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

  • Wild Mushroom & Black Truffle Bonbon 9.5

    Honey-miso mayonnaise, chive oil (V)

  • Toasted Sourdough with Whipped Ricotta (VGA) 12

    Beetroot crisps, rocket, balsamic reduction, roasted pine nuts

  • Scottish Smoked Salmon 15

    Horseradish & dill emulsion, chervil, caper berries, radish (GF)

  • Norfolk Pigeon Breast 16

    Pan-seared served pink, roasted parsnip, figs, madeira jus (GF)

  • Braised Ox Cheek 16.5

    Butternut squash, confit carrot, kale (GF)

  • Shellfish Bisque 19.5

    Seared scallops, king prawn, shellfish bisque (GF)

MAIN

  • Pan Fried Gnocchi (V) 16

    Pea velouté, charred baby gem, toasted pine nuts, shaved parmesan

  • Celeriac Noodles with Wild Mushrooms (VG) 18

    Cashew cream, roasted hazelnuts, lovage*(Contains Nuts)

  • Cornish Cod Fillet 28

    Spiced butternut squash velouté, roasted squash, toasted pumpkin seeds, chilli oil (GF)

  • Roast Gressingham Duck Breast 30

    Beets, pickled quince, bitter leaves, redcurrant jus (GF)

  • Pan-Fried Whole Fish (Catch of the Day) 31

    Confit salt cod and garlic sauce, chimichurri, sweet herbs (GF) (Market Price)

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

    Fries, sautéed mushrooms, peppercorn sauce (GF)

SIDES

  • Wilted Seasonal Greens (VGA, GF) 6

  • Triple-Cooked Chips (VG, GF) 6

  • Truffle & Parmesan Fries (V, GF) 6

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

  • Fennel & Kohlrabi Salad 6

    with Puffed Grains and Citrus Dressing (VG, GF)

DESSERT

  • Alex’s Lavender and Blueberry Cheesecake 12.5

    butterfly sorrel (VG)

  • Baileys Crème BrĂ»lĂ©e 12.5

    Vanilla shortbread (V, GFA)

  • Triple Chocolate Ganache 12.5

    chantilly cream, damson jam (V, GF)

  • Date Sticky Toffee Pudding 12.5

    vanilla ice cream, toffee sauce (V)

  • 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

    Tomato chutney, celery, grapes, crackers (V, GFA)

ASIAN KITCHEN

  • Vegetable Tempura (VG) 7

    Sweet potato, butternut squash, carrot, bell peppers, aubergine, 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

    soy and mirin sauce

  • Prawn & Kimchi Sushi Nori 11

    Thinly sliced radish, crispy onion, spicy mayo

  • Braised Aubergine (Shao Qiezi) (VG) 15

    Chinese broad bean sauce, peppers & spring onion

  • Braised Pork Belly (Hong Shao Rou) 17

    Wasabi-dressed salad, ginger & spring onion (GF)

  • Korean Fried Chicken 18

    Sweet and spicy chilli sauce, kimchi, Asian salad, coriander

  • Crispy Gressingham Duck Leg 19

    Crushed pea, crispy skin and mint, pickled mooli, teriyaki jus

  • Steamed Rice (VG, GF) 3.5

  • Chow Mein (Fried Noodles) (V) 4

  • Kimchi (VG, GF) 4

Download menu

Please note: This sample menu is subject to change…