Banoffee Pavlova, Bruleed Bananas, Belgian Chocolate and Greek Yogurt £8.00
Warm Belgian Chocolate Brownie with Vanilla Bean Ice-Cream £8.00
Warm Bakewell Tart with Smith’s Custard £8.00
Smith’s Vanilla Bean Crème Brulee £8.00
Spotted Dick with Syrup and Smith’s Custard £8.00
Passion Fruit and White Chocolate Cheesecake with Pineapple Salsa £8.00
Sticky Toffee Pudding with Smith’s Custard £8.00
Award Winning Manor Farm, Suffolk Ice Creams and  Sorbets – Various flavours available (please ask) £7.25
Additional Ice Creams or Creams £2.50


£11.95 – A choice of 4 from the following:

Black Bomber
A firm, moist Cheddar-style cheese wrapped in wax (v)
A triple cream, brie-style, lightly blue veined cheese made from pasteurised cow’s milk in the German region of Allgäu (v)
Green Thunder
A creamy, mature cheddar with garden herbs and a punch of garlic. Wrapped in green wax to keep the flavour in. (v)
Ruby Mist
A silky smooth mature Cheddar with hints of Port and Brandy wrapped in wax (pasteurised) (v)
Cropwell Bishop Stilton
A classic blue Stilton with a rich tangy flavour
L’Affiné au Chablis
Made from pasteurised cow’s milk. The rind of the cheese has been washed with Chablis wine, as the cheese ripens; it takes on the distinctive taste of the Chablis wine.

Served with biscuits, grapes and fruit chutney


Reserve Ruby Quinta Do Crasto £4.75 £32.50
LBV Quinta Do Crasto £6.95 £49.50
Fonseca 10 year old Tawny £7.95 £55.00


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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