Served Everyday 12-10pm
(gf = gluten free, v = vegetarian,
vg = vegan, df = dairy free )
SMALL DISHES
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 (df) -4.5
Fried Cauliflower
Dressing with chilli vinaigrette, honey, mustard and parsley (gf, v, df) – 4
Russian Salad
Tuna potatoes, carrots, mayonnaise, topped with fried tortillas (df) – 3.5
Chips (vg) – 2.5
DESSERT
Upside Down Cheesecake
Crumble, cheese cream, dulce de leche and strawberry – 6
Chocolate Mousse
Coffee Crumble, Dolce de Leche and Raspberries – 5
MAINS
Cheeseburger
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
SNACKS
Idiazabal
Cheese La Vasco Navarra, D.O.P – 4.5
Lomo
80g of cured pork, marinated in paprika (gf) – 5
Salchichon
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.
