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

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.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
Apricot bircher muesli, cocoa nib, almond 6.00

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

Kitchen open 7.30am – 9.30pm.

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
Roasted tomato soup, spiced pumpkin seeds and grilled focaccia 6.95
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
Gilthead bream ceviche, n’duja, pine nuts and blood orange dressing 11.5 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)
Smoked Portobello mushroom 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
Kitty Hawk fish pie, buttered kale 17.5
Grilled free range English chicken, kale and carrot puree 18.5
Yorkshire lamb rump, pot roast cabbage, onion puree 19 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
Mash potato 4.5 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

Passion fruit cheesecake, raspberry coulis 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

Prosecco Spumante, Brut Doc, Cacchione
Greyfriars Estate Cuvee
Bouvet Ladubay, Rosé Excellence
Perrier Jouët, Grand Brut
Nyetimber, Blanc de Blance Ruinart, Rosé NV

R E D

Amancaya Malbec Cabernet Sauvignon (Argentina)
Seis, Roija, Luberri (Spain)
Cotes du Rhone Moncoeur (France)
Montepulciano D’Abruzzo (Italy)
Ochagavia Silvestre, Merlot (Chile)
Bourgogne Rouge Laforet (France)
Chianti Classico (Italy)
Mountadam Shiraz (Australia)
Pencarrow Pinot Noir Martinborough (NZ)
Barolo, Brunate (Italy)

W H I T E

Seis, Roija White, Luberri (Spain)
Kings River, Chenin Blanc (South Africa)
Picpoul de Pinet Jadix (France)
Moraleda Chardonnay (Spain)
Reisling, August Kessler (Germany)
Pencarrow Sauvignon Blanc (New Zealand)
Graves de Fruili, Pinot Grigio (Italy)
Chablis (France)
Sancerre, Cuvée Flores (France)

R O S É

Domaine Montrose, Rosé IGP (France)
Chateau Rio Tor, Rosé, Cote de Provence (France)
Love, Provence (France)

C o c k t a i l s

Silk Road 10.5*
Hendricks, Sake, Velvet Falernum, Mint Stork Syrup, Lime, Cucumber

My Ex Paloma 13
Mezcal Cloves Infused, Twany Port, Lemon, Sage Syrup, Orange Bitters

Green Mizuwara 13
Nikka From The Barrel, Sake, Moscovado Syrup, Angostura, Kombucha

Penicillin 12*
Glencoyne, Ardberg, Honey & Ginger Syrup, Lemon

Winter Caribe 10.5*
Gosling Rum, Mahiki Rum, Moscavodo, Pineapple, Banana Liqueur

Pinapple & Sage Margarita 10.5
Olmeca Blanco, Sage, Pineapple, Lime, Agave

Dark & Stormy 10.5*
Goslings, Lime, Ginger Beer, Moscovado, Angostura

Negroni 12
Bombay, Campari, Cocchi Do Torino

Pisco Sour 11.5
Pisco, Lime, Lemon, Egg White

Manhattan 12
Bourbon or Rye, Antica Formula, Marashino, Bitters

Pornstar 11*
Vodka, Passoa, Passion Puree, Lemon, Gomme, Prosecco

Espresso Martini 11
Vodka, Kahlua, Frangelico, Salted Caramel, Espresso

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
Apricot bircher muesli, cocoa nib, almond 6.00

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

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
Roasted tomato soup, spiced pumpkin seeds and grilled focaccia 6.95
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
Gilthead bream ceviche, n’duja, pine nuts and blood orange dressing 11.5 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)
Smoked Portobello mushroom 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
Kitty Hawk fish pie, buttered kale 17.5
Grilled free range English chicken, kale and carrot puree 18.5
Yorkshire lamb rump, pot roast cabbage, onion puree 19 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
Mash potato 4.5 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.