Alec's Restaurant, Bar & Grill
Menu with Prices in the UK

Half dozen fresh Maldon rock oysters shucked to order on crushed ice with shallot mignonette, lemon wedges, and Tabasco.

One dozen chilled Essex Maldon rock oysters served with classic red wine shallot vinegar, lemon, and rye bread.

Chilled half native lobster, Maldon oysters, crevettes, dressed Devon crab, cockles, whelks, and Marie Rose dipping sauces.

Sweet poached tiger and North Atlantic prawns served over crisp gem lettuce with brandy-spiked Marie Rose sauce.

Crispy tempura-battered whole soft shell crab served with pickled Asian slaw, coriander, and sweet chilli lime mayonnaise.

Hand-picked white Devon crab and chopped prawns layered over crushed Hass avocado with grapefruit segments and Melba toast.

Artisan pasta parcel filled with sweet crab and prawn mousse, finished in lemon butter with asparagus and cherry tomatoes.

Crispy flash-fried calamari dusted in Sichuan peppercorn salt with red chillies, spring onion, and garlic aioli.

Thinly sliced oak-smoked Scottish salmon served with caper berries, finely diced shallots, lemon, and buttered brown bread.

Golden shredded aromatic duck spring rolls served with cucumber batons, toasted sesame, and sweet plum hoisin glaze.

Warm caramelised goat's cheese crottin over roasted golden and ruby beetroot with candied walnuts and aged balsamic.

Thick bone-off fillet of wild turbot pan-roasted in browned butter, resting on coastal samphire, brown shrimp, and hollandaise.

Prime Billingsgate Dover sole grilled whole on or off the bone with caper, parsley, and lemon beurre noisette.

Delicate fillet of wild sea bass steamed with julienned fresh ginger, spring onions, bok choy, and warm sesame soy dressing.

Meaty monkfish medallions paired with caramelised king scallops, curried cauliflower purée, and crisp pancetta crumb.

Split native lobster grilled with garlic herb butter or served Thermidor style with mustard cream glaze and skinny fries.

Twin fillets of fresh lemon sole gently pan-fried in lemon and dill butter with crushed jersey potatoes.

Crisp golden ale-battered Atlantic cod fillet with triple-cooked chips, crushed minted peas, and house tartare sauce.

Creamy Arborio rice simmered with wild porcini, chestnut mushrooms, aged Parmesan, and drizzled with black truffle oil.

Centre-cut prime British fillet steak grilled over charcoal, served with roasted plum tomato, Portobello mushroom, and watercress.

Generously marbled British ribeye chargrilled for rich beef flavour, served with roasted tomato and flat cap mushroom.

Tender pasture-fed sirloin with crisp rendered fat cap, grilled to preference and garnished with watercress.

Whole roasted centre-cut beef tenderloin carved tableside with hand-cut chips, onion rings, and duo of peppercorn & bearnaise sauces.

8oz British fillet steak paired with half grilled garlic butter lobster tail and skinny fries.

Free-range corn-fed chicken breast marinated in rosemary, garlic, and lemon, grilled crisp and served with wild rocket.

Crispy-skinned slow-cooked Essex pork belly with creamy mustard mash, buttered savoy cabbage, and cider apple jus.

Golden herb-breaded rose veal escalope pan-fried crisp, served with spaghetti Napoli or dressed rocket and aged Parmesan.

Six-hour red wine and rosemary braised lamb shank resting on silky mashed potato with roasted root vegetables and rich gravy.

Pink-roasted crispy duck breast with fondant potato, braised red cabbage, and dark cherry port reduction.

Seasonal two-course dining experience (Wed–Sat lunch) including chef's amuse-bouche plus choice of starter and main or main and pudding.

Full three-course seasonal menu featuring amuse-bouche, starter, Billingsgate fish or meat main, and classic British dessert.

Thick slices of roast dry-aged sirloin with crisp Yorkshire pudding, duck-fat roast potatoes, cauliflower cheese, seasonal veg, and gravy.

Golden roasted half chicken with sage and onion stuffing, Yorkshire pudding, roasties, seasonal greens, and rich pan gravy.

Thinly sliced potatoes baked slowly in garlic-infused double cream and Gruyère cheese until bubbling and golden.

Thick-cut Maris Piper potato chips triple-cooked for a glass-crisp exterior and fluffy centre with Maldon sea salt.

Crisp fine green beans tossed in butter with sweet caramelised shallots and toasted almonds.

Charred tenderstem broccoli spears sautéed with sliced garlic, mild red chilli, and extra virgin olive oil.

Crisp shoestring fries tossed in white truffle oil and finely grated aged Parmigiano Reggiano.

Classic velvety brandy and cream steak sauce studded with cracked green Madagascan peppercorns.

Emulsified clarified butter, white wine vinegar, shallots, and fresh tarragon sauce made fresh to order.

Soft date-infused sponge drenched in warm salted butterscotch toffee sauce with vanilla pod ice cream.

Traditional steamed sponge pudding crowned with warm raspberry jam and served with pouring vanilla custard.

Velvety baked vanilla cheesecake on digestive biscuit base topped with salted caramel glaze and honeycomb.

Molten-centred Valrhona dark chocolate pudding baked to order and served with pistachio ice cream.

Trio of ripe artisanal cheeses served with quince jelly, celery, grapes, and crisp artisan crackers.

Botanical non-alcoholic refresher of Belvoir elderflower cordial, fresh muddled cucumber, mint, and soda water.

Shaken passionfruit purée, vanilla syrup, and fresh lime juice served chilled with a crisp pineapple slice.

Chilled freshly pressed Valencia orange juice or cloudy Kentish orchard apple juice.

Chilled Hampshire chalk-filtered natural mineral water served at the table.

Rich Italian-roast espresso pulled fresh and served black or with velvety steamed milk and petit fours.