Sunday 29th March

CLEAR THE HEAD

Chef's Bloody Mary 10 Tomato, Vodka, Tabasco

Bar Snacks

Artisan Bread, Butter & Nduja Butter 5
Mistoliva Olives 4

Small Plates

Pork & Sage Arancini, Burnt Apple Purée (Gf) 9
Salt & Pepper Squid, Lemon & Garlic Aioli (Gf) 8.5
Vegetable Pakoras, Chilli Jam (Vgn, Gf) 8
Sriracha Fried Chicken, Maple Baconnaise (Gf) 9
Bruschetta - Ricotta, Broad Beans, Peas, Pine Nuts, Wild Garlic (V) 9
Soy Marinated Tofu, Tempura Broccoli, Bok Choy, Ponzu Glaze (Vgn, Gf) 8
Crab & Prawn Fishcakes, Seaweed Mayonnaise (Gf, Df) 9

Sharing

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

Sunday Roasts

Our Roasts Are Served with Seasonal Vegetables, Roast Potatoes,
Yorkshire Pudding & Red Wine Gravy

Roast Beef Sirloin (Gfo) 26
Roast Corn-Fed Chicken, Stuffing, Bread Sauce 23
Roast Pork Belly, Crackling (Gfo) 23
Sweet Potato, Spinach & Mushroom Wellington (V) 21
Root Vegetable & Mixed Nut Roast (Vgn, Gf, Df) 21 Please Note: No Yorkshire Pudding Is Served With This Dish Unless Requested

Mains

Fish & Chips- Haddock, Triple Cooked Chips, Tartare Sauce, Mushy Peas, Lemon (Gf, Dfo) 21
Black Bean & Edamame Burger, Asian Style Salad, Gochujang Mayonnaise, Fries, Slaw (Vgno, Gfo) 18.5

Sides

Chips (Vgn, Gf) 5.5
House Salad (Vgn) 4.5
Seasonal Greens (V, Vgno) 5.5
Yorkshire Pudding 2
Cauliflower Cheese 6.5
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.