A modern British dining room, café and wine bar from Nick Gilkinson (ex Garden Café and Anglo) with Head Chef Joe Fox (ex Petersham Nurseries).
| Bacon scones with goats curd and chives | 4.25 |
| Fried Wensleydale, heather honey and smoked chilli |
5 |
| – | |
| Leafy celery, Devon Blue, crown prince squash and pickled walnuts |
7 |
| Curried veal sweetbread, cauliflower, burnt onions and sour yoghurt |
11 |
| Pressed pig head, apple sauce and pickled radish |
8 |
| Potato dumplings, potted brown shrimp and sea purslane |
9 |
| – | |
| Lamb mince and onions, creamed potatoes with green sauce |
16 |
| Poached carrots, swede and kohlrabi, Welsh potato cake and parsley sauce |
14 |
| Townsend fish soup |
19 |
| Wild mushroom, egg yolk, Berkswell and winter truffle |
14 |
| Roast pheasant, parsnip hash, Cornish leeks and prunes |
23 |
| – | |
| Roast haunch of venison for two to share Served with ale cooked baby onions, sand carrots, chanterelles and buttered collard greens |
42 |
| – | |
| Winter salad leaves |
3.5 |
| Steamed winter greens |
3 |
| Buttered pink fir potatoes |
3 |
| – | |
| Neals Yard cheeses St Tola, Stichilton, Lincolnshire poacher |
9 |
| Ginger and treacle pudding with clotted cream ice cream |
7 |
| Poached Yorkshire rhubarb, rosemary shortbread and clotted cream |
6 |
Book your Townsend reservation on Resy
Townsend
Monday: Closed
Tuesday, Saturday Sunday: 10.30am–6pm (kitchen open from 12pm – 3pm)
Wednesday – Friday: 10.30am – 11pm (kitchen open 12pm – 3pm and then 6pm – 9pm)
Whitechapel Gallery
77-82 Whitechapel High St
London E1 7QX
T: +44 (0)20 7522 7896
E: info@townsendrestaurant.co.uk
