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.
Please be aware menus are subject to change and will be live from May 19th
HAPPY BURGER @ ALLEGRA
HAPPY BURGER 9
'Oklahoma style' burger, single patty, American cheese, fried onion
HAPPY BURGER DELUXE 11
The Happy Burger with added pickles, bacon, lettuce & burger sauce
Double up your burger for 3
BEYOND MEAT BURGER 10
WEEKLY GUEST BURGER 10
FRIED CHICKEN 10
Fried chicken, mustard fruit, aioli & pickles
Fried potatoes, pickled onion & mustard 5
Fried potatoes, beef chilli, sour cream & cheese 9
Wedge salad, buttermilk dressing, radish & cucumber 5
Six oysters, pickled seaweed mignonette 15
Rhubarb & custard doughnut 6
GUEST CHEF SERIES
Throughout April and May, we will host Sunday residencies on our terrace, collaborating with restaurants who don’t have outdoor space. Each residency will focus on our outdoor grill, and will take the form of a five course meal.
Residency dates and line up:
Ben Marks & Matt Emmerson – Perilla, Newington Green – 18th April
Sertac & Ferhat Dirik – Mangal 2, Dalston – 25th April
Sebastian Myers – Planque, Haggerston – 2nd May
John & Diz Chantarasak – AngloThai – 9th May
For enquiries and reservations, please email conor@allegra-restaurant.com
SNACKS
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
STARTERS
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
MAINS
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
TO SHARE
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
SIDES
New season potatoes, salted butter, spring onion & sorrel 6
Market leaves, soft herbs & shallot 6
DESSERTS
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.
BAR & TERRACE
Falmouth oyster, pickled seaweed mignonette 3.5 each | 1/2 dozen 18
Pistachio choux, liver parfait, preserved gooseberry 3 each
Spiced Almonds 4 Gordal Olives 4
Chia seed cracker, peas, black garlic, lemon yoghurt 6
Selection of charcuterie & pickles 16
Cantabrian anchovies, lovage-pickled celery 12
Grilled & picked courgettes, Stracciatella, green olive 10
Grilled Asparagus, seaweed hollandaise 12
Fried chicken, aioli, mustard fruit & pickles 10
Happy Burger 'Oklahoma Style' burger, american cheese, fried onion 10
Rare breed pork chop, pickled cucumber, whole-grain mustard 24
New season potatoes, salted butter, spring onion & sorrel 6
Chocolate tart, pickled black currant leaf, black currant leaf ice cream 8
Selection of English cheese & condiments 16
*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.
SNACKS
Porlock oyster, pickled seaweed mignonette 3.5 each | 18 ½ dozen
Allegra’s house bread, salted butter, green sauce 3
Pistachio choux, liver parfait, preserved gooseberry 3 each
Fried chicken, aioli, mustard fruit & pickles 10
Chia seed crackers, peas, black garlic, lemon yoghurt 6
RAW & SALADS
Cured mackerel, burnt cucumber gazpacho, apple & dill 10
English asparagus, seaweed hollandaise 12
Grilled pickled courgetttes, Stracciatella, gordal olive 14
Cantabrium anchovies, lovage pickled celery 12
BRUNCH
Potato rosti, lightly smoked sea trout, pickled onion & mustard 12
Truffled Croque madame, baked ham & confit egg 15
Lobster French toast, tomato, smoked butter sauce 16
Blood pudding & pigs head bun, sauce gribiche 12
Salt cod, poached egg, peas & buttermilk 10
FOR THE TABLE
Sirloin of grass-fed beef (800g), pepper sauce 50
Whole roast Yorkshire chicken, caramelised lemon, watercress butter 30
Barbequed seabass, stuffed with olives, confit tomato & braised grains 32
SIDES
Fried potatoes, pickled onion, whole grain mustard 6
Market leaves, French dressing, shallot & soft herbs 6
DESSERTS
Chocolate tart, pickled black currant, black currant leaf ice-cream 8
Grilled apricot mille-feuile, rosemary & honey 8
Baked custard ice-cream, Yorkshire rhubarb 8
Selection of English cheese & condiments 16