menu

Our daily changing menu is inspired by our local surrounds of Borough Market. We work with independent suppliers to source the finest high quality seasonal produce that pays respect to the growers and the environment. We have a simple, but mindful approach to cooking, allowing ingredients to dictate the menu.


Please note the Elliot's Cheeseburger is only served at lunch (Monday to Saturday).


Seafood is supplied by Pesky Fish & Henderson Seafood. Meat supplied by Swaledale. Vegetables supplied by Borough Market & Natoora. Cheese supplied by Neal's Yard Dairy.  Sourdough supplied by The Snapery.

SAMPLE MENU

13 November 2019

Snacks 

Sourdough & butter                                                                                            3  

Isle of Mull cheese puffs                                                                                    6 

Padron peppers                                                                                                     5 

Cobble Lane spianata & saucisson                                                                9 

Fried anchovies & caper mayo                                                                        6


Small plates 

Heritage carrot, feta, sunflower seeds & chervil                                   11

Burrata, courgette, fennel, dill & smoked rapeseed oil                      11 

Spaghetti squash, Roscoff onion, chestnut & sage                              10

Smoked celeriac, wild mushrooms, mustard & marjoram               10

Pickled herring, puntarella, pomegranate & pecan                            11

Mussels, Fino, charred leeks, preserved lemon & dill                        12

 Pickled herring, puntarella, pomegranate & pecan                            11

 Grilled mackerel, Cime de Rapa & fennel                                                10

Venison tartare, walnut, juniper, egg yolk & potato crisps               13

Pigs ear cake, smoked ham hock, cavolo nero & fried egg               10

Fazzoletti, venison ragu & Old Ford                                                            14


Large plates 

  

Monkfish, smoked bacon, onions & red wine jus                        16 / 18

Whole plaice, brown butter, lemon & caper sauce                      21 / 28 

Half chicken,  cauliflower, almond & smoked hollandaise             19


Steaks – 35 day aged Highland beef

Rib eye          260g / 290g / 330g                                                25 / 28 / 32   

Prime rib      550g / 700g                                                                      47 / 60   


Sides 

Fried maris pipers                                                                                            4

Grilled January King cabbage & harissa aioli                                        4

Butterhead lettuce, Cox apple & tarragon salad                                  5

Pink Fir potatoes & mint                                                                               5 


 

FOR FOOD ALLERGY ADVICE, PLEASE ASK A MEMBER OF STAFF