The Plimsoll
Menu with Prices in the UK

Fresh Essex Maldon rock oyster served on crushed ice with house red wine vinegar shallot mignonette and Tabasco.

Six freshly shucked Maldon oysters served on ice with shallot mignonette, fresh lemon wedges, and house fermented chilli sauce.

St. Ewe golden yolk eggs piped with smoked paprika, Dijon mustard, and cornichon cream, topped with crispy fried shallots and chives.

Finely hand-chopped aged Dexter beef tossed with capers, shallots, Worcestershire reduction, and cured egg yolk on beef dripping toasted sourdough.

Salt-cured Cantabrian anchovy fillets draped over charred sourdough slathered in house-smoked butter and lemon zest.

Crispy golden polenta fingers tossed in sea salt, showered with grated aged truffle pecorino cheese and rosemary.

Crisp peppery English breakfast radishes served with whipped dulse seaweed butter and Maldon flaky sea salt.

Cult London classic: freshly ground Dexter beef patty cooked medium, molten American cheese, diced sweet white onions, crunchy pickles, and house secret burger sauce in a toasted sesame demi-brioche bun.

Two dry-aged Dexter beef smash patties stacked high with double American cheese, double house burger sauce, minced white onion, and tangy gherkins.

Panko-crumbed Scottish cod cheeks fried crisp, tartare sauce with chopped capers, dill pickle ribbons, and shredded iceberg in a soft brioche bun.

Chargrilled garlic-marinated Portobello mushroom cap topped with melted smoked Applewood cheese, caramelised balsamic onions, and Four Legs burger sauce.

Crushed crispy fried skin-on Maris Piper potatoes dusted with rosemary salt, served with a generous dollop of velvety roast garlic aioli.

Pillowy sheep's milk ricotta dumplings tossed with foraged wild garlic, hazelnut brown butter, crispy sage, and shaved 24-month parmesan.

Slow-braised British pig's head and trotter croquettes breaded and fried golden, served with sharp Colman's mustard mayonnaise and pickled apple.

Bitter Castelfranco radicchio leaves tossed with sweet Sicilian blood orange wheels, candied walnuts, and shavings of 18-month aged Comté cheese.

Cornish rope mussels steamed in dry farmhouse cider, smoked streaky bacon lardons, cream, and wild garlic, served with grilled bread for dipping.

Richly flavoured Dexter beef hanger steak grilled rare over lumpwood charcoal, served with bone marrow peppercorn cream sauce and watercress.

Crispy golden panko-crusted chicken breast cutlet fried in butter, topped with a fried St. Ewe egg, Cantabrian anchovy, caper butter, and fresh parsley.

Whole fresh day-boat skate wing pan-roasted in foaming nut-brown butter with Lilliput capers, lemon juice, and chopped sea herbs.

35-day dry-aged native breed Dexter ribeye cooked over open charcoal embers, finished with melting herb and anchovy Café de Paris butter.

Melt-in-the-mouth slow-braised Welsh lamb shoulder resting over creamy stewed Tarbais white beans, mint, and caper salsa verde.

Proper pub chips cooked three times for glassy crunch and fluffy potato interior, seasoned with sea salt.

Tender English seasonal greens wilted in farm butter with a squeeze of fresh lemon and grated whole nutmeg.

Signature house secret burger sauce infused with sweet relish, smoked paprika, mayo, and pickles.

Crunchy cider vinegar pickled ridge cucumbers with dill and sliced jalapeño peppers.

Rich Medjool date sponge drenched in dark treacle butterscotch sauce, served with a big quenelle of Cornish clotted cream.

Airy 70% Valrhona dark chocolate mousse drizzled with single-estate olive oil, flaky Maldon sea salt, and cold crème fraîche.

Poached tart Yorkshire forced rhubarb folded with vanilla double cream, crunchy meringue pieces, and candied ginger syrup.

Selection of three unpasteurised British cheeses (Neal's Yard Dairy) served with pickled walnuts, fig chutney, and sourdough water crackers.

Iconic creamy Irish stout poured with a dense creamy head and smooth roasted barley notes.

Crisp, unpasteurised European-style lager brewed fresh with noble Saaz hops and clean malt finish.

Ultra-popular soft, juicy New England style pale ale bursting with tropical hop aromas of mango and passionfruit.

Classic Yorkshire cask ale with complex citrus aromas and hoppy bitter finish.

Crisp medium-dry craft cider made with London surplus apples and champagne yeast.

Ice-cold dry gin, dry vermouth, served straight up with house-pickled silverskin onion and onion brine drop.

Equal parts London dry gin, Campari bitter, and sweet vermouth stirred over ice with an orange peel twist.

Fairtrade organic craft cola brewed with real kola nut from Sierra Leone.

Fiery craft ginger beer made in East London with fresh ginger root and raw cane sugar.

Freshly squeezed lemon juice, sparkling spring water, cooling garden mint, and cucumber ribbon.