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)

  • Burrata Pugliese (V) 12.5

    Artichoke, pea, wild garlic oil, & lemon verbena gel (GF)

  • Crisp Stuffed Guinea Fowl Leg 16.5

    White asparagus, morels, sorrel velouté (GF)

  • Rabbit & Pistachio Terrine 17

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

  • Pinney’s Smoked Scottish Salmon 17.5

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

  • Seared Scallops & King Prawns 19.5

    Sweetcorn velouté, crispy pancetta, salsa Verde (GF)

MAIN

  • Crispy Gnocchi (V) 16

    Roasted courgette, minted ricotta, crushed pecans & green oil (*N)

  • Charred Hispi Wedge (VG) 18

    Ajo Blanco, crispy artichoke, toasted almonds, chives oil (GF, *N)

  • Grilled Octopus Tentacle 29

    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)

  • Alex’s Pistachio Cheesecake 12.5

    butterfly sorrel (VG) (*N)

  • Apple & Pear Crumble 12.5

    vanilla custard (VGA, GF)

  • Chocolate & Frangipane Tart 13.5

    poached Yorkshire rhubarb, rhubarb gel, almond flakes (V) (*N)

  • 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

    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…