The English Restaurant - An independent, family-owned restaurant on the fringe of the City. 50-52 Brushfield Street, Spitalfields, London E1

The English Restaurant Menu

  • Dinner
  • Breakfast
  • Lunch
  • High Tea
  • Dinner Set Menu
  • Christmas 2016
THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

Dinner Menu

Fresh rock oysters 6-£12, 9-£18, 12-£22
Oyster fritters served with tartare sauce 6-£14, 12-£26
Devilled whitebait with tartare sauce £7.50 / £10.50
Salt and chilli squid with lime mayonnaise £10.50
Fillet of beef carpaccio, artichoke hearts and shaved parmesan £8.50
(v) Salamongundy (a very English salad) with avocado fritters £8.50
Crab cakes with wilted spinach and lime Hollandaise £8.50
Soup of the day with sourdough bread, ask for details... £6.50


Calves’ liver and bacon with herb mash and creamed peas £15.50  
(v)Braised mushrooms with pearl barley risotto and a mixed leaf salad £17.00
Steak and onion pudding with Savoy cabbage and bacon £17.00
Guinea fowl served in a bacon, pea and lettuce broth with pomegranate seeds and Jersey Royals £18.00
Lamb chops with a roast vegetable tian and seasonal greens £17.50
Mussels cooked in white wine (cream optional), hand-cut chips £15.50  
Ale-battered fish and hand-cut chips served with tartare sauce £16.00
Rib-eye…£18.50 or Fillet steak…£23.00, hand-cut chips and salad, Béarnaise or peppercorn sauce

For daily specials, Pie and Catch of the Day, please ask for details.

Vegetable of the day / herb mash / mixed salad £4.50
hand-cut chips £5.50


All desserts £7.00
Strawberry and almond trifle
Sticky toffee pudding with clotted cream
Bread and butter pudding with custard
Cambridge Cream
Hot chocolate fondant with homemade vanilla ice cream (15 mins)
Claret jelly with Chantilly cream and shortbread

Selection of cheeses with bread, homemade chutney and biscuits £8.50

THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

Breakfast Menu

Served from 8.00am to 12.00pm Monday-Friday,
9.30am to 1.00pm Saturday-Sunday


Granola with milk and yoghurt £6.50
American blueberry pancakes with Greek yoghurt and maple syrup £8.50
French toast with mixed berries and maple syrup £8.50


Sweet-cure bacon sandwich £5.00
Cumberland sausage sandwich £5.00
(Add fried egg for £1.00)
Eggs on toast (poached, scrambled or fried) £4.50
Kippers with mustard butter, mushrooms and tomato £5.50


Eggs Benedict (ham) £8.20
Eggs Royale (smoked salmon) £8.40
Corn fritters with rocket, avocado and tomato chutney £7.50
(Add bacon or Cumberland sausage for £1.60)
Minute steak with mushrooms, tomato and hash brown £10.50
Full English breakfast £9.20
(Two eggs, Cumberland sausage, bacon, black pudding, hash brown, tomato, mushrooms and toast)


English muffin, toast, raisin bread, or crumpets toasted and buttered £3.00
(Add jam, marmalade, peanut butter, Marmite or honey for 50p)
THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

Lunch Menu

Fresh rock oysters 6-£12, 9-£18, 12-£22
Oyster fritters served with tartare sauce 6-£14, 12-£26
Devilled whitebait with tartare sauce £7.50 / £10.50
Salt and chilli squid with lime mayonnaise £10.50
Fillet of beef carpaccio, artichoke hearts and shaved parmesan £8.50
(v) Salamongundy (a very English salad) with avocado fritters £8.50
Crab cakes with wilted spinach and lime Hollandaise £8.50
Soup of the day with sourdough bread, ask for details... £6.50


Calves’ liver and bacon with herb mash and creamed peas £15.50  
(v)Braised mushrooms with pearl barley risotto and a mixed leaf salad £17.00
Steak and onion pudding with Savoy cabbage and bacon £17.00
Guinea fowl served in a bacon, pea and lettuce broth with pomegranate seeds and Jersey Royals £18.00
Lamb chops with a roast vegetable tian and seasonal greens £17.50
Mussels cooked in white wine (cream optional), hand-cut chips £15.50  
Ale-battered fish and hand-cut chips served with tartare sauce £16.00
Rib-eye…£18.50 or Fillet steak…£23.00, hand-cut chips and salad, Béarnaise or peppercorn sauce

For daily specials, Pie and Catch of the Day, please ask for details.

