ALL DAY MENU AT The King William IV in Chigwell

with rocket (v)

with olive oil & balsamic vinegar (v)

(ve)

with British apple & rosemary chutney and artisan breads for dunking (v)

in a white wine cream, on a toasted sourdough crumpet (v)

in panko breadcrumbs with a British apple & rosemary chutney (v)

with chipotle mayonnaise

fried chicken coated in a smoky chilli jam

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

topped with Devon crab crème fraîche, served with ciabatta

with warm rustic bread and Netherend Farm salted butter (v)

in a white wine, tomato, garlic & chilli sauce

on cider & horseradish mustard mash, with a black pudding bon bon, green beans, tenderstem broccoli and a rich bordelaise jus

topped with a slow-roasted tomato sauce, Monterey Jack cheese and crisp prosciutto, served with rich chicken gravy and skinny fries

with rustic thick-cut chips, pea purée and tartare sauce

with sautéed green beans & tenderstem broccoli, creamed potato and rich chicken gravy

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and a fresh salsa  2228kJ/531kcal High in vitamin C*

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

Lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast (ve) 2713kJ/646kcal High in vitamin C, B6*