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SAMPLE MENU
Black Velvet 10
Irish Shandy 9.5
Bread & butter 4
Olives 4.5
Achill oyster, mignonette 4
Mozzarella, olive oil 9.5
Curried scallop 9
Datterini tomatoes, taleggio toast 12
Artichoke, butterbeans, celery, lemon 12
Red mullet, bay 12.5
Gurnard, mussel & crab arroz de marisco 13/23
Chopped raw beef, celeriac fritter, anchovy 13
Broad bean cannelloni, asparagus, pecorino 20
Market fish, saffron (see board)
Served with roast potatoes & braised greens for the table
Pork collar, pickled rhubarb 28
Half a spit-roast chicken, onion broth (for 2) 48
Porchetta, pickled rhubarb (for 2) 56
Lamb shoulder, mint sauce (for 2) 56
Hereford sirloin, smoked garlic butter (for 2+) 106
Roast potatoes 5.5
Butterhead lettuce, salted ricotta 7
Tokyo turnip, anchovy, mint 7
Sand carrots, tarragon mayonnaise 7
Braised greens 7
Baked malt custard, hazelnuts 8
Chocolate mousse, ginger, buckwheat 8
Caramel milk cake, orange, cream 9
Westcombe cheddar, pickled rhubarb, spelt digestives 10
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Pub Opening times
Monday : Closed
Tuesday - Wednesday : 5.30pm - 11pm
Thursday - Saturday : 12pm - 11pm
Sunday : 12pm - 6pm
Kitchen opening times
Monday : Closed
Tuesday - Wednesday : 6pm - 9.30pm
Thursday - Saturday : 12pm - 2.30pm, 6pm - 9.30pm
Sunday : 12.15pm - 4.30pm
General and Press Enquiries
info@watermansarms.co.uk
Make a reservation
020 4529 8970
Design by
Studio Ross
Carlingford oyster, mignonette 4
Bread, butter 4
Olives 3.5
Pickled peppers 4
Mozzarella, olive oil 9
Cured pork belly 9
Fennel, brown butter, hazelnuts 10
Semolina gnocchi, cavolo nero 11
Rainbow trout & almond salad 11
Slip sole, bay 12
Chopped raw beef, celeriac, anchovy 12
Delica squash cannelloni, chanterelles 19
Hake, mussel & chickpea stew 23
Pork collar, pig skin ragu 20
Half a spit-roast chicken, onion broth (to share) 34
Market fish, saffron - (see board)
Dexter steak, smoked garlic butter - (see board)
Chips 5
Salad, salted ricotta 6
Kohlrabi, dill, chilli 6.5
Bitter greens, preserved lemon 6.5
Butterbeans, green sauce 7
Desserts
Frozen sheep’s yoghurt, buckwheat 5
Date ice cream, pistachio 5
Baked malt custard, hazelnut 7
Chocolate mousse, poached pear 9
Langres, spelt digestives 9.5
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