Old Compton Brasserie
Menu with Prices in the UK

Creamy free-range scrambled eggs folded with spiced Spanish chorizo, smoky chipotle, and spring onions on thick toasted brioche.

Crisp pan-fried potato and cabbage cake topped with thick-cut smoked streaky bacon, two poached eggs, and warm hollandaise.

Crushed Hass avocado with chilli, lime, and toasted seeds on charred sourdough, crowned with two free-range poached eggs.

Scottish smoked salmon and two soft-poached eggs on a toasted English muffin with rich lemon hollandaise.

Crisp Belgian-style waffle topped with macerated British berries, Chantilly cream, and warm maple syrup.

Hand-diced British beef fillet dressed in shallots, capers, and mustard emulsion, served atop a crispy OCB hash brown with crème fraîche and caviar.

Lightly dusted fried squid tossed with red chilli and spring onion, served with charred lime and garlic aioli.

Creamy Pugliese burrata paired with heritage Isle of Wight tomatoes, basil oil, aged balsamic, and toasted sourdough crisp.

Golden panko-breaded slow-braised ham hock croquettes served with house piccalilli purée.

Marinated Sicilian Nocellara olives served alongside warm artisan sourdough and whipped salted butter.

Whole baked Cornish Camembert studded with rosemary and garlic, served with fig chutney and toasted sourdough soldiers.

Thick-cut honey and mustard glazed British gammon steak topped with a crispy fried duck egg, triple-cooked chips, and house piccalilli.

Chargrilled 28-day dry-aged 8oz flat iron steak sliced with garlic and herb café de Paris butter, watercress, and skin-on fries.

Marbled 35-day aged British ribeye cooked to order with roasted vine tomatoes, flat mushroom, and triple-cooked chips.

Crispy-skinned wild seabass fillet over crushed Jersey Royal potatoes, samphire, and warm caper brown butter.

Line-caught Atlantic cod in crisp craft lager batter with minted mushy peas, charred lemon, and house tartare sauce.

Charred whole cauliflower steak glazed in rose harissa over spiced chickpea purée, pomegranate seeds, and toasted almonds.

Slow-cooked crisp-skinned Gressingham duck leg served over braised Puy lentils, smoked lardons, and rich red wine jus.

Chargrilled 8oz British sirloin steak served with roasted vine tomatoes, flat mushroom, watercress, and triple-cooked chips.

Dry-aged British beef patty in a glazed brioche bun with smoked Cheddar, streaky bacon jam, pickles, lettuce, and skin-on fries.

Plant-based Moving Mountains patty topped with vegan bacon, melted vegan Cheddar, pickled gherkins, and skin-on fries.

Triple-decker toasted bloomer stacked with roast chicken breast, crisp bacon, avocado, fried egg, lettuce, tomato, crackling mayo, and fries.

Available Mon–Fri 12pm–5pm: selected brasserie lunch plate paired with a glass of house wine, draught beer, or soft drink.

Curated three-course pre-theatre and evening dining experience featuring starter, brasserie main, and classic dessert.

Thick-cut Maris Piper chips cooked three times for a crunchy exterior and fluffy centre, dusted with rosemary sea salt.

Crispy shoestring skin-on fries tossed in white truffle oil and finely grated aged Parmesan.

Charred Tenderstem broccoli florets tossed with toasted garlic flakes and mild red chilli.

Wilted baby spinach folded into double cream, butter, and freshly grated nutmeg.

Rich brandy and green peppercorn cream sauce for steaks and fries.

Velvety warm emulsion of egg yolk, clarified butter, white wine vinegar, and fresh tarragon.

House-made mayonnaise infused with crispy pork crackling crumbs and mustard.

Silky vanilla and aromatic fig-leaf custard topped with a crisp caramelised sugar crust and almond tuile.

Whipped 70% dark chocolate mousse infused with blood orange zest and candied orange peel.

Warm yeast sponge soaked in spiced dark rum syrup, served with Chantilly cream and macerated berries.

Three refreshing scoops of seasonal fruit sorbets served with fresh berries.

Warm date sponge drenched in salted butterscotch sauce with Cornish clotted cream.

4oz British beef patty with melted Cheddar in a soft brioche bun, served with skinny fries.

Breaded chicken breast goujons served with skinny fries and garden peas.

Penne pasta tossed in rich Italian San Marzano tomato and basil sauce with optional grated Parmesan.

Zero-alcohol botanical blend of Seedlip Garden, elderflower cordial, fresh cucumber, and Fever-Tree tonic.

Fresh passionfruit pulp shaken with lime juice and topped with fiery ginger beer.

Cold-pressed sweet Valencia orange juice served over ice.

Chilled glass bottle of Coca-Cola served with ice and lemon.

Chilled zero-sugar cola served with ice and lime.

Specialty Soho roasted espresso served black or with steamed whole or oat milk.

Pot of single-estate Assam and Ceylon loose-leaf tea served with milk.

Large sharing bottle of British Hampshire natural mineral water.