Allegra celebrates exuberant hospitality and inventive, seasonal cooking. Guests can dine either a la carte; a more informal lunch menu; or take a seat at the bar to enjoy the view over a glass of wine.

Please be aware menus are subject to change and will be live from May 19th



Falmouth oyster, pickled seaweed mignonette   3.5 each | 18 ½ dozen
Allegra’s bread service, salted butter, green sauce   3
Pistachio choux, liver parfait, gooseberry   3 each
Chia seed crackers, peas, black garlic, lemon yoghurt   6
Blood pudding muffin, pickled jalapeno   8


Grilled asparagus , hand picked crab, pistachio & seaweed   15
Cornish mackerel, sauce bouillabaisse, croutons & aioli   12
English pea & truffle tart, mint, barbequed peas, truffle sauce   14
Scallop tartare, charred cucumber gazpacho, apple & dill   15


Peterhead cod, smoked & pickled carrots, shellfish sauce & nasturtium   26
Roast saddle of lamb, sweet pepper ratatouille, glazed sweet breads & wild garlic    28
White asparagus, leek butter sauce, juniper smoked jersey royals & lovage    21
Turbot, smoked bacon pain perdu, pickled wild garlic & cured pork cheek   30



Rib eye of grass-fed beef (800g), horseradish, beef fat & beef tomato tart   78
Whole roast duck aged over hay, pickled celeriac, rhubarb & hazelnut   70


New season potatoes, salted butter, spring onion & sorrel   6
Market leaves, soft herbs & shallot   6


Grilled apricot mille-feuille, rosemary & honey   8
Chocolate tart, pickled black currants, black currant leaf ice-cream   8
Cherry pavlova, amaretto, cherry stone cream   8
Selection of English cheese & condiments   16

*Sample Menu - Please be aware that menus are subject to change.

We cater for all dietaries, (vegetarian, vegan, pescatarian included). If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.

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