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)

  • Autumn Squash (Delicata & Muscat) 12

    Whipped goat’s curd, pickled shallots, watercress & chicory (VGA, GF)

  • Flamed Mackerel 15

    Cucumber, squid ink tapioca crisp, charred sweetcorn, horseradish (GF)

  • Braised Norfolk Lamb Breast 16

    Salsa verde (GF)

  • Braised Ox Cheek 16.5

    Butternut squash, confit carrot, kale (GF)

  • King Scallops 19.5

    Roe butter, soured cream, crispy potato (GF)

MAIN

  • Celeriac Noodles with Wild Mushrooms 16

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

  • Caramelised Jerusalem Artichokes 18

    Smoked turnip, shiitake butter foam, sorrel (VGA, GF)

  • Grilled Octopus 28

    Lobster bisque with squid ink, braised fennel and punched potatoes (GF)

  • Roast Gressingham Duck Breast 30

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

  • Pan-Fried Whole Plaice 31

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

  • 28 -Day Dry Aged Hereford Steak Rump Steak (8 oz) 29 Sirloin Steak (8 oz) 36

    Fries, sautéed mushrooms, peppercorn sauce (GF)

SIDES

  • Autumn Greens (VGA, GF) 6

  • Triple-Cooked Chips (VG, GF) 6

  • Truffle & Parmesan Fries (V, GF) 6

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

  • Puffed Grains, Shaved Kohlrabi & Fennel Salad 6

    with citrus dressing (VG, GF)

DESSERT

  • Almond Polenta Cake 12

    pear, Chantilly cream (V, GF)

  • Prune Sticky Toffee Pudding 12.5

    vanilla ice cream (V, GF)

  • Alex’s Lavender and Blueberry Cheesecake (VG) 12.5

  • Triple Chocolate Ganache 12.5

    woodruff mousse, damson jam (V, GF) *(Contains Nuts)

  • 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 7

    Sweet potato, butternut squash, carrot, bell peppers, aubergine (VG)

  • Vegetable Spring Rolls 8

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

  • Pan Fried Pork & Prawn Dumplings 9.5

  • Prawn & Kimchi Sushi Nori 11

    Thinly sliced radish, crispy onion & spicy mayo

  • Braised Aubergine (Shao Qiezi) 15

    Chinese broad bean sauce, peppers & spring onion (VG)

  • 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) (VG) 4

  • Kimchi (VG, GF) 4

Download menu

Please note: This sample menu is subject to change…