Hawksmoor
Menu with Prices in the UK

Charcoal-roasted British beef bone marrow split lengthways, topped with caramelised sweet onions and served with toasted sourdough.

Hand-dived native Devon king scallops roasted in their half-shell with white port, finely sliced garlic, and fresh breadcrumbs.

Slow-shredded braised British beef and cured bacon potted with rich spiced butter, served with freshly baked miniature Yorkshire puddings and cornichons.

Fresh brown and white Dartmouth crab meat dressed with lemon and fresh tarragon mayonnaise, heaped on grilled sourdough toast.

Salt-and-ash baked heritage English beetroots tossed with creamy English goat's curd, toasted walnuts, and watercress salad.

Traditional oak-smoked Severn & Wye Scottish salmon served with soda bread, cultured butter, caperberries, and fresh lemon.

Crispy charcoal-roasted Old Spot pork ribs glazed with sticky ginger, apple cider vinegar, and dark blossom honey.

Paper-thin slices of dry-aged British beef fillet dressed with cold-pressed olive oil, 24-month aged parmesan shavings, and baby rocket.

The supremely tender centre-cut fillet, expertly seared over lumpwood charcoal and carved for sharing. Typical weight 500g–1kg.

The ultimate T-bone cut boasting a hefty fillet on one side and flavourful marbled sirloin on the other, dry-aged for 35 days.

Massive bone-in rib of beef rich in internal marbling and fat cap, delivering deep, beefy depth and caramelised exterior crust.

Dry-aged British beef on the bone providing a tender slice of fillet alongside juicy, marbled strip sirloin.

35-day dry-aged British grass-fed ribeye cut to 350 grams, prized for its generous marbling that melts during high-heat charcoal grilling.

Carefully aged 350g strip sirloin edged with crisp golden fat, delivering robust dry-aged beef flavour and firm, juicy texture.

Exceptionally tender 300g grass-fed British beef tenderloin fillet, lean and delicate, kissed with lumpwood charcoal smoke.

35-day aged British rump steak packed with intense, mineral beef flavour and served with charred bone marrow herb butter.

Tender centre medallions of dry-aged rump grilled quickly over fiery coals, served medium-rare with watercress garnish.

100% British beef chuck patty blended with roasted bone marrow, topped with melted Somerset Ogleshield cheese, sweet pickles, and beef dripping fries.

Half Yorkshire herb-fed free-range chicken roasted over charcoal, basted with chicken butter, wild garlic, and roasted lemon.

Fresh British monkfish tail roasted over charcoal on the bone, basted in rosemary and garlic butter, served with grilled lemon.

Crispy skin Atlantic hake fillet cooked in a smoking cast-iron pan with fresh clams, samphire, and white wine butter sauce.

Whole market sea bass roasted whole with bay leaves, thyme, and charred lemon olive oil sauce.

Slow-roasted celeriac steak glazed with mushroom garum, served with wild mushrooms, hazelnut purée, and watercress.

Dry-aged British rump slow-roasted on the spit over charcoal, served with beef dripping roasties, Yorkshire pudding, buttered greens, roasted carrots, and bone marrow gravy.

Free-range Yorkshire chicken roasted with thyme, accompanied by beef dripping roast potatoes, Yorkshire pudding, glazed carrots, and chicken roasting juices.

Roasted heritage celeriac and savoury nut roast served with vegetarian roast potatoes, giant Yorkshire pudding, heritage carrots, greens, and Madeira onion gravy.

Golden, crisp, puffed Yorkshire pudding baked fresh to order.

Portion of crispy Maris Piper potatoes roasted in rendered beef dripping with rosemary and sea salt.

Two-course set menu featuring seasonal starter (e.g. potted beef or ash-baked beetroot) and main steak or grilled fish with beef dripping fries.

Three-course set menu featuring starter, main course with fries, and Hawksmoor's legendary sticky toffee pudding or seasonal tart.

Hand-cut Maris Piper potatoes cooked three times in rich beef dripping until shatteringly crisp outside and fluffy within.

Crispy shoestring fries tossed with beef dripping seasoning and sea salt.

Elbow macaroni enveloped in a bubbling, decadent sauce of mature English cheddar, Ogleshield, and Montgomery cheeses with a golden crust.

Creamy whipped King Edward potatoes beaten with melting British Tunworth cheese and farmhouse butter.

Fresh British spinach wilted and simmered with nutmeg, double cream, and grated parmesan.

Meaty portobello mushrooms roasted over coals with garlic butter and fresh thyme leaves.

Tender rainbow heritage carrots glazed in farmhouse butter, wildflower honey, and fresh chervil.

Crisp butterhead and red oak leaf lettuces with soft fresh herbs and classic shallot French dressing.

Rich 24-hour reduced beef stock simmered with roasted marrow bones, red wine, and caramelised shallots.

Classic rich emulsion of egg yolks, clarified butter, fresh French tarragon, chervil, and shallot vinegar.

Coarsely crushed green and black peppercorns flamed with Cognac, finished with double cream and beef glaze.

Velvety warm hollandaise folded with unpasteurised Nottinghamshire Stichelton blue cheese.

Warm butter hollandaise enriched with savoury pounded Cantabrian anchovies and lemon.

Warm, dark Medjool date sponge drenched in boiling toffee sauce, served with a generous scoop of Cornish clotted cream.

Giant golden shortbread cup filled with molten salted caramel and coated in crisp 70% dark Valrhona chocolate.

Crumbly butter shortbread topped with smooth peanut butter mousse and served with salted caramel ice cream.

Crisp pastry filled with warm molten dark chocolate ganache, praline crunch, and hazelnut milk ice cream.

A curated trio of Neal's Yard British farmhouse cheeses served with oatcakes, water biscuits, and Hawksmoor fig chutney.

Three scoops of refreshing seasonal British fruit sorbets (Bramley apple, raspberry, or lemon verbena).

Hawksmoor's legendary cocktail: Beefeater gin, homemade fiery ginger syrup, fresh lemon juice, and London Pride ale crown.

Sub-zero chilled Hepple gin or boatyard vodka with vermouth blend, served with lemon twist or olive.

Butter-washed Woodford Reserve bourbon, aromatic bitters, and muscovado sugar stirred over hand-carved ice.

Tanqueray gin, Campari, sweet vermouth, and tart British sour cherry liqueur over ice.

Crisp, aromatic British craft session IPA brewed exclusively for Hawksmoor with tropical hop aroma.

Naturally alcohol-free Bavarian lager, unfiltered with biscuity malt flavour and crisp citrus finish.

Cold-pressed Kent Cox and Bramley apples.

Freshly squeezed lemons, raw cane sugar, and sparkling mineral water with fresh mint.

Craft ginger ale blended with natural smoked spices and clementine.

Double ristretto of Brazilian speciality roasted beans with velvety textured steamed milk.

Single-estate whole-leaf black tea sourced from the Satemwa estate, Malawi.