The Banc
Menu with Prices in the UK

Steamed fluffy bao buns filled with 12-hour slow-cooked shredded Argentine beef brisket, spring onions, and rich beef reduction dipping jus.

Trio of Australian Wagyu beef patties nestled in bamboo charcoal brioche buns with melted cheddar cheese, baby pickles, and bang-bang sauce.

Crisp tempura battered tiger prawns tossed in signature spicy sriracha mayo glaze, garnished with chopped scallions and toasted sesame.

Jumbo tiger prawns encased in crispy bamboo charcoal breadcrumbs, resting on creamy avocado puree with house bang-bang sauce and fresh chimichurri.

Crispy panko-coated croquettes filled with rich béchamel, sautéed wild woodland mushrooms, and black truffle essence, served with herb aioli.

Flame-grilled skewers of tender prime beef fillet pieces, blistered sweet bell peppers, and red onion glazed with tangy herb chimichurri.

Charred Cypriot halloumi cheese slices served with sweet pomegranate molasses, wild rocket leaves, and toasted nigella seeds.

Tender squid rings in light spiced cornflour coating, flash-fried until crisp, dusted with smoked sea salt and served with homemade tartar sauce.

Marinated chicken wings slow-braised for four hours until fall-apart tender, charred on the grill and smothered in smoky hickory BBQ glaze.

325g prime Halal British rib-eye steak aged on the bone for 28 days. Cooked over open charcoal flames and served with charred tenderstem broccoli and green peppercorn gravy.

325g prime striploin steak aged for 28 days for exceptional depth of beef flavour. Served with charred tenderstem broccoli and mushroom gravy.

250g barrel-cut Halal prime beef fillet, extraordinarily lean and buttery tender. Flame-grilled to your preference and served with French beans and peppercorn jus.

325g prime rib-eye steak paired with a succulent whole grilled Atlantic lobster tail, garlic herb butter, tenderstem broccoli, and house gravy.

Massive 1,000g on-the-bone rib steak dry-aged for 35 days, carved table-side with double skin-on fries, charred greens, and two signature steak sauces.

Succulent boneless chicken thighs marinated in smoked paprika, garlic, oregano, and olive oil, chargrilled and served with French green beans.

Flame-grilled chicken breast steak glazed with sweet sticky BBQ sauce, topped with melted mature cheddar cheese and served with French beans.

Grilled chicken breast steak layered with smoky BBQ sauce and melted cheddar, topped with a tender chargrilled rolled lamb fillet.

Four succulent British lamb cutlets marinated in rosemary, garlic, and sea salt, flame-grilled pink and served with rich chive-infused lamb jus.

6oz Halal prime beef patty, caramelized onions, signature black truffle mayo, pickled red onion, and melted cheddar on glazed brioche, served with skin-on fries.

6oz prime beef patty drenched in spicy house cheese sauce, sliced pickled jalapeños, crispy onions, and red cabbage coleslaw on toasted brioche, with fries.

Stacked double 6oz prime beef patties, crispy smoked turkey bacon, double melted yellow cheddar, beer-battered onion ring, and BBQ glaze with fries.

Thinly sliced flame-seared rib-eye steak strips, sautéed woodland mushrooms, caramelized onions, Swiss cheese, and horseradish aioli on brioche with fries.

Golden buttermilk-fried crispy chicken breast fillet, melted cheddar cheese, caramelized onions, truffle mayo, and fresh lettuce on brioche with fries.

Crisp fried chicken breast fillet smothered in sweet bourbon BBQ sauce, melted Monterey Jack cheese, and crunchy house slaw with fries.

6oz beef patty topped with warm sliced salt beef brisket, melted Swiss cheese, sweet dill gherkins, and tangy American mustard mayo with fries.

Plant-based Moving Mountains patty, vegan Applewood smoked cheese, caramelized onions, vegan truffle mayo, and lettuce on toasted potato bun with fries.

The ultimate carnivore combo featuring two herb-marinated chicken thighs, grilled lamb fillet, and two tender lamb chops, served with French green beans.

Delicate strips of premium British lamb fillet pan-seared with fresh rosemary and garlic butter, served alongside sautéed French green beans.

Charred boneless chicken thighs glazed in homemade sweet white miso and mirin reduction, served with creamy potato mash and spring onion garnish.

Crispy chicken breast chunks wok-tossed in homemade tangy sweet and sour sauce with bell peppers, pineapple chunks, and steamed jasmine rice.

Steamed and roasted Alaskan black cod fillet marinated for 48 hours in sweet white miso and citrusy Japanese yuzu, with wok-seared pak choi.

Handmade linguine pasta tossed with tender Atlantic lobster tail meat, black tiger prawns, sweet datterini cherry tomatoes, garlic, chilli, and basil oil.

Fresh linguine ribbon pasta coated in velvety cream sauce with sautéed portobello and chestnut mushrooms, white truffle oil, and aged parmesan.

Crisp-skinned Scottish salmon fillet roasted in lemon butter, rested atop smooth potato purée with grilled asparagus spears and citrus emulsion.

Crispy golden thin-cut potato fries cooked in pure vegetable oil and seasoned with rosemary sea salt.

Skin-on French fries tossed in fragrant Italian white truffle oil, finely grated aged parmesan, and fresh chopped parsley.

Crisp skin-on fries smothered in molten yellow cheddar cheese sauce and dusted with smoked paprika.

Crisp sweet potato fries fried until tender and crunchy, served with smoked paprika aioli.

Elbow macaroni baked in three-cheese sauce (mature cheddar, mozzarella, parmesan) with a hint of white truffle oil and crispy breadcrumb crust.

Fluffy Maris Piper potatoes whipped with sweet cream butter and double cream until silky smooth.

Fresh tenderstem broccoli stalks blistered over open charcoal flames with garlic oil and sea salt crystals.

Crispy shredded red and white cabbage, carrots, and sweet red onion tossed in creamy tangy whole-grain mustard dressing.

Classic creamy steak sauce infused with crushed green peppercorns, shallots, beef jus reduction, and double cream.

Slow-simmered rich beef stock reduction with sautéed woodland mushrooms, roasted garlic, and white truffle aroma.

House-blended creamy mayonnaise infused with sweet chilli sauce, sriracha, lime juice, and smoked garlic.

Traditional Argentine dipping sauce of flat-leaf parsley, oregano, red chilli, garlic, red wine vinegar, and extra virgin olive oil.

Basque-style baked cheesecake with caramelized burnished exterior and custardy molten centre, drizzled with warm Belgian milk chocolate.

Rich dark Valrhona chocolate molten sponge cake with oozy liquid chocolate core, served with Madagascan vanilla bean gelato.

Fusion layered dessert with flaky honeyed phyllo pastry, crushed green pistachios, and velvety vanilla cream cheese filling.

Muddled fresh blackberries, raspberries, mint leaves, fresh lime juice, cane sugar syrup, topped with crushed ice and sparkling soda.

Fresh passionfruit pulp, Alphonso mango puree, fresh lime juice, and sparkling lemonade served over crushed ice.

Thick dairy ice cream blended with Belgian Lotus Biscoff spread and crushed caramelized biscuits, topped with whipped cream and caramel drizzle.

Iconic chilled 330ml glass bottle of Coca-Cola Original.

Naturally carbonated crisp Italian mineral water served chilled with lemon slice.