WHEELER'S OF ST. JAMES'S
The original Wheeler's was established in 1856 and is credited with being the "world's oldest and finest fish brand." During its celebrated history, it has counted artists Francis Bacon and Lucien Freud as well as Walt Disney among its famous diners.
Marco has now given this long-established fish restaurant a new lease of life by re-working the classic seafood recipes of the original Wheeler's.
| WARM BAKED SOURDOUGH (v) | ||
| English salted butter |
| CERIGNOLA OLIVES (v) | ||
| Large green Martini olives |
| 1/2 DOZEN COLCHESTER OYSTERS AU NATURAL | ||
| Shallots, merlot vinegar |
| COLCHESTER OYSTERS ROCKEFELLER, | ||
| Antoine's Restaurant 1899 |
| SALAD OF CORNISH CRAB | ||
| Lemon mayonnaise, melba toast | ||
| 1/2 DOZEN SNAILS | ||
| À la bourguignon | ||
| FINEST QUALITY SMOKED SALMON | ||
| Properly garnished, brown bread & butter | ||
| MPW ENGLISH CHARCUTERIE | ||
| Celeriac remoulade, cornichons, toasted sourdough, fresh herbs | ||
| QUAILS EGGS MAINTENON (v) | ||
| Maxim’s mushroom duxelle, sauce hollandaise | ||
| CLASSIC 1970’S PRAWN COCKTAIL A LA RUSSE | ||
| Sauce Marie Rose, brown bread & butter | ||
| OXTAIL BROTH | ||
| Wild mushrooms, dumplings | ||
| WHEELER’S HERITAGE TOMATO (v) | ||
| Watercress & mozzarella salad, fresh basil | ||
| MICHEL BOURDIN’S KIPPER & WHISKEY PATE | ||
| Toasted sourdough | ||
| CRISPY CALAMARI | ||
| Fresh lemon, sauce tartare | ||
| POTTED DUCK WITH PRUNES D’AGEN | ||
| Toasted sourdough, cornichons | ||
| SALT ROASTED BEETROOT & GOAT’S CHEESE SALAD (v) | ||
| Walnut dressing |
| GRILLED DOVER SOLE À LA SALAMANDER | ||
| Pomme vapeur, buttered leaf spinach, sauce tartare | ||
| GRILLED WHOLE LOBSTER L’ESCARGOT | ||
| Garlic butter, béarnaise sauce, french fries, green salad |
Our steaks are 35-day aged & served with triple cooked chips & roasted vine tomatoes.
| Peppercorn | FILLET 6oz | SIRLOIN 10oz on the bone | DOUBLE SIRLOIN for two | CÔTE DE BOEUF 24oz for two |
| Snails with confit garlic butter | FILLET 6oz | SIRLOIN 10oz on the bone | DOUBLE SIRLOIN for two | CÔTE DE BOEUF 24oz for two |
| Grilled shrimps in garlic butter | FILLET 6oz | SIRLOIN 10oz on the bone | DOUBLE SIRLOIN for two | CÔTE DE BOEUF 24oz for two |
| Classic béarnaise | FILLET 6oz | SIRLOIN 10oz on the bone | DOUBLE SIRLOIN for two | CÔTE DE BOEUF 24oz for two |
| Oysters à la Parisienne | FILLET 6oz | SIRLOIN 10oz on the bone | DOUBLE SIRLOIN for two | CÔTE DE BOEUF 24oz for two |
| FRIED FILLET OF COD | |||
| Triple cooked chips, marrowfat peas, fresh lemon, sauce tartare | |||
| WHEELER’S SALMON FISH CAKE SAUCE TARTARE | |||
| Soft cooked hen’s egg, buttered leaf spinach | |||
| COQ & SHRIMP CURRY À LA INDIENNE | |||
| Fresh mango, ginger, coriander | |||
| MR LAMB’S SHEPHERD’S PIE | |||
| Buttered garden peas | |||
| PAN FRIED SALMON | ||
| Asparagus, heritage carrot purée, new potatoes, basil oil, soft herbs | ||
| MR. WALSH’S FISH PIE | ||
| Buttered garden peas | ||
| MARCO’S SMOKED HADDOCK KEDGEREE | ||
| Coriander cress, soft boiled egg | ||
| ROASTED CORN FED CHICKEN | ||
| Parsley sauce, buttered new potatoes & chantenay carrots |
| CREAMY POLENTA, ITALIAN CHEESE (v) | ||
| Fricassée of wild mushrooms, extra virgin olive oil, leaf spinach | ||
| GRILLED AUBERGINES À LA NIÇOISE (v) | ||
| Aubergine caviar, fresh tomato fondue, mozzarella cheese, fresh basil, extra virgin olive oil |
| GNOCCHI, FRESH TOMATO SAUCE (vg) | ||
| Cherry tomatoes, fresh basil, fricassée of wild mushrooms |
Buttered Spinach (v) / Creamed Cabbage & Bacon / Triple Cooked Chips (v) / Haricots Verts (v) / Buttered Chantenay Carrots (v) / Onion Rings (v) / Buttered New Potatoes (v) / Buttered Garden Peas (v) / Pommes Frites (v) / Green Salad (v)
A discretionary 10% service will be added to your bill. All weights are uncooked. All prices include VAT at the current rate.(V) suitable for vegetarians. Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you would like to know about our ingredients
