Hawksmoor Seven Dials
Menu with Prices in the UK

Slow-braised British beef shin potted in grass-fed butter with smoked bacon, served with two warm, golden Yorkshire puddings and rich onion gravy.

Charcoal-roasted split British beef marrow bones topped with slow-caramelised onions, served with grilled sourdough toast.

Hand-dived queen scallops roasted over hot charcoal in their shells with white port, cultured butter, garlic, and sourdough herb crumbs.

Fresh white and brown Devon crab meat seasoned with preserved lemon mayonnaise, tarragon, and sea salt on grilled seeded sourdough.

Traditionally smoked Severn & Wye Scottish salmon served with Irish soda bread, Netherend Farm cultured butter, and non-pareil capers.

Beetroots baked in glowing charcoal embers, paired with whipped English goat's curd, grated fresh horseradish, pickled shallots, and toasted hazelnuts.

35-day dry-aged British grass-fed ribeye grilled over charcoal embers, boasting deep marbling, a rich crust, and unctuous savoury flavor.

Centre-cut tenderloin from native British cattle, dry-aged on the bone, extraordinarily tender and seasoned simply with Maldon sea salt.

35-day dry-aged British sirloin with an intense ribbon of caramelised pasture fat, delivering firm bite and deep mineral beefiness.

Dry-aged 35-day native breed rump cut, renowned for supreme beefy depth and robust texture when seared over screaming-hot British charcoal.

Prized centre cut of prime dry-aged fillet carved tableside for two or more diners; supremely tender and buttery (cuts available 500g–800g).

The king of T-bones: generous sirloin on one side of the bone and large fillet on the other, dry-aged 35 days (cuts available 700g–1.2kg).

Thick-cut ribeye on the bone, featuring sensational intra-muscular marbling and a deeply roasted exterior (cuts available 600g–1.1kg).

Dry-aged bone-in sirloin and fillet seared over English lumpwood charcoal for smoky depth and succulent contrast.

100% dry-aged British beef patty infused with roasted bone marrow, melting Ogleshield cheese, sweet onions, and beef dripping fries.

Line-caught British Dover sole grilled over charcoal, finished with foaming nutty brown butter, non-pareil capers, and fresh lemon.

Tender monkfish tail roasted over coals with rosemary and garlic butter, served with charred tenderstem broccoli and grilled lemon.

Whole charred cauliflower florets on spiced puree, topped with crispy shallots, Egyptian dukkah, and pomegranate molasses.

Slow-roasted British rump steak seared over charcoal, beef dripping roast potatoes, giant Yorkshire pudding, buttered greens, roasted carrots, and bone marrow gravy.

Slow-roasted Gloucester Old Spot pork belly with blistered crunchy crackling, spiced Bramley apple sauce, roasties, Yorkshire, and roast pork gravy.

Rich 48-hour simmered British beef stock reduction enriched with roasted bone marrow.

Silky, warm house-made emulsion of English egg yolks, butter, tarragon, chervil, and shallot reduction.

Cracked black and green peppercorns flambéed in Cognac with rich beef stock and double cream.

Warm, creamy hollandaise sauce folded with crumbled Colston Bassett English blue stilton.

Rich hollandaise blended with salted Cantabrian anchovies for intense savoury umami.

Thick-cut British Maris Piper chips blanched and twice-fried in rendered native beef dripping for a glass-like crunch and fluffy interior.

Crispy skinny fries fried golden in beef tallow and dusted with fine sea salt flakes.

Fresh English baby spinach wilted and simmered in double cream, cultured butter, and freshly grated nutmeg.

Macaroni baked in a velvety blend of four British artisan cheeses with a crisp golden breadcrumb topping.

Creamy Maris Piper potatoes whipped with copious butter and melting Hampshire Tunworth camembert-style soft cheese.

Tender seasonal cavolo nero, savoy cabbage, and spring greens tossed in melted butter and sea salt.

Large flat field mushrooms roasted with garlic, thyme, and brown butter.

Ripe Isle of Wight heritage tomatoes, pickled red shallots, and cold-pressed rapeseed oil with cider vinegar.

Steamed Medjool date sponge drenched in boiling-hot toffee sauce, served with pouring Cornish clotted cream.

Crisp Valrhona dark chocolate shell filled with hazelnut praline, gianduja mousse, and roasted hazelnut crunch with gold leaf.

Traditional double-crust pie with spiced Bramley apples, served warm with pouring vanilla custard or Jersey milk ice cream.

Trio of Montgomery's Cheddar, Colston Bassett Stilton, and Tunworth with water crackers, chutney, and grapes.

Beefeater Gin, house-made fiery fresh ginger beer, London Pride bitter, and fresh lemon juice served frosty in a pewter tankard.

Brown butter-washed bourbon stirred with tonka bean syrup, Angostura, and flamed orange zest.

Beefeater Gin, Campari, fresh lemon juice, English orange marmalade, and sugar syrup.

Custom craft bitter brewed exclusively for Hawksmoor by The Kernel Brewery in Bermondsey.

Crisp, refreshing London craft lager on draft.

Bitter botanical aperitif, sour cherry reduction, and sparkling tonic water.

Fresh-pressed fiery ginger, freshly squeezed lemon juice, unrefined cane sugar, and soda water.