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200g bone marrow burger roasted field mushroom, blue cheese, grape must, Wiltshire truffle mayonnaise 

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200g bone marrow burger roasted field mushroom, blue cheese, grape must, Wiltshire truffle mayonnaise 

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Please be advised that our burger is cooked medium well or well done
Burger bun is spread with grape must (like mustard but made from grapes) comes with  house pickled cucumber, bone marrow burger meat, mealted blue cheese and roasted field mushroom drizzle d with truffle oil. Served with chips and truffle mayo.

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Ultimate beetroot veggie burger, avocado, carrot chutney, pickled walnut mayonnaise V

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Ultimate beetroot veggie burger, avocado, carrot chutney, pickled walnut mayonnaise V

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Sesame seeds charcoal brioche bun, accompanied with a pickled carrots chutney ,wild rockets, beetroots and quinoa burger, finished with avocado and tahini dressing.
Chips and walnuts mayo on side.

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Toasted cottage loaf with a selection of England preserves jams

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Toasted cottage loaf with a selection of England preserves jams

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Sprouted porridge oats with cream or Bermondsey honey(gluten free)

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Sprouted porridge oats with cream or Bermondsey honey(gluten free)

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Tenderstemp broccoli with toasted almonds

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Tenderstemp broccoli with toasted almonds

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English truffle and oakleaf salad, duck egg, pickled kohlrabi, shaved turnip, truffle cream

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English truffle and oakleaf salad, duck egg, pickled kohlrabi, shaved turnip, truffle cream

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Oak leaf salad (very dark salad) mixed together with kohlrabi (turnips family) pickled in vinegar, sugar, water, shaved raw turnips, mushrooms and truffle vinaigrette (truffle oil mixed with olive oil) served with duck fried egg and finished with grated English truffle (mushroom family) from Wiltshire Truffle (only English truffle supplier in UK).

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Bircher muesli, rolled oats, goji berries, chia seeds, honey, blueberries and almond milk

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Bircher muesli, rolled oats, goji berries, chia seeds, honey, blueberries and almond milk

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Grilled field mushrooms,garlic parsley butter 

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Grilled field mushrooms,garlic parsley butter 

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Braised featherblade, smoked Saddleback, penny bun mushrooms

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Braised featherblade, smoked Saddleback, penny bun mushrooms

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Goat’s milk, vegetarian  rennet,  pasteurised. A white rinded goats milk cheese mad ein the Dart Valley. Rich, citrusy and refreshing in flour.

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Avocado, orange, chilli, poached egg,toasted almonds 

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Avocado, orange, chilli, poached egg,toasted almonds 

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Pork belly, mashed potato, Bramley apple sauce 

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Pork belly, mashed potato, Bramley apple sauce 

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Pork belly stuffed with sage and garlic roasted in the oven. Served with mash potatoes apple sauce and gravy.

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Pasteurised, sheep's milk,   vegetarian rennet. A firm sheeps  milk cheese with a close, smooth-bodied  texture. Pale cream in colour with a clean, rounded flavour.

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Celeriac is diced and poached in milk, cream and vegetable stock. It´s cooked till soft than blended to thick soup. Vegetarian option comes with cheesy toast on the side.

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Mackerel and smoked eel, charred cucumber, dill oil, sour cream, watercreess

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Mackerel and smoked eel, charred cucumber, dill oil, sour cream, watercreess

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Mackerel (oily fish) cooked in vacpack. Comes with pieces of smoked eel and charred cucumber (blow torched). Served with sour cream and watercress. Drizzeled with dill oil.

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Roasted fillets of pollack, cauliflower puree, baby turnips, toasted hazlenuts

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Roasted fillets of pollack, cauliflower puree, baby turnips, toasted hazlenuts

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Pollack (white meaty fish) roast the skin on and finished in the oven. Served with sour cauliflower purée and yoghurt, baby turnips and toasted hazelnuts sprinkled on top.

