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

  • Aubergine & Cashew Cream Arancini (VG) 9.5

    Miso & basil emulsion, preserved lemon (*N)

  • Whipped Ricotta on Toasted Sourdough (VGA) 12

    Beetroot crisps, rocket, balsamic reduction, roasted pine nuts

  • Scottish Smoked Salmon 16

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

  • Rabbit & Pistachio Terrine 16.5

    Pancetta, glazed baby fennel, kumquat, Dijon mustard (GF) (*N)

  • Braised Ox Cheek 16.5

    Butternut squash, confit carrot, kale (GF)

  • Seared Scallops & King Prawns 19.5

    Scallops, king prawns, lobster bisque (GF)

MAIN

  • Delica Pumpkin & Sage Gnocchi (V) 16

    Castelmagno cream, crushed pecan, lemon oil (*N)

  • Celeriac Noodles with Wild Mushrooms (VG) 18

    Cashew cream, roasted hazelnuts, lovage (GF) (*N)

  • Grilled Octopus Tentacle 28

    Romesco, potato fondant, kalamata olives & lime dust (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 Rump Steak (8 oz) 30 Sirloin Steak (8 oz) 38

    Fries, sautéed mushrooms, peppercorn sauce (GF)

SIDES

  • Mixed Leaves Salad (VG, GF) 5

  • Baby Potatoes in Herb Butter (VGA, GF) 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, toffee sauce (V)

  • Delica Pumpkin & Nutmeg Crème Brûlée 11.5

    shortbread (V, GF)

  • Alex’s Pistachio Cheesecake 12.5

    butterfly sorrel (VG) (*N)

  • Apple & Pear Crumble 12.5

    mixed nuts, vanilla custard (VGA, GF) (*N)

  • Chocolate Fondant 12.5

    orange gel, candied peels, vanilla ice cream (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

    black garlic 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

    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) 4

  • Chow Mein (Fried Noodles) (V) 5

  • Kimchi (VG, GF) 3.5

Download menu

Please note: This sample menu is subject to change…