Fenchurch Restaurant

Select your preferred two courses from our exclusive set menu selection, featuring seasonal ingredients and refined culinary techniques.

Indulge in a three-course gastronomic journey hand-picked from our seasonal set menu selection.

Warm, freshly baked rustic sourdough bread served alongside rich curried haddock, lemon pepper, and herb butter.

Crispy golden arancini balls infused with wild mushrooms and truffle, offering a rich and savoury centre.

Crispy fried prawns tossed with pickled seaweed and fragrant curry leaves, accompanied by a decadent katsu curry sauce.

Tender chicken wings glazed in a sticky, sweet whisky BBQ sauce and finished with fresh herbs.

Traditional salted fish cake served with candied lemon, crisp carrot slaw, and a spicy chilli aioli drizzle.

Succulent BBQ lamb served on warm flatbread with smoky aubergine choka, ruby pomegranate seeds, and fresh herb salad.

Creamy burrata set over a vibrant beetroot and apple gazpacho, finished with candied walnuts, shaved fennel, and watercress.

Vibrant spring green fregola risotto loaded with peas, broad beans, broccoli, toasted pine nuts, and crumbled feta.

Charred grilled asparagus spears layered with crisp gem lettuce, soft-boiled quail eggs, anchovy dressing, and Parmesan shavings.

Juicy grilled flat iron steak topped with chimichurri, served alongside a pickled shallot and parsley salad and chilli fries.

Golden saffron fregola risotto featuring roast corn, piquillo pepper relish, sweet potato, crushed hazelnuts, feta, and fresh basil.

A towering jerk burger featuring breaded fried chicken, BBQ pineapple, rainbow slaw, and Scotch bonnet mayo, served with skin-on fries.

Decadent grilled aged beef burger layered with American cheese, crispy bacon, red onion marmalade, honey mustard mayo, and gherkins.

Crispy buttermilk fried maitake mushroom burger stacked with savory BBQ jackfruit, sweet pepper relish, and jerk honey cheese.

Pan-roasted halibut fillet accompanied by cauliflower textures, pickled ginger, black radish, coconut, and a silky katsu curry sauce.

Whole grilled sea bream served atop creamy orzo pasta and saltfish Creole pepper stew, garnished with avocado and oyster emulsion.

Tender herb-roasted chicken breast and confit leg served on a velvety bed of truffle mashed potatoes with buttered beans.

Exquisite peppered lumina lamb medallions accompanied by pickled cucumber, black garlic, and gungo peas couscous.

Soft potato dumplings generously stuffed with five cheeses, served in a rich borlotti bean stew with marinated artichokes.

Golden, crisp Parmesan-crusted veal chop served with roasted potatoes, savory mushrooms, and unctuous bone marrow butter.

Sweet, golden-brown fried plantain slices served with a spicy Scotch bonnet mayonnaise dipping sauce.

Crispy golden sweet potato fries served with a side of creamy, spicy Scotch bonnet mayo.

Vibrant summer salad featuring colorful heritage tomatoes, pickled shallots, and green olives in orange vinaigrette.

Tender new potatoes tossed in a rich nutmeg cream sauce and generously topped with aged Parmesan cheese.

A rich mix of earthy wild mushrooms sautéed with fresh aromatic herbs and garlic.

Lightly risen seasonal soufflé with pineapple, soursop, banana compote, berry pudding, and lemon sorbet.

Decadent fudge brownie topped with chocolate mousse, salted milk ice cream, and crunchy cacao nib brittle.

Silky smooth lemon posset served with fresh kiwi, mixed berries, dragonfruit, and vibrant strawberry sorbet.

Savory Colston Bassett Stilton ice cream served alongside apple and pecan cake with pickled raisins.

Fluffy, golden sweet potato milk bread rolls served warm with lemon pepper herb butter.

Crispy courgette bites served with an aromatic, frothy green curry cappuccino infused with scotch bonnet.

Delicate crispy taco shell filled with savory seasoned beef tartare and microgreens.

A vibrant blend of Codigo 1530 Rosa Tequila, Del Maguey Vida Mezcal, Ancho Reyes Chilli Liqueur, hibiscus, and London Essence soda water.

Rhubarb gin, rhubarb liqueur, fresh cranberry and lemon juice, topped with apricot brandy foam.

Belvedere Pure vodka, Chambord, cinnamon, and London Essence lemonade.

Truffle-washed mezcal combined with Campari and Antica Formula vermouth.

Crisp and elegant English sparkling wine from Hampshire, NV.

Refined English sparkling rosé from Hampshire, NV.

Premium Italian sparkling wine from Trento, 2018.

Classic and sophisticated Brut champagne from France, NV.

Prestigious vintage champagne offering complex aromas, 2016.

Refreshing mocktail of Beefeater 0.0% gin, cucumber, lime, soda water, and lemongrass foam.

Sophisticated non-alcoholic sparkling rosé from Germany, 2023.