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

  • Roast Crown Prince Squash, Chive & Creamy Nduja Croquette (VG) 9.5

    Crispy croquette, pickled walnut mayo

  • Burrata Pugliese (V) 15

    Three-way Delica pumpkin, sage & pumpkin seeds pesto (GF)

  • Torched Mackerel 16.5

    Celeriac remoulade, candied mandarin, mandarin gel (GF)

  • Pinney’s Smoked Scottish Salmon 17.5

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

  • Pigeon Breast 18

    Charred chicory, crispy kale, blackberry jus (GF)

  • Seared Scallops & King Prawns 19.5

    Burnt leek purée, squid ink tuile, confit garlic emulsion (GF)

MAIN

  • Crispy Gorgonzola-Filled Gnocchi (V) 19

    Rocket & walnut pesto, celeriac cream, crispy shimeji

  • Miso-glazed King Oyster Mushroom (VG) 18.5

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

  • Grilled Octopus Tentacle 29

    Saffron & crayfish risotto "al salto", nori aioli (GF)

  • 72hr Braised Oxtail 32

    Cavolo nero, harissa polenta, Madeira glaze (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

  • Maple-Glazed Root Vegetables (VG) 6

  • 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)

  • Basque Cheesecake 12

    mandarin compote, candied zest, Chantilly cream (V, GF)

  • Apple & Plum Crumble 12.5

    warm vanilla custard (VGA, GF)

  • Triple Chocolate & Fig Tart 13.5

    poached brandy figs, fig marmalade (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)

  • Duo of British Artisan Farmhouse Cheeses 14

    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

  • Crispy Duck Ramen 25

    Soy-marinated egg, pak choi, bean sprouts, shimeji

  • 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…