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DOC-WEB-1.6.18.Pdf King William IV, monarch of England, reigned from 1830 until his death in 1837. William served in the Royal Navy in his youth and was, both during his reign and afterwards, nicknamed the "Sailor King". He served in North America and the Carribean. In 1789, he was crowned The Duke of Clarence and St Andrew's. Since his two older brothers died without leaving legitimate issue, he unexpectedly inherited the throne when he was 64 years old. His reign saw several reforms: the poor law was updated, child labour restricted, slavery abolished in nearly all the British Empire, and the British electoral system refashioned by the Reform Act 1832. At the time of his death William had no surviving legitimate children, but he was survived by eight of the ten illegitimate children he had by the actress Dorothea Jordan, with whom he cohabited for 20 years. William was succeeded in the United Kingdom by his niece, Victoria, and in Hanover by his brother, Ernest Augustus. Clarence Street was named in honour of "The Duke Of Clarence". I N D E X Food 1 Clarence Cocktails 2 Old & Forgotten 3 Cups & Punches 4 Vintage Pimm's 4 Beer Selection 5 Sparkling & Champagne 6 White Wine 7 Red Wine 8 Rosé & Fortified Wine 9 Gin Selection 10 Irish Whiskey 13 English Whisky 14 Welsh Whisky 14 Australian Whisky 14 North American Whiskey 14 Japanese Whisky 14 Scotch Whisky 15 Rum / Rhum 18 Tequila / Mezcal 18 Cognac 19 Armagnac 19 Calvados 19 Vodka 19 Pastis / Absinthe 19 Credit Card Fees 1.5% Visa / Mastercard / EFTPOS 3% American Express L U N C H D I S H E S Fish and chips 20 Ling fillet in Old Speckled Hen batter with tartare sauce and malt vinegar Clarence burger 18 Served with lettuce, tomato, pickled onions and hand-cut chips Blue eye cod 27 Oven roasted fillet served with an asparagus, pea and cos leaf salad Gammon steak 28 Pork shoulder fillet served with hand-cut chips, watercress with either poached duck egg or grilled Pineapple Steak Diane 28 200g sirloin, hand-cut chips and Diane sauce Chicken tikka marsala 25 House curry with chicken, served with yoghurt, tomato, poppadoms and rice House-made pie of the week 24 Served with mash, peas and gravy Barnsley chop 25 Double lamb chop served with mash potato, peas and mint gravy The Clarence ploughman's 25 Pork pie, ham, pickled vegetables, cheddar cheese, Branston pickle and sourdough Jacket Potato 14 Loaded with leeks, cider and cheddar Lamb's liver 20 Served with smoked bacon, shallots, red wine, brandy and mash Sardines on toast 18 Fresh sardine fillets served on sourdough with horseradish crème fraiche Beetroot & walnut salad 18 Beetroot, apple, walnuts, watercress, goats cheese and baby cos with grapefruit vinaigrette (add poached chicken 6) House green salad 12 Baby cos lettuce, heirloom tomatoes, pickled Spanish onion, cucumber and parsley (add poached chicken 6) Sides 8 Hand-cut chips with tomato sauce Mixed greens Cheese Plate 22 Selection of cheeses with quince, lavosh and muscatels All lunch dishes are available from Monday to Saturday 12pm to 3pm *complimentary condiments available on request F O O D S E L E C T I O N S N A CK S Pork bubbles 10 Fried pork rinds with rosemary and lemon thyme salt Pickled plate 10 Olives served with pickled baby cucumbers, free range eggs, baby onions and chillies S H A R E P L A T E S *Oysters (6) 24 Shucked to order pacific oysters served with aged sherry vinegar, lemon thyme and shallots *Hawkesbury river school prawns, black pepper mayo 18 Whole school prawns deep fried with black pepper. and smoked paprika Roast bone marrow 18 Roasted marrow with sea salt, sourdough, parsely salad Scotch egg, hot English mustard 15 Crumbed free range egg with pork and veal mince, fennel, chilli Fish finger sandwiches 18 Crumbed blue eye cod, soft white bread, watercress and boiled egg tartare *Potted crab, soda bread and butter 22 Blue swimmer crab with celery heart, fennel, lemon and creme fraiche Chipolatas & mustard 18 Hand made mixture of pork, black pudding, apple cider *Crudités, avocado, celery, asparagus, fennel 15 Raw vegetables served with a roasted cauliflower dip, garlic and lemon juice *The Clarence ploughman's 25 Pork pie, ham, pickled vegetables, cheddar cheese, Branston pickle and sourdough All evening dishes are available from 4pm to 1030pm. * denotes dishes available after 1030pm. page 1 C L A R E N C E L I B A T I O N S British India 20 Dewar's 12 year