding
Coated with Creamy Butterscotch Sauce with vanilla ice cream.

Apple & Cinnamon Tartlet
Presented with chocolate coated petite pomme, sticky toffee infused ice cream finished with golden syrup drizzle. (GF)

Chocolate Flapjack Tart
Nougat, caramel, chocolate ganache, flapjack tart presented with a raspberry fool cornet garnished with chocolate coated popping candy & candy floss syrup.

Fantails Cheese Platter
Smoked cheddar, Creamy Eden Smokie Brie, & English Stilton Served with Celery, Cumberland Chutney & a Variety of Biscuits.


V = Vegetarian option / GF = Gluten free option (please check with our chef for gluten free courses as these can be adapted).

ALL PRICES ARE INCLUSIVE OF 20% VAT

A'LA CARTE MENU

Starters

Appleby Creamy Brie
Baked brie wedges in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve. £7:25

Haggis Scotch Egg
With Lake District whisky infused apple puree, crispy parma ham & brown sauce. £7:85

Duck Liver PateRich duck liver pate accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup. £7:45

King prawn Pil Pil
Sizzling peeled king prawns sautéed in olive oil, garlic & chillies cooked in their own gratin dish finished with crispy bread & caramelised lemon. £7:95

Chef’s homemade soup of the day
Sourced using the finest fresh local ingredients. £5:50

Ragout of Wild Mushrooms
Mixture of wild mushrooms coated in a garlic and white wine cream complimented with a mozzarella crouton. £6:95


Main Courses

Whole Braised Fell side Shoulder of Lamb
Presented with a redcurrant & port gravy. £21:85

Fantails Famous Beef Sporran
Prime Lakeland beef fillet steak with a slice of haggis encased in puff pastry napped with a whisky & whole grain mustard sauce. £20:35

Seared Greek Sea Bass Fillets
Presented with a classic white wine beurre blanc. £18:95

Pan Fried Goosnargh Duck Breast
Finished with a Crème du cassis Jus. £18:75

8oz Lakeland beef fillet steak
Sourced from the Eden Valley, Cooked to your liking. £24:95

10oz Lakeland beef sirloin steakSourced from the Eden Valley, Cooked to your liking. £19:95


All main courses are served with a selection of seasonal vegetables with the choice of either fresh hand cut chips or today’s potato option.

Vegetarian Options

Traditional Italian Vegetable Lasagne
Mixed peppers, courgette, onion & tomato layered with Verdi pasta & spinach sauce gratinated with fresh mozzarella presented with a crisp dressed salad. V £15:35

Mediterranean Vegetable Risotto
Combining Arborio rice with sun dried tomatoes, peppers, spinach, courgettes, white wine, garlic, chilli & mascarpone dusted with fresh parmesan. V £15:35

Vegetable nut roast
Mildly spiced roast of parsnips, carrot, potato, onion mushroom, spinach & mixed nuts infused with garlic & ginger topped with creamy goats cheese complimented with a redcurrant jus. V £15:35


All main courses are served with a selection of seasonal vegetables with the choice of either fresh hand cut chips or today’s potato option.

Extra Portions

Peppercorn sauce
£3:45

Whisky & whole grain mustard sauce
£3:45

Hand Cut Chips
£2:95

Side Salad
£2:95

Greek Salad
£5:45

Onion Rings £2:95

Potatoes £2:95

Vegetables £2:95

Fresh Bread Roll £1:00


ALL PRICES ARE INCLUSIVE OF 20% VAT

FANTAILS SPECIALS MENU

Starters

Smoked Salmon Mousse
Smoked salmon from St. James smoker in Annan, herb cream cheese, red pesto & pepper salsa mousse garnished with dressed crayfish & cucumber salad. £7:85

Seared Kirkcudbright King Scallops
Presented on a golden pepper & saffron cream finished with spicy seasoned pistachio nuts & lemon herb infused filo roulade.£9:10

Belly Pork & Black Pudding Salad
Slithers of crispy belly pork, crispy black pudding & poached pear presented on mixed salad with honey & mustard crème fraiche. £7:65


Main Courses

Roast Rack of Fell Side Lamb
Presented with a red currant & port sauce accompanied by a shallot & sweet mint relish. £21:95

Succulent Roasted Chicken Supreme
Stuffed with local butcher’s haggis coated with a wild mushroom & Drambuie cream sauce. £15:95

Escalope of Salmon
Oven baked glazed with a fennel, Cumbrian ham & Morecambe bay brown shrimp butter. £18:95

Seared Medallions of Lakeland Venison
Glazed with a blackcurrant jus accompanied by oven roasted apples£24:95


V = Vegetarian option / GF = Gluten free option (please check with our chef for gluten free courses as these can be adapted).

