– 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

bass

Bass crudo, melon, smoked cod roe, mint and lime.

ethical veal

Roast veal, homemade macaroni, cauliflower, truffle sauce.

agnolotti

Porcini and parmesan agnolotti, brown butter, pumpkin and walnut.

scallop

Roast scallop, mangalitsa ham butter, smoked eel, lovage cream.

Mains

duck

Roast duck breast, roscoff onion, confit duck leg, salsify, crispy potato.

MONTGOMERY CHEDDAR SOUFFLE 

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

Halibut

Shellfish bisque, new potato and leek, mushroom cream.

FILLET OF BEEF( Supp £5 )

Beef fillet, artichoke and carrot, potato pressing.

DESSERTS

apple

Green apple sorbet, marshmallow, compressed apple, stem ginger.

guiness & chocolate

Guinness ice cream, malted sponge, Valrhona Jivara milk chocolate ganache.

blackberry

Blackberry sorbet, vanilla cream patisserie, fresh blackberries, shortbread.

CHEESE

Selection of British cheeses.

3 courses for £50 per person

( Vegetarian menu available on request )