Flat iron steak
Makes its Hawksmoor debut. Charcoal-grilled flatiron (a tender cut from the shoulder that’s named after Hawksmoor New York’s wedge-shaped neighbour, the Flat iron Building), served in the style of the hottest restaurant in 1930s Geneva: Café de Paris – served with beef dripping fries and a salad of watercress, shaved radishes and cornichons in a mustard dressing. 

Rump steak & chips
Beef dripping chips, steakhouse salad

Beefsteak pudding
‘In the whole catalogue of cookery, there is nothing I should like so much as a beefsteak pudding!’ exclaims a character in Charles Dickens’s Martin Chuzzlewit. It might even have helped its cook, Ruth Pinch, land a husband. Hawksmoor has swapped steak for braised short rib and added red wine and Longueville House Cider Brandy before mixing with winter vegetables and steaming in a traditional suet pastry crust.  

Charcoal-roasted hake
Roasted over charcoal and served with slow-cooked peppers with onion, garlic, thyme and olive oil and finished with fresh basil leaves.

Salt-baked celeriac
Baked until soft and yielding, with Hen of the Woods mushrooms lightly glazed with soy sauce, and whipped ricotta (cashew varietal available), celery leaves, capers and fresh marjoram, completes the new menu, giving pescatarians, vegetarians and vegans options as appealing as their meat-eating friends.  

Gubbeen Patty Melt
The lovechild of two of the best things in the food world: a burger and a toasted cheese sandwich. Invented by William Wallace ‘Tiny’ Naylor (for any hip-hop nerds, he’s on the cover of the Beastie Boy’s 1994 album, Ill Communication) in 1950s LA. Our famous Burger patty, along with rich, nutty Gubbeen and mozzarella for maximum string factor – all between Texas Toast.