Menus

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.

SNACKS

 Porlock oyster, pickled seaweed mignonette 3 each | 15 ½ dozen

Allegra’s house bread, salted butter, green sauce 3

Pistachio choux, liver parfait, preserved kumquat 3 each

Oat crackers, beetroot marmalade, shaved blue cheese 7

TO START

 Hand-dived scallop ceviche, kohlrabi, orange & smoked bonito dressing 15 

Confit chicken wing, parmesan dumplings, wild mushrooms & sorrel 12

Sweetcorn & white onion velouté, brioche, black olive & tarragon 9

Tomato & honeymoon melon salad, chilled ginger & seaweed broth 10

Cornish lobster agnolotti, pickled fennel & lemongrass 15

MAINS

 Peterhead cod, grilled courgette, English tomato, brown butter & gordal olive 26

Scottish girolles, confit potato & pickled walnut pithivier, shaved Berkswell & watercress 19 

Aged halibut, grilled & pickled cucumber, lemon & garlic 30 

Kerry Hill lamb, green tomato, fried chickpeas, yoghurt & smoked aubergine 29

Barbequed carrots, cracked wheat salad, pistachio & caraway 17

TO SHARE

 Heritage rib eye (800g), potato galette, parsley & shallot salad, smoked bone marrow & Bordelaise sauce 76

SIDES

Jersey Royal potatoes, spring onions & herb butter 5

Market leaves, soft herbs, shallot & mustard 5

DESSERTS

Greengage plum & ginger Mille-Feuille, almond ice cream 8

Blackberry tart, pumpkin seed, blackberry ripple 8

Vanilla & strawberry panna cotta, mint & lemon 8

Selection of English cheese & condiments 16

 

Chefs Selection 68

 

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

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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