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PASSIONATE ABOUT PATTIES

BOUTIQUE BURGER JOINT  |  BESPOKE COCKTAILS  |  BOURTON-ON-THE-WATER

BURGERS

MODERN SMITHS CLASSIC

Dry aged patty, comte cheese, caramelised onions, lollo lettuce, tarragon & roast garlic mayo

Double up for £3

£13

GREEN CHILLI CHEESEBURGER

Dry aged patty, smoked cheddar, green chillies, red onion, jalapeno & avocado sauce

Double up for £3

£13

BACON BUTTER

Dry aged patty, american cheese, pickled white onion, thick cut pickles, bacon & burnt butter aioli

Double up for £3

£12

TRIPLE B

Dry aged patty, grilled goats cheese, crispy onions, bacon &

in-house blueberry BBQ sauce

Double up for £3

£13

BUFFALO CHICKEN SANDO

Buttermilk fried chicken, house blue cheese, vinegar slaw, pickled green chillies & hot sauce

£13

SYMPLICITY IS KEY (vg)

Plant based burger, lollo lettuce, pickles, tomato, red onion & mayo

£13

FRIES

REGULAR FRIES (vg)

£3

SHAKE THAT FRIES (vg)

£3

PARMESAN & TRUFFLE MAYO FRIES WITH CRISPY SAGE

£5

SHAKES

SIGNATURE SHAKE

£7

SIGNATURE HARD SHAKE

£9

SIDE PLATES

VINEGAR SLAW (v)

£4

MAC & CHEESE (v)

Add Truffle £3

£5

CORN RIBS (v)

With chipotle butter

£6

PURPLE SPROUTING BROCCOLI (v)

With sweet tahini and sesame seeds

£6

WILD ROCKET SALAD (v)

With figs, basil, young pecorino and honey

£8

CHICKEN TENDERS

Honey and garlic glaze with house blue cheese sauce

£8

LOADED FRIES

BUFFALO LOADED FRIES (v)

£6

BACON, CANDIED JALAPEÑO CHEESE FRIES

£8

BRISKET CHIMMICHURRI FRIES

£8

DESSERTS

ICE CREAM (3 SCOOPS)

£6

TIRAMISU

£8

HOUSE CHEESECAKE

£8

(v) veggie / (vg) vegan

 
 

COCKTAILS

SMITHS SIGNATURE COCKTAILS ALL £12

Bourton Green

A twist on Savoy’s American Bar classic created by Erik Lorincz. Here we omitted the original egg white and replaced it with a vegan foamer.  Worked well, if not better. 

 

Cotswolds Old Tom gin, fresh basil, lemon, celery bitters, touch of sugar and Ms. Better’s Miraculous foamer.

Heimlich Manoeuvre

I love combining forgotten liqueurs and resurrecting them into new creations. This is one of them. Old fashioned punchy fresh & herbal cocktail inspired by travelling through France.

Lemon balm infused Plymouth gin, blackcurrant leaf syrup, fresh lime juice, Suze apéritif, absinthe mist, orange oil.

In The Summer, Everyday

A prosecco based long drink, designed to capture the essence of a perfect spritz enjoyed in a shaded garden of a trattoria, just step away from a busy street in Rome.


Prosecco D.O.C, Italicus Rosolio di Bergamotto, St. Germain, Amalfi lemon infused gin, cucumber, mint, basil, fresh lemon, apricot bitters and balsamico emulsion.

Shot in the Dark

Tomato is a fruit. In this cocktail it combines well with sweet and savoury notes, there’s caraway too, also very fresh, and floral, and salty, umami? It has simply everything a good, funky cocktail should have.


Blanco tequila, Aalborg Akvavit, tomato syrup, raspberry syrup, lime juice, Lillet rosé vermouth, Manzanilla sherry, grapefruit bitters, micro coriander.

Village Gorilla

It started with a pornstar martini, it’s been remodelled, changed beyond recognition, and then turned upside down. Still a tropical, fruity drink – this time though, it’s also a little savoury and smoky.

 

Pineapple rum, pure passionfruit purée, Luxardo Maraschino liqueur, Giffard Banane du Brésil, peach bitters, fresh lime, Banhez genmaicha infused mezcal.

 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 – strangely warming spices, which act as a cooling agent.

Becherovka herbal liqueur, Cotswolds dry gin, lemon & lime sherbet, lime juice, IPA, bay leaf, Scrappy’s grapefruit bitters, nutmeg.

Designed by our Front of House Manager, Robin.

COCKTAILS

SMITHS TIMELESS CLASSICS ALL £12

Aviation

Variation on gin sour. First introduced by Hugo Ensslin, head bartender of Hotel Wallick, New York in 1916. 

Cotswolds dry gin, Luxardo Maraschino liqueur, Crème de Violette, fresh lime, dash of lavender honey.

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.

Lime and Mint Julep 

This is one of the oldest mixed drinks out there. First appearing in medical journals as a remedy for almost any ailment. Also, a vital part of Kentucky Derby… Or any derby for that matter.


Old Forester bourbon, demerara sugar, fresh mint, Smith’s house bitters, dash of lime juice.

Caipirinha

Brazil’s national drink follows the simple recipe; 2 parts of strong, 1 sour and 1 sweet. To ensure that the drink is mixed as authentic as possible, we even hired a Brazilian barman. 

 

Small batch Cachaça, demerara sugar, fresh lime.

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

Some say invented in The Pendennis club, Louisville, Kentucky, in 1881. However, the history of one of the most well-known cocktails may be much older. Back when spirits were not great quality, the taste usually got covered up with sugar and bitters. Now, it’s a different story.


Old Forester bourbon, demerara sugar, Smith’s house bitters, orange oil.

Martini

Shaken or stirred? Evolving from the Martinez cocktail, dating back to 1800’s, it is now one of the most recognised cocktails in the world. Did you know that the Vodka Martini was actually called 'The Kangaroo Cocktail' for over 100 years?


Cotswolds dry gin or Tito’s handmade vodka, Cocchi Extra dry vermouth di Torino.

Designed by our Front of House Manager, Robin.

SMITHS ON INSTA

 
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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. 

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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

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