Walcot House
Menu with Prices in the UK

Dry-cured streaky bacon, Somerset pork sausage, black pudding, two Clarence Court poached eggs, roasted field mushroom, slow-roast tomato, and house sourdough.

Severn & Wye smoked salmon, two poached Clarence Court eggs, and rich brown butter hollandaise on toasted bakery brioche.

Sautéed seasonal woodland mushrooms with thyme, garlic, and Westcombe ricotta on house-baked sourdough toast.

Crisp bakery-made waffles topped with caramelised banana, whipped mascarpone, toasted pecans, and maple syrup.

Slow-braised crispy Blythburgh pork belly scrumpet served with celeriac remoulade and wholegrain mustard apple puree.

Flaked Hampshire chalk stream trout with heritage tomatoes, charred baby fennel, and horseradish crème fraîche.

Pan-seared king scallops served with silky celeriac puree, roasted heritage cauliflower, and hazelnut brown butter.

Creamy Italian buffalo mozzarella with grilled white nectarine, wild rocket, toasted pine nuts, and aged balsamic.

Pink-roasted wood pigeon breast served over braised Puy lentils, crisp black pudding, and red wine jus.

Warm crusty sourdough loaf baked in Walcot House's own ovens, served with whipped cultured Somerset butter.

West Country 35-day dry-aged sirloin cooked over the wood-fired grill, served with watercress, roasted bone marrow, and skin-on fries.

Richly marbled British ribeye seared on the charcoal grill, served with charred shallot and triple-cooked chips.

Thick-cut free-range Suffolk pork chop grilled over embers, served with spiced Bramley apple sauce and sage jus.

Cornish whole plaice on the bone roasted in nutty brown butter, Lilliput capers, parsley, and charred lemon.

Hand-rolled fresh pasta spiral stuffed with Somerset Westcombe ricotta and spinach, served with pea puree and toasted pine nut butter.

Crisp-skinned local duck leg slow-cooked in duck fat, served over smoky borlotti bean and smoked pancetta stew.

Thick fillet of Atlantic cod with crushed Cornish new potatoes, seasonal asparagus spears, and shellfish beurre blanc.

Pink-grilled West Country lamb cutlets paired with a crisp slow-braised lamb belly croquette, courgette, and rosemary jus.

Chargrilled dry-aged bavette sliced to share, served with a choice of two sides and two classic steak sauces.

Bone-in prime British rib steak aged 40 days and grilled over charcoal, served with triple-cooked chips, seasonal greens, and béarnaise.

Choice of starter followed by dry-aged roast sirloin of beef with Yorkshire pudding, roast potatoes, glazed carrots, and red wine gravy.

Hand-cut Maris Piper chips cooked three times for a glass-crisp crust and fluffy centre, dusted with Maldon sea salt.

Crisp thin-cut fries tossed with finely chopped rosemary and sea salt.

Tenderstem broccoli, spring cabbage, and fine beans tossed in cultured West Country butter.

Charred baby courgette ribbons dressed with extra virgin olive oil, fresh garden mint, and lemon.

Tender Cornish earlies steamed and tossed with salted butter and flat-leaf parsley.

Warm emulsified clarified butter, egg yolk, white wine vinegar, and fresh tarragon.

Rich veal jus simmered with cream, cognac, and brined green peppercorns.

Melting compound butter whipped with anchovy, Dijon mustard, garlic, thyme, and paprika.

Botanical non-alcoholic spirit shaken with Somerset elderflower cordial, fresh cucumber, mint, and tonic.

Fresh blood orange juice, lime, and aromatic bitters topped with fiery craft ginger beer.

Organic Devon-pressed Sicilian lemon sparkling juice with spring water.

Delicate sparkling botanical pressé made with organic Damascene rose petals and Devon spring water.

Pressed fresh every morning in the Walcot House bakery bar.

Chilled glass bottle served with ice and fresh lemon slice.

Large Hampshire chalk-filtered natural mineral water.

Bristol-roasted specialty espresso served with steamed organic Somerset milk or oat milk.

Molten-centred Valrhona dark chocolate pudding baked to order and served with salted caramel ice cream.

Classic Madagascar vanilla bean custard with a crisp torched sugar crust and house-baked butter shortbread.

Crisp baked meringue topped with Chantilly cream, macerated local strawberries, and elderflower syrup.

Warm spiced ginger sponge with sticky toffee glaze and clotted cream ice cream.

Westcombe Cheddar, Bath Soft, and Devon Blue served with quince jelly, celery, and bakery crackers.

Child-sized Sunday roast with roast potatoes, seasonal vegetables, Yorkshire pudding, and gravy.

Fresh pasta shapes in mild sweet tomato sauce topped with grated Westcombe Cheddar.

Tender 4oz British rump steak grilled medium-well with skin-on fries and peas.

Fresh cod strips in light crisp batter served with skin-on fries and garden peas.

Vanilla or chocolate dairy ice cream served with a crisp wafer.