Bayswater Arms Menu

Served with tartare sauce, grilled lemon and pea shoots

With sourdough, grilled lemon & pea shoots

VG Impossible Nuggets, coated in your choice of Nashville hot sauce, Texan BBQ sauce or Korean BBQ sauce

VG Roasted sweet potato wedges with spicy smashed avocado and pea shoots

VG Red pepper houmous with ezme dressing, seeds, fresh mint and toasted flatbread

With spicy sweet chilli sauce, spring onion and grilled lemon

V With chilli jam, sour cream and pickled watermelon

With English mustard

V Large German-style pretzel with beer cheese for dipping

Outdoor-bred pork chipolatas with a honey & English mustard glaze

V Spicy tortilla chips topped with nacho cheese sauce & Barber’s 1833 Vintage Cheddar, smashed avocado, sour cream, salsa and jalapenos

British farm-assured chicken wings with a choice of sticky Texan BBQ sauce, Nashville hot sauce or Korean BBQ sauce, garnished with fresh chopped chives

V Fries with Korean BBQ sauce & sesame seeds, fries with garlic aioli & cheese, plus a serving of sweet potato fries with sour cream & ezme dressing

VG Beyond Meat® burger with smoky BBQ red onions, Violife vegan slice and lettuce, served in a seeded bun with coleslaw, house-seasoned fries and house relish

Buttermilk fried chicken breast and karaage chicken pieces, tossed in katsu curry sauce, coriander, spring onion and red chilli, served in a seeded bun with house-seasoned fries, onion rings and house relish

Farm-assured grilled chicken breast with beechwood-smoked streaky bacon, topped with beer cheese sauce and crispy prosciutto, served on BBQ onion chutney with thick-cut chips, blistered vine tomatoes and onion rings

Breaded Whitby scampi, thick-cut chips and tartare sauce with mushy or garden peas

VG Pulled smoky mushroom chilli served with parsley basmati rice, smashed avocado and spicy herb garnish

28-day aged flat iron steak served with rosemary & sea-salted fries, blistered vine tomatoes and salsa verde

V Served with fresh salad.

Crispy battered Atlantic cod with proper thick-cut chips and tartare sauce with mushy or garden peas

V A medley of mature Cheddar, Gouda and Emmental on crisp sourdough with a salad garnish

Chicken breast, beechwood smoked streaky bacon, coleslaw, served in sourdough with a salad garnish

VG Dressed rocket with roasted sweet potato wedges, spring onions, cucumber, pickled watermelon and fresh mint.

Served with fresh salad and sour cream

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VG Served with fresh raspberries and vegan vanilla ice cream

V Served warm with clotted cream ice cream and flaked chocolate

V Chunks of chocolate brownie, Belgian waffle, meringue pieces, fresh strawberries and raspberries, drizzled in chocolate sauce and raspberry coulis

NGC Spiced tortilla chips with nacho cheese sauce, Barbers vintage Cheddar guacamole, sour cream, salsa and jalapeños

NGC With no-gluten-containing bread with British rapeseed oil, grilled lemon & pea shoots

VG NGC Roasted sweet potato wedges with spicy smashed avocado and pea shoots

NGC 28 day matured flat iron steak with jacket potato & butter, blistered vine cherry tomatoes, salsa verde and pea shoots

VG NGC Pulled smoky mushroom chilli served with parsley basmati rice, smashed avocado and spicy herb garnish

VG NGC Dressed rocket with roasted sweet potato wedges, spring onions, cucumber, pickled watermelon and fresh mint.

NGC No-gluten-containing bread with Barber's 1833 Vintage Cheddar

VG NGC 3 scoops of vegan vanilla ice cream

Our Sunday roasts are served with crisp, fluffy roast potatoes, Yorkshire pudding, seasoned greens, roasted carrots, cauliflower cheese and a rich gravy

With chips and peas

With chips and peas

V With chips and peas

VG Rigatoni pasta in a rich tomato sauce

V 2 scoops of vanilla clotted cream ice cream with chocolate flavour sauce

VG Dusted in icing sugar