Simpson's in the Strand
Menu with Prices in the UK

Wild brown Morecambe Bay shrimps gently potted in clarified spiced mace and nutmeg butter, served warm with toasted granary sourdough and pickled cucumber.

Artisanal oak-smoked Scottish salmon hand-carved gossamer-thin, served with shallots, caperberries, lemon, and buttered soda bread.

Velvety shellfish soup infused with roasted lobster shells, brown crab meat, tarragon cream, and finished with aged French Cognac.

Coarse terrine of British pheasant, wild venison, and mallard wrapped in smoked streaky bacon, served with spiced damson plum chutney and brioche toast.

Hand-cut dry-aged Scottish beef fillet seasoned with Clarence Court egg yolk, shallots, cornichons, capers, Worcestershire sauce, and toasted melba wafers.

Steamed Wye Valley asparagus spears topped with a soft-poached Clarence Court hen's egg and freshly whisked citrus Hollandaise sauce.

Salt-baked golden and ruby heritage beetroots with whipped Neal's Yard goat's curd, candied English walnuts, and watercress oil.

Premium 30g tin of Royal Oscietra sturgeon caviar served traditionally on crushed ice with warm buckwheat blinis, crème fraîche, and grated hen's egg.

Carved tableside from the historic domed silver trolley by the Master Carver. Served with giant Yorkshire pudding, beef dripping roast potatoes, buttered seasonal greens, fresh horseradish cream, and Madeira roasting gravy.

Carved tableside from the silver trolley. Tender Welsh mountain lamb saddle stuffed with thyme and rosemary, served with redcurrant jelly, garden mint sauce, roast potatoes, and natural lamb jus.

Carved tableside. Crispy crackling Suffolk pork belly with Bramley apple compote, sage and onion stuffing, roast potatoes, and cider-roasting gravy.

Prime Scottish beef fillet coated in wild mushroom duxelles and prosciutto, wrapped in golden puff pastry, served with pomme purée and truffle Madeira sauce.

Traditional steamed light suet crust filled with braised British beef chuck, ox kidney, and London porter stout gravy, served with buttered greens.

16oz fresh day-boat Dover sole, pan-roasted on the bone in nutty brown noisette butter, capers, fresh parsley, and lemon juice (filleted tableside on request).

Wild Scottish halibut steak seared golden, served with samphire, brown shrimp butter sauce, and crushed heritage Charlotte potatoes.

Grass-fed Aberdeen Angus sirloin grilled over English charcoal embers, served with roasted vine tomatoes, watercress, and green peppercorn sauce.

Deeply marbled Angus ribeye seared pink on the bone, served with bone marrow butter, hand-cut triple cooked chips, and Béarnaise sauce.

Free-range roast chicken basted in thyme butter, served with traditional bread sauce, chipolatas wrapped in bacon, watercress, and roasting juices.

Double-sided Lake District mutton loin chop slow-roasted with redcurrant glaze, braised red cabbage, and minted pomme purée.

Minced Welsh mountain lamb simmered with Worcestershire sauce, peas, carrots, and rosemary, capped with piped cheddar-crusted potato purée.

English spelt simmered in vegetable stock with king oyster and chanterelle mushrooms, mascarpone, aged Montgomery cheddar, and shaved black truffle.

Maris Piper potatoes parboiled, roughed, and roasted until golden and shatteringly crisp in pure Scottish beef dripping with rosemary.

Individual towering copper-pan baked Yorkshire pudding, airy and crisp, filled with steaming rich Madeira wine roasting gravy.

Hand-cut British potato chips triple-cooked to glass-like exterior crunch and fluffy center, dusted with Maldon sea salt.

Tender cauliflower florets baked in rich Montgomery cheddar and Gruyère mornay sauce, finished with black truffle oil and toasted breadcrumbs.

Baby leaf spinach wilted and folded into rich double cream, butter, and freshly grated whole nutmeg.

Braised Savoy cabbage and tenderstem greens tossed in salted English butter and cracked black pepper.

Sweet baby heritage carrots roasted with English wildflower honey, whole grain mustard, and fresh thyme.

Thinly layered King Edward potatoes baked slowly with garlic-infused double cream, nutmeg, and Gruyère cheese.

Warm steamed Medjool date sponge drenched in dark Muscovado butterscotch toffee sauce, served with Cornish clotted cream ice cream.

Golden Lyle's black treacle and breadcrumb filling in buttery shortcrust pastry, served warm with a quenelle of thick Rodda's clotted cream.

Layers of genoise sponge soaked in Pedro Ximénez sherry, strawberry jelly, fresh English strawberries, Madagascar vanilla custard, and whipped double cream.

Stewed tart Kent Bramley apples and hedgerow blackberries under toasted oat and brown sugar crumble, served with warm Bird's-recipe vanilla custard.

The original 17th-century Trinity College recipe: silky baked vanilla egg custard capped with a paper-thin, torched caramelised sugar crust.

Keen's Cheddar, Colston Bassett Stilton, and Baron Bigod Brie served with Peter's Yard sourdough crackers, quince paste, and red grapes.

Simpson's signature cocktail: Dalmore 12 Scotch whisky, sweet vermouth, Bénédictine, aromatic bitters, and smoked orange oil.

Tanqueray No. Ten gin, Campari, and Antica Formula vermouth aged in charred oak barrels, garnished with flambéed orange peel.

The Savoy's pouring Champagne. Crisp, vibrant bubbles with notes of white peach, toasted brioche, and citrus zest.

Classic London cask ale brewed on the Thames. Rich malty base with balanced floral English Goldings hops (4.1% ABV).

Served Still or Sparkling. Bottled at source in Britain with 100% net profits donated to WaterAid.

Naturally brewed with ginger roots from Nigeria, Cochin, and the Ivory Coast, with warm spice notes.