PRE-STARTERS

£3.50 Each

Marinated Anchovies * Leigh Cockles * Olives, Feta and Sun Blushed Tomatoes

FIRST COURSES – COLD

½ Dozen Carlingford (Irish) Oysters with a Red Wine and Shallot Vinaigrette £15.00

Salad of Avocado, Cornish White Crab and Peeled Prawns £12.50

Sweet Cured Arctic Herrings with Jersey Royal Potato Salad £9

Smith’s Classic Atlantic Prawn Cocktail £9

John Ross Scottish Oak Smoked Salmon Kiln Roasted Salmon and Smoked Salmon Mousse with Horseradish Cream £13

24 Month Matured Parma Ham, Buffalo Mozzarella, Sun blushed Tomatoes 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 £9

Pan Fried Tiger Prawns with Garlic Chilli Butter and Crisp Basil 12.5
Seared South Coast Scallops with Basil Pesto and Crisp Pancetta £13

Cornish Salt and Pepper Calamari with Spring Onion and Chilli £10.50

Baked Mushrooms stuffed with Spinach, Blue Cheese & Truffle Balsamic Glaze (v) £8

MAIN COURSES

Fillet of Atlantic Cod £19

Scotch Oven Roasted Fillet of Organic Salmon with Hollandaise £19

Guernsey Skate £23

Cornish Monkfish Fillet Meunière £27

South Coast Lemon Sole Fillets £22

Day Boat Cornish Turbot Fillet £24

Line Caught Wild Seabass Fillet £26

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.

VEGETARIAN

Hand-made Truffle and Ricotta Filled Pasta with a Wild Mushroom Sauce, Rocket and Pecorino Crisp (v) £15.50

Baked Goat’s Cheese with Mediterranean Couscous Salad and Spiced Tomato Dressing £8.50/£16

SMITH’S SPECIALITIES

Cornish Monkfish, King Scallops & Tiger Prawns with Sun Blushed & Baby Plum Tomatoes with Basil, Olive Oil Dressing £28

Grilled South Coast Lemon Sole Fillets with Shrimp Thermidor Butter £24

Oven Roasted Turbot Fillet with Garlic & Sage Butter £28

LOBSTER & CRUSTACEAN

Jumbo Tiger Prawns Pan Fried (in the shell) with Garlic Chilli Butter and Crisp Basil £30

Whole Hot Buttered Native Lobster with Garlic and Herbs (1 1/2 lb uncooked) £39

Whole Native Lobster Thermidor (1 1/2 lb uncooked) £39

Scottish Dived King Scallops Meunière £26

Seafood Platter – served cold
Wild Jumbo Tiger Prawns, Cornish White Crab, Scottish Smoked Salmon, Swedish Herring, Mussels, Leigh Cockles and Oysters £34

Shellfish Selection – served hot
Half Lobster, Jumbo Tiger Prawn and Scallops with Cherry Tomatoes and Garlic and Herb Butter £38

ROAST & GRILLED MEATS

Roast Barbary Duck Breast with Honey, Ginger and Soy Glaze with Pak Choi £18

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

Scottish Prime Fillet Steak, 28 Day Matured (8oz uncooked weight) £34

Surf and Turf – 28 Day Matured Scottish Prime Fillet Steak (8oz uncooked weight)
– Scottish King Scallops with Garlic Butter and Herbs £42
– Wild Jumbo Tiger Prawn with Garlic Chilli Butter £44
– Half Hot Buttered Native Lobster with Garlic and Herbs £52

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

VEGETABLES & SALADS

Mixed Vegetables £4
Cauliflower Cheese £4.5
Buttered English Spinach £4.50
Buttered Peas 4
Mushy Peas £4
Dauphinoise Potatoes £4.50

Mint Buttered Jersey Royal Potatoes £4.5
0
Creamed Potatoes £4.50
Smith’s Hand Cut Chips £4
Smith’s Skinny Fries £4
Mixed Tomato and Rocket Salad with Basil Pesto £4
Mixed or Green Salad £4
Mediterranean Feta, Olive, Sun Blushed Tomato and Cous Cous Salad £5.50 

 

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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