Both of our restaurants are passionate about the environment and promote methods of sustainability across their menus. 

We work closely with small fishing communities with much of our seafood sourced from day boat catches and delivered daily. Our Master fishmongers then expertly prepare the fish onsite. 

For these reasons we are confident that the fish you receive is of the highest quality available.

 

 

 

Pre  Starters

Giant Spanish Gourdal Green Pitted Olives 4.5
Selection of Marinated Boquerones 5

 

STARTERS – COLD

Six Carlingford Rock Oysters, Red Wine Shallot Vinaigrette 20

Smith’s Classic Prawn Cocktail (G) 12

Tian of Avocado, Cornish White Crab & Peeled Prawns (G) 15.5

Whole Dressed Cornish Crab, Red Wine Shallot Vinaigrette & Crème Fraîche (G) 17.5

John Ross Scottish Oak Smoked Salmon, Spring Onion, Baby Capers & Pickled Cucumber 17.5

Sweet Cured Arctic Herring Fillets, Chive Potato Salad & English Watercress 12

Grade #1 Yellow Fin Tuna & Loch Duart Salmon Sashimi, Daikon, Soy & Wasabi (G) 17.5

Yellow Fin Tuna Tataki, Avocado Puree, Crispy Shallots, Red Chilli, Soy & Yuzu Dressing (G) 17.5

STARTERS – HOT

Smith’s Fish & Shellfish Soup, Salsa Verde (G) 11

Pan-Fried Tiger Prawns, Garlic, Tomato & Chilli Sauce (G) 16.5

Crispy Panko Crumbed Cornish Calamari & Garlic Mayonnaise (G) 13.5

Steamed Shetland Mussels, Chablis, Cream, Shallot, Garlic & Thyme 13.5

Duo of Soft Shell Crab & Tiger Prawns Tempura, Oriental Salad & Sticky Plum Dressing (G) 17.5

Pan Fried Shetland King Scallops with Lemon Beurre Blanc (G) 18.5

Hot Buttered Peruvian Asparagus, Poached Hen’s Egg & Hollandaise Sauce 14.5

Warm Goats’ Cheese Bon-Bons, English Beetroot, Granny Smith’s Apple, Celeriac, Manuka Honey & Balsamic Dressing (G) 13.5

MAIN

SMITH’S SPECIALITY

Baked Norwegian Halibut, Tartare & Parmesan Crust, Chablis Cream Sauce (G) 37

Hake Fillet ‘Arnold Bennett’ Gratinated in Smoked Haddock & Parmesan Cream Sauce 26.5

FISH

Your fish can be prepared either plain grilled,

meuniere, (lightly floured & shallow fried in butter)

with seafood butter or brown butter & capers

or fried in batter (G)

Fillet of Atlantic Cod 24

Fillet of Wild Cornish Turbot 40

Fillet of Cornish Hake 25

Cornish Monkfish 33

Line Caught Guernsey Skate 29

Fillet of Organically Farmed Seabass 32

Fillet of Norwegian Halibut 36

Brixham Dover Sole (served on or off the bone) 48

Roasted Fillet of Scotch Salmon, Hollandaise Sauce 25

 

LOBSTER & CRUSTACEAN

Whole Hot Buttered Native Lobster, Garlic & Herbs (675g/24 oz uncooked) 49.5

Whole Native Lobster Thermidor (675g/24 oz uncooked) (G) 49.5

Roasted Shellfish (½ Native Lobster, Whole Jumbo Tiger Prawn, Scottish Scallops, Grilled Cherry Tomatoes & Garlic Butter) 52.5

Pan Fried Jumbo Tiger Prawns (in the shell) cooked in Garlic, Chilli, White Wine & Tomato Sauce 43

MAIN COURSE VEGETARIAN

Potato Gnocchi, Roasted Butternut Squash, Mascarpone Cream & Rosemary Crumb (G) 22

Truffled Portobello, Shitake, Chestnut & Oyster Mushroom Ragout in Butter Puff Pastry (G) 22

ROASTED AND GRILLED MEATS

Roasted Breast of Suffolk Chicken, Pancetta, Petit Pois, Braised Baby Gem & Tarragon Cream 24.5

Roasted Rump of English Lamb, Chargrilled Mediterranean Vegetables, Rosemary & Red Wine Jus 29.5

Sirloin of Scottish Prime Beef, 28 Day Matured (280g/10oz uncooked weight) 35

Fillet of Scottish Prime Beef, 28 Day Matured (225g/8oz uncooked weight) 42

Bone in Prime Scottish Cote De Boeuf 35 Day Matured (400g/14oz  uncooked weight) 39.5

Surf & Turf – Jumbo Tiger Prawns, Garlic Butter, Sirloin of Scottish Prime Beef (280g/10oz uncooked weight) 55

All steaks are char-grilled & garnished with grilled tomato, field mushroom & watercress with a choice of red wine jus, Béarnaise or peppercorn sauce (G)

VEGETABLES & SALADS

(All 5.25)

Steamed Baby Potatoes with Herb Butter
Creamed Potatoes
Smith’s Chips
House Mixed Salad
Vine Tomato & Red Onion Salad

Seasonal Vegetables of the Day

Cauliflower Cheese
English Spinach
Buttered Mushy Peas
Dauphinoise Potatoes
Hot Buttered Peruvian Asparagus 8.25

DESSERT

(All 10.50)

Smith’s Strawberry & Clotted Cream Glory (G)
(English strawberry compote, sherry soaked sponge, clotted cream ice cream, creme anglaise, chantilly cream & freeze dried strawberries)

Caramelised Apple Tatin, Vanilla Ice Cream (G) (Please allow 15 minutes cooking time)

Glazed Sicilian Lemon Meringue Tart & Frozen Blackberry Yogurt (G)

Banoffee Cheesecake & Banana Butterscotch Ice Cream (G)

Classic Crème Brûlée & Shortbread Biscuit (G)

Steamed Ginger Syrup Sponge Pudding & Custard (G)

Selection of Ice Cream & Sorbets, Brandy Snap Basket (G)

Selection of British Cheeses served with Celery, Biscuits & Chutney (G) (N) £17.5

For our guests with dietary requirements or food allergies please ask your server who will advise of the ingredients used within this menu. Some dishes may contain or have traces of nuts, or may have been made alongside other products containing nuts
(G) – CONTAINS GLUTEN, (N) – CONTAINS NUTS.
An optional 12.5% service charge will be added to your bill. All prices include VAT at the current rate
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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 Smith’s 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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