Felix Warley
Menu with Prices in the UK

Freshly baked sourdough loaf served warm with Maldon sea salt cultured butter.

Chilled Mediterranean olives marinated with rosemary, garlic, and cold-pressed olive oil.

Lightly floured crispy whole whitebait dusted with cayenne and served with charred lemon and tartare.

Scottish king scallops seared golden, served with silky cauliflower purée, crisp pancetta, and chive oil.

Rich saffron and tomato coastal fish soup served with garlic rouille, grated Gruyère, and toasted croutons.

Crisp Japanese-style battered king prawns with sweet chilli, lime, and pickled ginger salad.

Freshly shucked Essex coast oysters served on crushed ice with shallot mignonette, Tabasco, and lemon.

Smooth brandy-infused duck liver parfait accompanied by spiced fig chutney and toasted brioche.

Caramelised puff pastry tart topped with roasted golden beetroot, whipped goat's curd, and candied walnuts.

Tender scored squid flash-fried with Sichuan salt, fresh red chilli, and lime aioli.

Whole day-boat Dover sole grilled on the bone and finished with brown butter, capers, and parsley.

Roasted thick halibut tranche with crushed Jersey Royal potatoes, samphire, and brown shrimp butter.

Classic pan-roasted skate wing dressed with toasted capers, lemon juice, and beurre noisette.

Crispy-skinned sea bass fillets served with fine green beans, heritage tomatoes, and basil olive oil.

Sustainably farmed Scottish salmon with lemon herb hollandaise, asparagus, and baby new potatoes.

Split native lobster grilled with garlic herb butter, served with skin-on fries and mixed leaf salad.

Fresh egg linguine tossed with king prawns, mussels, squid, chilli, garlic, and white wine tomato sauce.

Prime British fillet medallions served with potato fondant, wild mushrooms, tenderstem broccoli, and red wine jus.

Chargrilled marbled ribeye steak with roasted plum tomato, flat mushroom, triple-cooked chips, and peppercorn sauce.

16oz centre-cut beef tenderloin carved for two with truffle fries, onion rings, Béarnaise, and red wine jus.

Pink-roasted rack of lamb with dauphinoise potatoes, minted pea purée, and rosemary jus.

Glazed British pork belly with crackling, apple purée, creamed mash, and cider mustard jus.

Panko-breaded chicken breast fillet with aromatic Japanese curry sauce, steamed jasmine rice, and pickled slaw.

Creamy Arborio rice slow-cooked with porcini and chestnut mushrooms, aged Parmesan, and white truffle oil.

Smoky roasted aubergine layered with spiced tomato ragù, chickpeas, toasted pine nuts, and herb dressing.

Available Wed–Sat (12:00–13:45). Choice of seasonal starter and main course (e.g. Fish Soup & Grilled Skate or Beef Medallions).

Available Wed–Sat (12:00–13:45). Three-course dining experience with starter, main, and dessert.

Available Wed–Fri (17:30–18:45). Choice of two courses from the early evening grill and seafood menu.

Available Wed–Fri (17:30–18:45). Complete three-course early supper including dessert.

Served Sundays only. Pink roast sirloin with giant Yorkshire pudding, duck-fat roast potatoes, seasonal greens, and gravy.

Fluffy interior, crisp golden exterior chips dusted with sea salt.

Shoestring fries tossed in white truffle oil and finely grated Parmigiano Reggiano.

Steamed tenderstem broccoli finished with salted butter and toasted flaked almonds.

Velvety Maris Piper mashed potato whipped with butter and double cream.

Peppery wild rocket dressed in aged balsamic glaze with shaved Parmesan.

Classic steakhouse cracked black peppercorn cream sauce or tarragon Béarnaise.

Rich vanilla pod custard topped with a crisp caramelised sugar crust and butter shortbread.

Bramley apples and wild blackberries baked under an oat crumble topping with vanilla bean ice cream.

Warm Valrhona chocolate sponge with a molten ganache centre and salted caramel ice cream.

Steamed date sponge drenched in butterscotch sauce with clotted cream ice cream.

Aged coastal Cheddar, Brie de Meaux, and Stilton served with quince jelly, grapes, and artisan crackers.

Absolut Vodka, Kahlúa, and freshly pulled double espresso shaken over ice.

Vanilla vodka, Passoã, fresh passionfruit purée, and a chilled shot of Prosecco.

Botanical cucumber tonic, elderflower cordial, fresh mint, and soda water.

Freshly ground Italian-roast espresso served black or with steamed whole or oat milk.

Chilled Fever-Tree Mediterranean tonic, ginger beer, or pressed cloudy apple and orange juice.