Both of our restaurants are passionate about the environment and promote methods of sustainability across their menus. 

We work closely with small fishing communities with much of our seafood sourced from day boat catches and delivered daily. Our Master fishmongers then expertly prepare the fish onsite. 

For these reasons we are confident that the fish you receive is of the highest quality available.

STARTERS – COLD

Smith’s Classic Prawn Cocktail (G) 11 

Tian of Avocado, Cornish White Crab & Peeled Prawns (G) 14

Whole Dressed Cornish Crab, Red Wine Shallot Vinaigrette & Crème Fraîche (G) 16 

Assiette of Shellfish, Oyster, Crab, Wild King Prawn, Cockles, Clams, Shell on Cold Water Prawn 24

John Ross Scottish Oak Smoked Salmon, Spring Onion, Baby Capers & Coriander 14 

Half Dozen Carlingford Rock Oysters, Shallot Red Wine Vinegar 18 

Sweet Cured Arctic Herrings, Chive Potato Salad 10 

24 Month Matured Serrano Ham, Marinated Artichokes, Rocket & Parmesan 14

Organic Burrata, Cherry Plum Tomatoes, Salsa Verde & Balsamic 12 

Grade #1 Yellow Fin Tuna & Loch Duart Salmon Sashimi, Daikon, Soy & Wasabi (G) 16

FIRST COURSES- HOT

Smith’s Fish & Shellfish Soup, Salsa Verde (G) 10 

Steamed Wild Cornish Mussels, Shallot, Garlic, Chablis & Cream Sauce 12

Pan-Fried Tiger Prawns, Garlic, Tomato & Chilli Sauce (G) 15 

Duo of Soft Shell Crab & Tiger Prawns Tempura, Oriental Salad & Sticky Plum Dressing 16 

Seared King Scallops, Spring Onion, Ginger, Soy & Wasabi Dressing (G) 16 

Crispy Cornish Calamari, Garlic Mayonnaise (G) 12 

Hot Buttered New Season English Asparagus, Poached Hen’s Egg & Hollandaise Sauce 13 

MAIN COURSES – SMITH’S SPECIALITY

Grilled Cornish Hake, Arnold Bennett Sauce (Smoked Haddock Cream Sauce with Parmesan) 24

Baked Norwegian Halibut, Tartare & Parmesan Crust, Chablis Cream Sauce 32

MAIN COURSES – FISH

Your fish can be prepared either plain grilled, fried in batter, Meunière, grilled with seafood butter or brown butter & capers. 

Fillet of Atlantic Cod 22 

Fillet of Cornish Hake 22 

Guernsey Skate 25

Fillet of Organically Farmed Seabass 28 

Fillet of Norwegian Halibut 30 

Cornish Monkfish 30 

Brixham Dover Sole (served on or off the bone) 43 

Roasted Fillet of Scotch Salmon, Hollandaise Sauce 22 

Fillet of Wild Cornish Turbot 32

LOBSTER & CRUSTACEAN

Whole Hot Buttered Native Lobster, Garlic & Herbs (675g/24 oz uncooked) 46 

Whole Native Lobster Thermidor (675g/24 oz uncooked) 46 

Pan-Fried Jumbo Tiger Prawns (in their shells) Garlic, Tomato & Chilli Sauce 35

Assiette of Cold Shellfish, Oysters, Crab, Wild King Prawn, Cockles, Clams, Shell on Cold Water Prawns 40

MAIN COURSE VEGETARIAN

Spinach & Ricotta Tortellini, Garlic & Ricotta Sauce 18 

Vegetable Tempura, Curried Green Lentils, Herb Salsa & Coriander 18 

ROASTED AND GRILLED MEATS

Roasted Breast of Suffolk Chicken, Pancetta, Petit Pois, Braised Baby Gem & Tarragon Cream 22 

Roasted Rump of English Lamb, Chargrilled Mediterranean Vegetables,                                   Rosemary & Red Wine Jus 25 

Sirloin of Scottish Prime Beef, 28 Day Matured (280g/10oz uncooked weight) 32 

Fillet of Scottish Prime Beef, 28 Day Matured (225g/8oz uncooked weight) 38

Scottish Côte de Boeuf, 35 Day Matured (400g/14oz uncooked weight) 38 

Surf & Turf – Jumbo Tiger Prawns, Garlic Butter, Sirloin of Scottish Prime Beef – (280g/10oz uncooked weight) 50 

All steaks are char-grilled & garnished with grilled tomato, field mushrooms & watercress with a choice of red wine jus, Béarnaise or peppercorn sauce(G)

VEGETABLES & SALADS

(All 4.75)

Steamed baby potatoes with herb butter
Smith’s Chips
Vine Tomato and Red Onion Salad
Mushy Peas Buttered
Cauliflower cheese (G)
Hot buttered asparagus 7.50
Creamed potatoes
House mixed salad
Seasonal vegetables of the day
English spinach
Dauphinoise potatoes

DESSERTS

(All 9.75)

Smith’s Exotic Fruit Glory 

Bakewell Tart & Warm Custard (G) (N)

Caramelised Apple Tart Tatin, Cinnamon & Honey Ice Cream (G) (Please allow for cooking time)

Belgian Chocolate Brownie, Peanut Butter & Vanilla Ice Cream (G) (N)

Cardamom Crème Brûlée & finger biscuit (G)

Steamed Ginger Sponge Pudding, Rum Soaked Sultanas & Vanilla Custard (G)

Banoffee Cheesecake, banana & butterscotch ice cream (G)

Selection of Ice Cream & Sorbets, Brandy Snap Basket (G)

Selection of British Cheeses served with Celery, Fruit Bread, Biscuits & Chutney (G) (N) 16

All food menus on this website should be regarded as sample menus. Smith’s reserve the right to alter dishes and prices in the restaurant accordingly.

If you have any specific dietary requirements or questions please feel free to give us a call on 01277 365 578 for Smith’s in Ongar and 020 7488 3456 for Smiths Wapping and we’ll do our best to help you. Smith’s reserve the right to amend details to the menus displayed on this site. Dishes may contain traces of nuts or nut oil.

Contact Us

Please note that we do not take reservations via email.
Please book by phone or use our online reservation forms.

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