Kitty Hawk - Bar, Restaurant, and Private Hire close to Liverpool Street and Moorgate

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A bar, restaurant, and private hire space located between Liverpool Street and Moorgate stations.

Food and drink is at the forefront of what we do. We care about the ways in which we source it and we care about how we serve it. We are here for the people who care; the people who want to spend their money in a business that has a conscience.

We’re here for all the first dates, business meetings, freelance hustlers and overdue catch-ups. Pick your time, or stay all day, a guilt free experience awaits.

MAIN MENU

BAR SNACKS

Menu

Kitchen open 7.30am – 9.30pm.

M O R N I N G J U I C E

Raw green juice 3.50
Fresh orange juice 4.50
Mimosa 10.00
Bloody Mary 10.00

Croissant/Pain au chocolat 2.50
Gluten free porridge, wild flower honey 3.50
Neal’s Yard yoghurt, seed granola, fresh summer berries 6.50
Chai seed yoghurt 6.00

Full English:
Burford brown eggs, bacon chop, Yorkshire sausage, Portobello mushroom,
potato cake, oven roast tomato and toasted sourdough 16.00

Vegan Breakfast:
Portobello mushroom, vegan potato cake, oven roast tomato, baked beans and toasted sourdough 10.00

Brioche French toast, bacon and maple syrup 9.50
Yorkshire sausage, soft roll, smoked tomato ketchup 6.50
Cold smoked salmon, soft boiled egg, radish salad 8.50
Shakshuka; Burford brown eggs, toasted sourdough, roasted chilli oil 7.00
Portobello mushroom, long stem spinach, poached egg, Hollandaise 7.50
Burford brown eggs on toast 6.50

E X T R A

Long stem spinach 2.00
Portobello mushrooms 2.00
Baked beans 3.00
Toasted sourdough and butter 2.50
Toasted sourdough, preserves, peanut butter or Marmite 4.0
Poached or fried egg 2.00
Bacon rashers 3.00
Yorkshire sausage 2.00
Cold smoked salmon 5.50

Kitchen open 7.30am – 9.30pm.

S N A C K S

Smoked almonds 3.75 VG / GF
Olives 3.75 V / GF
Cornish beetroot hummus, potato flatbread 6 VG

S M A L L P L A T E S
Celeriac and truffle soup, hazelnuts toasted 7 VG
Kellogg’s fried chicken, szechuan mayonnaise 7.5
Red quinoa and beetroot salad, roast onion, bitter leaves and cashew 6 / 10 VG / GF
Meatballs, tomato ragu and parmesan 7
Smoked salmon, cucumber, creme fraiche and capers 11 GF

L A R G E P L A T E S
Superfood salad 10 V/GF
add chicken 4 / add bacon 3
Cauliflower steak, broccoli and cauliflower risotto, toasted hazelnuts 11 (VG/GF)
Rigatoni, red pepper pesto pangratatto 13 VGO
Spiced aubergine, black rice crispy chickpeas and coconut yoghurt 15 (VG)
Moving Mountains vegan burger, vegan cheese, vegan burger sauce, triple cooked chips 15 VG
The Butchery beef burger, Ogleshield, burger sauce, triple cooked chips 16.5
Beer battered haddock and chips, tartar sauce, fresh peas 17
Crispy Middle White pork belly, smoked apple, savoy cabbage 20 GF
Roast Cornish cod, cauliflower, brown butter, capers 23.5 GF
Flat iron, confit tomato, triple cooked chips 20
Rib eye, confit tomato, triple cooked chips 28
add: peppercorn / Bernaise / red wine sauce 2.5

S I D E S
Green salad, Riesling vinaigrette 3 V
Triple cooked chips 4 VG
Onion rings, sour cream and chives 4
Buttered Savoy cabbage 4.5 V/GF

V – Vegetarian VG – Vegan VGO – vegan option GF – Gluten free

We cater for any special requests. Whether that’s dietary needs or healthy cooking method methods then we have you covered. Prefer a dish with no added salt or your vegetables steamed? Just ask a member of staff and we’ll do our best to accommodate.

Kitchen open 7.30am – 10pm.

