– 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

porcini

Porcini carpaccio, egg yolk, aged Comte, pine nut cream.

cod

Salt cod, mussel and olive oil soup, cucumber and grape.

pumpkin

Ricotta and pumpkin tortellini, blue cheese, Shropshire truffle.

chicken

Chicken pressing, crispy thigh, liver, carrot and fig.

Mains

duck

Roast duck breast, leg raviolo, beetroot and crispy cabbage..

MONTGOMERY CHEDDAR SOUFFLE 

Twice baked cheese souffle, cream leek sauce & gem lettuce.

halibut

Roast halibut, brown crab butter, sweetcorn and shiitake.

FILLET OF BEEF

Herefordshire beef fillet, oxtail mash, autumn vegetables.

DESSERTS

pumpkin tartlet

Brown sugar custard, with cinnamon Chantilly.

CHOCOLATE

Chocolate mousse, yoghurt ice cream, Pedro Ximenez.

CHEESE

Selection of British cheeses.

3 courses for £48 per person

( Vegetarian menu available on request )