Our menu

Simple, comforting food, developed with passion

Spreading over five floors of the iconic Grade II listed building, Market House comprises a fine dining Restaurant serving modern British cuisine (1F), private dining rooms (2F & 3F), a cosy Wine Bar (-1F) which is also home to Market House Asia, a stunning Food Lab (2F) and flexible meeting spaces.

The menus reflect the cultural connections that Market House stems from, with modern British dishes sitting alongside Asian-influenced plates. Our team have worked hard to source food and drink from small, regional businesses where possible and only work with suppliers that can show their commitment to sustainability, and our carefully designed menu allows the hand-selected, predominantly local, ingredients to shine.

STARTER

  • Garden Pea & Feta Arancini (VG) 9.5

    Crispy arancini, pickled shallots, Sriracha & lime emulsion

  • Burrata Pugliese (V) 15

    Isle of Wight tomatoes, clear tomato & basil gel, lemon oil (GF)

  • Crisp Stuffed Guinea Fowl Leg 16.5

    White asparagus, woodland morels and delicate sorrel velouté (GF)

  • Pinney’s Smoked Scottish Salmon 17.5

    Dill emulsion, caper berries, shaved radish and fresh chervil (GF)

  • Norfolk Venison Carpaccio 18

    Pickled strawberry, Dijon and tarragon emulsion, crushed pistachio and nasturtium (GF)

  • Seared Scallops & King Prawns 19.5

    Sweetcorn velouté, crispy pancetta, salsa Verde (GF)

MAIN

  • Pan-Fried Gnocchi (V) 16

    Yellow and red Datterino tomato sauce, creamy burrata, basil pesto and toasted pine nuts

  • Miso-glazed King Oyster Mushroom (VG) 18.5

    Smoked almond cream, pickled chilli, crispy rice, toasted sesame, chive oil

  • Grilled Octopus Tentacle 29

    Romesco sauce, new potatoes, Kalamata olive & herb salad and pickled Tropea onions (GF)

  • Roast Gressingham Duck Breast 32

    Heritage baby carrots, Parmesan & potato rösti, black cherry compote, thyme & port demi-glace (GF)

  • Catch of the Day (Market Price)

  • 28 -Day Dry Aged Hereford Steak: 1) Rump Steak (8oz) 30 2) Sirloin Steak (8oz) 38

    French fries, pan-fried mushrooms, chimichurri or peppercorn sauce (GF)

SIDES

  • New Potatoes in Herb Butter (VGA, GF) 6

  • Tomato Panzanella Salad (VG) 6.5

  • Wilted Seasonal Greens (VGA, GF) 6.5

  • Triple-Cooked Chips (VG, GF) 6.5

  • Truffle & Parmesan Fries (V, GF) 7.5

DESSERT

  • Date Sticky Toffee Pudding 11

    vanilla ice cream and warm toffee sauce (V)

  • Raspberry & Basil Panna Cotta 12

    fresh raspberries, raspberry gel, micro basil and amaretto crumbs (V, GFA)

  • Apple & Berry Crumble 12.5

    warm vanilla custard (VGA, GF)

  • Alex’s Miso Coconut & Passion Fruit Cheesecake 13.5

    passion fruit pearls, toasted coconut flakes (VG)

  • Selection of Ice Creams & Sorbets 1 Scoop - 4 2 Scoops - 7 3 Scoops - 9.5

    Saffron Ice Cream Company (V, VG Options Available, GF)

  • Trio of British Artisan Farmhouse Cheeses 18

    onion marmalade, celery, grapes, crackers (V, GFA)

ASIAN KITCHEN

  • Vegetable Tempura (VG) 7

    Seasonal vegetables in a light tempura batter, sweet chilli sauce

  • Vegetable Spring Rolls 8

    Carrot, celery, snow peas, shiitake mushroom & glass noodles, sweet chilli sauce (VG)

  • Pan Fried Pork & Prawn Dumplings 9.5

    Yuzu & green chilli mayo

  • Tempura King Prawns 11

    Gochujang mayo

  • Braised Aubergine (Shao Qiezi) (VG) 15

    Chinese broad bean sauce, peppers & spring onion

  • Braised Pork Belly (Hong Shao Rou) 17

    Crisp salad with wasabi dressing, ginger and spring onion (GF)

  • Spicy Korean Fried Chicken 20

    Sweet & spicy gochujang glaze, kimchi, Asian slaw, fresh coriander

  • Gressingham Duck Leg Bao 25

    Charred sweetcorn, cucumber pickle, plum & five-spice glaze, crispy shallots, coriander

  • Steamed Rice (VG, GF) 4

  • Chow Mein (Fried Noodles) (VG) 5

  • Kimchi (VG, GF) 3.5

Download menu

Please note: This sample menu is subject to change…