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Pasteurised, cow’s milk,  vegetarian  rennet. Washed in Honey mead& matured for a month, this cheese is full flavoured & pungent with a spicy tang.

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Open omelette of wild mushrooms and goats cheese

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Open omelette of wild mushrooms and goats cheese

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Pumpkin and sage tortellini, pickled pumpkin, toasted seeds

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Pumpkin and sage tortellini, pickled pumpkin, toasted seeds

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Pumpkin and sage filled tortelini from La Tua Pasta are boiled in the water and finished off on the pan with pumpkin oil. Served with spaghetti shaped picked pumpkin (vinegar, salt, sugar) and toasted pumpkin seeds.

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Celeriac soup, Oxsprings ham, Montgomery toastie

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Celeriac soup, Oxsprings ham, Montgomery toastie

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Celariac is diced and poached in milk, cream and vegetable stock. It´s cooked till soft than blended to thick soup. Served with Montgomery (strong cheddar) toastie. It is toasted sandwich style with Oxspring ham and Montgomery cheddar cheese served like finger food.

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Lamb rump, creamed cabbage, Hoggit, anchovy, rosemary shepherd’s pie

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Lamb rump, creamed cabbage, Hoggit, anchovy, rosemary shepherd’s pie

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Lamb of rump served with creamed Savoy cabbage and Shepherds pie. Base of the Sheperds pie is made of hogget (lamb over 1 year but still very tender with much more flavour than lamb. We take a shoulder off, poach it ln red wine and stock with celery, carrots, onions, thyme and rosemary. After cooked we flake it off the bone. Please ask for cooking temperature.

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Unpasturised , animal rennet, cow’s milk. Cheddar style cheese made at Tobermory on the Isle of Mull in Scotland with a full, often pungent flavour.

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Blueberry, lychee juice and lime juice

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Ambriel Classic Cuvée Brut NV

- West Sussex, United Kingdom
- Chardonnay,Pinot Meunier,Pinot Noir

Benoît Lahaye Grand Cru Brut Nature NV
- Champagne, France
- 90% Pinot Noir, 10% Chardonnay

Ambriel Rose Extra Dry Traditional Method 2013
- West Sussex, United Kingdom
- 90% Chardonnay, 10% Pinot Noir

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Salt baked heritage beetroot, barley, raspberry vinegar, mint, yoghurt V 

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Salt baked heritage beetroot, barley, raspberry vinegar, mint, yoghurt V 

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Heritage beetroot banked in salt to maintain the colour is peeled and cut down. After we add cooked barley (major cereal grain). Dish is finished with very sweet and sour raspberry vinegar, mint and yoghurt.

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Roast Restaurant : Allergy Menu

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Disclaimer: All information here is provided by Roast Restaurant, and Roast Restaurant is entirely responsible for the information displayed above. Any errors are the full responsibility of Roast Restaurant and Allergy Menu is not responsible for this content or any outcome from using this content.

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Pumpkin and sage tortellini, pickled pumpkin, toasted seeds V

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Pumpkin and sage tortellini, pickled pumpkin, toasted seeds V

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Pumpkin and sage filled tortelini from La Tua Pasta are boiled in the water and finished off on the pan with pumpkin oil. Served with spaghetti shaped picked pumpkin (vinegar, salt, sugar) and toasted pumpkin seeds.

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Pasteurised  Cow  Veg Rennet  Brighton blue has a slightly open, semi-soft texture, with a mellow blue flavour and fragrant aroma.

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Celery, cucumber, mint leaves, ginger and fresh apple juice

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Chorizo and Merguez Scotch egg, harrisa preserved lemon mayonnaise

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Chorizo and Merguez Scotch egg, harrisa preserved lemon mayonnaise

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Pork and Lamb sausage meat, chorizo and merguez wraped around soft boiled egg, bread crumbed (flour, egg, bread  crumbs) and deep fried. Served with harrisa preserved mayonnaise.

