FIRST COURSES – COLD

£13.00Tian of Avocado, Cornish White Crab and Peeled Prawns

£13.00Whole Dressed Scottish Crab with Red Wine Shallot Vinaigrette and Crème Fraîche

£10.00Smith’s Classic Prawn Cocktail

£9.00Sweet Cured Arctic Herrings with Crème Fraîche

£12.00John Ross Scottish Oak Smoked Salmon with Spring Onion, Baby Capers and Coriander Cress

£13.0024 Month Matured Serrano Ham with Marinated Artichokes, Sun Blushed Tomatoes, Green Olives, Wild Rocket and Parmesan Shavings

£15.00Half Dozen Carlingford Rock Oysters with Shallot Red Wine Vinegar

£20.00Assiette of Shellfish – Oyster, Crab, Wild King Prawn, Mussels, Cockles, Clams, Shell-on Cold Water Prawns

FIRST COURSES- HOT

£9.00Smith’s Fish Soup with Salsa Verde

£13.00Pan Fried Tiger Prawns out of the shell in Garlic, Tomato & Chilli Butter with Crisp Basil

£13.00Duo of Tempura Soft Shell Crab & Tiger Prawns with Oriental Salad & Sticky Plum Dressing

£10.00Steamed Shetland Mussels in a Chablis, Garlic, Shallot and Cream Sauce

£13.00Pan Seared Scottish King Scallops with Celeriac Puree, Roasted Iberico Chorizo and Pea Shoots

£11.00Cornish Crispy Fried Calamari with Garlic Mayonnaise

£9.00Baked Camembert with Red Onion Marmalade & Toasted Ciabatta

MAIN COURSES – FISH

We will prepare your fish the way you wish, either plain grilled, fried in batter, meunière, grilled with seafood butter, or brown butter and capers.

£19.00Fillet of Atlantic Cod

£18.00Cornish Plaice Fillet

£24.00Guernsey Skate

£27.00Organically Farmed Seabass Fillets

£27.00Fillet of Norwegian Halibut

£28.00Cornish Monkfish

£20.00Roasted Scotch Salmon with Hollandaise Sauce

£40.00Brixham Dover Sole (served on or off the bone)

£17.00Cornish Plaice Fillet Meuniere

 

MAIN COURSES – VEGETARIAN

£15.00Spinach Tortellini with Ricotta and Garlic Sauce

£17.00Roasted Pequillo Peppers Stuffed with Vegetable Couscous and Feta Cheese with Rich Plum Tomato Sauce

SMITH’S SPECIALITIES

£20.00Grilled Guernsey Hake with Arnold Bennett Sauce (Smoked Haddock Cream Sauce with Parmesan)

£20.00Sticky Soy Glazed Salmon Fillet with Sesame Dressed Julienne Vegetables

LOBSTER & CRUSTACEAN

£39.00Whole Hot Buttered Lobster with Garlic & Herbs (24 oz uncooked)

£39.00Whole Lobster Thermidor (24 oz uncooked)

£33.00Whole Jumbo Tiger Prawns Pan Fried in Garlic, Tomato and Chilli Sauce with Crisp Basil

£35.00Assiette of Cold Shellfish – Oysters, Crab, Wild King Prawn, Mussels, Cockles, Clams, Shell-on Cold Water Prawns

ROASTED AND GRILLED MEATS

£20.00Roasted Suffolk Chicken Breast wrapped in Pancetta with Tarragon Cream, Petit Pois and Braised Baby Gem Lettuce

£23.00Roast English Rump of Lamb with Chargrilled Mediterranean Vegetables & Rosemary Jus

£29.00Scottish Prime Sirloin Steak, 28 Day Matured (10oz uncooked weight)

£34.00Scottish Prime Fillet Steak, 28 Day Matured (8oz uncooked weight)

£32.00Scottish Cote de Boeuf (Ribeye on the Bone) 35 Day Matured (400g/14oz uncooked weight)

£45.00Surf & Turf – Half Hot Lobster with Garlic Butter and 10oz Scottish Sirloin Steak

Steaks are Char Grilled and garnished with Grilled Tomato, Field Mushroom and Watercress with a choice of Red Wine Jus, Bérnaise or Peppercorn Sauce

VEGETABLES & SALADS

£4.50Seasonal Vegetables of the Day
£4.50Cauliflower Cheese
£4.50Mushy Peas
£4.50Dauphinoise Potatoes
£4.50Steamed Baby Potatoes with Herb Butter
£4.50Creamed Potatoes
£4.50Smith’s Hand Cut Chips
£4.50Mixed or Green Salad with Salad Vinaigrette
£4.50Vine Tomato and Red Onion Salad with Salas Verde
£4.50Buttered English Spinach

 

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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