P U D S & C H E E S E

Iced cashew parfait, apple jam 6.5

Vegan chocolate and pecan brownie,
chocolate sorbet 7

Lemon Posset, blackberry, vanilla shortbread 7

Cheese from Neal’s Yard:
Coolea / Baron Bigod / Stichelton with chutney, oat and ale crackers 4.5 each / 3 for 12

C H A M P A G N E AND S P A R K L I N G

125ml / Bottle
Monopolio Durello Spumante, Cantina di Gambellara, Veneto, Italy, 2018 7 / 34
NV Classic Cuvée Multi Vintage, Nyetimber, Southern England 11 / 60
Blanc de Blancs , Nyetimber,
Southern England, 2013 90
NV Cuvée Brut , Piper-Heidsieck,
Champagne, France 75
NV Rosé Sauvage, Piper-Heidsieck,
Champagne, France 85

R E D

175ml / 250ml / Bottle
Ponte Pietra, Merlot
Corvina, Italy, 2018 6.5 / 8.5 / 24
Calchaquí Valley Malbec, Amalaya,
Salta, Argentina, 2018 10 / 13.5 / 38
Rioja Crianza, Bodegas LAN,
Spain, 2016 11 / 13.5 / 40
Great Southern Pinot Noir, Three Lions,
Western Australia, 2018 12 / 14 / 43
Saint-Georges-Saint-Émilion, Château Macquin, Bordeaux, France, 2015 14 / 18 / 49
Montepulciano d’Abruzzo, Il Faggio, Italy, 2018 31
Bardolino, Corte Giara, Veneto, Italy, 2018 35
McLaren Vale Shiraz/Viognier, Willunga 100, South Australia, 2016 37
Lirac, Moulin des Chênes, Southern Rhône, France, 2015 41
Chianti Rufina, Selvapiana, Tuscany, Italy, 2018 45
‘Aquitaine` Mount Barker Cabernet Sauvignon, Plantagenet, Western Australia, 2014 60
Barolo La Morra, Corino Giovanni di Corino Giuliano, Piemonte, Italy 2015 80

W H I T E

175ml / 250ml / Bottle
S` Soave, Alpha Zeta, Veneto, Italy, 2018 7 / 8.5 / 26
Western Cape Fairtrade Chenin BlancLiberty Fairtrade, South Africa, 2018 8 / 10 / 29
Casablanca Sauvignon Blanc, Montes Classic Series, Chile, 2018 8 / 11 / 31
Monopolio Pinot Grigio, Cantina di Gambellara, Veneto, Italy, 2018 9 / 11.5 / 35
`Heritage Collection` Chardonnay, De Loach California, USA, 2017 12 / 13.5 / 45
Picpoul de Pinet , Baron de Badassière, Languedoc, France, 2018 31
Vinho Verde Loureiro/Alvarinho, Azevedo, Portugal, 2018 36
Gavi di Gavi, Terre Antiche Piemonte, Italy, 2018 39
`Maximin` Mosel Riesling, Maximin Grünhaus, Germany, 2018 42
Marlborough Sauvignon Blanc, Framingham, New Zealand, 2018 44
Sancerre, Domaine des Brosses, Loire, France, 2018 52
Chablis, Les Hauts de Milly, Burgundy, France, 2018 54

R O S E

175ml / 250ml / Bottle
2018 Rioja Rosado, El Coto, Spain 7.5 / 10.5 / 30
`Les Cabotines` Touraine Rosé, Domaine Joël Delaunay, Loire, France, 2018 35
Studio` Rosé, Miraval, Southern France, 2018 42

C o c k t a i l s

SIGNATURE

From Dusk ‘till Dawn 11.5 (available non alcoholic 6.5)
Bulleit bourbon, oat and almond milk, coffee and salted caramel syrup, egg yolk

Secret Garden 12.5 (available non alcoholic 7.5)
Don julio blanco, Mezcal, fresh green juice, agave nectar, fresh lemon juice, ginger beer

Fire Exit 10 (available non alcoholic 7.5)
Villa Villa Ascenti i gin, lavender & grapefruit shrub, fresh chilli, bitters,soda

*Sweet Little Lies 10.5*(available non alcoholic 6)
Ketel one vodka, apple juice, salted caramel, fresh ginger and lime juice

Hawk’s Pirate Lemonade 10 (available non alcoholic 5.5)
Sailor Jerry spiced rum, black kcurrant cordial, fresh lemon juice, sugar

Lay on the Grass 11.5 (low ABV)
Sweet vermouth, dark rum, green tea & lemongrass infusion, Bergamot & mandarin soda

Bitter Symphony No1 10 (apéritif)
Campari, Cerise liqueur, pink grapefruit soda

Velvet Sky 11 (digestive)
Don Julio blanco, Amaromontenegro, Orgeat, fresh lemon juice, orange bitters

The Black Mountain (highball) 11.5
Johnnie Walker BL, chamomile infused, rhubarb liqueur, Bergamot & mandarin soda

Limitless (highball) 11
Bulleit Burbon, Calvados, Maraschino , Cherry soda, Peyshaud bitters

CLASSICS

*Espresso martini 11.5*
Ketel one vodka, Coffee and hazelnut liqueur, salted caramel

*Dutch Mule 11.5*
Ketel one vodka, sugar, lime, ginger beer bitters

*Porn star martini 11.5*
Ketel one vodka, Vanilla, passion fruit, fresh lime

*Old Fashioned 11.5*
Bulleit Bourbon Whiskey, spiced syrup, bitters

*Negroni 11.5*
Tanqueray gin, Belsazar blended Vermouth, Campari

Any cocktails marked * is available during Kitty hour. 3pm – 7pm cocktails are £7.

