FIRST COURSES – COLD

Salad of Avocado, Cornish White Crab and Peeled Prawns £11.50

Whole Dressed Cornish Crab with Red Wine Shallot Vinaigrette and Crème Fraîche £12.75

Smith’s Classic Atlantic Prawn Cocktail £9.25

John Ross Scottish Oak Smoked Salmon £11.50

24 Month Matured Parma Ham, Buffalo Mozzarella, Marinated Baby Artichokes and Wild Rocket, Sardinian Balsamic and Olive Oil Dressing £12.50

 

FIRST COURSES – HOT

Smith’s Fish Soup with Croûton, Saffron Mayonnaise and Gruyère Cheese £8.00

Steamed Shetland Mussels, White Wine, Cream, Garlic and Italian Streaky Bacon £9.50

Pan Fried Tiger Prawns with Garlic Chilli Butter and Crisp Basil £12.50
Pan Seared Scottish King Scallops with Tomato & Herb de Provence Dressing £12.75

Cornish Deep Fried Calamari with Garlic Mayonnaise £10.75

New Season Local Asparagus with Melted Butter or Hollandaise Sauce £8.75

Baked English Goats Cheese with Ruby Beetroot & Onion Salad with Honey Mustard Dressing (v) £8.50

Hand-made Spinach and Ricotta Filled Pasta with Basil Pesto and Cream Sauce (v) £7.50

 

MAIN COURSES – FISH

Fillet of Atlantic Cod £18.25

Scotch Oven Roasted Fillet of Organic Salmon with Hollandaise £18.25

Guernsey Skate £22.00

Cornish Monkfish Fillet Meunière £26.00

South Coast Lemon Sole Fillets £22.00

Fillet of Seabass £25.00

Brixham Dover Sole served on or off the bone (18-20oz) £36.00

We will cook your fish the way you wish, either plain grilled, fried in batter or matzo meal, meunière (floured then shallow fried in  butter) PLEASE NOTE we deep fry in groundnut oil. 

Mediterranean Platter – Grilled Haloumi, Marinated Olives & Baby Artichokes, Balsamic Onions, Sun blushed Tomatoes with Sour Dough Bread and Tzatziki (v) £15.50

Hand-made Spinach and Ricotta Filled Pasta with Basil Pesto and Cream Sauce (v) £14.50

SMITH’S SPECIALITIES

Grilled Cornish Monkfish Escalopes, Tiger Prawns and Scottish King Scallops with Brown Butter and Capers £26.50

Grilled South Coast Lemon Sole Fillets with Garlic & Sage Butter £23.50

LOBSTER & CRUSTACEAN

Jumbo Tiger Prawns Pan Fried (in the shell) with Garlic Chilli Butter and Crisp Basil £28.50

Whole Hot Buttered Lobster with Garlic & Herbs (1 1/2 lb uncooked) £38.00

Whole Lobster Thermidor (1 1/2 lb uncooked) £38.00

Scottish Dived King Scallops Meunière £24.50

Seafood Platter – served cold
Wild Jumbo Tiger Prawns, Cornish White Crab, Scottish Smoked Salmon, Swedish Herring, Mussels and Leigh Cockles £31.00

Shellfish Selection – served hot 
Half Lobster, Jumbo Tiger Prawn and Scallops with Cherry Tomatoes and Garlic and Herb Butter £36.00

ROAST & GRILLED MEATS

Roast English Lamb Rump with Rosemary & Thyme Sweet Potato and a Red Wine Jus £20.50

Scottish Ribeye Steak, 28 Day Matured (10oz uncooked weight) £27.50

Scottish Prime Fillet Steak, 28 Day Matured (8oz uncooked weight) £31.50

Surf and Turf – 28 Day Matured Scottish Prime Fillet Steak (8oz uncooked weight)
– Scottish King Scallops with Garlic Butter and Herbs £39.50
– Wild Jumbo Tiger Prawn with Garlic Chilli Butter £39.50

Steaks are Char Grilled and garnished with Grilled Tomato, Field Mushrooms, Onion Rings and Wild Rocket with a choice of Red Wine Jus, Bérnaise or Peppercorn Sauce

VEGETABLES & SALADS

Mixed Vegetables £3.95

Cauliflower Cheese £4.25

New Season Local Asparagus £4.80

Buttered Peas £3.95

Mushy Peas £3.95

Dauphinoise Potatoes £3.95

Mint Buttered Jersey Royal Potatoes £4.50

Creamed Potatoes £3.95

Smith’s Hand Cut Chips £3.95

Buffalo Mozzarella, Vine Tomato and Rocket Salad with Basil Pesto £5.25

Mixed or Green Salad £3.95

 

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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