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Whole plaice, pink shrimps, sea vegetables 

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Whole plaice, pink shrimps, sea vegetables 

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Plaice is char-grilled and finished in the oven. Garnished with pink shrimps cooked in burned butter, capers, lemon wedges, parsley and selection of sea vegetable (change daily).

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Avocado, pear juice, charcoal powder, chia and hemp seeds and fresh blueberries

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Inzolia, Legato, 2017
- Sicily, Italy
- Inzolia

Pecorino, Roccastella 2016
- Marche, Italy
- Pecorino

Viognier, Gerovassiliou 2016
- Macedonia, Greece
- Viognier

Gewurztraminer Leon Boesch 2016
- Alsace, France
- Gewurztraminer

Riesling Jim Barry 2015
- Clare Valley, Australia
- Riesling

Meursault Chateaux de Citeaux 2015
- Burgundy, France
- Chardonnay

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Choice of poached, fried or scrambled egg, smoked streaky bacon, sausage, grilled tomatoes, field mushrooms

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Choice of poached, fried or scrambled egg, smoked streaky bacon, sausage, grilled tomatoes, field mushrooms

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Wiltshire truffle and oak leaf salad, pickled kohlrabi, shaved turnip, button mushroom, truffle cream vinaigrette and crispy fried crumbs

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Wiltshire truffle and oak leaf salad, pickled kohlrabi, shaved turnip, button mushroom, truffle cream vinaigrette and crispy fried crumbs

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Roasted scallops, celeriac, Trealy Farm smoked belly, gooseberry puree

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Roasted scallops, celeriac, Trealy Farm smoked belly, gooseberry puree

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Scallops are roasted on griddle, nicely caramelized on the top with Apple glazed smoked belly. Served with gooseberry (very sour berry) puree thickened with agar (vegetarian seaweed) and celeriac.

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MONDAY                                            Rare breed mixed grill, peppercorn sauce 

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MONDAY                                            Rare breed mixed grill, peppercorn sauce 

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Lamb cutlet, Lamb kidney, Fillet of beef, Cheesy pork sausage, served with grilled mushroom a tomato. Dish comes with peppercorn sauce in the jug.

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35-Day dry aged rib-eye steak (300g) and chips 

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35-Day dry aged rib-eye steak (300g) and chips 

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Bramley apple, blackberry and amaretto crumble, hazelnuts and English vanilla custard 

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Bramley apple, blackberry and amaretto crumble, hazelnuts and English vanilla custard 

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Apple, blackberries cooked together with water, sugar and vanilla essence to make compote.
Crumble is made of almond flour, sugar, flour, butter, vanilla essence. Compote and crumble is placed in ramekins and baked in the oven. Finished with crushed amaretto biscuits mixed with toasted hazelnuts. Crumble is served with vanilla custard (cream, milk, eggs, sugar, vanilla).

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Gin, Cointreau, lemon juice and marmalade

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Egg yolk, butter, tarragon, shallots, white wine vinegar

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Gnocchi, artichoke, courgette, olives and fennel GF Ve

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Gnocchi, artichoke, courgette, olives and fennel GF Ve

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Gnocchi are boiled in the water finished off on the pan with bit of olive oil artichoke, courgette, olives and fennel.

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Treacle cured salmon, mustard frills, pickled mustard seeds, lemon puree

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Treacle cured salmon, mustard frills, pickled mustard seeds, lemon puree

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Salmon is cured () and served with mustard frills (leaves) pickled mustard seeds and lemon puree

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TUESDAY                            Mixed grilled fish, Dublin Bay prawns, garlic butter

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TUESDAY                            Mixed grilled fish, Dublin Bay prawns, garlic butter

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Small portion of grilled fish selection (Monkfish, Salmon, Bream), Dublin Bay prawns and Queenie scallop in shell. Seasonal fish may change from week to week. Served with garlic butter and lemon.

