1900 Restaurant menu

Focaccia crisps, fava bean dip and dukkah

Goats curd with pesto and porcini butter

Slice of freshly baked focaccia

Candied walnuts, watercress salad and pickled carrots

Goats cheese, thyme and lemon oil, pine nuts, herb salad and truffle honey

Creamed spinach and gremolata crumb

Lemon aioli, green pea velouté and herb salad

Pear and ginger chutney, herb salad, toasted brioche

Onion jam, saffron aioli, baby gem and chorizo oil

Korma sauce, paratha, tamarind chutney and coconut yoghurt

Root vegetables, garlic mash and pastry lid

Creamed spinach, crispy shavings and truffle paste

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

Spinach and tenderstem, Jerusalem artichoke mash, lemongrass and lime beurre blanc

Pak choi and steamed jasmine rice

Wild mushroom tortellini, sweet potato and leek purée, star anise and sage duck 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 burger 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!