Sunday Lunch Menu

Sample Menu 

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

 

Chef's Selection of Canapés

3 for £10 (2 per portion)

Tandoori cod, mango aioli, crispy cabbage
Linseed & chia seed cracker, wild garlic hummus, pickled pink radish, cashew cream
Steamed bao bun, sticky pork belly, crispy crackling, spring onion & chilli

 

Starter

Spiced parsnip velouté, parsnip crisps, curry oil 6.5
Local asparagus, green olive pesto, Parma ham crisp, hazelnut, parmesan 9
In house cured beetroot salmon, beetroot sauerkraut, beetroot sorbet, candied beets 10
Quail’s breast, roasted leg, black pudding, scotch quail’s egg, Roquefort, redcurrants, chicken jus 11
Cured mackerel, squid ink & spring onion cracker, apple, kohl rabi, cucumber 9

 

Sharing Platter

Seafood platter for two, Devon dressed crab, tempura King prawn, Mediterranean King prawn, peppered cockles, beetroot cured salmon, devilled whitebait, herring rollmop, beetroot & chilli. Taramasalata, Marie Rose, citrus aioli, beurre noisette, caper, anchovy & lemon butter, sourdough, seaweed 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

Roast sirloin of beef or roast chicken breast & boned leg, duck fat potatoes, seasonal vegetables, Yorkshire pudding, jus 16
Poached salt cod fillet, sautéed King scallops, liquorice braised fennel, potato, shallot & dill white wine sauce, wild garlic oil, sea bacon 23
Sticky tofu, sesame & soy charred Pak choi, miso aubergine, pickled ginger, coconut infused rice, pink radish & fennel slaw 18 V
Chicken ballotine, wild mushroom & truffle mousse, crispy chicken skin, wild garlic, asparagus & broad bean fricassee, saffron potatoes 21
Confit pork belly, pomme fondant, apricot gel, trotter bonbon, crackling, tenderstem broccoli, cider & mustard jus 20
Pan seared seabream, wilted samphire, warm jersey royal potatoes, sauce ravigote, asparagus, baby gem lettuce 22

 

Sides

Triple cooked chips, truffle aioli, parmesan 5, Jersey royals, wild garlic butter 6
Seasonal vegetables 4, Seasonal side salad, French dressing 4, Charred Mediterranean vegetables, seasonal pesto 5

 

Desserts

Passionfruit, orange & lychee dome, blood orange sorbet 7
Black forest cup, cherry, honeycomb, pistachio 8
Lemon & raspberry ripple cheesecake, minted shortbread 7
Le Benaix Tiramisu, chocolate ganache, caramelised coffee glaze 8
Mango & coconut frangipane, salsa, malibu & pineapple sorbet 7
Ice cream & sorbet selection 6
A selection of the finest British & French cheeses, celery, candied walnuts, grapes, house chutney, biscuits & bread 11

 

To Finish

Selection of Chefs homemade petit fours, served with Filter Coffee or Novus Tea 5.5 pp
Paddy & Scott’s: Americano 3, Macchiato 3, Cappuccino 3, Latte 3
Espresso 3, Double Espresso 4, Hot Chocolate 3, Liquor Coffee of your choice 6.5
Novus Tea Selection: Persian Pomegranate, Wild Encounter, Citrus Chamomile, Dragonwell Green, Sapphire Earl Grey, English Breakfast, Darjeeling 3

 

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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