Vegetable of the day / herb mash / mixed salad £4.50
hand-cut chips £5.50


All desserts £7.00
Strawberry and almond trifle
Sticky toffee pudding with clotted cream
Bread and butter pudding with custard
Cambridge Cream
Hot chocolate fondant with homemade vanilla ice cream (15 mins)
Claret jelly with Chantilly cream and shortbread

Selection of cheeses with bread, homemade chutney and biscuits £8.50

THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

High Tea Menu

Served from 3pm - 6pm daily


Toast, raisin bread, English muffin or crumpets toasted
and buttered £3.00
…with jam, marmalade, peanut butter,
Marmite or honey £3.50

Poached eggs on toast £4.50

Smoked salmon with cream cheese and chives on toasted sourdough £6.00

Cream tea – 2 freshly made scones served with clotted cream,
Tiptree strawberry jam and a pot of tea £6.00

Homemade cakes – ask for details
THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

Dinner Set Menu

£31.50 for three courses

6 fresh rock oysters (suppl. £2)  
Gala pie with piccalilli
Fillet of beef carpaccio, artichoke hearts and shaved parmesan
Crab cakes with wilted spinach and lime hollandaise
(v) Salamongundy (a very English salad) with avocado fritters

(v) Braised mushrooms with pearl barley risotto and a mixed leaf salad
Steak and onion pudding with Savoy cabbage and bacon
Guinea fowl served in a bacon, pea and lettuce broth
with pomegranate seeds and Jersey Royals
Lamb chops with a roast vegetable tian and seasonal greens
Catch of the day (please ask your server for details)
Fillet steak (suppl. £4) or Rib-eye, both served with hand-cut chips and salad, Béarnaise or peppercorn sauce


Strawberry and almond trifle
Sticky toffee pudding with clotted cream
Bread and butter pudding with custard
Cambridge Cream
Hot chocolate fondant with homemade vanilla ice cream (15 mins)
Claret jelly with Chantilly cream and shortbread&

Selection of cheeses with bread, chutney and homemade biscuits (suppl. £2)
THE ENGLISH RESTAURANT.

BAR | RESTAURANT | PRIVATE DINING | EVENTS | FRENCH WINE IMPORT

Christmas Menu & Bookings

We are now taking bookings for Christmas 2016 at The English Restaurant.

Private dining room - seats 10 to 16 people. Seating times: 11:30am, 3pm & 6:30pm

Studio - seats up to 35 people. Seating times: 12pm, 3:30pm & 7pm

A deposit of £10 per person is required to secure your booking.

For more information or to make a booking please call 020 7247 4110


Vegetarian menu, three courses, £29 per person
Baked cauliflower cheese with Colston Bassett Stilton sauce
Mushroom and chestnut soup with mascarpone
Nut roast with sauerkraut and rosemary and olive oil roasted Charlotte potatoes
Wild mushroom Wellington, parsnip purée and spinach

Christmas menu, three courses, £33 per person
Haslet served with confit prunes and toasted sourdough
Smoked haddock pie
Foie gras ballotine, pickled pears and raisin bread (£3 suppl.)
Cod, salmon and dill terrine with a fish velouté
Mushroom and chestnut soup with mascarpone
Roast turkey with chestnut stuffing and all the trimmings
Pan-fried seabass in a beurre blanc with swede puréee, fennel fondant and braised leeks
61° goose breast with quince jelly and port wine gravy, roast potatoes and braised red cabbage (£5 suppl.)
Pan-fried halibut with garlic Parmentier potatoes, red cabbage remoulade and oyster cream (£5 suppl.)
Venison Wellington with potato and parsnip pureacute;e, buttered carrots and a red wine reduction (£5 suppl.)


Desserts for both menus
Claret jelly with Chantilly cream and a shortbread petticoat tail
Christmas pudding and brandy custard
Pear poached in red wine with stem ginger ice cream

An additional cheese course is available at £5 per person.

To view and download this menu as a PDF click here



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A discretionary service charge of 12.5% (15% for parties or groups), distributed to our staff, will be added to your bill. Prices include VAT

No laptops please in dining areas.

Prices are subject to change.