Thursday 5th February

Aperitif

• Negroni 11 Tanqueray Gin, Martini Rosso, Campari

Bar Snacks

• Artisan Sourdough, Butter 3.5
• Mistoliva Olives 4

Small Plates

• Salt & Pepper Squid, Lemon & Garlic Aioli (Gf) 8.5
• Pork & Sage Arancini, Burnt Apple Purée (Gf) 9
• Cirtus Cured Salmon, Pickled Beets, Grapefruit, Chia Seed Cracker (Gf, Df) 9
• Soy Marinated Tofu, Tempura Broccoli, Bok Choy,
  Ponzu Glaze (Vgn, Gf) 8
• Crab & Prawn Fishcakes, Fennel Salad, Seaweed Mayonnaise (Gf, Df) 9
• Half Shell Scallops, Miso Butter, Sesame Seeds, Pickled Shimeji Mushrooms, Coriander 12
• Sriracha Fried Chicken, Maple Baconnaise (Gf) 9
• Vegetable Pakoras, Chilli Jam (Vgn, Gf) 8
• Creamed Mushrooms on Toast (V) 9

Sharing

• Sun Blushed Tomato, Globe Artichoke, Caper Berries, Hummus, Nocellara Olives,
  Roasted Garlic & Onion Spread, Toasted Ciabatta (Vgn, Gfo) 16
• Baked Camembert, Truffle Honey, Pear & Walnut Chutney, Toasted Ciabatta (V, Gfo) 18

Mains

• Cornish Sole, Brown Butter Capers, Cockles, Crushed Potatoes & Spinach (Gf) 25
• Slow Braised Pork Belly, Black Pudding Mash, Cavolo Nero, Crackling, Red Wine & Apple Jus, 24
• Corn Fed Chicken Breast, Creamy Polenta, Honey Roasted Butternut Squash, Walnut Dressing (Gf, Dfo) 25
• 8oz Hanger Steak, Garlic & Herb Butter, Fries, Peppercorn Sauce (Gf, Dfo) 24.5
• Fish & Chips- Haddock, Triple Cooked Chips, Tartare Sauce, Mushy Peas, Lemon (Gf, Dfo) 21
• Jackfruit Curry, Jasmin Cardamom Rice, Mango Chutney, Poppadum (Vgn, Gf) 20
• Mushroom & Black Bean Burger, Truffle Mayonnaise, Onion Jam, Vegan Gouda, Fries, Slaw (Vgno) 18.5
• MT Burger - 6oz Beef Patty, Monterrey Jack, Pickles, House Sauce, Fries, Slaw (Gfo, Dfo) 19 Fried Onions 1.50 Bacon 2.50 Mac & Cheese 3
• 'Kelly's Butchery' Artisan Shortcrust Pie, Chips, Tenderstem, Gravy 17 A choice of - Chicken & Leek or Beef & Ale

Sides

• Fries (Vgn, Gf) 5
• Chips (Vgn, Gf) 5.5
• Seasonal Greens (V, Vgno) 5.5
• House Salad (Vgn) 4.5
• Truffle & Parmesan Fries (V, Gf) 5.5
• Artisan Sourdough, Butter 3.5
• Tenderstem Broccoli (Vgn) 4.5

A Brief History

The Marlborough Tavern was built in the 1770s and first recorded as a pub in 1800. Back then it was a popular meeting place for sedan chair-men & servants and is said to have been visited by Charles Dickens when visiting friends who lived close by. During the war, it suffered bomb damage from the 'Bath blitz' but bounced back and continues today to serve food and drink to Bathonians as it has done for the the last 200 years or so.

Our Food & Drinks

Our aim at the Marlborough Tavern is simple - to serve great food and drink with a friendly smile. All our food is cooked fresh on the premises by head chef Filip Tencer and his team. Where possible, we work with local suppliers - it's good to support them and usually means we can obtain the freshest, best quality produce; it also means fewer transport costs which is good for our carbon footprint. Talking of which, you might be pleased to learn that our kitchen uses only electric induction cooking equipment so no nasty high carbon emitting gas applications; it's equally good for keeping chefs cool in the summer.

Our Suppliers

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  Fish

  King Fisher deliver to us six days a week, supplying us with super fresh fish, sourced from the local market. They mainly work with local Cornish fishing crews and are passionate about sustainable fishing.

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  Fruit & Veg

  We work with Bristol based French Garden, who have rightly earned a reputation for supplying the best quality fruit and veg. They source from both local growers and via their European hub at the Paris market.

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  Meat

  Dave Kelly at Kelly's Butchers has been supplying the Tav with quality meat and game for almost 20 years. Based in Chew Valley, they source all their produce from surrounding farms and independent producers.

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  Dairy & Larder

  All our dairy and larder produce comes from French Garden. Established in 1987, the French Garden is the UK’s leading importer of the finest fresh produce from France and Italy.

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  Bread

  Our bread comes from Lievito Bakery, The Lievito bakers work through the night in their artisan bakery based in a small village in Somerset.

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  Coffee

  Our coffee comes from independent roaster and supplier Bristol Twenty; We use their medium roast blend of Brazilian, Ethiopian and Costa Rican arabica beans.

Fair Tips

Tips and gratuities are shared equally between all the staff on duty; delivering a great meal takes a true team effort so we feel that all staff, including the team in the kitchen should share any recognition a customer may choose to leave.