1900 Restaurant menu

Melba toast and baba ghanoush

Served with goats curd, pesto and whipped butter

Served with a slice of freshly baked focaccia

Horseradish cream, apple gel, toasted rye and micro herbs

Goat’s cheese espuma, tomato fondue, basil oil

Soft poached duck egg, tarragon and truffle hollandaise

Cauliflower velouté, pickled golden raisins, chive oil and brown butter crumbs

Melba toast with avocado, apple and pickled cucumber salad

Onion jam, saffron aioli and baby gem

Korma sauce, paratha, tamarind chutney and coconut yoghurt

Spring vegetables, burnt butter with sage and pine nuts, grated parmesan

Fresh tomato salsa, house salad and served with a side of fries

Lime and chardonnay Beurre Blanc, keta caviar, confit fennel, samphire and dauphinoise potatoes

Pak choi and steamed jasmine rice

Fresh cabbage, onion and mint slaw, pickled lime and mango chutney, mint yoghurt, broccoli and new potatoes

Smoked pomme purée, glazed shallot, steamed broccoli, beef and red wine jus

Please check with your server

Double beef patties with bacon, cheese, beef marrow onions, spiced smoked tomato chutney, lettuce, and pickled gherkin served with a side of Cajun garlic fries

With every Burnt Chef double cheeseburger purchased, we donate £1 to the Burnt Chef Project, helping to stamp out the stigma of mental health in our industry.

0% calories. 100% charity. All proceeds go to Hospitality Action who are committed to getting the industry back on its feet, one portion of ‘chips’ at a time.

Thanks for chipping in!