Our Menus

All our sparkling fresh fish and seafood is selected daily just four miles away at Billingsgate by fourth generation fishmongers Chamberlain and Thelwell.

Using this exceptional produce our talented team of chefs create dishes that reflect nature’s harvest from around the British Isles in both modern tastes as well as the classics such as Chilli Squid with Pineapple or the classic Scottish Lobster Cocktail with Baby Gem, Tomato, Quail Egg, Caviar, and Chamberlain’s Cocktail Sauce. Try our roast Breast of Black Leg Chicken served with Wild Mushrooms, Baby Artichokes and Red Wine Jus.

We take care in making many elements of the menu ourselves such as our bread, ketchups and vinegars and our desserts and we apply this details to seasonal dishes, for example we are currently serving our Hand-Dived Orkney scallops with Homemade Darjeeling Tea-Smoked Bacon.

*Please note the below links are for sample menu’s which are subject to change seasonally.


Our kitchen is led by our award winning chef Andrew Jones. Andrew was born on the Essex coast into a family of chefs. So it was inevitable that his ambition to be a chef began at a very young age and he fondly recalls memories of cooking with his grandmother whenever he had the chance.

After graduating with distinction, Andrew accepted an Extended Apprenticeship at the world famous Claridges Hotel. This gave him the opportunity to hone his skills as well as compete in many competitions winning the highest mark in the country for The Academy Awards of Excellence (1999), gold, silver and bronze medals at Hotel Olympia and gold in the Culinary World Cup (2010).

After twelve and a half years, Andrew felt it was time for a change and a more challenging role. Leaving Claridges he became Executive Chef at the Westbury, a 5* hotel on London’s exclusive Bond Street. Whilst at the Westbury, he was also invited by The Roux family at the Waterside Inn to assist in the running of catering at Royal Ascot in 2010 and 2011.

Joining Chamberlain’s in 2011, Andrew quickly established his award winning approach to organisation and the creation of good food using the extensive knowledge of our parent company Chamberlain & Thelwell based at Billingsgate to source the finest fish & seafood.

Andrew is a proud member of the Slow Food UK Chef Alliance and actively supports the Slow Food movement.


Cold Starters

Carlingford Oysters (each)


Shallot red wine vinegar, tabasco

English Asparagus Salad


Orange reduction

Heritage Tomato & Burrata Salad


Potted Shrimps


Scented with cumin, melba toast

Prawn & Avocado Salad


Marie rose sauce

Grilled Sardines


Tomato confit puff pastry, basil

Scottish Smoked Salmon


Capers, egg, soda bread croutons, crème fraiche, caviar, lemon oil

Dressed Dorset Crab


Lemon crème fraiche, cucumber, English lettuce

Scottish Lobster Cocktail


Baby gem, tomato, quail egg, caviar, Chamberlain’s cocktail sauce

Hot Starters

Grilled Tiger Prawns (3)


In the shell with chilli, ginger, lime & butter

Chilli Squid



Crispy Soft Shell Crab Sushi Roll


Green mango, papaya, peanut salad, coriander wasabi mayonnaise

Lobster Bisque


Armagnac, brown shrimp’s bonbon

Hand Dived Orkney Scallop


Roasted hand dived scallop, homemade Darjeeling tea smoked bacon

Dorset Crab Linguine


Cherry tomatoes, chive & tarragon

Grilled Tuna Nicoise


French beans, anchovies, tomato & potato

Sauteed Foie Gras


Spice bread, melon

Fish & Shellfish

Fish of the Day


The very best fresh fish carefully chosen each day by Chamberlain & Thelwell of Billingsgate Fish Market. Please ask your waiter for details. (Market Price).

Chamberlain’s Dover Sole


On or off the bone, grilled, pan fried or poached in Champagne Sauce

Chamberlain’s Fish Pie


Succulent fish & shellfish in a rich white wine velouté, boiled egg & glazed potato

Mixed Grill


Chef’s selection from Chamberlain & Thelwell of Billingsgate Market

Fillet of Atlantic Cod


Beer battered fillet of Cod

Guernsey Skate Wing


Brown butter, parsley, capers

Poached Fillet of Scottish Salmon


Peas, asparagus, grelot onions, mint

Soy Glazed Fillet of Sea Bass


Sesame glazed bok choy

Roasted Medallion of Monkfish


Lobster jus, sweetcorn, runner beans, baby gem lettuce

Grilled Scottish Lobster


Asparagus, garlic and lemon butter. Half/Whole

Fillets of Dover Sole


Five seeds brioche crust, creamed spinach, sauce Sharon

Roast Fillet of Halibut


Courgette & fennel cream

Scallop Gratin


White wine, pernod, tarragon

Grilled Tiger Prawns (6)

Served in the shell, lemon and garlic butter




With Strawberries, peaches and rose

Apricot Galette


With almond milk ice cream

Banana Brûlée Tart


Chocolate ice cream, salt caramel sauce

Iced Chocolate Parfait


Iced Chocolate Parfait

Welsh Rarebit


Guinness mustard, cheese on toast

Selection of British Cheeses


Selection of British Cheeses

Meat & Poultry

Roast Breast of Black Leg Chicken


Wild mushrooms, baby artichokes, red wine jus

Grilled Lamb Cutlets


Plum tomato, mushroom, béarnaise sauce

Grilled Sirloin of Longhorn Beef


Plum tomato, mushroom, béarnaise sauce. 300g


Potatoes Gnocchi


Parmesan, summer peas, courgette, red pepper essence

Asparagus & Wild Mushroom Tagliatelle



Hand Cut Chips


Jersey Royal Potatoes


Mash Potatoes


Truffle & Parmesan Chips


Mixed Green Salad




Fine Green Beans


Tomato, Onion Salad


Creamed Spinach




Mushy Peas