Served Everyday 12-10pm
(gf = gluten free, v = vegetarian,
vg = vegan, df = dairy free )
Peanut butter, crunchy corn and coriander (gf, vg) -4
Chicken Liver Paté
Mustard, pickled red onion, sourdough (df) -4.5
Dressing with chilli vinaigrette, honey, mustard and parsley (gf, v, df) – 4
Tuna potatoes, carrots, mayonnaise, topped with fried tortillas (df) – 3.5
Chips (vg) – 2.5
Upside Down Cheesecake
Crumble, cheese cream, dulce de leche and strawberry – 6
Coffee Crumble, Dolce de Leche 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)
Grilled Sea bass
w/ Cauliflower purée, confit veg and broccoli -14
Wild Mushroom Freekeh
Smoked Freekeh W/t King oyster,oyster mushroom and girolle(vg) – 11.5
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 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.