Sunday Lunch Menu

Sample Menu
To begin

(V) Queen Gordal Olives, sun blushed tomatoes, herbs 4.50
(V) Sourdough, balsamic, olive oil, herbs 3.5
(V) Wild Mushroom & truffle croquettes, garlic mayonnaise 4.5
(V) House spiced & roasted nuts 3.5

 

To follow

French onion soup, gruyere & mustard beignet. 6.5
Truffle buttered duck liver parfait, crostini, pear chutney 7.5
(V) Fried goats’ cheese bon bons, pear, pickled walnuts, local honey 8
Crayfish and avocado cocktail, brandy Marie rose, baby gem 8.5
Scottish scallops meuniere, anchovy butter, cavelo Nero, toasted almonds. 11

 

Main Course

28 day aged roast sirloin of beef, goose fat potatoes, seasonal vegetables, cauliflower cheese, Yorkshire pudding & gravy 16
Roast Leg of lamb, carved on the bone, goose fat potatoes, seasonal vegetables, cauliflower cheese, Yorkshire pudding & gravy 16
Crispy battered hake, edamame bean & pea puree, triple cooked chips, tartare, lemon 14
(V) Marinated cauliflower steak, slow roast tomatoes, cauliflower couscous, cranberries, herbs 12.5
Suffolk Chicken Breast, Cider and grain mustard sauce, shallot confit and pomme presse 15
Fillet of Atlantic Cod, grilled with crayfish and scallop risotto, lemon oil and courgette ribbons 17.5

 

Sides

Side salad 4, Parmesan truffled Fries 4, Sautéed green beans, mustard butter 4
Buttered new potatoes, shallots 4, Mediterranean vegetables (serves 2-3) 8

 

Dessert

Le Benaix crepes, chocolate mousse, caramelised banana, dulche de leche 6
Steamed orange sponge pudding, custard, ginger Chantilly 6.5
Plum and almond flan, Honey ice cream 7
Mango and coconut fromage blanc, Malibu and pineapple sorbet 7
Triple chocolate torte, raspberry sorbet, Pistachio 7.5
Selection of British and French cheeses 10.5

 

To Finish

Selection of Chefs homemade truffles, served with Filter Coffee or Novus Tea 5.5 pp
Paddy & Scott’s Filter Coffee 3
Espresso 3, Hot Chocolate 3.5, Liquor Coffee of your choice 6.5
Novus Tea Selection: Persian Pomegranate, Wild Encounter, Citrus Chamomile, Dragonwell Green, Sapphire Earl Grey, English Breakfast 3

 

Children’s menu

Two courses £12
Three courses £16

 

Starters

French onion soup
Garlic bread
Duck liver parfait, crostini, pear chutney

 

Mains

Chicken goujons, chips, beans
Battered hake, chips, peas
Pea, mint & courgette risotto, shaved fennel, goats’ cheese
Childs Roast beef, goose fat potatoes, vegetables, Yorkshire pudding, gravy

 

Dessert

Chocolate brownie, vanilla ice cream
Steamed orange sponge pudding, custard, ginger Chantilly
 

For information on allergens please speak to a member of our management team.

Many of our dishes can be slightly altered to suit dietary requirements, however due to ingredients used in house, we cannot guarantee that a dish is completely free from any allergens.

Opening Times

Cocktail & Wine Bar
Friday - Saturday: 12:00 - 21:45
Sunday: 12:00 - 19:00

Restaurant
Friday - Saturday:12:00 - 20:15
Sunday:12:00 - 16:30

Afternoon Tea
Friday - Saturday: 12:00 - 15:30
Sunday: 12:00 - 15:00

 

Thursdays Evenings Reservable as of 5th November from 5pm - 8:15pm.
We will be extending hours further for the month of December.

Get In Touch

Main Road, Rettendon

Chelmsford, Essex CM3 8DY
Tel No. 01245 987888

E.enquiries@brasseriebenaix.com

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