Modern British Cookery

In the best Modern British style, Union food is robust and unpretentious - but with an international twist.

Executive Chef Carolyn Dawson is much travelled and members enjoy her reliable home-made cookery, executed with style and flair.

Union Menu / September 2020

~ Please note that menu may change depending on availability of ingredients ~

Bar snacks

Nuts 3.00
Olives 3.00
Crisps 3.00
Homemade bread, olive oil and butter 4.50
Aubergine and tahini dip with flatbread (Vg) 6.50

Potato, taleggio and rosemary pizzetta (v)

Welsh Rarebit (V) 8.75

Freshly pressed apple, cucumber, and peach juice 4.75
Freshly squeezed orange juice 4.75


Union standards

Union burger with fries & homemade ketchup 14.50
(With bacon or cheddar) 1.75
Italian meats, olives & bruschetta 13.00

Salad of the day – orzo with roasted cauliflower, artichoke, pickled

lemon, green olive and herbs  (vg) 11.00


Starters

Cured chalkstream trout, cucumber salad, dill and soda bread  10.00                                                                                                      Smoked haddock, leek and farmhouse cheddar tart 9.00                             

Venison ragout with soft polenta 10.25    

Confit celeriac, Heritage carrot, chilli jam and roasted almond (vg) 8.50                      

Beetroot and endive salad, ham hock and soft boiled egg 8.50

Cornish clams, chorizo, white bean and tomato 10.00    

 


Mains

Roasted lamb cannon, boulangere potato, swiss chard with anchovy 18.00                                                       

Roasted cod, spinach, lemon butter with dill, capers and cornichon 18.00

Butternut squash ravioli, sage and pine nuts (v) 16.00                                                              

Grilled mackerel, beetroot ketchup 17.00                                                                      

Sweet potato and puy lentil ‘dahl’, grilled broccoli, curry oil(vg)    15.50

Guest recipe – courtesy of Andrew Dargue

from iconic vegetarian restaurant Vanilla Black            

Sides

Curly kale with garlic and chilli 4.750
Mixed leaves 4.75
Rocket and parmesan 4.75
Chips and mayonnaise 4.75
New potatoes 4.50
Tomato & onion salad 4.75


Desserts

Poached pear, chocolate sauce, vanilla icecream and madeleines 7.00

Baked vanilla cheesecake and rhubarb 7.00

Warm date cake, toffee sauce and banana icecream 7.00

Affogato – 2 scoops of vanilla ice cream with a shot of espresso 7.00
Ice cream and sorbet (3 scoops of your choice) 7.00
Sorbet: mango, raspberry
Ice cream: chocolate, seville maramalade

Coolea (hard cows’ milk), Sparkenhoe blue, Dorstone goats’ cheese, oatcake, crackers and Apple chutney 9.00

Food Allergies and Intolerances
Before you order your food & drinks please speak to our staff if you want to know about our ingredients.

An optional gratuity of 12.5% has been added to the food & drink total. Optional gratuities are non VAT rateable. Please note that food and drink prices are inclusive of VAT.

Enjoy vegetarian food? For weekly updates on Union vegetarian dishes, please register at pete@unionclub.co.uk

Find us on Instagram : unionsoho.kitchen

Everything is made fresh on the premises; we roll our own pasta every day, and Carolyn's team produce all their own cakes, tarts, pies and puddings every morning.

All pies and savoury tarts are baked daily in house from the freshest ingredients. Our pastry chefs make all their own tarts, cakes and puddings each day.

The quality of our ingredients is our highest priority and we constantly source new suppliers in our travels around the country.

We use trusted quality suppliers of the best meats, fish and vegetables - all delivered daily to our front door