– 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

salmon

Cured salmon, confit leek, chervil, yuzu ice.

ASPARAGUS

English asparagus, gribiche dressing, hazelnut pesto, crispy capers.

CHICKEN

Roast chicken breast, leg tortellini, hen of the wood, lovage.

BUCATINI

Homemade pasta, wild garlic and mushroom, aged parmesan.

Mains

lamb

Pyrenean Lamb, sweetbread, roast onion, morel and wild garlic.

MONTGOMERY CHEDDAR SOUFFLE 

Twice baked cheese souffle, black truffle sauce & gem lettuce.

Halibut

Halibut, charred white asparagus, hispi cabbage, clams.

FILLET OF BEEF( Supp £5 )

Herefordshire beef fillet, crispy potato, braised cheek, Bordelaise cream sauce.

DESSERTS

pistachio and honey

Pistachio cake, honey ice cream, roasted pistachio and honeycomb

bergamot and rosemary

Bergamot curd, rosemary mascarpone cream, blood orange sorbet.

chocolate

Dark chocolate ganache, pecan dentelle, vanilla ice cream.

CHEESE

Selection of British cheeses.

3 courses for £50 per person

( Vegetarian menu available on request )