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
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