A LA CARTE MENU AT The King William IV in Chigwell

with rocket and shaved Gran Moravia cheese (v)

with olive oil & balsamic vinegar, Nocellara olives and English salted butter (v)

Southern fried buttermilk chicken with katsu sauce, lamb koftas, crispy sweet chilli pork cheek, spiralised carrot salad and garlic flatbread

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

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

Ask for today’s specials, price of the day

in panko breadcrumbs with a spiced fruit & sloe gin chutney (v)

topped with Devon crab crème fraîche, served with ciabatta

Crispy mushrooms with a soy, lime & ginger dip (v)

in a garlic butter, served with rustic bread

on sweet chilli beetroot, with diced pear, an orange & honey dressing and a rice paper cracker (v)

with plum tomato, roasted red pepper, cucumber & mint salad and coconut tzatziki

with a spiced fruit & sloe gin chutney, served with rustic toast

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

with roasted sweet peppers, oyster mushrooms and a slow-roasted tomato dressing (ve)

with plum tomato, roasted red pepper, cucumber & mint salad, coconut tzatziki and lavash bread

with white wine, tomatoes, garlic & chilli

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

with potato dauphinoise, crispy prosciutto, green vegetables and jus

filled with sticky toffee pudding and peanut butter cream. Served with Bourbon vanilla ice cream & hot salted caramel sauce (v)

A classic Italian ‘Pick me up’. A light sponge soaked in coffee liqueur, with mascarpone cream & cocoa (v)

with a forest fruit compote and whipped cream (v)

with Bourbon vanilla ice cream (v)

Crisp crushed pink meringue and strawberries bound in whipped cream

topped with a demerara sugar crumb served with custard (v) or with a soya vanilla custard (ve)

with Bourbon vanilla ice cream (v)

on a biscuit base, served with crushed mango and fresh strawberries (ve)

Chocolate brownie, baked vanilla cheesecake, strawberry Eton mess, Bourbon vanilla ice cream cookie sandwich

Shepherds Purse Yorkshire Blue, Lubborn Somerset Camembert, Belton Farm Red Leicester and Isle of Man vintage cheddar with a selection of Fudge’s nut & mixed seed biscuits, grapes, celery and chutney (v)