Bill of Fare

BILL OF FARE STORIES IN THE STRAND We only work with the finest. Our proudly British heritage can be traced back to one of our earliest Master Cooks, Thomas Davey. His insistence on the best of British extended to using the term “Bill of Fare” in place of menu. OYSTERS MAINS ROCK OYSTERS NATIVE OYSTERS Native lobster Thermidor £44 Seared Loch Duart Salmon £28 Lindisfarne, Six Falmouth, Six Wye Valley asparagus, Keta caviar, ‘Tartare’ N.E. England £18 Cornwall £30 hollandaise Dozen £36 Dozen £60 Morecombe Bay, Six N.W. England £21 Roast Atlantic cod £28 Morecombe Bay brown shrimp, wild garlic, Dozen £42 Savoy vermouth sauce Hog wash and mignonette dressing Roast loin of monkfish £32 Cockles, mussels, sea shore vegetables Exmoor Caviar 30g £65 | 50g £95 Beer battered fish and chips £22 Cornish salted, blinis, sour cream Triple cooked chips, tartare sauce, mint peas Fish pie £18 Smoked haddock, salmon, prawns SOUPS Steak and kidney pie £20 Puff pastry, whipped potato, peas, gravy Cream of lobster soup £12 Chervil, cream cheese Braised beef in Guinness £22 Colcannon mash Cauliflower soup £11 with truffle shavings £15 Creedy carver duck breast £27 Confit of leg croquette, white sprouting broccoli, with caviar £25 pomegranate Tongue in cheek £24 Salted ox tongue, braised ox cheek, horseradish mash, beetroot relish STARTERS Braised Herdwick lamb shoulder and £24 loin Dorset crab £18 Pickled carrots Pickled cucumber, parsley mayonnaise, cured Wild mushroom and barley risotto £20 egg Pickled walnut puree Loch Duart salmon London smoked, pickled cucumber, goat’s curd £18 Kew organic gin cured, pickled cucumber £19 Traditional duck and pork raised £14 pie Pickled vegetables, mustard Steak tartare £16 Gentleman’s relish, soft boiled quail’s egg Devilled eggs mayonnaise £11 Crispy chicken skin The booths were arranged in pairs, facing Baked Orkney king scallops £22 Garlic butter, crumbs one another, and were called “Boxes”. Native Lobster Salad £26 Charred baby gem, granny smith apple, Marie SIMPSON’S rose sauce WELLINGTON £16 Rainbow beetroot salad Buccleuch Estate 28 day dry aged £42 Beetroot hummus, crushed cob nuts, Beef Wellington pea shoots, flowers English bobby beans, potato fondant, confit shallot, peppercorn sauce. Served medium rare £16 English new season asparagus Sweet cured bacon, smoked Lincolnshire Lord Woolton £21 poacher cheese Whipped potato, peas, parsley sauce Lamb loin and haggis £35 Whisky sauce, potato fondant SIMPSON’S GREAT BRITISH SIDES GRILL Cumberland sausage ring £18 Creamed leeks £5 Buttered mash, onion gravy Buttered mash £5 Daphne’s Welsh lamb cutlet £27 Cauliflower cheese £5 South Coast Dover Sole 16oz Creamed / wilted spinach £5 Grilled or Meunière £44 Triple cooked chips £5 28 days dry aged Buccleuch beef Peas and carrots £5 T-bone steak for two Truffled mashed potatoes £58 Jersey royals £7 Sirloin steak £32 SAUCES Lemon marinated Spatchcock chicken £20 Gentleman’s relish butter Gravy Watercress salad Cracked black peppercorn Béarnaise CARVING TROLLEYS Mint sauce Horseradish 28 days dry aged roast rib of Scottish beef traditionally served from our £41 trolley STORIES IN THE Yorkshire pudding, buttered Savoy cabbage, dripping STRAND roast potatoes, gravy, horseradish sauce Our Buccleuch Estate beef is specially selected from Suckler In 1848 we were a famous chess club and Mr John herds in Inverurie, Aberdeenshire, Scotland. They are naturally Simpson, co-owner, introduced the practice of reared outdoors on grass, living in social groups with access to dry comfortable shelters. wheeling large joints of meat on silver dinner trolleys to each table and carving them in front of Daphne’s Welsh saddle lamb traditionally £39 guests (a custom that still prevails today). Chess served from our trolley players could then be served at their tables, without Roast potatoes, buttered Savoy cabbage, mint gravy, redcurrant jelly interrupting the game. Our saddles come from Daphne’s farm in North Wales. The Welsh weather, sea air and soil create a short sweet grass for the sheep to feed. Growing in natural conditions and at a steady pace, they produce a flavoursome meat with a low fat quantity. Our Bill of fare was created by our Master Cook, Adrian Martin If you have any allergies or intolerances please ask a member of staff for further information. We are happy to provide you with full details of our dishes with regard to the products used, allergen substances. From the early years of it’s opening, at the All prices include VAT at the current rate. A discretionary suggested Grand Cigar Divan (the original name for service charge of 12.5% will be added to your bill Simpson’s until 1904), chess matches were played against other coffee houses in the town, with top-hatted runners carrying the news of each move. The Grand Cigar Divan soon became recognised as the Home of Chess in England. .

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