Steakhouse chain Hawksmoor will launch a new, lighter lunch menu across all 11 of its UK sites next week.
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Described in a press release as “perfect for people with somewhere to be at half two or nowhere to be until half five”, the new menu joins Hawksmoor’s à la carte and Express lunchtime menus.
Six new dishes have been added to the menu.
The steak & bone marrow pie, inspired by chef Robin Gill, who used leftover croissant dough as a replacement for a pie crust. The Hawksmoor version swirls the laminated dough atop executive chef Matt Brown’s slow-cooked steak in Madeira gravy (£30).
A classic steak frites (£25), consisting of dry-aged rump, beef dripping fries, onions & watercress, should satisfy any red meat cravings. Alternatively, continuing on the steak theme, there is also the steak sandwich (£24), which accentuates the near perfect combination of beef and bread with Parmigiano and a porcini hollandaise, and a steak salad (£25), with roasted beets and horseradish.
For the pescatarians, Hawksmoor will be offering Brixham Calamari, charcoal grilled cuttlefish atop a fennel salad (£24).
While the notion of a vegetarian meal at a steakhouse may seem ridiculous, the Winslade Wellington (technically a pithivier) is a level up most restaurant’s half-hearted attempts at a vegetarian dish. Tucked within the golden pastry are layers of roasted celeriac, soft Winslade cheese, oyster mushrooms, shiitake mushrooms, with a herb and shallot duxelles for good measure (£26).
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