Daily Menu

Served Everyday 12-10pm
Please inform one of our staff members of any allergies or dietary requirements you may have(v = vegetarian, vg = vegan )


Fried Cauliflower
Chilli vinaigrette, honey, mustard and parsley (v) – 4.5

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

Chicken Liver Paté
Mustard, pickled red onion, sourdough –5

Mushroom Croquettes (v) – 3.25

Fried Sardines
Ali-oli and a lemon wedge – 4.5


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

Chocolate Mousse
Coffee Crumble, Dolce de Leche and Raspberries – 5

Ice Cream by the Scoop
Vanilla, Salted Caramel and Blackberry and Lemon flavours.     -2.5


160g beef, soya mayo, lettuce, caramelised onions in brioche bun -9.5
(with chips – 11.5)

BBQ Pulled Pork Bun
Slow cooked pork shoulder, BBQ sauce, pickled chili mayo and sumac onions – 8.75 (with chips – 10.75)

Vegetarian Hand Pie
Leeks and Swede cooked in our Railway Porter(with chips-8.5) – 6.5


Rump Steak 
Slow cooked potatoes, chimichurri and demi-glace  (gf) – 15

Grilled Sea bass
Cauliflower purée, confit veg and broccoli -14.5

Wild Mushroom Freekeh
Smoked green wheat, King oyster, oyster mushroom and girolle(vg) – 11.5

Grilled Chicken
Marinaded in butter milk, black rice and romesco sauce – 12.5


French Fries (vg) – 3

Fried halloumi w/Tomato Chutney – 4.5 

Leafy Salad
Rocket ,Radicchio and Baby gem topped with raspberry Vinaigrette (vg,gf,df) – 3.5

Confit Beetroot
Slow cooked with cardamom yoghurt and cumin, topped with flaked almond(gf,v) – 4.5


Pressed cheese from Navarra made of ewes milk- 4.5

80g of cured pork, marinated in paprika – 5

80g of dry cured sausage, marinated in pepper and nutmeg – 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.