Gordon's Wine Bar
Menu with Prices in the UK

Your choice of one generous wedge from our rotating counter (Manchego, Comté, Stilton, Brie, or Cheddar) with French bread, butter, pickles, chutney, and quince jelly.

Two hand-cut slices of your choice from our hard, soft, semi-soft, or blue farmhouse cheeses, served with crusty French bread, butter, pickles, chutney, and quince.

Three generous wedges of artisan cheese of your choice accompanied by freshly baked French baguette, salted butter, pickled onions, ale chutney, and quince jelly.

Creamy, richly veined Nottinghamshire Stilton served with crusty French bread, butter, quince jelly, and sweet ale chutney—perfect with Tawny Port.

Nutty Alpine Comté paired with ripe French Brie de Meaux, served with warm baguette, salted butter, cornichons, and quince paste.

Rich, coarse-textured French duck pâté served with tangy cornichons, sweet fruit chutney, freshly baked French bread, and salted butter.

Smoky, paprika-spiced cured Portuguese chouriço sausage sliced to order and served with olives, French bread, and butter.

Fiery, spreadable southern Italian spicy pork Nduja served with crusty French baguette, marinated olives, and salted butter.

Silky oak-smoked English trout fillets served with capers, lemon wedge, olives, freshly baked French bread, and butter.

Whipped smoked trout pâté with lemon zest, black pepper, capers, crisp French bread, and salted butter.

Thinly carved 18-month dry-cured Spanish Serrano ham from Teruel, accompanied by olives, crusty French baguette, and salted butter.

Classic British hot-water pastry pork pie with seasoned cured pork and jelly, served with tangy Branston-style chutney and pickled onions.

Golden breadcrumb-coated Cumberland sausage meat wrapped around a soft-set egg, served with Dijon mustard and chutney.

Chèvre goat's cheese, creamy Brie de Meaux, coarse duck pâté, cornichons, olives, quince jelly, and crusty French bread.

A rich platter of Portuguese chouriço, cured presunto ham, olives, stuffed peppers, pickles, and freshly baked French bread.

Farmhouse Cheddar, Colston Bassett Stilton, hand-raised pork pie, Scotch egg, ale chutney, pickled onions, and French bread.

Daily curated selection of four continental cured meats with cornichons, olives, mustard, and crusty French baguette.

Creamy Taleggio, Gorgonzola Dolce, cured Coppa, salami, marinated olives, sun-blushed tomatoes, and French bread.

Grand platter of Manchego, Camembert, Gorgonzola, Serrano ham, salami, stuffed peppers, olives, quince, and French bread.

Our largest charcuterie feast with Serrano ham, chouriço, Coppa, salami, duck pâté, olives, pickles, and double French bread.

Creamy chickpea hummus, stuffed vine leaves, marinated olives, roasted red peppers, sun-dried tomatoes, and French bread.

Generous plant-based grazing board with double hummus, dolmades, artichoke hearts, olives, sweet peppers, and crusty bread.

Crisp cucumber, vine tomatoes, red onion, Kalamata olives, and authentic Greek feta dressed with oregano and extra-virgin olive oil.

Mixed leaves, roasted peppers, walnuts, and crumbled creamy French chèvre drizzled with balsamic glaze.

Pitted and whole green and Kalamata olives marinated in cold-pressed olive oil, garlic, rosemary, and lemon peel.

Warm, crusty white French baguette sliced thickly and served with traditional salted Normandy butter pats.

Crisp gluten-free seeded oatcakes served with a pot of Gordon's spiced fruit chutney.

Hickory-smoked Spanish almonds and roasted salted cashews—ideal bar nibble with Fino Sherry.

Mild red piquillo peppers filled with herbed cream cheese in olive oil.

Rich 70% dark Belgian chocolate ganache truffles dusted with cocoa powder—crafted to pair with Tawny Port.

Flaky puff pastry custard tart with caramelised top and a light dusting of cinnamon.

Moist flourless Spanish-style Santiago almond cake infused with Seville orange zest.

Bone-dry, crisp pale Jerez Fino poured directly from our historic oak barrel; nutty, saline, and refreshing.

Amber-hued medium-dry sherry aged under flor then oxidatively, offering roasted hazelnut and dried fig notes.

Silky, barrel-aged Douro Valley Tawny Port brimming with caramel, walnut, and dried plum—essential with Stilton.

Deep ruby, full-bodied Portuguese port bursting with blackberry jam, dark chocolate, and warming spice.

Supple Grenache-Syrah blend with ripe bramble fruit, black pepper, and earthy herbs.

Oak-aged Spanish Tempranillo with vanilla, red cherry, and leather notes—ideal alongside Serrano ham.

Velvety Argentine Malbec packed with damson plum, violet, and cocoa.

Zesty New Zealand white bursting with passionfruit, gooseberry, and crisp lime acidity.

Unoaked Burgundy Chardonnay with flinty minerality, green apple, and lemon blossom.

Pale salmon-pink dry rosé with wild strawberry, white peach, and crisp saline finish.

Fine, lively Italian sparkling wine with orchard pear and white floral aromas.

Delicate hand-picked English elderflower botanicals blended with natural quinine and spring water.

100% cold-pressed Kentish orchard apples served chilled over ice.

Large sharing bottle of crisp sparkling British spring water for the table.

De-alcoholised sparkling white wine with crisp apple and citrus notes for non-drinking guests.

Freshly pulled Italian-style dark roast espresso or long black coffee.