STARTERS

(GF)Roasted Butternut Squash Soup with Crème Fraiche and Crispy Sage
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(GF) Classic Prawn Cocktail
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(GF) John Ross Scottish Oak Smoked Salmon with Red Onion, Baby Capers and Coriander Cress
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(GF) Steamed Shetland Mussels in Chablis, Garlic, Shallots and Cream Sauce
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Winter Salad with Dolcelatte, Mulled Wine Poached Pears and Manuka Honey & Balsamic Dressing
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(GF) Marinated Octopus Salad with Smoked Paprika and Sherry Vinegar Dressing
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Tempura Tiger Prawns with Asian Salad and Honey & Soy Dressing

MAIN COURSES

Smith’s Battered Fillet of Atlantic Cod
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(GF) Pan Fried Fillet of Cornish Plaice with Seafood Butter
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(GF) Grilled Guernsey Skate with Brown Butter & Capers
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(GF) Char Grilled Prime Scottish Sirloin Steak with Peppercorn Sauce (£4.00 Supplement)
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(GF) Roasted Rump of English Lamb with Crispy Parsnips and Red Wine Jus
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(GF)Grilled Scotch Salmon Fillet with Hollandaise Sauce
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(GF) Pan Fried Fillets of Organically Farmed Seabass with Smoked Bacon, Peas, Broad Beans and Shallot Cream Sauce
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(v)Roasted Pequillo Peppers Stuffed with Vegetable Couscous and Feta Cheese, with Rich Plum Tomato Sauce
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All above Main Meals Served with One Choice of Hand Cut Chips, Seasonal Vegetables, Baby Herb Potatoes, Mushy Peas or Mixed Salad

Additional Side Orders from the A la Carte Menu

DESSERTS

(GF) Smith’s Bocker Glory
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Belgian Chocolate Brownie with Vanilla Ice Cream and Peanut Butter Cream
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Baileys Cheesecake
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Steamed Treacle & Syrup Pudding with Custard
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Cardamom Crème Brulee with Strawberry Compote

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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