whisky, pineapple syrup, bitter orange distillate, sandalwood, sage & bitters Polka Cobbler 20 Oloroso sherry, muscatel & cacao distillate, orange sherbet Father Jack 19 Tullamore Dew Irish whiskey, dry vermouth, Dom Benedictine, coffee distillate The Clarence House Gibson 21 Bombay Sapphire gin, dry sherry, rosemary smoked sea salt, pickled onion distillate, brine Celery & Nettle Fizz 21 Rutte celery gin, nettle distillate, citric acid, gum arabic, celery juice, whites, soda & black pepper Bittered Rum Sling 19 Bacardi rum, yellow Chartreuse, gum arabic, orange bitters, grapefruit tincture, angostura bitters & soda Custard Ale Flip 19 Cask ale, Talisker whisky, marmalade custard, demerara & allspice page 2 C. 1800s Gin Fix c.1860s 20 Rutte Old Simon gin, lemon, raspberry, sugar Santa Cruz Fizz c. 1880s 19 Bacardi rum, lemon, sugar, soda Business Brace c. 1880s 18 Hennessy cognac, sugar, bitters, sparkling wine Whisky Mac c. 1850’s 19 Dewar's 12 year whisky, ginger wine, lemon oil Claret Cobbler c.1820’s 16 Claret wine, lemon sherbert, bitters, nutmeg Ale Sangaree c.1800’s 15 Dark ale, demerara sugar, bitters & spices Pineapple Julep c.1860’s 20 Sipsmith gin, pineapple, orange, raspberry, maraschino, sparkling wine, sugar page 3 C U P S Pimm's Cup c. 2017 18 Pimm's No.1, lemonade, ginger ale, fruits The Clarence Cup 18 Martini Bianco, Bombay gin, lemon sherbet, raspberry, lemon myrtle, cucumber, rhubarb & soda Pimm's No. 1 c. 1960's 60 Gin Pimm's No. 2 c. 1960's 75 Whisky Pimm's No. 3 c. 1970's 75 Brandy Pimm's No. 4 c. 1970's 90 Rum Pimm's No. 5 c. 1970's 90 Rye Whisky Pimm's No. 6 c. 1970s 90 Vodka B O W L S & D E C A N T E R S Brandy Shrub (Serves 4 to 6, or 6 to 8) 70 / 90 Hennessy cognac, sherry, calvados, lemon, sugar, spices & apple juice Claret Punch (Serves 4 to 6, or 6 to 8) 65 / 85 Claret, sweet vermouth, peach brandy, thyme tincture, roasted peaches, mandarin & walnuts Timber Toe (Serves 4 to 6, or 6 to 8) 75 / 95 Bacardi 8 rum, sloe gin, apricot brandy banana distillate, maraschino, rhubarb tea page 4 B E E R S E L E C T I O N DRAUGHT BEER Half / Pint Beer Farm IPA Cask Ale 5.6% alc/vol, WA 7.0 / 13 Badland's Draughty Kilt Red Ale Hand Pump 5.1% alc/vol, NSW 7.0 / 13 Fuller's London Pride Hand Pump 4.7% alc/vol, ENG 7.0 / 13 Young Henry's Newtowner Hand Pump 4.8% alc/vol, NSW 6.5 / 12 Guinness 4.2% alc/vol, IRELAND 6.5 / 12 Old Speckled Hen Pale Ale 5.0% alc/vol, ENG 7.0 / 13 Holgate Mt Macedon Pale Ale 4.5% alc/vol, VIC 6.5 / 12 Lord Nelson's Double Nelson IPA 5.2% alc/vol, NSW 6.5 / 12 Sample Lager 4.6% alc/vol, VIC 6.5 / 12 BOTTLED BEER Young Henry's Natural Lager 330ml 4.2% alc/vol, NSW 10 Innis & Gunn Lager 500ml 4.6% alc/vol, SCO 12 Little Creatures Roger's English Ale 330ml 3.8% alc/vol, WA 9 Brewdog Punk IPA 330ml 5.6% alc/vol, SCO 12 Brewdog 5am Saint Red Ale 330ml 4.7% alc/vol, ENG 12 Sam Smith's Nut Brown Ale 550ml 5.0% alc/vol, ENG 16 Youngs Double Chocolate Stout 440ml 4.2% alc/vol, ENG 14 Stowford Press 500ml 4.5% alc/vol, ENG 12 Westons Perry Cider 500ml 7.4% alc/vol, ENG 16 Wyld Wood Cider 500ml 4.6% alc/vol, ENG 16 page 5 S P A R K L I N G & C H A M P A G N E Monmousseau Sparkling NV Brut, 10 / 55 Loire Valley, France Aged for 18 months this méthode traditionelle sparkling shows excellent finesse of mousse and purity of fruit with pear, almond and fig notes. Veuve Cliquot NV Yellow 22 / 110 Reims, France A Champagne from the fuller-bodied school with flavours of buttered toast, brioche and biscuit to complement the ever present fine acidity and flavour length that is a trademark. Hattingley Cuvee Brut 125 Hampshire, England Very crisp and zesty and super-tight. Finesse in texture and purity. Really fruity and long and zingy. Wiston Estate Cuvee Brut 150 South Downs Sussex, England Fermented in 5/6 year old ex Jacques Prieur barriques from Puligny Montrachet. Crafted from 45% Pinot Noir, 33% Chardonnay and 22% Pinot Meunier. Wiston Estate Cuvee Rose 175 South Downs Sussex, England Wiston’s inaugural Rose. 57% Pinot Noir, 33% Chardonnay and 10% Pinot Meunier, all fermented in barrel. Ruinart R by Ruinart 150 Reims, France Lightly smoky and yeasty aromas with apple fruit accents follow through on a ripe and fruity palate with a crisp and long yeasty finish. Ruinart Blanc de Blanc 195 Reims, France Made primarily with Premiers Crus from the Côte des Blancs and Montagne de Reims terroirs, it is intensely aromatic.
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