Served Everyday 12-10pm


(gf = gluten free, v = vegetarian,
vg = vegan )

Grilled Corn
Peanut butter, crunchy corn and coriander (gf, vg) -4

Pickled mackerel
Sourdough, shallots, spices and citrus – 5

Chicken Liver Paté
Mustard, pickled red onion, sourdough -4.5

Fried Cauliflower
Dressing with chilli vinaigrette, honey, mustard and parsley (gf, v) – 4

Olli Salad
Tuna patatoes,carrots,mayonnaise,topped with fried tortillas – 3.5

Chips – 2.5


Upside Down Cheesecake
Crumble, cheese cream, dulce de leche and strawberry – 6

Chocolate Mille-Feuille 
Chocolate Creme, Puff Pastry and Raspberries – 5


160g beef, soya mayo, lettuce, caramelised onions in brioche bun -9
(with chips – 11)

BBQ Pulled Pork Bun
Slow cooked pork shoulder, bbq sauce, pickled chili mayo and sumac onions – 8.5 (with chips – 10.5)

Lamb Chops
w/ Parsley purée and Jersey Royals – 16.5

Grilled Sea bass
w/ Cauliflower purée, confit veg and broccoli -14

Barley Risotto
Celeriac, chilli, broccoli and parsley (vg) – 9

Grilled Chicken
Marinaded in butter milk, Black rice and romesco sauce – 12


Cheese La Vasco Navarra, D.O.P – 4.5

80g of cured pork, marinated in paprika (gf) – 5

80g of dry cured sausage, marinated in pepper and nutmeg (gf) – 5.5

Diego Montealegre

Diego graduated from Madrid’s La Casa de Campo, the oldest culinary school in Spain.
He comes to The Prince for his first head chef’s job having been working at The Coal Office, in Kings Cross, since its launch in 2018.
Prior to that Diego’s first job in London was at the renowned Barbary restaurant in Covent Garden.
Diego was our secret chef at August’s Supper Club at The Prince. In fact we were so impressed we managed to persuade him to join us full time.