Menu
M O R N I N G J U I C E
Raw green juice 3.50
Fresh orange juice.50
Mimosa 6.00
Bloody Mary 6.00
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
Butter beans on toast, parmesan, parsley and olive oil 5.50
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
E X T R A
Burford brown eggs on toast 6.50
Long stem spinach 2.00
Portobello mushrooms 2.00
Oven roast tomato 2.00
Toasted sourdough and butter 2.50
Toasted sourdough, preserves, peanut butter or Marmite 4.0
Poached or fried egg 2.00
Bacon 5.50
Yorkshire sausage 4.00
Cold smoked salmon 5.50
S N A C K S
Truffled popcorn 3.75
Grilled focaccia 2
Olives 3.75
Chickpea Fries, chimichurri 4.5
Pork Pie and piccalilli
Herbed cannellini bean hummus, raw spring vegetables 6
S M A L L P L A T E S
Chilled courgette soup, pumpkin seeds and parmesan 6.5
Kellogg’s fried chicken, szechuan mayonnaise 7.5
Black rice and heritage carrot salad, cashew, radish and fresh peas 6 / 10
Lamb tartare, hung yoghurt, soured cabbage, lamb fat toast 10 / 16
Grilled English asparagus, taramasalata 11
Cured black bream, blood orange, n’duja and monks beard 11.5
L A R G E P L A T E S
Superfood salad 10
add chicken 4 / add bacon 3
Glazed aubergine, smoked almonds, mint, giant couscous 15
Roast stone bass, steamed leeks, mussels cooked in white beer 22
Grilled Tamworth pork chop, apple sauce 22
The Butchery beef burger, Ogleshield, burger sauce, triple cooked chips 16
Smoked portobello mushroom burger, barbecue sauce, triple cooked chips 15
Beer battered haddock and chips, tartar sauce, fresh peas 17
Flat iron, confit tomato, triple cooked chips 19
Rib eye, confit tomato, triple cooked chips 28
add: peppercorn / Bernaise / chimichurri / red wine sauce 2.5
S I D E S
Green salad, Riesling vinaigrette 3
Triple cooked chips 4
Onion rings, sour cream and chives 4
Buttered Cornish mids 4.5
Tomato and anchovy salad 4.5
S W E E T & C H E E S E
Baked 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
Elizabeth Fizz 11
red wine, campari, orange, angostura
Happy Morning 11
gin, asachi tai, earl grey syrup, apple, lemon
Green Mule 12
vodka, falernum, green juice, elderflower cordial, ginger beer
Billionaire Mojito 12
rum, lime, mint, moscovda sugar, passionfruit, prosecco
La Vida Spritz 12
amancaya red wine, mint, sugar, violette liqueur, aromatic tonic
Royal Crown 11
port, chambord, strawberry puree, berry syrup, soda
Smoking Bag 13
whisky burbon, kalhua, foam merengue, angostura
Vegan Colada 13
rum, lemon, avocado, apple, spiced syrup, blue curacao
Princess Elena 10
amaro montenegro, ginger ale
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)
BREAKFAST
M O R N I N G J U I C E
Raw green juice 3.50
Fresh orange juice.50
Mimosa 6.00
Bloody Mary 6.00
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
Butter beans on toast, parmesan, parsley and olive oil 5.50
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
E X T R A
Burford brown eggs on toast 6.50
Long stem spinach 2.00
Portobello mushrooms 2.00
Oven roast tomato 2.00
Toasted sourdough and butter 2.50
Toasted sourdough, preserves, peanut butter or Marmite 4.0
Poached or fried egg 2.00
Bacon 5.50
Yorkshire sausage 4.00
Cold smoked salmon 5.50
LUNCH/DINNER
S N A C K S
Truffled popcorn 3.75
Grilled focaccia 2
Olives 3.75
Chickpea Fries, chimichurri 4.5
Pork Pie and piccalilli
Herbed cannellini bean hummus, raw spring vegetables 6
S M A L L P L A T E S
Chilled courgette soup, pumpkin seeds and parmesan 6.5
Kellogg’s fried chicken, szechuan mayonnaise 7.5
Black rice and heritage carrot salad, cashew, radish and fresh peas 6 / 10
Lamb tartare, hung yoghurt, soured cabbage, lamb fat toast 10 / 16
Grilled English asparagus, taramasalata 11
Cured black bream, blood orange, n’duja and monks beard 11.5
L A R G E P L A T E S
Superfood salad 10
add chicken 4 / add bacon 3
Glazed aubergine, smoked almonds, mint, giant couscous 15
Roast stone bass, steamed leeks, mussels cooked in white beer 22
Grilled Tamworth pork chop, apple sauce 22
The Butchery beef burger, Ogleshield, burger sauce, triple cooked chips 16
Smoked portobello mushroom burger, barbecue sauce, triple cooked chips 15
Beer battered haddock and chips, tartar sauce, fresh peas 17
Flat iron, confit tomato, triple cooked chips 19
Rib eye, confit tomato, triple cooked chips 28
add: peppercorn / Bernaise / chimichurri / red wine sauce 2.5
S I D E S
Green salad, Riesling vinaigrette 3
Triple cooked chips 4
Onion rings, sour cream and chives 4
Buttered Cornish mids 4.5
Tomato and anchovy salad 4.5
PUDS & CHEESE
S W E E T & C H E E S E
Baked 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
Elizabeth Fizz 11
red wine, campari, orange, angostura
Happy Morning 11
gin, asachi tai, earl grey syrup, apple, lemon
Green Mule 12
vodka, falernum, green juice, elderflower cordial, ginger beer
Billionaire Mojito 12
rum, lime, mint, moscovda sugar, passionfruit, prosecco
La Vida Spritz 12
amancaya red wine, mint, sugar, violette liqueur, aromatic tonic
Royal Crown 11
port, chambord, strawberry puree, berry syrup, soda
Smoking Bag 13
whisky burbon, kalhua, foam merengue, angostura
Vegan Colada 13
rum, lemon, avocado, apple, spiced syrup, blue curacao
Princess Elena 10
amaro montenegro, ginger ale
WINE
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)
FIND US
We’re a five minute walk from Liverpool Street and Moorgate stations, right beside Finsbury Circus.
OPEN
Monday, Tuesday and Friday:
7.30am - 11pm.
Wednesday and Thursday:
7.30am - midnight
CONTACT
reservations@thekittyhawk.co.uk
11, 13 & 14 South Place
London
EC2M 7EB