BREAKFAST

M O R N I N G J U I C E

Raw green juice 3.50
Fresh orange juice.50
Mimosa 10.00
Bloody Mary 10.00

Croissant/Pain au chocolat 2.50
Gluten free porridge, wild flower honey 3.50
Neal’s Yard yoghurt, seed granola, fresh summer berries 6.50
Chai seed yoghurt 6.00

Full English:
Burford brown eggs, bacon chop, Yorkshire sausage, Portobello mushroom,
potato cake, oven roast tomato and toasted sourdough 16.00

Vegan Breakfast:
Portobello mushroom, vegan potato cake, oven roast tomato, baked beans and toasted sourdough 10.00

Brioche French toast, bacon and maple syrup 9.50

Sourdough, whipped ricotta and seasonal fruits 8.00

Yorkshire sausage, soft roll, smoked tomato ketchup 6.50

Cold smoked salmon, soft boiled egg, radish salad 8.50

Shakshuka; Burford brown eggs, toasted sourdough, roasted chilli oil 7.00

Portobello mushroom, long stem spinach, poached egg, Hollandaise 7.50

Burford brown eggs on toast 6.50

E X T R A

Long stem spinach 2.00
Portobello mushrooms 2.00
Baked beans 3.00
Toasted sourdough and butter 2.50
Toasted sourdough, preserves, peanut butter or Marmite 4.0
Poached or fried egg 2.00
Bacon rashers 3.00
Yorkshire sausage 2.00
Cold smoked salmon 5.50

LUNCH/DINNER

S N A C K S

Grilled focaccia 2 V
Smoked almonds 3.75 VG / GF
Olives 3.75 V / GF
Cornish beetroot hummus, potato flatbread 6 VG

S M A L L P L A T E S
Celeriac and truffle soup, hazelnuts toasted 7 VG
Kellogg’s fried chicken, szechuan mayonnaise 7.5 GF
Red quinoa and beetroot salad, roast onion, bitter leaves and cashew 6 / 10 VG / GF
Meatballs, tomato ragu and parmesan 7
Smoked salmon, cucumber, creme fraiche and capers 11 GF

L A R G E P L A T E S
Superfood salad 10 V/GF
add chicken 4 / add bacon 3
Rigatoni, red pepper pesto pangratatto 13 VGO
Spiced aubergine, black rice crispy chickpeas and hung yoghurt 15 (VG)
Moving Mountains vegan burger, vegan cheese, barbecue sauce, triple cooked chips 15 VG
The Butchery beef burger, Ogleshield, burger sauce, triple cooked chips 16.5
Beer battered haddock and chips, tartar sauce, fresh peas 17
Crispy Middles White pork belly, smoked apple, savoy cabbage 20 GF
Grilled free range English chicken, kale and carrot puree 18.5
Roast Cornish cod, cauliflower, brown butter, capers 23.5 GF
Flat iron, confit tomato, triple cooked chips 20
Rib eye, confit tomato, triple cooked chips 28
add: peppercorn / Bernaise / red wine sauce 2.5

S I D E S
Green salad, Riesling vinaigrette 3 V
Triple cooked chips 4 VG
Onion rings, sour cream and chives 4
Buttered Savoy cabbage 4.5 V/GF

V – Vegetarian VG – Vegan VGO – vegan option GF – Gluten free

We cater for any special requests. Whether that’s dietary needs or healthy cooking method methods then we have you covered. Prefer a dish with no added salt or your vegetables steamed? Just ask a member of staff and we’ll do our best to accommodate.

Kitchen open 7.30am – 10pm.

PUDS & CHEESE

S W E E T & C H E E S E
Set vanilla yoghurt, rhubarb and orange 7

Vegan chocolate and pecan brownie, chocolate sorbet 7

White chocolate cremeaux, English strawberries, crisp meringue and hazelnuts 7

Cheese from Neal’s Yard: Coolea / Baron Bigod / Stichelton
with chutney, oat and ale crackers 4.5 each / 3 for 12

COCKTAILS