bar & restaurant
194 Bermondsey Street
London SE1
tel: 020 7407 5719 for reservations
Open Monday – Friday 12.00-3, 6.30-10.30pm;
Saturday 9.30-3.30 and 6.30-10.30
Sunday 9.30-3.30pm
Party bookings available
We now take American Express
£27.50 Christmas Menu
| tarters | |||
| Pumpkin and parmesan soup | |||
| Poached ham with chicory and green bean salad and mustard and honey dressing | |||
| Steamed mussels in a saffron and lemon broth | |||
| Warm goats cheese bruschetta with sweet onion chutney | |||
| mains | |||
| Roast organic turkey from The Ginger Pig Farm with braised red cabbage, honey roast parsnips, roast potatoes and cranberry sauce | |||
| Roast rib of Longhorn beef with celeriac and horseradish mash and sweet baby onion jus | |||
| Swiss chard and cep lasagne with parmesan and winter leaves | |||
| Grilled whole sea bream with braised fennel, lemon, garlic and salsa verde | |||
| puds and cheese | |||
| Iced orange parfait with biscotti | |||
| Bramley apple and blackberry crumble with calvados crème fraîche | |||
| Warm chocolate and walnut brownie with bourbon vanilla ice cream | |||
| Selection of Neal’s Yard cheeses | |||
£33.50 Deluxe Christmas Menu
Spanish olives, guindillas peppers, bread and olive oil
| starters | |||
| Pumpkin and parmesan soup | |||
| Parma ham, poached fig and mozzarella salad | |||
| Steamed mussels in a saffron and lemon broth | |||
| Warm goats cheese bruschetta with sweet onion chutney | |||
| Potted smoked organic trout with dill crème fraîche | |||
| mains | |||
| Roast organic turkey from The Ginger Pig Farm with braised red cabbage, honey roast parsnips, roast potatoes and cranberry sauce | |||
| Braised pheasant with chestnuts, pancetta and pearl barley | |||
| Swiss chard and cep lasagne with parmesan and winter leaves | |||
| Grilled whole sea bream with braised fennel, lemon, garlic and salsa verde | |||
| Grilled tuna with warm butterbeans, parsley & artichokes and aïoli | |||
| Harissa fried potatoes, mixed leaves and manges touts | |||
| puds and cheese | |||
| Iced orange parfait with biscotti | |||
| Bramley apple and blackberry crumble with calvados crème fraîche | |||
| Warm chocolate and walnut brownie with bourbon vanilla ice cream | |||
| Pannetone bread and butter pudding with Cointreau custard | |||
| Selection of Neal’s Yard cheeses | |||
| Coffee | |||
| All our meat is sourced from the Ginger pig farm in Yorkshire, and Mae Sytwyn Farm in Wales, using traditional non-intensive farming methods | |||