FOR THE TABLE BURGERS DAILY SPECIALS 22.75 200g Cheeseburger 19.50 British charcuterie Mayfield cheese, burger sauce, pickle, lettuce, English , salami, chorizo, coppa, Sussex carrot and ginger soup 9.50 tomato, chips (Please be advised that our burger is MONDAY TO SATURDAY cornichons, olive bread Carrot croutons and ginger oil (Ve) (GF) cooked medium well or well done) Ask your server for more information about our daily special Cheltenham beetroot tartlet 9.50 Beetroot veggie burger 19.00 Pine nuts, bitter leaves (Ve) with avocado, carrot , pickled walnut SUNDAY MAIN COURSES mayonnaise and french fries (V) Three course set menu 39.50 ‘‘THIS™ Isn’t chicken’’ vindaloo 21.00 Pilaf rice, naan and rhubarb chutney (Ve) Roast Wicks Manor pork belly 25.50 FROM THE GRILL Mashed potato and Kent Bramley apple sauce (GF) Grilled romanesco cauliflower 19.50 Lemon jam, capers and parsley (Ve)(GF) 42.00 Wellington 34.50 35-day dry aged rib-eye steak (350g) STARTERS Rosemary roasties, Yorkshire , Triple-cooked chips (GF) 23.50 Red wine ox cheeks 29.50 170g Bread and butter 3.75 Roast garlic, mash and brioche crumbs FOR TWO Triple-cooked chips (GF) Selection of artisanal sourdough and tin baked 42.50 breads, Longman’s salted butter, Nocellara Welsh roast lamb rump 27.00 550g Roasted East Anglian 80.00 250g dry aged fillet steak olives, oil and aged balsamic Leek and Blue cheese mash (GF) Triple-cooked chips (GF) Rosemary roasties, , Jersey Rock oysters 27.00 Steak and kidney pudding 24.50 horseradish cream, red wine gravy Grilled half Goosnargh chicken Raw with Scrubby Oak apple vinegar and shallots (GF) pastry, mashed potato and gravy Puy lentils and pot roasted (GF) Each 3.50 Half Dozen 19.50 Dozen 37.00 Roast monkfish ‘‘saltimbocca’’ 28.00 Clarence Court 9.50 Essex pancetta, cipollini onions and cider (GF) SIDES 4.75 each Celeriac and apple Beer battered Brixham haddock 23.75 Rare breed ham & terrine 11.00 Chips, mushy peas & pickled onion Triple-cooked chips (Ve) (GF) SAUCES 2.75 each Rhubarb chutney, toasted sourdough Rosemary roasties (GF) Grilled January King with marmite butter (GF) Aged Angus 15.50 FULL & PROPER Béarnaise Leek and Montgomery gratin with toasted crumbs Avruga caviar, endive and Yun’s herbs Chimichurri Garlic field mushrooms with rosemary (V) Forman’s London cured oak smoked salmon 14.75 Peppercorn Black truffle and parmesan fries(GF) 5.50 Chopped egg, pickles and brown bread 48-day dry aged roast beef 35.00 Mint Mac & Cheese 8.00 Yorkshire pudding, rosemary roasties, Red wine Beer tempura cod cheeks 13.75 horseradish cream Tartar garnish

MARKET MENU Three Courses: 35.00 - Three Courses (with a glass of sparkling wine): 40.00 Available Monday-Saturday - Lunch: 1.30pm - 6.30pm & Dinner: 9pm onwards Ask your server for more information @Roast_restaurant @RoastRestaurant @RoastRestaurantUK

Please note that certain vegetarian dishes can be altered to suit vegan requirements, please ask your server for details. Be sure to inform your server if you have any allergies. Prices are inclusive of VAT. (V) - Vegetarian, (Ve) - Vegan, (GF) - Gluten free A discretionary 12.5% service charge will be added to your bill. CHEESES

Rhubarb and Bramley apple 8.75 British seasonal cheese board 16.00 with vanilla (V) with Woodbridge pear chutney (V) Ice wine Riesling, Helmut Lang, Burgenland, Austria, 2015 13.00

Sticky date pudding 8.75 Winterdale Shaw 9.50 with toffee sauce, almond praline (GF) (V) A traditional unpasteurised cow’s milk cheese from Kent 20 yo Tawny, Port, Barros, NV 10.00 Beauvale 8.50 Baked Calvados custard 8.75 with burnt apple purée and honey almond Inspired by softer, milder European cheeses like crumb (GF) (V) Gorgonzola Dolce Riesling Spätlese, Johannisberg, Rheingau, Germany, 2017 10.00 Maida Vale 8.50 Strawberry jam roly poly 8.75 A soft, unpasteurised Guernsey cow’s milk cheese with rose water custard and vanilla ice cream (Ve) 9.00 Banyuls Coume del Mas, Languedoc Roussillon, France, 2017 Driftwood 9.00 Rhubarb jelly 8.75 A fresh, lactic, log-shaped goat cheese rolled in ash with ginger pastry cream, lemon biscuit and Sheep Rustler 9.95 vanilla ice cream 13.00 Ambriel Rosé Extra Dry, West Sussex, England, NV A semi-hard ewes’ milk cheese from White Lake in Somerset White chocolate mousse 8.75 with blood orange, caramelised bread & butter Banyuls, Coume del Mas, Languedoc Roussillon, France, 2017 9.00 pudding slice and milk cookie (V) Port, Quinta das Tecedeiras, Douro Valley, Portugal 2014 12.00 Sauternes Rousset Peyraguey, Bordeaux, France, 2008 12.00

(V) - Vegetarian, (Ve) - Vegan, (GF) - Gluten free Be sure to inform your server if you have any allergies.

ROAST ROLL OF HONOUR

Our menu at Roast reflects the best produce As we spend much of our time seeking out new the British Isles has to offer, this is impossible seasonal ingredients to use in our dishes, we are without using purveyors that are incredibly proud to mention just a few of them here. passionate about what they are doing.

Beef Lake District Farmers, The Rare Breed meat, Colchester - Lamb Elwy Valley, Wales - Pork Wick’s Manor Farm, We have a wireless network. Maldon, Essex - Poultry Reg Johnson, Goosnargh, Lancashire - ShellfishPortland, Dorset - Fish & Smoked Halibut Please ask if you require internet access for your laptop or mobile device. Direct Seafoods, Bermondsey & Cove, Pool - Plant-based meat alternatives THISTM - Fruits & Vegetables Grovers, Borough Market - Bread Bread Ahead Bakery, Borough Market - Cheese Harvey & Brockless, Battersea @Roast_restaurant @RoastRestaurant @RoastRestaurantUK