ALL DAY MENU AT The King William IV in Chigwell

Southern-fried buttermilk chicken thighs, lamb koftas, crispy sweet chilli beef, spiralised carrot salad, and pork & fennel sausage topped flatbread

topped with roasted seeds, with rustic toast and a spiced fruit & sloe gin chutney (v)

Roasted lentil falafels, beetroot hummus with omega seed sprinkle, miso sesame aubergine, Lebanese-style dip, spiralised carrot salad, coconut tzatziki and flatbread (ve)

on ribbons of courgette marinated in lemon, with asparagus, baby potatoes, tenderstem broccoli and a vermouth velouté

with twice-cooked chunky chips, minted pea purée and tartare sauce

in a kale & thyme pastry case, with a baby spinach & leek base, topped with seeds and a herb dressing, served with a slow-roasted tomato sauce (ve)

with a Greek-style salad, creamed goats' cheese, roasted chick peas, pomegranate molasses and soft tortilla

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and lemon olive oil 2367kJ/562kcal

with white wine, tomatoes, garlic & chilli

topped with ham hock crumb, served with mashed potato and sautéed vegetables

topped with a slow-roasted tomato sauce, smoked cheddar and crisp prosciutto, served with rich chicken gravy and skinny fries

on Dijon chive mash, cavolo nero, crisp prosciutto and a red wine & sage jus

with smoked Irish cheddar, crispy onions, burger sauce, sweet potato fries and aioli

with black rice, quinoa, avocado, broccoli, spinach and seeds, with a pineapple, lemongrass & ginger dressing (ve) 1491kJ/355kcal. This dish is low in saturated fat

with baby gem lettuce, spinach and tenderstem broccoli with a cider & honey mustard dressing

with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing. 2139kJ/509kcal