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
Jersey Rock oyster, pickled seaweed mignonette 3.5 each | 18 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 6
Blood pudding muffin, pickled jalapeño 8
Selection of charcuterie & pickles 16
Fried chicken, aioli, mustard fruit & pickles 10
Chocolate & whiskey delice, Guinness 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. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.
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
Dorset oyster, pickled seaweed mignonette 3.5 each | 18 ½ dozen
Fried oyster, green tomato, ginger & seaweed 4.5 each
Allegra’s house bread, salted butter, green sauce 3.5
Pistachio choux, liver parfait, preserved clementine, black garlic 3.5 each
Fried chicken, aioli, mustard fruit & pickles 10
Waldorf tarts, pickled walnut, Pevensey blue 7
TO START
Beef tartare, potato rosti, confit egg yolk, peppered greens 10
Pig's head & blood pudding terrine, sauce gribiche, apple & celery 11
Beetroot, winter leaves, candied nuts, blackberry vinaigrette 10
Celeriac carpaccio, marigold pickled pear, hazelnut & brown butter 10
Mackerel crudo, pickled pumpkin & bergamont 12
Lobster vol-au-vent & buttered leeks & soft herbs 17
ROASTS AND MAINS TO SHARE
Aged sirloin of grass-fed beef (800g), Bordelaise sauce 55
Whole roast Yorkshire chicken cooked in vadouvan spices, leg ballotine, celeriac, raisin & curry leaf 29
Whole barbequed seabream, stuffed with tomato & chilli, fennel escabeche & aioli 32
12hr cooked lamb shoulder, confit onion & grilled bread salad 38
Pot roast cabbage, candied walnut, shaved Berkswell & black truffle 18
Monkfish cooked on the bone, grilled mussels & sea vegetables 38
SIDES
Pommes pont neuf, aioli & pickled jalapeño 7
Roasted carrot from the farm, sorrel & almond 7
Brussels sprouts, Ceasar dressing , crispy chicken skin 6
Market leaves, buttermilk & elderflower dressing, fine herbs & shallot 6
Pomme purée, smoked butter 6
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
Allegra’s bread service, salted butter, green sauce 3.5
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, kohlrabi, marigold, apple, chilled shellfish broth 14
Mushroom velouté, truffle, brioche & sorrel 12
Beef tartare, bitter leaves, pickled blackberry, beetroot & hibiscus 14
Hand-dived scallop, Vadouvan spices, raisin & curry leaf 15
MAINS
Roast venison loin, red cabbage, parnsip & pear, venison cottage pie 36
Barbecued monkfish, kombu glaze, crushed swede, watercress & vin jaune 30
Scottish cod, pommes paillasson, kale, lemon & parmesan 28
Chermoula roasted carrots, flat bread, pickles, yoghurt & cracked wheat 18
TO SHARE
Duck à l’orange, braised chicory & pecan -confit leg & quince 68
SIDES
Crushed new season potatoes, mustard, pickles 6
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.
DESSERTS
Whipped rice pudding, fig leaf & almond 9
Chocolate & whiskey delice, Guinness ice-cream 9
Spiced pear & Bourbon savarin, vanilla cream 9
Selection of English cheese, rye crackers & Epping honey 16
POSTPRANDIAL
Hard Reset Grey Goose, Union coffee, Frangelico, chocolate & hazelnut oat cream 12
2019 Muscat, Samos, Greece 10
2004 Vintage Port, Fonseca Guimaraens, Portugal 14
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
JANUARY
Jersey Rock oyster, pickled seaweed mignonette 3.5 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
Mushroom velouté, white truffle, brioche & sorrel
Grilled mussels, pumpkin, kombu & sea vegetables
Scottish cod, pommes paillasson, kale, lemon & parmesan
Roast venison loin, red cabbage, parnsip & pear, venison cottage pie
Desserts
76
*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.
19th -20th January
Tunworth, pear & walnut tart
Mackerel rillette, toasted English muffin
Spiced carrot, yoghurt & chia seed
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Allegra’s house bread, salted butter, green sauce
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Salt baked celeriac terrine, hazelnut & watercress
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Scallop and prawn stuffed Hispi cabbage, fine herb beurre Blanc
A generous amount of caviar +15pp
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Grilled monkfish tail, salsify, orange and brown butter
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Glazed ox cheek, madeira, polenta & parmesan
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Yoghurt parfait, blood orange
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New season rhubarb cheese cake, vanilla doughnut
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Lemon meringue
42
Wine pairing +48
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.
VALENTINE'S MENU
Pistachio choux, liver parfait, black garlic & preserved clementine
Oat cracker, beetroot & Pevensey blue
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Allegra’s house bread
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Cured trout, confit yolk and potato velouté
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Roast halibut, Baerii caviar & champagne sauce
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Sirloin of beef (500g) to share, chimichurri - smoked pomme purée
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Chocolate mousse, hazelnut brulee
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Lemon & brown butter financier
75
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.