PASSIONATE ABOUT PATTIES
BOUTIQUE BURGER JOINT | BESPOKE COCKTAILS | BOURTON-ON-THE-WATER
BURGERS
SMITHS CLASSIC
Dry aged patty, smash sauce, American cheese, pickled onions, in-house pickles, bacon
Double up for £3
£13
CHEESEBURGER
Dry aged patty, Dijon mustard, American cheese, sliced onion, in-house pickles
Double up for £3
£12
BLUE CHEESEBURGER
Dry aged patty, black garlic mayo, Blue cheese whip, pickled shallot
Double up for £3
£12
TRIPLE B
Dry aged patty, blueberry BBQ sauce, grilled goats cheese, slow roasted pork shoulder, crispy onion
Double up for £3
£13.50
PASTRAMI BURGER
Dry aged patty, Russian dressing, Emmental, pastrami, caramelised onion & in-house pickles
Double up for £3
£13.50
CHICKEN BURGER
Fried chicken thigh, jalapeno & chive mayo, lollo and cheddar cheese
£13
SYMPLICITY IS KEY (vg)
Plant based burger, in-house pesto mayo, cheddar cheese, roasted red peppers and baby kale
£12
(v) veggie / (vg) vegan
FRIES & SIDES
REGULAR FRIES (vg)
£3.50
CAJUN FRIES (vg)
£3.75
PARMESAN & TRUFFLE
MAYO FRIES WITH CRISPY SAGE
£5
CHICKEN THIGHS & HOT HONEY
£8.50
PHILLY CHEESE FRIES
£8
MAC & CHEESE (v)
With a lemon & thyme crumb
£6.50
SMOKEY HARICOT BEANS
£6.50
DESSERTS
SMORE'S BROWNIE
With figs, basil, young pecorino and honey
£8
SMITHS SUNDAE
Vanilla Gelato, fudge, caramel sauce & whipped cream
£9
PEACH COBBLER
Served with clotted cream
£8
SHAKE
Chocolate and hazelnut, vanilla, salted caramel
Make it boozy for £3 extra
£7
COCKTAILS
SMITHS SIGNATURE COCKTAILS ALL £12
Mexican Ninja in a Fiat
Inspired by Jessica Friedman’s drink ‘Baby Face’, listed on the menu of, two-time Best Bar in the World, Dead Rabbit NYC. We opted for Cachaça for its floral aroma
Reposado tequila, Organic Cachaça, Italicus Rosolio di Bergamotto, fresh lime, togarashi, peach bitters.
Tour De France
Developing as a hybrid between Sidecar & Mimosa. Lots of layered flavours here that beautifully complement each other. A perfect celebratory cocktail.
Sesame infused whiskey, cognac, Suze apéritif, house made orange sherbet, fresh lemon, lavender honey water, Taittinger Brut champagne.
Cold Feet
I set off to try and capture the essence of Autumn and I feel we have come close. The idea was to make a complex, yet approachable long drink with delicate balance between dry and sweet.
Applejack, Apricot Eau de Vie, Gozio Amaretto, house made apricot syrup, fresh lemon, aromatic bitters, cherry soda, bourbon cherry.
Stockholm Syndrome
A cocktail built around legendary Carlshamns Flaggpunsch. This traditional Swedish liqueur with notes of cinnamon, rum & dried fruits is fortified with pineapple rum and dry sherry.
Pineapple rum, Flaggpunsch, cream sherry, Akvavit, lingonberry, fresh lime.
Radio Check
A sweet and complex cocktail. A real crowd pleaser, which fuses unusual ingredients.
Tito’s vodka, Rye whiskey, pecan orgeat, poppy seed syrup, blackberry, fresh lemon, transatlantic bitters, nutmeg, Manzanilla sherry, Miraculous Foamer.
Nervous Breakdown
I just had to incorporate this Czech herbal liqueur into a mixed drink as it's so underappreciated. This long drink is bittersweet and refreshing with notes of cinnamon and cloves
Becherovka herbal liqueur, Cotswolds dry gin, lemon & lime sherbet, lime juice, IPA, bay leaf, Scrappy’s grapefruit bitters, nutmeg.
Fake News
Herbal Chartreuse combines perfectly with seasonal beetroot, whilst the port wine lends the cocktail texture and pushes the flavour profile towards winter. A sweet, sour & savoury experience. Irish whiskey, G
Irish whiskey, Green Chartreuse, Niepoort tawny port, beet syrup, fresh lime, parsley, mezcal mist.
Designed by our Front of House Manager, Robin.
COCKTAILS
SMITHS TIMELESS CLASSICS ALL £12
Corpse Reviver #2
Harry Craddock created this cocktail at the prominent bar, The Savoy circa 1930’s. He advises “Four of these taken in swift succession will revive the corpse again”.
Cotswolds dry gin, Pierre Ferrand dry curaçao, Lillet Blanc, fresh lemon, absinthe, touch of sugar.
Paloma
Little is known about the origin of the most popular drink in Mexico. Most likely it was created in Tequila, Mexico, in the 1950’s.
Espolón blanco tequila, fresh lime, grapefruit & agave sherbet, sparkling water, grapefruit bitters.
Paper Plane
Introduced by Sam Ross in 2007. It quickly became recognised as a ‘modern classic’. From Chicago it spread to Canada & became incredibly popular as a riff on the famous 'Last Word'.
Old Forester bourbon, Amaro Nonino, Aperol, fresh lemon.
Penicillin
Sam Ross’s again!. Famously named the most well-travelled modern cocktail of the 21st century. Originating from the famous Milk & Honey, NYC. We tweaked it a little bit
Vat 69 whiskey, Arran Machrie Moor, fresh lemon, house made ginger honey syrup, Taylor’s Velvet Falernum, Dale de Groff’s pimento bitters, candied ging
Negroni
Believed to be invented by count Camillo Negroni in the early 20th century. This bittersweet aperitivo doesn’t need much explaining.
Cotswold dry gin, Campari, Punt e Mes vermouth.
Old Fashioned
Invented in The Pendennis club, Louisville, Kentucky circa 1881. However, the history of wellknown cocktail may be much older.
Old Forester bourbon, demerara sugar, Smith’s house bitters, orange oil.
Martini
Shaken or stirred? Evolving from the Martinez cocktail, dating back to the 1800’s, it is now one of the most recognised cocktails in the world.
Cotswolds dry gin or Ketel One vodka, Cocchi Extra dry vermouth di Torino. Lemon twist or olive.
Designed by our Front of House Manager, Robin.
SMITHS ON INSTA
SEB SMITH
While studying and playing football in America, I fell in love with burgers. On returning home I was faced with a severe burger void. There was nothing for it but to team up with my brother Theo, open Smiths and start cooking up some serious burgers.
THEO SMITH
I’ve always had a big interest in food. On graduating from catering college I was lucky enough to work at some awesome places – the most inspiring being The Mash Inn, at Radnage. Smiths for me is an opportunity to bring you the best quality food and explore my own creativity.
HOW TO FIND US
Victoria Street
Bourton-on-the-Water
Cheltenham
GL54 2BT
Restaurant
Lunch 12pm-4pm / Dinner 6pm-10.30pm
Call 01451 810564
Email theo-seb@smithsofbourton.com