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6oz chimichurri flat iron steak,courgette salad, skinny fries 

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6oz chimichurri flat iron steak,courgette salad, skinny fries 

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Flat iron steak cooked to order comes with chimichurri sauce on top, skinny fries and cougette salad are served on side.

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Sticky date pudding, toffee sauce, almond brittle and clotted cream GF

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Sticky date pudding, toffee sauce, almond brittle and clotted cream GF

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Sparkling wine and fresh orange juice

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Choice of poached, fried or scrambled egg, smoked streaky bacon, Roast sausage, fried bread, black pudding, grilled tomatoes, field mushrooms, bubble ‘n’ squeak

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Choice of poached, fried or scrambled egg, smoked streaky bacon, Roast sausage, fried bread, black pudding, grilled tomatoes, field mushrooms, bubble ‘n’ squeak

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Chimichurri chili crushed, garlic, olive oil, oregano, parsley, rosemary, salt, pepper, red wine vinegar.

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Ultimate beetroot veggie burger, avocado, carrot chutney, pickled walnut mayonnaise V

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Ultimate beetroot veggie burger, avocado, carrot chutney, pickled walnut mayonnaise V

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Sesame seeds charcoal bun with

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WEDNESDAY                       Roast rib of Welsh Black beef,Yorkshire pudding, rosemary roasties

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WEDNESDAY                       Roast rib of Welsh Black beef,Yorkshire pudding, rosemary roasties

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Roasted whole rib of beef (from J. Williams in Walles) on the bone coated with mustard. Carved to order and served with roast potatoes, Yorkshire pudding, gravy
and horseradish, but (can be served without).

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9oz fillet steak, peppercorn sauce, skinny fries

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9oz fillet steak, peppercorn sauce, skinny fries

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Fillet steak served with skinny (thin cut) fries and peppercorn sauce

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Chilled rice pudding, green cardamom, toasted pistachios and mango GF, Ve

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Chilled rice pudding, green cardamom, toasted pistachios and mango GF, Ve

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Pudding rice is cooked with coconut milk, rose water, cardamon, vanilla pods and maple syrup. After it cools down we add coconut yoghurt and lime zest. Served with fresh mango, toasted crushed pistachio and drizzled with maple syrup.

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Pressed pork, ham and duck liver terrine, black cabbage, Gribiche sauce

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Pressed pork, ham and duck liver terrine, black cabbage, Gribiche sauce

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Ham hock (knee and shoulder part) slowly cooked in the water. Once is cooked we pick them out and take the fat out. Then we do a layer of ham hock, a layer of panfried duck liver and a layer of the shoulder with black cabbage (cavolo nero) in between and press it.
Garnished with Gribiche sauce (mayonnaise style sauce with hard boiled egg yolk and mustard).

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THURSDAY                          Roast suckling pig, mashed potato, Bramley apple sauce

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THURSDAY                          Roast suckling pig, mashed potato, Bramley apple sauce

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Roasted whole suckling pigs (breastfed 2-6 weeks old piglet) and portioned to order. Our Suckling pigs are from Yorkshire.
Served with mash potato, apple sauce and gravy.

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“Rum baba”, poached pear, cinnamon ice cream 

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“Rum baba”, poached pear, cinnamon ice cream 

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Baked baba (flour, sugar, butter, yeast, eggs) is soaked in spiced rum (rum, water, sugar, star anise, cinnamon, cloves and vanilla pods). Served with turmeric poached pear (pear, turmeric, water, sugar, vanilla pods) and cinnamon, rum parfait (cream, sugar, cinnamon, rum, egg yolk). Parfait is on the top of gluten free crumble.

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Wild Turkey 81, maple syrup, fresh apple and lemon juice

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Spinach, Cheddar and pine nut Scotch egg, spiced carrots, quinoa, grilled halloumi,tomatoes, field mushrooms, wholemeal toast

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Spinach, Cheddar and pine nut Scotch egg, spiced carrots, quinoa, grilled halloumi,tomatoes, field mushrooms, wholemeal toast