– a la carte MENU – At the Walrus, we believe the best dining experiences start with the freshest ingredients in our kitchen. Our menus are designed around seasonality and may change throughout the seasons. We are also incredibly proud to source produce, meats, and seafood at their peak from local farms and trusted suppliers from farm to fork in the most seasonal, sustainable way.
Wednesday / Thursday / friday Evening /saturday lunch seasonal a la carte menu starters venison Venison tartare, smoked bacon cream, venison broth, juniper oil. sole Poached lemon sole, smoked eel, cucumber and radish, taramasalata. raviolo Caramelised leek raviolo, potato velouté, hazelnut pesto, toasted nori. chicken macaroni Hand rolled macaroni, confit chicken, and truffle sauce. Mains squab pigeon Roast pigeon breast, leg Bolognese, celeriac and apple, porcini mushroom. MONTGOMERY CHEDDAR SOUFFLE Twice baked cheese souffle, black truffle sauce & gem lettuce. COD Poached cod in olive oil, potato cream, lobster and tomato sauce, king prawn. FILLET OF BEEF( Supp £5 ) Herefordshire beef fillet, crispy potato, braised cheek, Bordelaise cream sauce. DESSERTS blood orange pavlova Pavlova, blood orange sorbet, yuzu yoghurt, Campari. yorkshire rhubarb Baked Yorkshire rhubarb, caramelised white chocolate Cremeux, rhubarb sorbet. pecan tart Dark chocolate ganache, pecan dentelle, vanilla ice cream. CHEESE Selection of British cheeses.3 courses for £50 per person ( Vegetarian menu available on request )