ALL PRICES ARE INCLUSIVE OF 20% VAT

DESERT MENU

Mini Egg & Profiterole Sundae
Chantilly cream filled profiteroles, mini egg, Belgium chocolate mousse, white chocolate ice cream finished with chocolate sauce, chocolate flake & popping candy £6:15

Apple & Cinnamon Tartlet
Presented with chocolate coated petite pomme, sticky toffee infused ice cream finished with golden syrup drizzle (GF) £6:25

Fantails Sticky Toffee Pudding
Coated with Creamy Butterscotch Sauce accompanied by crème vanilla ice cream. £6:15

Chocolate Flapjack Tart
Nougat, caramel, chocolate ganache, flapjack tart presented with a raspberry fool cornet garnished with chocolate coated popping candy & candy floss syrup. £7:20

Trio of Raspberry
Raspberry fool, raspberry sorbet & pastel pink prosecco cocktail.

Selection of Movenpick Ice Creams & Sorbets
Please Ask a Member of Staff for Current Selection. £5:75

Gluten Free Cream of Galloway Ice Cream
Choose From Vanilla Pod, Sticky Toffee or Double Chocolate. (GF) £5:75

Fantails Cheese Platter
Award winning Lake District smoked cheddar, Creamy Eden Smokie Brie, & English Stilton Served with Celery, Cumberland Chutney & a Variety of Biscuits. £7:20


ALL PRICES ARE INCLUSIVE OF 20% VAT

SUNDAY LUNCH MENU

Starters

Smoked salmon Mousse
Smoked salmon, herb cream cheese & red pepper salsa mousse garnished with dressed crayfish & cucumber salad.

Butcher’s Haggis & Black Pudding
Presented with a whisky infused apple puree, crispy pancetta & brown sauce. .

Ragout of Mushrooms
Mixture of Wild mushrooms presented in a garlic & white wine cream complimented with a mozzarella crouton.

Chef’s Homemade Soup of the Day
Sourced using the finest fresh local ingredients. V

Appleby Creamy Brie
Baked brie wedges in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve

Duck Liver Pate
Rich duck liver pate accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup.

Belly Pork & Black Pudding Salad
Slithers of crispy belly pork, crispy butchers black pudding & poached pear presented on mixed salad finished with a honey & mustard crème fraiche


Main Courses

Traditional Roast Bistro Fillet of Beef
With Homemade Yorkshire pudding & Rich Gravy.

Whole Braised Fell side Shoulder of Lamb
Presented with a port & cranberry glaze.

Escalope of Salmon
Oven baked, glazed with a fennel, Cumbrian ham & Morecambe bay brown shrimp butter.

Succulent Roasted Chicken Supreme
Stuffed with local haggis coated with a wild mushroom & Drambuie cream sauce.

Pan Fried Goosnargh Duck Breast
Accompanied by a crème du cassis.

Vegetable Nut Roast
Mildly spiced roast of parsnips, carrots, potato, onion, mushroom, spinach & mixed nuts infused with garlic & ginger topped with creamy goats cheese presented with a Redcurrant gravy. V

Homemade Steak Pie
Tender pieces of Cumbrian beef slowly cooked in legendry ale thickened jus encased in short crust pastry accompanied by homemade gravy.

All main courses are presented with roast potatoes and seasonal vegetables


Deserts

Chocolate Flapjack Tart
Nougat, caramel, chocolate ganache, flapjack tart with chocolate coated popping candy & candy floss syrup finished with vanilla ice cream. (GF)

Mini Egg & Profiterole Sundae
Chantilly cream filled profiteroles presented with mini eggs, Belgium chocolate mousse, chocolate sauce & white chocolate ice cream topped with flake & chocolate coated popping candy.

Trio of Raspberry
Raspberry fool, raspberry sorbet & pastel pink prosecco cocktail.

Fantails Famous Sticky Toffee Pudding
Coated with Creamy Butterscotch Sauce.

Apple & Cinnamon Tartlet
Presented with chocolate coated petit pomme, sticky toffee infused ice cream finished with golden syrup drizzle. (GF)

Or try a liqueur coffee
Made with the liqueur of your choice.


Three Courses for £23:95 per Person

ALL PRICES ARE INCLUSIVE OF 20% VAT

SUNDAY SUPPER MENU

Starters

Smoked salmon Mousse
Smoked salmon, herb cream cheese & red pepper salsa mousse garnished with dressed crayfish & cucumber salad.

Butcher’s Haggis & Black Pudding
Presented with a whisky infused apple puree, crispy pancetta & brown sauce. .

Ragout of Mushrooms
Mixture of Wild mushrooms presented in a garlic & white wine cream complimented with a mozzarella crouton.

Chef’s Homemade Soup of the Day
Sourced using the finest fresh local ingredients. V

Appleby Creamy Brie
Baked brie wedges in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve

Duck Liver Pate
Rich duck liver pate accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup.

Belly Pork & Black Pudding Salad
Slithers of crispy belly pork, crispy butchers black pudding & poached pear presented on mixed salad finished with a honey & mustard crème fraiche


Main Courses

10oz. Lakeland Beef Sirloin Steak
Cooked to your liking, accompanied by creamy peppercorn sauce.

