Thursday 16th April

Aperitif

Hattingley Valley, Classic Reserve 10

Nibbles

Mistoliva Olives 4
Artisan Bread, Butter & Nduja Butter 5

Small Plates

Half Shell Scallops, Miso Butter, Sesame Seeds, Pickled Shimeji Mushrooms, Coriander 13
Pickled ChalkStream Trout, Celeriac Remoulade, Sauerkraut Cracker, Cauliflower, Pickled Red Onion (Df) 11
Pork & Chorizo Croquettes, Romesco Sauce, Fennel (Gf) 9
Soy Marinated Tofu, Tempura Broccoli, Bok Choy,
Ponzu Glaze (Vgn, Gf) 8
Bruschetta - Ricotta, Asparagus, Peas, Pine Nuts,
Wild Garlic (V) 10
Korean BBQ Pork Ribs, Pickled Red Cabbage,
Chilli Crumb (Df) 9
Salt & Pepper Squid, Lemon & Garlic Aioli (Gf) 9
Vegetable Pakoras, Chilli Jam (Vgn, Gf) 9

Sharing

Sun Blushed Tomato, Globe Artichoke, Caper Berries, Hummus, Nocellara Olives,
Roasted Garlic & Onion Spread, Toasted Ciabatta (Vgn, Gfo) 16

From the Grill

Served with Garlic & Herb Butter & Peppercorn Sauce

8oz Hanger Steak, Fries (Gfo, Dfo) 25
40-Day Aged 8oz Sirloin (Gfo, Dfo) 36

Mains

7oz Lamb Rump, Minted Mashed Potato, Charred Lettuce, Black Garlic Ketchup, Bacon Crumb (Gf) 30
Corn-Fed Chicken Breast, Red Pepper & Wild Garlic Polenta, Feta, Chard (Gf) 25
Cornish Sole, Brown Butter Capers, Cockles, Crushed Potatoes, Wild Garlic (Gf) 26
Thai Green Coconut & Vegetable Curry, Jasmin Rice, Vegetable Crisps, Pickled Daikon (Vgn, Gf) 20
MT Burger - 6oz Beef Patty, Monterrey Jack, Streaky Bacon, Pickles, House Sauce, Fries, Slaw (Gfo, Dfo) 20
Black Bean & Edamame Burger, Asian Salad, Gochujang Mayonnaise, Fries, Slaw (Vgno, Gfo) 18.5
Asian-Style King Prawn Prawn Salad, Lime, Pickled Chillis, Satay Dressing (Vgno, Gf, Df) 19 17 - (Vegan Option) Marinated Tofu
Fish & Chips- Battered Haddock, Chips, Tartare Sauce, Mushy Peas, Lemon (Gf, Dfo) 21

Sides

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

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

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.

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.

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.

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.

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.

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.