The Parakeet Pub
Menu with Prices in the UK

Seasonal British vegetables brined in cider vinegar, mustard seed, and bay leaf.

Plump Andalusian green olives marinated with lemon zest, fennel seed, and thyme.

Warm griddle-charred house potato flatbread served with whipped cold-smoked sea salt butter.

Single Carlingford rock oyster dressed with pickled elderflower vinegar and crisp Jerusalem artichoke.

Glazed British pork belly skewer blistered over white-hot charcoal with fermented chilli glaze.

Blistered green Padrón peppers tossed in extra virgin olive oil and flaky Maldon sea salt.

Crisp fried brioche topped with spiced minced prawn, toasted sesame seeds, and sweet chilli dip.

Beer-battered pollock goujons, shredded iceberg lettuce, and house tartare sauce on soft white bloomer.

Smashed dry-aged beef patty, melted Red Leicester, charred onions, and pickles on toasted sourdough.

Wood-roasted baby turnips glazed in tangy tamarind reduction with fresh clementine segments and herbs.

House-smoked curd ricotta topped with sweet garden peas, mint oil, and toasted sourdough crumbs.

Chargrilled duck hearts glazed in Madeira jus served over crisp sourdough spread with Cantabrian anchovy butter.

Smoky roasted green wheat tossed with wood-grilled shiitake mushrooms, crushed roasted peanuts, and herb dressing.

Sweet charred baby leeks bathed in aged Pecorino cream and topped with wood-smoked chestnut mushrooms.

Flame-torched Cornish mackerel fillet with crisp julienned kohlrabi remoulade and horseradish oil.

Day-boat red gurnard roasted over oak embers with fennel pollen, capers, and brown butter.

Charred Herdwick lamb chop over buttered Hispi cabbage with smoky cracked black peppercorn sauce.

British green asparagus spears charred on the grill, dressed with picked white Devon crab and lemon emulsion.

Flaky butter pastry tart filled with salt-baked celeriac, wild nettle purée, and aged Montgomery cheddar.

Wood-roasted chalk-stream trout fillet served with samphire, sea aster, and warm cultured butter sauce.

Golden suet pastry pie filled with slow-braised wild rabbit, smoked bacon lardons, tarragon, and cream jus.

Thick-cut British beef rump seared over open wood fire, sliced over sweet slow-cooked soffritto and bone marrow jus.

Whole line-caught sea bream roasted on the bone over embers, served for two with sweet Basque pepper piperade.

Pink wood-roasted sirloin of beef with beef-dripping roast potatoes, Yorkshire pudding, seasonal greens, and gravy.

Free-range herb-brined half chicken roasted over coals with roasties, Yorkshire pudding, carrots, and pan gravy.

Whole-roasted celeriac wrapped in mushroom duxelles and puff pastry with olive-oil roast potatoes and veggie gravy.

Crisp seasonal bitter leaves and herbs tossed in aged sherry vinegar and cold-pressed rapeseed oil.

Crisp crushed Pink Fir new potatoes tossed in rosemary salt and garlic.

Slow-braised red peppers, sweet onions, and tomatoes infused with smoked paprika.

Creamy Spanish butter beans folded with house-made umami dried-shrimp and chilli XO sauce.

Triple-cooked Maris Piper chips finished in smoked beef dripping and rosemary sea salt.

Rich roasted beef stock reduced with green peppercorns and a touch of cream.

Velvety 70% Valrhona chocolate mousse finished with peppery extra virgin olive oil and Maldon sea salt.

Baked nutmeg egg custard tart topped with wood-roasted Yorkshire rhubarb compote.

Warm spiced fig and date sponge soaked in dark muscovado toffee sauce with clotted cream ice cream.

Selection of three seasonal British artisan cheeses with quince jelly, celery, and sourdough crackers.

Child-sized portion of roast beef sirloin with roast potatoes, Yorkshire pudding, greens, and gravy.

Crispy freshly battered white fish strips served with Pink Fir potatoes and garden peas.

Tender wood-grilled chicken breast strips with crushed new potatoes and buttered greens.

Sparkling Kentish elderflower cordial shaken with fresh garden mint and lemon juice over ice.

Bittersweet British botanical aperitif infused with gentian, rosemary, and orange peel topped with soda.

Unfiltered single-orchard English Cox & Bramley pressed apple juice.

Bavarian-brewed alcohol-free unfiltered lager with smooth biscuit malt and citrus hop finish.

Chilled bottle of naturally carbonated Italian mineral water for the table.

Double espresso pulled from London's Square Mile Red Brick blend with steamed milk.