À la carte Menu

Wednesday – Saturday 12:00 – 14:30 & 17:30 – 21:00
*Our Bar menu is also available: Wednesday – Saturday 12:00 – 14:30 & Wednesday - Thursday 17:30 – 21:00*

 

Snacks

Sicilian Nocellara Olives 4

Selection of spiced nuts 3
Toasted sour dough, charred spring onion butter, cashew butter, wild garlic butter for two 5

Devilled cockle popcorn 4

Local rock oysters, red wine & shallot vinegar (Three for 5 or six for 8.5)

 

Chef's Selection of Canapés

£10

Tempura Queen Scallop, black pudding, cauliflower & Lincolnshire poacher puree
Charred aubergine, truffle & spring onion aioli toasted cashews
Sichuan chicken boneless wing, charred pepper mayonnaise

 

Starter

Chicken liver parfait, red onion jam, pickled shallots, toasted sourdough 8
Salt baked pumpkin, squash gnocchi, toasted chestnuts, pumpkin seeds, chilli & squash puree V 7.5
Broccoli & Cashel blue soup, poached quail’s egg, sourdough salt V 7.5
Moules mariniere, garlic sour dough 8.5 / 15 as main
Cured torched mackerel, shaved fennel, bouillabaisse, French rouille, parsley 9.5
Hay & rosemary smoked wood pigeon, salt cured duck yolk, foie gras, sweet pickle blackberries, granola 10

 

Sharing Platter

Seafood platter for two, local rock oysters, tempura soft shell crab, devilled cockle popcorn,
charred Mediterranean King prawns, in house gin cured salmon, herring roll mops,
anchovy mayonnaise, shallot vinegar, Marie Rose, coriander, lime & chilli butter, squid ink cracker 60

 

Paired perfectly with, Bacchus 2019 - Medium Dry White Wine 23

Produced from the oldest & largest Bacchus plantation in England, New Hall Vineyard, Purleigh, Essex. With intense aromas of elderflower, apple & conference pear. On the palate, tropical fruit flavours of melon & pineapple prevail leading to an elegant, crisp finish.

 

Mains

Glazed beef cheek, nut roasted baby carrots, seasonal greens, herb relish 21.5
Local wild bass, shrimp & crab saffron courgette spaghetti, sea vegetables, seaweed salt 25
Thai Skate broth, scallop roe dashi, shrimp gyoza, scallion pancake, lime, coriander 23
Braised lamb shank, rosemary dumplings, mixed bean stew, sticky lamb sweetbreads 22
Confit pork belly, honey burnt ends, spiced cob, fennel & apple slaw, apple cider barbeque sauce 20
Salt baked celeriac, beetroot cashew cream, sauteed cavelo nero, polenta crumb V 18
Kung pao Cauliflower, salt & pepper tofu, vermicelli noodles, toasted cashews V* 19
 

Sides

Triple cooked chips, garlic aioli & parmesan 6 Ox cheek mac & cheese 7

Seasonal salad, Caesar dressing 4 Baby new potatoes, herb & shallot butter 4 Seasonal vegetables 4

 

Desserts

Salt caramel arancini croquette, apple and blackberry compote, cinnamon straw 7
Pineapple and mango dome, passion fruit and orange sorbet 7.5
Chilled chocolate fondant, poached pear, walnut, Calvados ice cream 8
Tonka bean, panna cotta, minted orange salad, raspberry sorbet 7.5
Sticky toffee pudding, glazed banana, rum and raisin ice cream, toffee sauce7.5
LB Tiramisu, 70% chocolate ganache, caramelised coffee glaze 8
A selection of the finest British & French cheeses, celery, candied walnuts, grapes, house chutney, biscuits & bread 11
 


Opening Times

Wednesday - Saturday
Food served: Lunch 12 - 2.30, Evening 5.30 - 9pm
Bar open: Midday - 11pm
Sunday
Food served: Lunch 12 - 4pm
Bar open: Midday - 7pm

Get In Touch

Main Road, Rettendon

Chelmsford, Essex CM3 8DY
Tel No. 01245 987888

E.enquiries@brasseriebenaix.com

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