MENU - The Weekly Poach

BRUN C
5
Y»\7§5|24§
«BLOODY M AR
8/28§5
«BELLINI»\ e Mas
e, Cot
raspber ry pure
W h ite peach or
N J U L E P »\9
«WA T E R M E L O m i n t , b it t e r s
r m e lo n ,
B ou r b on , w at e
12
« M E Z Q U I T O »\ s
ie
a spber r
l lo r e d u c t io n , r
i
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r
p
em
T
,
a
l
i
M e z c a l, t e q u
8
ERRY FLIP»\
B
W
A
R
T
S
&
R
mon
«CUCUM BE
, strawber ry, le
Gin, cucumber
E N T »\1 2
« S IC I L I A N S C a m p a g n e
on e x t r a , C h
M id or i , C i n n a m
8.5
« F U N B O N G O »\ on
g r a p ef r u it , le m
A p r ic ot b r a n d y,
NA DE\3§75
FRE SH LEMO s u g a r s y r u p
L em on , s o d a ,
OYST E R S
W E ST M E R SE A RO CK S
2§5 — E AC H
Glass of Gaston
Chiquet \11.50
BISTROT H EQU E
STA RT E R S
Aub e r g i ne, ol ive s , pi ne nu t s , s e s a me — 7. 5
Smoke d g o at s c h e e s e, Je r u s a lem a r t ic hoke — 9. 5
C u r e d s a l mon , b e e t r oot , hor s e r a d i s h — 9§5
Foie g r a s & c h ic ken l ive r p a r fa it — 10
St e a k t a r t a r e — 9
Aper iti
fs
Aperol o
rC
A mer ica ampa r i or C y na r
n o\7 . 5
Spr itz \
Campari
8
, red ver
mouth, s
Biciclett
oda
a \8
Campari
, wh
Ne g ron i ite w ine, soda
\8 . 5
Camp
ar i, red
ver mout
B
R
U
N
C
H
h, gin
Avocado on toast, poached egg, onion, Sriracha\9
Pancakes, bacon, maple syrup\9
Poached stone fruit, oat & flax seed granola, yoghurt & honey\8
Pancakes, poached plums, smoked almonds, cream\8
French toast, berries, Chantilly cream\8
Eggs Florentine\9
Eggs Benedict\10
Eggs Royale\12
Chorizo, cornbread, fried egg, sweetcorn, coriander\11.5
Bistrotheque breakfast\12§5
F ROM AGE (4 0 g)
Sausage, bacon, Boston baked beans, layered potato, egg, toast
x 1\4
x 3\11
Pork chop, layered potato, fried egg \17
Cornbread, maple syrup, candied pecans, whipped butter\7.5
C H A RC U T E R I E
S e le c t ion of 3\1 2 . 5
SI D
H DR I N K S
ES
B
R
U
N
C
H
E
X
T
R
A
S
M A I NS
Sh a l lot t a r t e t a r t i n , bu r r at a , au t u m n t r u f f le\17
Half chicken, aioli, rocket \18
Beef burger, gorgonzola & green chilli rarebit, spinach — 10
Steak tartare, chips, gem salad — 18
F i s h a nd c h ip s , p e a s , t a r t a r s auc e \16§5
COFFEE
Chips\4
Gem salad\4§5
R a d ic c h io, c h ic or y, e ld e r f lowe r,
m i nt , w a l nu t\5
Espresso/macchiato\2
Double espresso\2§5
Double macchiato\2§5
Americano\2§5
Latte / cappuccino\2§75
Soy latte / cappuccino\3
ot h e q u
e
ow u
ol l
s
C of fe e c r em e br u le e\6
L emon t a r t , c r eme f r a ic h e \7
Pot t e d c ho c ol at e, s e a s a lt c a r a me l \5§5
Pa n n a c ot t a , plu m s , pi s t a c h io s \6§5
tr
PUDDINGS
Ins
n
o
ta g r
bi
am @
F
A 12§5% optional service charge will be added to your bill
s
Bacon\ 4
Sausage\3§5
Salmon\ 4.5
Black pudding\4
Layered potatoes\3§5
Chorizo\4§5
Avocado\3§5
Toast, butter, jam\1§5
N.B all substitutions are
charged as extras
T
E
A
English Breakfast\3§5
Earl Grey\3§5
Camomile\2
Peppermint\2§5
Green\3§5
Fresh mint\2§25
Lemon Verbena\2§5
NOTICES
........................
