Smiths Ongar
Menu with Prices in the UK

Two seasonal courses from our curated weekday lunch selection (e.g., Smoked Salmon or Prawn Cocktail followed by Atlantic Cod or Lamb Rump).

Complete three-course weekday fine dining lunch including starter, fresh fish or meat main, and dessert.

Two-course evening brasserie selection featuring seasonal fish, grilled meats, and classic Smith's starters.

Full three-course set dinner with starter, main course, and classic British pudding.

Sweet Atlantic prawns over crisp iceberg lettuce with brandy-spiked Marie Rose sauce and buttered brown bread.

Ripe Hass avocado paired with hand-picked Cornish white crabmeat, peeled prawns, and light lemon dressing.

Royal Warrant Scottish smoked salmon served with capers, finely diced shallots, lemon, and brown bread and butter.

Thinly sliced Italian prosciutto draped over ripe glazed figs and creamy Gorgonzola blue cheese with rocket.

Cured Arctic herring fillets in sweet dill and mustard pickle, served with crisp rye and soured cream.

Traditional Kentish Whitstable cockles served chilled with cracked black pepper and shallot mignonette.

Lightly tempura-battered Cornish monkfish medallions fried golden and served with sweet chilli and lime dip.

Fresh Cornish rope-grown mussels steamed in white wine, garlic, shallots, cream, and parsley with crusty bread.

Flagship wild Brixham Dover sole prepared plain grilled, with brown butter & capers, or classic meunière.

Prime Cornish turbot roasted whole on the bone and basted with rich potted shrimp brown butter.

Meaty tail fillet of Cornish monkfish pan-fried in foaming butter, lemon juice, and fresh parsley.

Thick snow-white Norwegian halibut fillet chargrilled and finished with brown butter and Lilliput capers.

Crispy-skinned fillet of wild Cornish seabass prepared plain grilled or with herb butter.

Delicate Cornish lemon sole fillets poached in white wine, tarragon, seedless grapes, and cream Sauce Veronique.

Fresh Channel Islands skate wing pan-roasted in black nut-brown butter and tangy capers.

Thick Atlantic cod loin served either in crisp golden batter or plain grilled with brown butter.

Oven-baked sustainable Scottish salmon fillet served with warm classic Hollandaise or glossy Teriyaki glaze.

Aromatic coconut red curry brimming with monkfish chunks, jumbo king prawns, mussels, and fragrant jasmine rice.

Scottish scallops, Cornish monkfish, king prawns, and wilted spinach baked in cream sauce under a parmesan herb crumb.

8oz centre-cut Scottish fillet steak aged for 28 days, chargrilled to order with vine tomato and watercress.

Marbled 10oz Scottish sirloin matured for 30 days and seared over high heat.

Pink-roasted English lamb rump served with rosemary jus and seasonal greens.

Half fresh native lobster grilled under fragrant garlic and parsley butter—perfect alongside steak.

Half lobster baked in creamy French mustard, brandy, and parmesan cheese glaze.

Three whole shell-on jumbo tiger prawns seared in sizzled garlic, chilli, and parsley butter.

Caramelised hand-dived Scottish king scallops served in garlic herb butter.

Hand-cut crispy chunky chips or golden skinny French fries.

Steamed Jersey or Cornish new potatoes tossed in salted parsley butter, or velvety creamed mash.

Thinly sliced potatoes baked in garlic double cream until golden and bubbling.

Sweetheart Hispi cabbage charred on the grill and glazed with smoky bacon butter.

Rich mature cheddar macaroni folded with crispy smoked Italian pancetta and golden parmesan crust.

Freshly whisked classic sauces to accompany grilled fish or aged Scottish steaks.

Fresh British strawberries, raspberries, and blackberries layered with sponge, vanilla custard, and whipped cream.

Warm dark chocolate brownie studded with marshmallows and biscuit, paired with Suffolk honeycomb ice cream.

Warm almond frangipane and raspberry jam pastry tart served with a jug of vanilla custard.

Steamed zesty lemon sponge drenched in citrus syrup with blueberry and lemon ripple ice cream.

Silky Madagascar vanilla custard under caramelised sugar glass, accompanied by a warm caramel blondie bite.

Creamy cheesecake topped with roasted pecans and warm salted toffee caramel sauce.

Award-winning artisan Suffolk dairy ice creams or refreshing fruit sorbets.

Snowdonia Rock Star Cheddar, Clawson Blue Stilton, French Camembert, and Green Thunder served with crackers, fruit toast, and chutney.

Delicate English elderflower cordial lengthened with soda water, fresh cucumber ribbon, and mint sprigs.

Spiced tomato juice shaken with lemon, Tabasco, Worcestershire sauce, celery salt, and crisp celery stick.

Chilled pressed orchard apple juice served over ice.

Sparkling Italian citrus fruit beverage served chilled with ice.

Large 750ml ethical British mineral water bottle for the table.

Freshly brewed rich Italian roast coffee served with warm milk or cream.