Hawksmoor Chicago

As served at Dolly's of London, World's First Steakhouse. Chatel Farms Black Angus.

The great plains. 1855 Black Angus

The most luxurious sharing cut, born in London in 1822. Black Angus.

Tasmania

As served at Dolly's of London, World's First Steakhouse. Chatel Farms Black Angus.

Chatel Farms

Upper Midwest

chili crunch cocktail sauce

Half Maine lobster, Louis Stratta sauce

Natural & dressed oysters, Shrimp cocktail, Lobster Louis, Steelhead tartare

chili crunch cocktail sauce

citrus, ginger, chili, cilantro

Tanqueray No.10, yoghurt washed Ketel One, cold brew camomile, gold leaf

Don Julio Blanco, Velvet Falernum, grapefruit sherbet, lime

Tanqueray, lemon, ginger, London Pride

chocolate, hazelnut, gold leaf

lemon granita, oat tuile, blueberry & basil compote

salted caramel ice cream, Original Beans chocolate

chocolate, caramel, sea salt

clotted cream

clotted cream ice cream, sticky toffee sponge, toffee sauce

Melonade aperitif, Lillet blanc, Prosecco

Hawksmoor lager 4%

Famille Perrin, 2024, France

Superiore Spumante, 'Asolo', Ca' Morlin, NV, Italy

Sparkling ginger & lemongrass, pomegranate

Dry-aged and grilled over live-fire charcoal. They are big and don't generally come any smaller than 500g.

Dry-aged and grilled over live-fire charcoal. They are big and don't generally come any smaller than 500g.

The very special native breed that started it all 20 years ago. Limited availability. Served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

The very special native breed that started it all 20 years ago. Limited availability. Served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

The very special native breed that started it all 20 years ago. Limited availability. Served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

The very special native breed that started it all 20 years ago. Limited availability. Served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

served with charcoal-roasted bone marrow & slow-cooked onions

Sirloin steak – supplement +£5, Fillet steak +£10, steakhouse salad

pickled fennel, horseradish crème fraîche

bone marrow & onions

roasted garlic, olive oil, lemon

roasted garlic, olive oil, lemon

vinegar peppers, fresh basil

grilled over charcoal on Meuniere

chickpeas, curried puree, mint yogurt

dry-aged, grilled over charcoal

garlic butter

grilled over charcoal

dry-aged tribute to a world famous burger

summer squash, fresh herbs

vinegar peppers, fresh basil

Spenwood cheese, mushrooms (v)

vinegar peppers & basil

chickpeas, minted yogurt, almonds

8oz filet steak, half Maine lobster, garlic butter

roasted over charcoal

garlic butter

celeriac, mushrooms, Winslade cheese (v)

lemon, classic mignonette

giardiniera mignonette

scotch bonnet mignonette

ginger, chili, soy, sesame, crispy shallots

ginger, chili, soy, sesame, crispy shallots

Hawksmoor ketchup

garlic butter

rosemary, cayenne, nutmeg

our signature side, malt vinegar mayo

garlic butter

Four farmhouse cheeses

Madeira gravy

Nordic Creamery cultured butter

lemon, garlic

Vermont Creamery cultured butter

lemon & garlic

pickled fennel, horseradish, hazelnuts

cucumber salad

cocktail sauce, mayonnaise

pickled chestnut mushrooms, parmesan

jalapeño tartar sauce

garlic butter

Cantabrian anchovies

Cantabrian anchovies

whipped East Haven ricotta

whipped ricotta, sourdough croutons

vinegar slaw

Yorkshires & onion gravy

new potatoes, watercress, horseradish

pickled fennel, horseradish, hazelnuts

fresh herbs, honey mustard vinaigrette

vinegar slaw

white port & garlic

jalapeño tartar sauce

garlic butter

Guinness bread, herbed cream cheese

New Haven buffalo ricotta

slow-cooked onions

tenderloin, pickled shiitakes

beef-dripping mince, horseradish cream

Light, crisp, and airy, closer to a puffy chicharrón than anything heavy. Served on the house as soon as you sit down.

Bone of charcoal roasted marrow, cooked until soft and rich, meant to be eaten alongside the meat. Spoon it out, spread it, or build it into each bite.

American Wagyu with proper marbling that melts into the meat as it cooks, giving a richness and softness that builds with every bite. Sourced from Snake River Farms, from the high plains of Idaho.

Known in Brazil as the 'Queen of Meats'. Its thick fat cap bastes the meat as it cooks, giving it a depth you don't usually get from this part of the animal. A more accessible way to enjoy Wagyu.

American Wagyu with proper marbling that melts into the meat as it cooks, giving a richness and softness that builds with every bite. Sourced from Snake River Farms, from the high plains of Idaho.

A thick rib chop left on the bone, with a generous fat cap and deep, beefy flavor. Rooted in the earliest days of the steakhouse tradition.

Old Forester Bourbon, Salted brown butter, Michter's Rye, Tonka bean

Siete misterious mezcal, tromba blanco tequila, strawberry, Aperol, chili

Grey Goose Vodka, Pineapple, Passion Fruit, Lemon, Champagne, Milk Punch

Koval bourbon, red wine & raspberry cordial, cassis lemon

Fords Gin, Campari, Martini Rubino, Sour Cherry