Frederick's menu

Steamed young soybeans served in their pods, lightly seasoned with salt.

Crispy, deep-fried risotto balls filled with savory ingredients and served as a shareable appetizer.

Crispy, lightly battered prawns and seasonal vegetables served with a tangy citrus-soy dipping sauce.

A curated selection of cured meats and accompaniments, perfect for sharing.

A creamy white onion soup served with a crispy, deep-fried Roquefort blue cheese croquette.

Crispy, bite-sized pieces of squid seasoned with salt and pepper, served with a side of sweet chili sauce.

Seared scallops served with turmeric-spiced cauliflower florets and purée, finished with pomegranate seeds and crunchy walnuts.

Fresh Colchester crab served with crushed avocado, a crisp fennel salad, and a touch of pickled ginger.

Smoked herring served with a side of potato salad and a selection of pickled mooli, carrots, and red onions.

A smooth, savory mushroom spread served with a sweet and tart plum and cherry relish and slices of toasted bread.

Thinly sliced raw Angus beef served with Black Bomber cheddar, fresh rocket, blackberries, and a balsamic dressing.

A refreshing chilled pea soup served with creamy buffalo mozzarella, a variety of colorful heritage tomatoes, and crunchy croutons.

Pan-seared marinated tofu served over a warm bed of turmeric-infused pearl barley with a side of curly kale and cranberry salad.

A refreshing starter featuring cauliflower couscous tossed with broccoli, spring onion, avocado, radish, baby watercress, and toasted pine nuts.

A pan-seared Scottish salmon fillet with a herb crust, served with new potatoes, asparagus, samphire, and a creamy Hollandaise sauce.

A roasted cod fillet served with creamy mashed potatoes, savory baby chorizo sausage, and sautéed cavolo nero kale.

Pan-seared monkfish served with a slow-cooked potato, tender fennel, and a vibrant parsley sauce.

A pan-seared halibut fillet glazed with savory miso, served with bok choy, broccoli, spring onions, and toasted pine nuts in a delicate sake-infused butter sauce.

A premium center-cut beef tenderloin served with your choice of side dish.

• half£42
• whole£84

Grilled lamb chops served with a traditional mint-based sauce.

• two£29
• three£34
• four£38

This platter for two features a half chateaubriand steak and four lamb chops.

A fresh, whole fish prepared simply and served as is.

Grilled corn-fed chicken breast served with parmesan dumplings, roasted butternut squash, and a savory meat reduction.

Tender roasted lamb rump served with thinly sliced baked potatoes, a medley of Mediterranean-style vegetables, and a savory rosemary-infused sauce.

Tender roasted duck breast served with a crispy potato pancake, sautéed garlic green beans, and a savory orange sauce.

Grilled veal rump served with garlic-infused mashed potatoes, roasted zucchini, spring onions, and a savory meat reduction.

A grilled Angus beef fillet served with crispy potatoes, wilted spinach, and a savory Diane sauce.

A slice of toasted bread topped with flame-seared goat's cheese, grilled vegetables, and a savory sun-dried tomato spread.

A baked dish of sliced eggplant layered with tomato sauce and cheese, served with a fresh salad of lamb's lettuce, red onion, and cherry tomatoes.

A selection of potatoes prepared three ways: crispy chips, golden-fried, and creamy mashed.

A selection of sautéed cavolo nero, French beans, and broccoli.

A fresh salad of tomato, red onion, and arugula topped with Pecorino cheese.