Served 4-10pm weekdays & 12-10pm weekends.
(gf = gluten free)
Peanut butter, crunchy corn and coriander (gf, vegan) -4
Marinated pork in paprika, cumin, cinnamon and coriander (gf) -5
Cooked in cider, caramelised onions and cucumber in baguette -7.5
160g beef, soya mayo, lettuce, caramelised onions in brioche bun -9
Dressing with chilli vinaigrette, honey, mustard and parsley (gf, vegetarian) -4
Sour ali-oli, lemon and parsley (gf, vegetarian) -3.5
Beer battered onion with garlic mayo sauce (vegetarian) -3.5
Mushroom Croquetas 3
Cod, coriander, chilli, cumin, filo pastry – 4.5
Served All Day 12-10pm
CheeseVillarejo, Semi Cured D.O.P – 3
80g of cured pork, marinated in paprika (gf) -5
80g of dry cured sausage, marinated in pepper and nutmeg (gf) -5.5
Anchovy stuffed or pitted green -3
Cheddar & Onion, Sweet Chilli, Ready Salted, Salt & Vinegar -1.5
Spicy – 3
Veg Empanadas (2 portions)*
Courgette, aubergine, carrots, tomato (vegetarian) -4
(2 portions) *
Braised chicken breast, potatoes, chilli, boiled egg -4
*Empanadas available Monday – Friday 12-4pm
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.