PRIVATE DINING
The PDR is available for hire
morning, noon & night for groups of 20 or more
email [email protected] for more details
........................
OPENING TIMES
Bistrotheque is open for dinner 7 days a week and
brunch on Saturday, Sunday & Bank Holidays.
........................
FOOD ALLERGIES AND INTOLERANCES
Before ordering please speak to our staff
about your requirements.
........................
SPI R I T S
Absolut\5|Grey Goose\7
Beefeater\5|East London Liqeur Co Gin\6
Havana 3yo\4§5|Zacapa\10
Johnnie Walker Black Label\5
Tapatio\5§5|Don Julio Blanco\7
Buffalo Trace\4|Makers Mark\5
Martel VS\5|Martel VSOP\7§5
2 015 No St one Unt u r ne d , S em i l lon /C h a r don n ay, Mu r r ay D a r l i n g, Au s\6 / 12 / 24
Talisker\6§5/Laphroaig\6
2 015 K r a a l Bay, C h en i n Bl a nc , Sw a r t l a nd , SA\6.75 / 13 / 2 5§5
Singleton\6|Calvados\6
2 014 C ôt e s du L ub e r on , Fa m i l le Pe r r i n Bl a nc , F r\27
Grappa Cividina Tosolini\5§5|Pisco Alba\4
2015 Viognier, Domaine de Montmarin, Côtes de Thongue, Fr\28
Pernod\3§5|Pernod Absinthe\6
2015 Sauvignon de Touraine, Raphael Midoir, Loire\7§75 / 16.5 / 32
Lillet
Blanc\4|Noilly Pratt\3§5
2014 Pulenta Estate Chardonnay, Mendoza, Arg\9§25 / 18 / 35
Campari\3§5|Pimms\4
2014 Gavi di Gavi 'Bric Sassi', Roberto Sarotto, Piedmont, It\ 36
Cointreau
\4§5|Baileys\4§5
2 015 E l Q u i nt i n a l, C i l l a r D e S io s , Rue d a , S p\ 36
Kahlua\4§5|Krupnik\4§5
2015 Grüner Veltliner, Von den Terrassen, Ehmoser, Wagram, Austria\38
Zubrowka\4§5
|Fernet Branca\4§5
2015 Trebbiano d'Abruzzo, Cirelli, Abruzzo, It \41
Amaretto\4§5
2014 Albariño 'Igrexario de Saiar', Benito Santos, Galicia, Sp\42
Martini Rosso\4
2 015 M a c on C h a r don n ay ‘Pe r s one t s’ J. L .Te r r ie r, F r\44
Quiquiriqui
Mezcal\7§5
2013 Chablis, Didier & Pascal Picq Fr\47
2 015 I s ab e l E s t at e S auv i g non Bl a nc , M a r lb or ou g h , NZ\49
2 014 R ie s l i n g, Br a nd lu f t , D om a i ne L uc a s & A nd r e R ief fe l, A l s a c e \1 2 .5 / 26 / 51
2 015 S a nc e r r e ‘L e s R en a id e r ie s’ D om a n i ne L a R o s s i g nole, F r\51
se
rv
2013 Gewurztraminer Gesetz, Domaine Lucas & André Rieffel, Alsace, Fr\55
ed
s
2013 Au Bon Climat Chardonnay, Santa Barbara County, CA, USA\62
re
in
u
2 013 P u l i g ny-Mont r a c h e t , ‘L e s E n s e i g ne r e s’, D om a i ne Hen r i P r ud hon , F r\9 0
as
35
m l me
W
H
I
T
E
Sp
ir
it
re
sa
R
O
S
É
2 015 C ot e s d e P r ovenc e R o s é, D om a i ne du G r a nd C r o s , F r\7§75 / 16.5 / 32
2 014 S a nc e r r e R o s é, 'L e s E p s a i l le', D om a i ne D av id S au t e r e au F r\5 3
R
E
D
Puerto Fino Dry Sherry, Emilio Lustau\ 7|28 (37.5cl)
