ALL DAY MENU AT The King William IV

topped with tomato tapenade, crispy chickpeas, pine nuts & pomegranate (ve)

in salt & Szechuan pepper, with aioli

fried chicken in a smoky chilli jam

Greek-style salad, creamed goat's cheese, roasted chickpeas & pomegranate

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

British apple & rosemary chutney (v)

filled with grains, red pepper, fennel, tomato & spring onion salsa, avocado dressing (ve)

crispy bacon, lashings of cheese & burger sauce, with beef dripping dip & skinny fries

coconut tzatziki & slow-roasted tomato tapenade, with a side salad (ve) or fries (v)

rustic thick-cut chips, pea purée & tartare sauce

(v)

cooked in white wine, tomatoes, garlic & chilli

rocket, caper, Parmigiano Reggiano & toasted pine nut salad, fries & aioli

on creamy hummus, grains and toasted pumpkin seeds, topped with dressed watercress & fresh pomegranate (ve)

with asparagus, pea & truffle oil velouté

with chorizo, butternut purée, roasted shallots, cavolo nero, dauphinoise potatoes, pesto & bordelaise jus

with skinny fries, rich chicken gravy & aioli

cider & horseradish mustard mash, black pudding bonbon, green beans, tenderstem broccoli & rich bordelaise sauce

on a bed of cucumber & mooli ribbons, shredded carrot & cabbage, sesame, watercress and spring onion, in a plum & hoisin sauce

with cucumber, tomato, red onion, spring onions, coriander, red chilli and a soy, lime & ginger dressing 2139kJ/509kcal High in vitamin C*

pan-fried samphire, broccoli & baby spinach, confit tomatoes and fresh salsa

2228J/531kcal High in vitamin C*

lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast (ve)

2713kJ/646kcal Rich in Vitamin C, B6*