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 butter and sea salt |
| CERIGNOLA OLIVES (ve) | ||
| Large green Martini olives |
| 1/2 DOZEN COLCHESTER OYSTERS AU NATURAL | ||
| Shallots, merlot vinegar |
| COLCHESTER OYSTER ROCKEFELLER, ANTOINE'S RESTAURANT 1899 | ||
| For one |
| CLASSIC PRAWN, AVOCADO & DUCK EGG COCKTAIL | ||
| Sauce Marie Rose, brown bread & butter | ||
| HALF DOZEN SNAILS | ||
| À la bourguignon | ||
| FINEST QUALITY SMOKED SALMON | ||
| Properly garnished, brown bread & butter | ||
| PERINELLI & MPW ENGLISH CHARCUTERIE | ||
| Celeriac remoulade, cornichons, toasted sourdough, fresh herbs | ||
| QUAILS’ EGGS MAINTENON (v) | ||
| Maxim’s mushroom duxelle, sauce hollandaise |
| FRENCH ONION SOUP À LA NORMANDE | ||
| Cider, croutons, gruyère cheese | ||
| MICHEL BOURDIN’S KIPPER PÂTÉ | ||
| Drambuie, toasted sourdough | ||
| CRISPY CALAMARI | ||
| Fresh lemon, sauce tartare | ||
| SALT ROASTED BEETROOT & GOAT’S CHEESE SALAD (v) | ||
| Walnut dressing | ||
| PAN FRIED SCALLOPS | ||
| Black pudding, cauliflower purée, crisp pancetta, truffle oil |
| GRILLED DOVER SOLE À LA SALAMANDRE | ||
| Pomme vapeur, buttered leaf spinach, tartare sauce | ||
| PAN FRIED FILLET OF COD À LA NIÇOISE | ||
| Ratatouille, soft herbs, extra virgin olive oil | ||
| SMOKED HADDOCK | ||
| Poached duck egg, new potatoes, grain mustard beurre blanc | ||
| ESCALOPE OF SALMON | ||
| Tomato vinaigrette, braised fennel, new potatoes, soft herbs | ||
| PAN FRIED JOHN DORY À LA BASQUE | ||
| Red pepper piperade, saffron aioli, new potatoes |
| PAN FRIED RED MULLET À LA MAROCAINE | ||
| Imam bayildi, crispy celery leaves | ||
| THE GOVERNOR’S FISH & CHIPS | ||
| Triple cooked chips, marrow fat peas, fresh lemon, tartare sauce | ||
| MR WHITE’S CLASSIC FISHCAKE | ||
| Buttered leaf spinach, poached duck egg, tartare sauce | ||
| WHOLE GRILLED SEABREAM À LA PROVENÇALE | ||
| Tomato fondue, anchovies, black olives, soft herbs, extra virgin olive oil, fresh lemon |
Our steaks are 28-day aged and served with triple cooked chips & roasted vine tomatoes.
| 6OZ FILLET | ||
| 8OZ SIRLOIN | ||
| CÔTE DE BOEUF 20OZ (FOR TWO) | ||
TOPPINGS
| Peppercorn | ||
| Snails with Confit Garlic Butter | ||
| Classic Béarnaise | ||
| Oysters à la Parisienne | ||
| Grilled Shrimps in Garlic Butter |
| ROAST CHICKEN À LA FORESTIÈRE | ||
| Buttered leaf spinach, fricassée of woodland mushrooms, pommes fondant, madeira jus | ||
| MR LAMB’S SHEPHERD’S PIE | ||
| Buttered garden peas |
| ROAST RUMP OF LAMB À LA DIJONNAISE | ||
| Chive blanquette, french style peas, pommes fondant, rosemary roasting juices, extra virgin olive oil |
Speak to your server for today's specials.
| Buttered Leaf Spinach (v) | ||
| French Style Peas (v) | ||
| Triple Cooked Chips (ve) | ||
| Onion Rings (ve) |
| Pommes Frites (ve) | ||
| Green Salad Truffle Dressing (ve) | ||
| Buttered Garden Peas(v) | ||
| Pommes Vapeur (v) |
Guests with food allergies and intolerances, please make a member of the team aware before placing an order for food or drink. Please note all of our dishes are prepared in a kitchen where cross-contamination may occur, and we cannot guarantee an allergen-free environment. Our menu descriptions do not list all ingredients. All weights are uncooked.
A discretionary service charge will be added. All prices include VAT at the current rate. (V) do not contain meat
