Soup of the Day
John Ross Oak Smoked Salmon and Cold Water Prawn Salad with a Lemon and Dill Dressing
Smith’s Classic Prawn Cocktail
Tiger Prawns in Panko Breadcrumbs with Asian Salad and Sweet Chilli Dipping Sauce
24-Month Matured Parma Ham, Mozzarella, Sun BlushedTomato and Wild Rocket with a Balsamic and Olive Oil Dressing
Baked English Goats Cheese, Mixed Beetroot & Onion Salad with Honey and Mustard Dressing


Pan Fried Cornish Monkfish and Tiger Prawns in Garlic, Tomato and Chilli Sauce with Crisp Basil
Grilled Fillet of Wild Seabass with Ginger, Chilli, Spring Onion and a Soy, Sesame and Rice Wine Dressing
Baked Fillet of Wild Norwegian Halibut with Parmesan & Spring Onion Crust and Chablis Cream Sauce
Roasted Rump of Spring Lamb with Parsnip Purée and Rich Red Wine and Rosemary Jus
Chargrilled Angus Beef Fillet with Caramelised Shallots, Wild Mushrooms, Balsamic Glazed Cherry Tomatoes and Truffle Jus

Served with a selection of Gratin Dauphinoise, Baby Buttered Herb Potatoes and Seasonal Vegetables

Choose from the Following Side Orders:

Mixed Vegetables
Minted New Potatoes
Garden Peas
Smith’s Chips
Mixed Salad
Dauphinoise Potatoes


Crème Brûlée infused with Cardamom served with Strawberry Compote and Madeline Biscuit
Smith’s Valentines Glory
Chocolate and Pecan Brownie with Peanut Butter Cream and Vanilla Ice Cream
Amaretto and Praline Cheesecake with Valrhona Chocolate Glaze
British Cheese Selection, Biscuits, Grapes, Celery, Fig and Liquorice Chutney

Hand Made Petit Fours

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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