Sunday Lunch Menu

Sample Menu

Snacks

Sicilian Nocellara Olives 4

Selection of spiced nuts 3

Devilled cockle popcorn 4
Toasted sour dough, coffee & almond butter , chorizo & charred pepper butter, cultured cashew butter for two 5

 

Chef's Selection of Canapés

3 for £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

 

Starters

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

 

Mains

Roast Scottish dry aged sirloin of beef, beef dripping potatoes, seasonal vegetables, Yorkshire pudding, jus 17
Roast chicken supreme, boned leg, beef dripping potatoes, seasonal vegetables, Yorkshire pudding, jus 17
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
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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