PRE-STARTER

Cold Seafood Taster and Anti Pasti Selection

STARTERS

½ Dozen Irish Rock Oysters on Crushed Ice with  Red Wine Vinaigrette
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Pan Fried Scottish King Scallops and Tiger Prawns Wrapped in Pancetta with Wild Rocket, Parmesan and Balsamic Dressing
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Jumbo Scottish Scampi in Panko Breadcrumbs with  Smith’s Tartar Sauce
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Tian of John Ross Oak Smoked Salmon, Cold Water Prawns and Avocado with Blushed Tomatoes and Seafood Sauce
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24-Month Matured Parma Ham, Buffalo Mozzarella, Sun Blush Tomato, Wild Rocket with Balsamic Dressing
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Baked English Goats Cheese with Mixed Beetroot, Onion Salad and Honey and Mustard Dressing

MAINS

Baked ½ Lobster and Jumbo Tiger Prawn with Roasted Garlic, Chilli, Lime and Coriander Butter
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Grilled Norwegian Halibut Fillet with Tiger Prawns, Queen Scallops and Brown Butter
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Pan Fried Fillets of Cornish Monkfish and Scottish King Scallops with Sun Dried Tomato Pesto Cream and Crisp Parma Ham
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Baked South Coast Turbot Fillet with Chorizo, Garlic, Cherry Tomatoes and Thyme
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Medallions of Aberdeenshire Beef Fillet with Stilton and Brie Stuffed Portobello Mushroom and Merlot Jus
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Grilled Fillet of Wild Line Caught Cornish Seabass  with Spring Onion, Ginger and a Soy and Sesame Dressing

CHOOSE A SIDE ORDER

Mixed Vegetables
Buttered Peas
Dauphinoise Potatoes
Minted New Potatoes
Creamed Potatoes
Chips
Mixed or Green Salad
Tomato, Rocket and Pesto Salad

DESSERTS

Choice of Desserts from Main Menu
Coffee and Chocolates

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Choice of Desserts from Main Menu

Coffee and Chocolates

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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