Fallow Restaurant
Menu with Prices in the UK

Artisan toasted English muffin packed with house-ground dairy cow breakfast sausage patty, fried Clarence Court free-range egg, melted cheddar, and brown sauce ketchup.

Crispy multi-layered potato hash brown topped with home-cured ChalkStream sea trout, poached egg, and rich hollandaise sauce.

Warm flaky butter croissant stuffed with sautéed king oyster mushrooms, melted Montgomery cheddar, and thyme bechamel.

Dry-cured bacon, ex-dairy sausage, black pudding, fried Clarence Court eggs, Haymarket hash brown, grilled field mushroom, and smoked beans with sourdough.

Creamy butter-scrambled Clarence Court eggs with London-smoked Scottish salmon over toasted rye sourdough.

Toasted oats, seeds, and honey granola served with house-strained cultured whey yogurt and seasonal berry compote.

Quartered sweetcorn cobs fried to crispy perfection, dusted with roasted kombu seaweed powder and fresh lime juice.

Freshly sliced warm rye sourdough with churned salted cultured butter from Somerset's Longman's creamery.

Six freshly shucked Irish Carlingford Rock oysters served over crushed ice with shallot mignonette and lemon wedges.

Selection of in-house cured ex-dairy bresaola, fennel salami, and coppa, served with house-pickled cucumbers and seeded crackers.

Tender glazed crispy bites of smoked beef short rib tossed in spicy bone-marrow glaze with pickled shallots.

Velvety whipped smoked cod's roe topped with chives and Espelette pepper, served with thick house-cut potato crisps.

Silky mushroom parfait made from cultivated lion's mane and grey oyster mushrooms, topped with pickled shallots and served with wood-grilled sourdough.

Oak-smoked whole cod's head drenched in house fermented fiery sriracha butter sauce, rich in sweet cheek and collar meat.

Finely hand-diced wild British fallow venison, pickled elderberries, egg yolk emulsion, and sourdough crisps.

Delicately sliced raw day-boat sea bream with fermented green chilli dressing, cucumber ribbons, and sea purslane.

Creamy fresh British burrata cheese served over sweet slow-cooked caramelised onions, crispy garlic chilli crunch, and basil oil.

Prime dry-aged ex-dairy cow beef patty, smoked bacon relish, melted English cheddar cheese, and house burger sauce in a brioche bun.

Crispy buttermilk-fried maitake mushroom patty layered with cheese, pickled slaw, and fermented burger relish in a brioche bun.

Charcoal-grilled Cornish monkfish tail napped in a velvety spiced British tikka masala curry sauce, served with braised lentils and pickled cucumber.

Slow-braised and crackling-crisped Middlewhite pig's head served with spiced apple compote, charred endive, and cider jus.

Dry-aged roasted breast and confit leg of British Pekin duck, roasted over birch embers with spiced fermented plum puree and duck jus.

Fresh Cornish rope-grown mussels flamed over open fire in West Country dry cider, leeks, wild garlic, and crème fraîche broth.

Mature British dairy cow sirloin steak grilled over charcoal embers, served with charred spring onions and bone marrow butter.

Triple-cooked crispy Koffmann potato fries tossed in umami roasted kombu salt.

Golden shredded potato rosti cake fried crisp with smoked butter and thyme sea salt.

Heritage multi-coloured tomatoes from the Isle of Wight tossed with basil vinegar, cold-pressed rapeseed oil, and shallots.

Tender green bobby beans sautéed in butter, confit garlic, and chopped garden chives.

Charred pointed sweetheart cabbage served with smoked bacon emulsion and crispy onion bits.

Fallow's famous house-fermented chilli sriracha blended with melted British butter.

Velvety green peppercorn reduction infused with roasted beef bone marrow and cognac.

Creamy garlic mayonnaise elevated with roasted kombu seaweed flakes.

Crisp sweet pastry tart loaded with caramelised dairy whey custard and topped with a quenelle of English clotted cream.

Creamy soft-serve ice cream churned with caramelised cheese whey and sprinkled with Maldon sea salt crystals.

Refreshing chilled tart filled with fragrant lemon verbena curd, meringue shards, and candied zest.

70% single-origin dark chocolate mousse infused with repurposed espresso grounds and cocoa nib crunch.

Curated selection of three raw-milk British cheeses served with fresh honeycomb, oatcakes, and spiced chutney.

Botanical gin distilled with spent oyster shells, dry vermouth, and lemon oils, served ice-cold with a pickled samphire spear.

Vodka infused with smoked beef fat, Isle of Wight tomato juice, horseradish, and fermented hot sauce.

Yorkshire forced rhubarb aperitif, vanilla cordial, English sparkling wine, and soda water.

Fermented live rooibos tea brewed in-house, lightly sparkling with crisp berry and herbal undertones.

English conference pear juice, fiery pressed ginger, spiced cinnamon reduction, and sparkling spring water.

Purified Nordaq in-house filtered chilled water, served still or sparkling with fresh lemon.

Double shot of sustainably sourced Origin Arabica espresso with steamed whole milk or oat milk.