Served 4-10pm weekdays & 12-10pm weekends. 
(gf = gluten free)

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

Pork skewers
Marinated pork in paprika, cumin, cinnamon and coriander (gf) -5

Chorizo Sandwich
Cooked in cider, caramelised onions and cucumber in baguette -7.5

160g beef, soya mayo, lettuce, caramelised onions in brioche bun -9

Fried Cauliflower
Dressing with chilli vinaigrette, honey, mustard and parsley (gf, vegetarian) -4

Potato Salad
Sour ali-oli, lemon and parsley (gf, vegetarian) -3.5

Onions Rings
Beer battered onion with garlic mayo sauce (vegetarian) -3.5

Mushroom Croquetas 3

Fish Cigars
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

Pipers Crisps
Cheddar & Onion, Sweet Chilli, Ready Salted, Salt & Vinegar -1.5

Peanuts -3

Pistachios -4

Almonds -4

Broad Beans
Spicy – 3

Veg Empanadas (2 portions)*
Courgette, aubergine, carrots, tomato (vegetarian) -4

Chicken Empanadas
(2 portions) *
Braised chicken breast, potatoes, chilli, boiled egg -4

*Empanadas available Monday – Friday 12-4pm

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.