A La Carte

Here at the Prince Bonaparte our chefs are passionate around seasonal and sustainable produce in all elements of the menu. From large cuts of meat to whole turbot specials and seasonal small plate sharing this menu is made for all. We take pride in the quality of our menu and use some of the best suppliers in the business.

Times

Monday:
12:00-22:00
Tuesday:
12:00-22:00
Wednesday:
12:00-22:00
Thursday:
12:00-22:00
Friday:
12:00-22:00
Saturday:
12:00-22:00
Sunday:
12:00-21:00

Bar Snacks

4.5

Gordal olives

4

Smoked Almonds

Plates

5

Charred focaccia bread, smoked garlic & burnt tomato

9.5

Short rib, kecap manis, celeriac, crispy shallots

8.5

Juniper smoked salmon, horseradish, chard, pink firs

9

Jerusalem artichoke, almond truffle, onion ash VG

9.5

Soya glazed pork, green mango, chili & ginger

12.5

Octopus, skordalia, chilli & tomato

8.5

Grilled gem, smoked egg, Caesar, croutons

9.5

Negroni cured scallops, cucumber, fennel & orange

15

Charred miso king oyster mushroom, beets, spelt & bok choy VG

34

Pork Tomahawk, chorizo butter & caponata

19

Stone bass, peperonata, salsa Verde

19.5

Lamb shawarma, tabbouleh & sumac yoghurt

18.5

Pot roasted chicken, sobrasda, padron peppers

16.5

Chuck burger, bacon & chorizo jam, mature cheddar, burnt onion

17.5

Battered haddock, crushed peas, nori salt & tartare sauce

24

Aged Argentinian picanha, blackened corn salsa & chimichurri

5.5

Grilled seasonal vegetables, Tahini dressing VG

5

Skordalia, lemon & parsley

6

Sweetcorn fritters, spiced tomato relish VG/GF

5

Thick cut chips, oregano & nori seasoning

Desserts

8

Bonaparte ‘Jaffa cake’, charred oranges

8

Pedro Ximenez panna cotta, raspberries & hazelnut biscotti

7.5

Roasted plums, almond ice cream, lavender sugar, granola

7

Toffee tart, blackcurrant sorbet

8

Cinnamon waffle, charcoal ice cream and maple syrup

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