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
Kyle of Tongue oyster, pickled seaweed mignonette 3 each | 18 1/2 dozen
Spiced almonds 5 Mixed olives 5
Hazelnut choux, liver parfait, preserved clementine 3 each
Waldorf tarts, pickled walnut, Pevensey blue 6
Blood pudding muffin, pickled jalapeño 8
Selection of charcuterie & pickles 16
Fried chicken, aioli, mustard fruit & pickles 10
Truffle & mushroom Croque Madame, confit egg, pickled mushroom 14
Middle white pork & blood pudding schnitzel, sauce gribiche, apple & celery 16
Salted caramel tart, baked liquorice cream 9
Selection of seasonal British cheeses & rye crackers & Epping honey 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
Kyle of Tongue oysters, pickled seaweed mignonette 3 each | 18 ½ dozen
Allegra’s house bread, salted butter, green sauce 3
Hazelnut choux, liver parfait, preserved clementine, black garlic 3 each
Fried chicken, aioli, mustard fruit & pickles 10
Waldorf tarts, pickled walnut, Pevensey blue 7
RAW & SALADS
Mackerel tartine, smoked mackerel broth, watercress & ginger 10
Roasted carrots, harrissa, cultured yoghurt & almond 12
Tomato tarte tatin & cantabrian anchovies 12
BRUNCH
Potato rosti, lightly smoked salmon, pickled onion & mustard 12
Truffle & mushroom Croque Madame, confit egg, pickled mushroom 14
Lobster French toast, tomato, smoked butter sauce 17
Middle white pork & blood pudding schnitzel, grilled peach & red pepper 16
FOR THE TABLE
Salt-baked celeriac, Vadouvan spices, raisin & curry leaf 19
Sirloin of grass-fed beef (800g), pepper sauce & grilled lettuce 50
Whole roast Yorkshire chicken, caramelised lemon, watercress butter 30
Barbequed seabream, stuffed with tomato & chilli, fennel escabeche & aioli 36
SIDES
Fried potatoes, pickled onion, whole grain mustard 6
Market leaves, buttermilk & elderflower dressing, fine herbs & shallots 6
DESSERTS
Salted caramel tart, baked liquorice cream 9
English blackberry, coco nib, whipped chocolate mousse 9
Spiced pear & Bourbon savarin, vanilla cream 9
New season plums, hazelnut & chocolate Éclair 7
Selection of English cheeses & 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.
TO START
Beef tartare, potato rosti, peppered greens
FOR THE TABLE
Barbequed seabream stuffed with tomato & chilli, aioli, fennel Escabèche
TO FINISH
Apple crumble îles flottante
British cheese selection +8
35 per person
Available between 5pm - 6.45pm Wednesday to Saturday.
SNACKS
Kyle of Tongue oyster, pickled seaweed mignonette 3 each | 18 ½ dozen
Allegra’s bread service, salted butter, green sauce 3
Pistachio choux, liver parfait, black garlic & preserved clementine 3 each
Waldorf tarts, pickled walnut, Pevensey blue 6
Blood pudding muffins, pickled jalapeño 8
STARTERS
Hand picked crab, Jerusalem artichoke, marigold, pear & pig cheek 14
Pumpkin velouté, Kirkham’s & pumpkin seed pesto, shaved chesnut 11
Tunworth custard, onion brioche, pickled walnut & thyme 12
Roast scallop, Vadouvan spices, raisin & curry leaf 15
MAINS
Cornish monkfish, lobster stuffed cabbage & shellfish sauce 32
Aged Yorkshire lamb, crushed swede, pecan mole, mint & yogurt 34
Mushroom pain perdu, pickled celeriac, confit yolk, potato & black garlic 18
Peterhead cod, cooked en papillote, parmesan dumplings, wild mushroom & tarragon 28
TO SHARE
Rib-eye of grass-fed beef (800g), grilled lettuce, tomato tarte tatin, smoked bone marrow sauce 84
Whole roast duck aged in hay, bitter leaves, confit leg terrine, blackberry & sumac 72
SIDES
Maris piper potatoes, salted butter & chives 6.5
Market leaves, buttermilk & elderflower dressing fine herbs & shallot 6
If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. An optional 12.5% service charge will be applied to food and beverage.
CHEF'S SELECTION
OCTOBER
Kyle of Tongue oyster, pickled seaweed mignonette 3 each | 18 ½ dozen
Pistachio choux, liver parfait & preserved clementine
Blood pudding muffins & pickled jalapeño
Walforf tarts, pickled walnut & Pevensey blue
Allegra’s house bread
Pumpkin velouté, Kirkham’s & pumpkin seed pesto , shaved chestnuts
Hand picked crab, Jerusalem artichoke, pear, marigold & pig cheek
Cod cooked en papillote, parmesan dumplings, wild mushroom & tarragon
Yorkshire lamb, crushed swede, pecan mole, mint, yogurt
Desserts
72
*Chef's selection - To maximise your dining experience, this menu is for the enjoyment of the entire table. Last orders 21:15pm.
If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. An optional 12.5% service charge will be applied to food and beverage.
DESSERTS
Whipped rice pudding, fig leaf & almond 9
Salted caramel tart, baked liquorice cream 9
Bourbon soaked savarin, pear, vanilla cream 9
Selection of English cheeses, rye crackers & Epping honey 16
POSTPRANDIAL
Hard Reset Grey Goose, Union coffee, Frangelico, chocolate & hazelnut oat cream 12
2017 Mourvedre Late Harvest, Sonoma, USA 10
2018 Riesling Spätlese ‘Schäf’, Melshiemer, Mosel. Germany 12
If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. An optional 12.5% service charge will be applied to food and beverage.