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

22 October 2019 - Dinner

Snacks 

Sourdough & butter                                                                                            3  

Isle of Mull cheese puffs                                                                                    6 

Padron peppers                                                                                                     5 

Cobble Lane fennel salami & spianata                                                        9 

Chicken hearts, lardo & tare skewer                                                           7 

Fried Torbay prawns & bloody mary salt                                                 13 


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 

Mussels, Fino, charred leeks, preserved lemon & dill                        11 

Wild rabbit terrine, piccalilli & sourdough                                              11 

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

Wood pigeon breast, lollo rossa, fig & pickled girolle                        10 

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

Fazzoletti, venison ragu & Old Ford                                                          14


Large plates 

Cod, coco beans, crab bisque, preserved lemon & lardo                  20 

Seabass, cauliflower, datterini tomato & nigella seed                       27 

Venison t-bone, braised carrots, chicory & figs                    25 / 27 / 32

Plaice, brown butter, capers, lemon & oregano                                    26

Half chicken, sweetcorn, peppers, 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 

Butterhead lettuce, Cox apple & tarragon salad                                 4 

Rainbow chard & garlic                                                                                 5 

Pink Fir potatoes & mint                                                                               5 


 

FOR FOOD ALLERGY ADVICE, PLEASE ASK A MEMBER OF STAFF