Topes Restaurant

Sample Menus

Opening Hours

Wednesday - Sunday
(12 noon - 2:30PM)
Wednesday - Saturday
(from 6:30PM)

TOPES PARTY BOOKINGS

Detailed below are the menu options for your party. If your party is less than 36 people, please choose up to 4 starters, 4 mains and 4 desserts for your guests to choose from. If your party is for 37 or more guests, please limit your choice to 1 starter, 1 main and 1 dessert (plus a vegetarian option if required).

Please advise which option(s) you have chosen on booking your party, and then provide numbers of each choice at least 2 days in advance of your party. For large groups, a list of names and a table plan against choices is welcome.

Childrens’ options are available. Please ask at the time of booking for details.

We ask all parties to choose from 3 courses, the current prices are for:

Lunch	£21.50 per head
Mid-Week evening (Wed / Thur)	£21.50 per head
Fri / Sat evening	£29.50 per head
Sides orders	£3.50 each
Cheese	£1.50 supplement
Childrens Two course (aimed at under 8’s)	£8.00 per head

All prices include VAT. A 10% optional service charge will be added to your final bill. A £10 per head, non-refundable deposit is required to secure the booking

STARTERS

Chicken liver parfait,: fruit chutney, toasted bread

Sweet-cured salmon,: peppered cream cheese, herb blini, salsa verde

Potted crab and shrimp pot,: coriander flat breads

Spiced parsnip soup, (V): warm ciabatta

Roast beetroot,: feta and fennel salad, grissini sticks

Parma ham,: Golden Cross goats cheese, herb crouté and walnut salad

Vine tomato and olive tart, (v): rocket salad

Crisp confit duck salad,: walnut and balsamic vinaigrette

MAINS

Roast leg of lamb,: roasted potatoes, seasonal vegetables

Roast rump of beef, Yorkshire pudding,: roast potatoes, seasonal vegetables (available Sunday Lunch only)

Roast loin of pork, roast potatoes,: seasonal vegetables (available Sunday Lunch only)

Pan-fried sea bass, fondant potato,: wilted spinach, tomato and cardamom jam

Crisp confit pork belly, parmentier potato,: black pudding, wild mushroom and bacon

Slow-cooked duck leg, potato rosti,: braised red cabbage, parsnip puree

Maize-fed chicken breast, potato puree,: shallots, garlic and greens

Butternut squash and goats' cheese frittata, (v): baby leaf salad

Wild mushroom and Wigmore cheese risotto, (v): Pecorino shavings

Fish & Chips – beer-battered haddock,: hand-cut chunky chips, pea and lettuce fricassee

Roast rump of English lamb,: fondant potato, creamed leeks and spinach

SIDES

: £3.50 each; Hand-cut chunky chips/ Creamed potato/ Fine French beans/ Mixed seasonal vegetables

DESSERTS

Bread and butter pudding,: crème anglaise and vanilla ice cream

Apple tatin,: clotted Cornish ice cream

Crème brulee

British cheese board,: fruit chutney, crackers (£1.50 supplement)

Vanilla cheesecake, double cream

Dark chocolate torte,: white chocolate ice cream

Treacle tart, mascarpone