OUR NEW
menu
New Seasonal Menu
It's time for a change! Welcome to our refreshed seasonal menu, bursting with spring and summer flavour. Diners will be delighted to find the best of our English spring produce Jersey Royals, asparagus, grass and heather fed lamb alongside samphire and rock oysters from Maldon. A selection of vegetarian dishes have been introduced, and our Catch of The Day from Billingsgate continues to be popular with our pescatarians.
At The Wharf, because we are eternally optimistic about the appearance of the sun and some warm balmy days, we haveincluded a few Mediterranean flavours. Keeping the Merguez sausages company are a tagine and mezze with Catalan bread, provençale vegetables and grilled lamb kofta.
Book on 020 8977 6333 or contact us here.
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| NIBBLES & BAR SNACKS | |
| Evesham Poached Asparagus, Sauce Hollandaise | £8.00 |
| Whitebait, Lemon & Black Pepper Mayo | £4.00 |
| Merguez Sausages, Mustard Dip | £5.00 |
| Country Bread, Aioli, Olives | £3.50 |
| Pressed Ham Hock, Piccalilli, Toast | £5.00 |
| Smoked Salmon Scotch Egg, Rocket | £6.50 |
| Grilled Lamb Kofta, Yoghurt & Mint Raita | £5.00 |
| STARTERS & SHARING | |
| Norfolk Coast Lobster & Crayfish Salad, Honey & Mustard Vinaigrette | £14.00 |
| Cold Hereford Roast Beef, Horseradish | £7.00 |
| Classic Caesar Plain Chicken & Pancetta add £1.00 Marinated Salmon add £2.00 |
£6.00 |
| Herb Baked Portobello Mushroom, Oxford Blue | £6.00/£10.00 |
| Pea & Parsley Soup, Parmesan Crostini | £4.50 |
| Mussels Marinière White Wine, Cream, Parsley | £7.50/£11.50 |
| Dungeness Crab Cakes | £7.00/£11.00 |
| Heritage Tomato Salad, Lancashire Bomb, Marjoram, Sorrel | £6.00/£10.00 |
| House Cured Dill Salmon, Poached Egg, Baby Capers, Shallots, Lemon Dressing | £8.00 |
| Seared Atlantic Sea Scallops, Marsh Samphire, Minted Pea Purée, Mango | £10.00/£16.00 |
| Maldon Rock Oysters (6 or 12) | £10.00/£19.00 |
| Mezze, Houmous, Guacamole, Smoked Aubergine, Feta, Olives, Catalan Bread | £6.00/£11.00 |
| GRILLS & WHARF SPECIALITIES All our Hereford beef is dry aged for a minimum of 35 days. |
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| Roasted Rump of Bolton Abbey Lamb, Grass & Heather Fed, Provençale Vegetables | £21.00 |
| Roast Spatchcock, Lemon Thyme, Garlic | £14.00 |
| The Wharf Hamburger, Smoked Bacon, Pickles, Onion, Tomato, Cheese | £12.00 |
| Fillet Steak 250g | £27.50 |
| Sirloin Steak 250g | £21.00 |
| Rib Eye Steak 250g | £18.00 |
| Flatiron Steak 200g | £15.00 |
| Baked Fillet of Bass, English Asparagus, Jersey Royals, Citrus Salsa | £18.00 |
| Calves' Liver, Smoked Bacon, Sage Mash | £14.00 |
| Half or Whole Grilled Norfolk Lobster, Chips, Sauce Béarnaise | £14.00/£28.00 |
| SAUCES |
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| Béarnaise, Peppercorn, Woodland Mushroom | |
| MAINS | |
| Fresh from Billingsgate | Market Price |
| Seared Loin of Salmon Niçoise Style, Salsa Verde | £12.50 |
| Confit of Aylesbury Duck Leg & Breast, Spring Cabbage, Red Onions | £15.50 |
| Roasted Highland Venison, Young Leek, Beets, Port Wine & Juniper Jus | £14.00 |
| London Pride Battered Cod, Chips, Minted Mushy Peas, Tartare Sauce | £13.00 |
| Spring Vegetable Chick Pea Tagine, Tabouleh | £10.50 |
| Asparagus Pea & Mint Risotto | £12.00 |
| Tortellini, Watercress, White Beans, Salsa Verde | £11.50 |
| SIDES | |
| House Salad, Vinaigrette | £2.75 |
| Beetroot & Baby Capers | £2.75 |
| Chips | £2.75 |
| Rocket & Parmesan | £3.00 |
| New Potatoes with Horseradish | £3.00 |
| French Beans | £3.50 |
| Buttered Spinach | £3.50 |
| DESSERTS | All £6.00 |
| Lemon Meringue Fool, Shortbread | |
| Iced Passion Fruit Parfait, Rumptopf Berries | |
| Raspberry Cheesecake | |
| Organic Ice Cream & Fruit Sorbets | |
| Crème Brûlée | |
| Bitter Chocolate Tart, Grand Marnier, Crème Fraîche | |
| Farmhouse Cheeses, Grapes, Chutney & Crackers | £7.50 |
| Children's Menu always available. | |
| A 12.5 % discretionary service charge will be added to your bill. VAT@ 20% is included Reg. GB 112 5733 44. All dishes may contain traces of nuts. Planning restriction - customers are requested to vacate the premises quietly by 11.30pm. |
- I'd like to try the new menu
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- Read what Ray has to say about the new menu
Ray's Blog