the English grill
Lunch
Tuesday - Friday 12.30pm - 2.30pm
Executive Chef: Ben Kelliher | Maître d’: Gianni Alessio
TO BEGIN
Prawn cocktail
Brown bread & butter, traditional garnish
autumn wedge salad (vGo)
Baby Gem, butternut squash, pumpkin seed dukkah, cranberries,
bacon & feta crumble
caramelised cauliflower soup (v) (vgo)
Candied hazelnuts
SIGNATURE MAINS
lemon baby grilled chicken
Broccoli & fennel slaw
whole butterfly sea bass
Warm caper, cornichon & parsley dressing
pumpkin gnocchi (v) (vgo)
Sour pears, walnuts, Gorgonzola
HIMALAYAN SALT-AGED RIB-EYE 400g
(Supplement 22)
Béarnaise sauce
SIDES
(8 each)
thick cut CHIPS (VG)
Béarnaise sauce
CREAMED SPINACH (v) (vgo)
Nutmeg
TOMATO & feta SALAD (v) (vgo)
Pickled red onion, basil, kalamata olives
encore
BEA TOLLMAN’S BAKED VANILLA CHEESECAKE
Seasonal coulis
dark chocolate mousse (VG)
Brandy-soaked cherries, raspberry compote, walnut crumble
classic Crème Brûlée
Dulce de leche ice cream
Two-course £29 | Three-course £35
(V) Vegetarian | (VG) Vegan | (VGO) Vegan option available
A favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in ‘A Life in Food’.
Please inform a member of our team of any food allergies or intolerances before placing your order. Although we take care in preparing your meal, our
kitchens handle all major allergens and we cannot guarantee that any dish is completely allergen-free.
Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.