Whole Braised Fell side Shoulder of Lamb
Presented with a port & cranberry glaze.

Escalope of Salmon
Oven baked, glazed with a fennel, Cumbrian ham & Morecambe bay brown shrimp butter.

Succulent Roasted Chicken Supreme
Stuffed with local haggis coated with a wild mushroom & Drambuie cream sauce.

Pan Fried Goosnargh Duck Breast
Accompanied by a crème du cassis.

Fantails Famous Beef Sporran
Prime Lakeland beef fillet steak with a slice of haggis encased in puff pastry napped with a whisky & whole grain mustard sauce.

Vegetable Nut Roast
Mildly spiced roast of parsnips, carrots, potato, onion, mushroom, spinach & mixed nuts infused with garlic & ginger topped with creamy goats cheese presented with a Redcurrant gravy. V

Homemade Steak Pie
Tender pieces of Cumbrian beef slowly cooked in legendry ale thickened jus encased in short crust pastry accompanied by homemade gravy.

All main courses are presented with chips or potatoes and seasonal vegetables


Deserts

Chocolate Flapjack Tart
Nougat, caramel, chocolate ganache, flapjack tart with chocolate coated popping candy & candy floss syrup finished with vanilla ice cream. (GF)

Mini Egg & Profiterole Sundae
Chantilly cream filled profiteroles presented with mini eggs, Belgium chocolate mousse, chocolate sauce & white chocolate ice cream topped with flake & chocolate coated popping candy.

Trio of Raspberry
Raspberry fool, raspberry sorbet & pastel pink prosecco cocktail.

Fantails Famous Sticky Toffee Pudding
Coated with Creamy Butterscotch Sauce.

Apple & Cinnamon Tartlet
Presented with chocolate coated petit pomme, sticky toffee infused ice cream finished with golden syrup drizzle. (GF)

Fantails Cheese Platter
Lake District smoked cheddar, Creamy Eden Smokie Brie, & English Stilton Served with Celery, Cumberland Chutney & a Variety of Biscuits. (GF)

Or try a liqueur coffee
Made with the liqueur of your choice.


Three Courses for £24:95 per Person

ALL PRICES ARE INCLUSIVE OF 20% VAT

SET PARTY MENU

Starters

Baked Appleby Creamy brie
in golden breadcrumbs presented on a rich redcurrant, bramble, Chambord & prosecco preserve.

Pot roasted Orton Grange button mushrooms
with garlic, white wine & spring onions finished with cream & dusted with fresh parmesan.

Chef’s Homemade Soup of the Day

Classic Prawn & smoked salmon cocktail
Presented in a Nest of Salad Leaves Topped with Bloody Mary Mayonnaise.

Rich duck liver pate
accompanied by caramelised orange & pine kernel salad finished with a red currant & port syrup.

Combination of local butcher’s homemade haggis & black
coated with a whisky & whole grain mustard sauce.


Main Courses

Whole Braised Fell side Shoulder of Lamb
finished With a Port & Cranberry glaze.

9oz Lakeland Beef Sirloin Steak
(Cooked Medium).

Chicken Supreme stuffed with Cumberland sausage
presented with a classic Dianne sauce.

Beef Sporran: Fillet Steak With a Slice Of Haggis
Enclosed in Puff Pastry Napped With a Whisky & Whole Grain Mustard Sauce.

Fillet of Sea bass
Presented with a White wine cream sauce.

Pan Fried Goosnargh Duck Breast
Finished with a Crème du cassis Jus.

Vegetarian options available on the evening


Deserts

Glazed lemon tart accompanied by raspberry sorbet
finished with raspberry coulis.

Fantails Famous Sticky Toffee Pudding
Presented with Hot Butterscotch Sauce.

Chantilly cream filled profiteroles
coated with Belgium chocolate sauce.

Selection of Cheese & biscuits
Presented with celery & homemade chutney.

Baileys & White Chocolate Cheesecake
complimented with cappuccino ice cream.


£30:00 per Person, A Pre Order is Required One Week Before.

ALL PRICES ARE INCLUSIVE OF 20% VAT

SPECIAL NIGHTS

Tapas on again this Friday night as usual

any new ideas or special requests and we will try our best to sort it for you!
Hopefully see you this Friday from 5.30pm onwards.


ALL PRICES ARE INCLUSIVE OF 20% VAT

Feedback

Please take a moment to read some of our fantastic reviews.

Well done Kenny (& your fantastic staff), we've enjoyed your evening menu, Sunday roast and Friday night tapas. Fantails is a great asset for Wetheral! Looking forward to trying your September menu. Charles Shields.
Thank you so much for making our diamond wedding so very special, the food was superb & all the staff so pleasant & attentive all our guests said they had the most enjoyable time. Mr & Mrs Foster, Bath

Contact Us

Please contact us to receive details on any of the services you require.
Tel: 01228 560239 or Email: info@fantails.co.uk