Hawksmoor menu

A refreshing cocktail made with Havana Club rum, melon, rosé wine, and watermelon cordial.

A classic gin-based cocktail featuring the bitter notes of Campari and vermouth, balanced with the tart flavor of sour cherry.

This refreshing cocktail combines gin, fino sherry, and chamomile with a touch of Salisbury honey and a splash of sparkling wine.

This is a dry, unrefined sparkling wine from the Champagne region of France.

Fresh, raw Jersey Rock oysters served in their shells.

• three£9
• six£18
• dozen£36

Jersey Rock oysters, lightly fried and served with a spicy, tangy tartare sauce.

• three£9.5
• six£19
• dozen£38

Fresh Jersey Rock oysters served with traditional Vietnamese-inspired seasonings and aromatics.

• three£10
• six£19
• dozen£38

Fresh scallops roasted over charcoal and served with a white port and garlic sauce.

Thinly sliced raw beef served with pickled chestnut mushrooms and shaved parmesan cheese.

A starter featuring smoked mackerel served with new potatoes and a horseradish dressing.

Half of a fresh Dartmouth lobster served with melted garlic butter.

Roasted bone marrow served with caramelized onions and toasted sourdough bread.

Roasted beetroot served with pickled fennel, horseradish, and hazelnuts.

Thinly sliced smoked salmon served with traditional Irish soda bread.

A savory blend of shredded beef and bacon served with mini Yorkshire puddings and onion gravy.

A refreshing salad of thinly shaved celery and pickled celeriac, topped with Beenleigh Blue cheese and crunchy walnuts.

Fresh Shetland mussels steamed in a white wine broth with bay leaves and a hint of chilli.

Slow-cooked pork belly ribs served with a side of tangy vinegar-based coleslaw.

A classic Caesar salad featuring premium salted anchovies from the Cantabrian Sea.

• Standard£9.5
• Large£12.5

Fresh Devon crab served on toasted bread, accompanied by a crisp cucumber salad.

A whole sea bream baked in parchment paper with chili, lemon, and garlic.

Tender herb-fed chicken served with a rich, creamy Béarnaise sauce.

A tender beef fillet served with half a lobster and garlic butter.

A fillet of South Coast monkfish grilled over charcoal.

Roasted romanesco served with Graceburn cheese, hazelnuts, peanuts, sesame, and a touch of chilli.

A beef burger served with your choice of Ogleshield, a melted Alpine-style cheese, or Stichelton, a creamy blue cheese.

A delicate flatfish prepared either simply grilled or pan-seared in a classic butter and lemon sauce.

Fresh Dartmouth lobster served with a side of melted garlic butter.

A thick, premium center-cut beef tenderloin, typically prepared for two to share.

A 300g center-cut beef tenderloin, typically prepared for sharing and known for its exceptional tenderness.

A large, premium cut of beef that features both a tender filet mignon and a flavorful strip steak separated by a T-shaped bone.

A 300-gram tenderloin steak served as an additional portion.

Two eggs cooked in a pan until the whites are set and the yolks are to your preference.

A thick, slow-roasted cut of beef served on the bone.

A 400g portion of rib-eye steak, known for its rich marbling and tender texture.

Roasted beef bone served with rich, buttery marrow that can be spread on toast or bread.

A large, bone-in steak featuring both a tender filet and a flavorful strip loin.

A 400-gram cut of sirloin steak served as an additional portion.

Thick-cut bacon glazed with sweet maple syrup.

A large, bone-in ribeye steak known for its long, frenched bone and rich, marbled flavor.

A 300-gram cut of rump steak, known for its firm texture and rich, beefy flavor.

A half portion of fresh lobster served steamed or grilled.

Thick-cut potato wedges that are simmered, cooled, and deep-fried to achieve a crispy exterior and a fluffy interior.

Tender macaroni pasta tossed in a creamy, melted cheese sauce.

Fresh spinach sautéed with garlic and a bright squeeze of lemon.

Thin, crispy strips of deep-fried potato.

Small, tender potatoes boiled and tossed in melted butter.

A fresh mix of crisp English lettuce tossed with a variety of aromatic garden herbs.

Creamy mashed potatoes served with a savory meat-based sauce.

Fresh spinach leaves cooked in a rich, creamy white sauce.

A classic Caesar salad featuring crisp romaine lettuce, parmesan cheese, and croutons tossed in a traditional creamy dressing.

Creamy mashed potatoes enriched with Tunworth, a soft, nutty British cow's milk cheese.

Fresh mushrooms sautéed with garlic and herbs.

A slice of sourdough bread made with rye flour, served with a side of Longmans butter.

A whole sweet potato baked until tender.

Fresh seasonal greens sautéed in butter.

Slow-cooked shredded beef and bacon blended into a savory, spreadable pâté served with toasted bread.

A pan-seared fillet of mild, white-fleshed sea bream served as a light and quick meal.

A buttery, crumbly biscuit flavored with creamy peanut butter.

Roasted beetroot prepared in hot ashes, served as a fresh salad.

A 35-day dry-aged rump steak or fillet tail, with an optional upgrade available for an additional charge.

A vanilla ice cream sundae topped with warm, chopped date sponge cake and a rich toffee sauce.

A fresh salad featuring flaked smoked mackerel served with seasonal greens and a light dressing.

Roasted romanesco broccoli florets with a lightly charred finish.

A creamy white chocolate cheesecake topped with sweet pears.

This slow-roasted beef rump is served with traditional accompaniments and is available until 5 p.m.