
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
Market oyster, pickled seaweed mignonette 4 each | 21 1/2 dozen
Spiced almonds 5 Gordal olives 5
Allegra’s house bread, salted butter, green sauce 3.5
Pistachio choux, liver parfait, preserved clementine 3.5 each
Waldorf tarts, pickled walnut, Pevensey blue 7
Blood pudding muffin, pickled jalapeño 8
Selection of charcuterie & pickles 16
Fried chicken, aioli, mustard fruit & pickles 10
Set chocolate, hazelnut & praline ice-cream 9
Selection of seasonal British cheese,
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.
DRINKS
MARY'S RECIPE
Vodka, tomato, giardiniera pickle mix, lemon juice, Worcestershire sauce, homemade chilli sauce
NUTTY CHAMPAGNE
Pecan whisky, chestnut cognac, champagne, sugar
NEGRONI OR WHAT?
Balsamic vermouth, Jerusalem Campari artichoke, salty gin
SNACKS
Market oyster, pickled seaweed mignonette 4 each | 21 ½ dozen
Market oyster, bloody mary granite, pickled celery 4.5 each | 24 ½ dozen
Fried oyster, malt vinegar, sea purslane & yoghurt 4.5 each
Allegra’s house bread, salted butter, green sauce 4.5
Pistachio choux, liver parfait, preserved clementine, black garlic 3.5 each
Waldorf tarts, pickled walnut, Pevensey blue 7
Fried chicken, aioli, mustard fruit & pickles 12
TO START
Beef tartare, nasturtium, smoked & pickled carrot 14
Fried pig’s head, sauce gribiche, grilled peas & asparagus 12
Leek vinaigrette, Tunworth fondue, hazelnut & chervil 12
New season potatoes, salt cod, confit egg, sorrel & wild garlic 12
Grilled mussels, grilled bread, smoked butter & seaweed 14
Cornish pollock ceviche, tomato, leche de tigre & preserved lime 14
Pork & blood pudding pâté en croûte, apple & pickled jalapeño 14
ROASTS AND MAINS TO SHARE
Aged sirloin of grass-fed beef (500g), Bordelaise sauce 48
Roast Yorkshire chicken, braised leg & watercress pithivier 38
Trout cooked over coal, new season potatoes, pickled cucumber 36
Monkfish cooked on the bone, clams, monks beard & lemon 42
12hr cooked leg of lamb, buckwheat polenta, aged parmesan 38
Aged middle white pork chop, peas à la Française, smoked bone marrow 28
Celeriac & wild garlic pithvier, pea & fennel salad, charred brassica sauce 18
Duck neck sausage, duck consomme & spring vegetables 21
SIDES
Crispy potatoes, pickled onion & wholegrain mustard 7
Roasted carrot from the farm, sorrel & almond 7
Grilled asparagus, romesco sauce 7
Market leaves, buttermilk & elderflower dressing, fine herbs & shallot 6
*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.
SNACKS
Market oyster, pickled seaweed mignonette 4 | 21 ½ dozen
Allegra’s bread service, salted butter, green sauce 4
Pistachio choux, liver parfait, black garlic & preserved clementine 3.5 each
Waldorf tarts, pickled walnut, Pevensey blue 7
Blood pudding muffins, pickled jalapeño 8
STARTERS
Hand-picked crab, radish & pickled ginger 15
Nettle & potato vichyssoise seeded loaf, Pevensey blue & leek rarebit 12
Pea tart, barbecued peas, lemon, mint & parmesan 14
Chalk stream trout, artichoke barigoule, sauce Provençale 14
MAINS
Roast saddle of lamb, onion soubise, lamb faggot, spring vegetables 32
Barbecued monkfish, pecan mole glaze, kohlrabi & kaffir lime 29
Scottish cod, lobster, pickled & smoked carrot, citrus & chilli 30
Celeriac & wild garlic pithvier, pea & fennel salad, charred brassica sauce 18
TO SHARE
Sirloin of grass-fed beef (500g), braised shin, pommes paillasson, baked onion 75
Whole roast duck, white asparagus, rhubarb-leg sausage, duck fat parker house roll 72
SIDES
New season potatoes, watercress, salted butter 6.5
Market leaves, buttermilk dressing, fine herbs & shallot 6
*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.
DESSERTS
Caramelised apple mille-feuille, vanilla & crème fraiche 9
Rice pudding mousse, rhubarb and stem ginger 9
Set chocolate, hazelnut & praline ice-cream 9
Selection of English cheese, oat crackers & preserved crabapple 14
*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.
CHEF'S SELECTION
MAY
Market oyster, pickled seaweed mignonette 4 each | 21 ½ dozen
Pistachio choux, liver parfait & preserved clementine
Blood pudding muffins & pickled jalapeño
Line caught mackerel tart, mustard & cucumber
Allegra’s house bread
Nettle & potato vichyssoise seeded loaf, Pevensey blue & leek rarebit
Hand-picked crab, radish & pickled ginger
Barbecued monkfish, pecan mole glaze, kohlrabi & kaffir lime
Roast saddle of lamb, pea, mint & lemon, cottage pie
Pre-dessert
Desserts
78
*Sample Menu - Please be aware that menus are subject to change.
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.
WEDNESDAY'S TASTING MENU
18th May
Market oyster, pickled seaweed mignonette +4 each | 21 ½ dozen
Whipped chicken liver and preserved cherry vol-au-vent
Cured mackerel & cucumber tart, mustard & jalapeño
Pomme paillasson, salt cod & malt vinegar
-
Allegra’s bread service
-
Beef tartare, smoked & pickled carrot, nasturtium
-
White onion velouté, walnut & smoked bacon
-
Scottish cod, courgette, gordal olive, tomato & brown butter
-
Roast Yorkshire chicken, pea, lettuce & pistachio
-leg fricassee & pomme purée
-
Fig leaf & lemon
-
Strawberry, yoghurt & elderflower
-
Chocolate & mint choux bun
-
48
Wine pairing +48
*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.