Taylor's Fine Tawny Port\ 6 /45 (75cl)
Pedro Ximénez, San Emilio, Solera Reserva, Emilio
Lustau\8|36 (37§5cl)
2 015 P ie t a s Old V i ne C a r i g n a n , Pay s D'He r au lt , F r\ 6 / 1 2 /2 4
2 014 K r a a l Bay, Sy r a h /C i n s au lt , Sw a r t l a nd , SA\7 / 13§5 / 2 6§5
2 014 I l lu s ion , Sy r a h /C a r mene r e, E lq u i Va l ley, C h\27
2 014 P i not a g e, Por t e r M i l l St at ion , T u lb a g h W i ne r y, SA\29
2 014 Mon a s t r e l l, Bo d e g a s L o s F r a i le s , Va lenc i a , S p\2 9§5
2 015 Ba r dol i no, Mont e d e l F r à , It\32
2 014 C h i non R ou g e, D om a i ne d e l a S eme l le r ie, L oi r e, F r\3 2§5
2 014 S a n g iove s e d i To s c a n a , S c op e t one, T u s c a ny, It\9 / 18/ 34§5
2 015 B e aujol a i s V ie i l le s V i g ne s , D om a i ne d e l a R o c a i l le r é, F r\9§5 / 18§5 / 3 5§5
2 014 Mont e pu lc i a no d'Abr u z z o, C i r e l l i , Abr u z z o, It\4 0§5
2 01 2 V i n a A me z ol a C r i a n z a , Bo d e g a s A me z ol a d e l a Mor a , R ioja , S p\10 / 2 0 / 4 2
2 014 Umor e Ne r o, P i not Ne r o D e l l' Olt r e p ò Pave s e, R ove s c a l a , It\4 5
2 015 D e s ie r t o 2 5 P i not Noi r, Bo d e g a s d e l D e s ie r t o, Pat a g on i a A r\4 8
2 013 Bou r g og ne R ou g e, D om a i ne D i g ioi a -R oye r, F r\4 9
2 013 C h i a nt i C l a s s ic o, Mont e B e r n a r d i , Pa n z a no - i n - C h i a nt i\5 0
2 010 V i ñ a Koy le R oy a le C ab e r ne t S auv i g non , A lt o C olc h a g u a , C h\5 5
2 013 Q up e Sy r a h , C ent r a l C o a s t , CA , USA\6 0
2 01 2 A nt hon ij Rup e r t O pt i m a , We s t e r n C a p e, SA\6 0
2 013 F r og 's L e a p Z i n fa nd e l, Na p a Va l ley, CA , USA\6 4
2010 Au Bon Climat Pinot Noir, Santa Barbara County, CA, USA\69
2 011 Ba r olo F r at e l l i A l l a s a nd r i a , P ie d mont , It\8 0
D
E
S
S
E
R
T WINE
Coteaux du Layon St Aubin, Loire, Fr 2014\6/40 (75cl)
Tokaji Noble Late Harvest, Oremus, Hungary 2011\45 (37§5cl)
Muscat de Beaumes-de-Venise, Vin Doux Naturel
Domaine de Durban, Fr 2013\7/48 (75cl)
T
O
B
TL E D
B
E
E
R
S
&
C I DER
Budvar\3§75
Cidre Breton 330ml\3§9
Shoreditch Blonde\6
Paradise Pale Ale\6
Kernel Pale Ale\6§5
C H A M PA G N E &
PA R K L I N G
C ot e M a s \6§5 / 3 0
P r o s e c c o, T r ev i s o, Br u t S pu m a nt e, M a s ot t i n a\4 2§5
M a g ot P i not Noi r F r i z z a nt e, O it r e p o Pave s e, C a s t e l lo d i
L u z z a no, It 2 015 \4 6
R avent o s i Bl a nc "d e N it" R o s é, Ba r c e lon a S p 2 011\6 0
C h a m p a g ne G a s t on C h iq ue t 1e r C r u N V\11§5 / 6 8
C h a m p a g ne G a s t on C h iq ue t R o s é 1e r C r u N V\7 8