SOUTH WOODFORD
Lunch & Dinner
Wednesday - Friday: 12-3pm / 5.30-10pm
Saturday 12-4pm / 6-10pm
LUNCH
HOUSE FOCACCIA - 5
whipped garlic butter
OLIVES - 5
THE JONES BURGER - 16
Smoked Cheddar, Caramelised Red onion slaw, pickles, fries
THE JONES VEGAN BURGER - 15
Smoked Vegan Cheddar, Caramelised Red onion slaw, slaw, pickles, fries
RIB EYE 300G - 32
watercress, shallots, béarnaise, triple cooked chips
CHICKEN CAESAR - 16
cornfed chicken supreme, crispy bacon, brown anchovies
HERITAGE TOMATO PANZANNELLA - 14
Focaccia croutes, lemon oil
CRAB PAPPARDELLE - 17
chilli, lime
HARISSA GRILLED AUBERGINE - 16
Romesco, slow cooked tomatoes, pomegranate, pumpkin seeds (vg)
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MUSSELLS - 14
Nduja Cream, Shallots, grilled Sourdough
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SIDES
FOUR CHEESE MACARONI - 12
PARMESAN FRIES (v) - 6
TRIPLE COOKED CHIPS (vg) – 6
HONEY GLAZED HERITAGE CARROTS. THYME (v) - 6
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ROCKET - 6
Parmesan (v)
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DESSERTS
BRÛLÉE LEMON TART – 9
raspberry
STICKY TOFFEE PUDDING – 9
miso caramel, vanilla gelato
MACERATED STRAWBERRY – 9
pimms, elderflower, meringue
SEASONAL GELATO/SORBET – 2.5
SNACKS
SALT & PEPPER SQUID - 12
grilled lemon, Harissa mayo
POPCORN SHRIMP - 12
togarshu, yuzu mayo
RIBEYE & CHIP - 12
triple cooked chip, bearnaise
CHICKEN WINGS - 10
soy, sesame
CRISPY MISO AUBERGINE -9
pickled daikon, sesame (vg)
STARTERS
SEA BASS CEVICHE - 12
hibiscus, avocado,mezcal, coriander
KING PRAWNS - 12
chimichurri, burnt lemon
GRILLED GREEN & WHITE ASPARAGUS - 12
pine nuts, cashew cream(vg)
CARDAMOM ROAST BUTTERNUT - 10
tahini yoghurt, lime, coriander (vg)
BURRATA - 12 (v)
sorrel pesto
CHICKEN LIVER PARFAIT - 12
pistachio crumb, garlic butter, grilled sourdough
MAINS
ROAST COD LOIN - 24
masalla mussels, leeks
CRAB PAPPARDELLE - 19
chilli, lime
HARRISA GRILLED AUBERGINE - 17
romesco, Slow cooked Tomatoes, Pomegranate, Pumpkin Seeds (vg)
LAMB RUMP - 24
Wilted Chard, Whipped Goats Cheese, Rosemary Jus
GRILL
BAVETTE - 20
HEREFORDSHIRE RIB EYE (300G) - 32
300g, 28 day aged
HEREFORDSHIRE RIB EYE FOR TWO (600G) – 62
600g, 28 day aged
TOMAHAWK - 110
to share
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*steaks are served with watercress, pickled shallots.
Sauces - 2
peppercorn, chimichurri or béarnaise sauce
SIDES
CHARRED BABY LEEKS – 6
truffle Mornay (v)
LOBSTER MACARONI CHEESE - 12
PARMESAN FRIES (v) - 6
TRIPLE COOKED CHIPS (vg) – 6
HERITAGE TOMATO PANZANELLA (vg) - 7
ROCKET - 6
Parmesan (v)
DESSERTS
BRÛLÉE LEMON TART – 9
raspberry
STICKY TOFFEE PUDDING – 9
miso caramel, vanilla gelato
MACERATED STRAWBERRY – 9
pimms, elderflower, meringue
SEASONAL GELATO/SORBET – 2.5
KIDS
PASTA - 9
marinara sauce (v)
SAUSAGE, MASH & GRAVY - 9
(vg option available)
CHICKEN GOUJONS - 10
fries & tenderstem
FISH GOUJONS - 10
fries & tenderstem
CHIPS - 4