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).
Townsend has adapted the restaurant’s operations to ensure the safety and security of guests and staff. You can read their full list of new health and safety measures here.
| 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 – Sunday (excluding Thursday): 10.30am–6pm (kitchen open from 12pm – 3pm)
Thursday: 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
