Soup of the Day (v)
Served with sourdough bread and butter.
The King's Head
10 Stafford Street, London, Greater London, W1S 4RX
Main Food Menu at The King's Head in London
Distiller, politician, cricket player, benefactor and our founder. Since 1873, we’ve remained true to William’s ideals of what a great pub should be, especially at The King's Head: warm and welcoming, where people can live life to the fullest in beautiful buildings, brimming with character.
Within the historic walls at The King's Head, you’ll find a superb range of cask ales from specialist breweries, as well as delicious freshly cooked pub food.
A FEW OF OUR FAVOURITE DISHES
From starters to desserts, our menu offers dishes that are sure to give you the memorable experience you deserve.
When it comes to mains, our Nicholson’s burger is up there with the best of them. Two chargrilled beef burgers or chicken breasts served in between a brioche bun with bacon, Monterey Jack cheese and skin on fries.
Finish off your meal with our Apple & blackberry Crumble, served with your choice of vanilla pod ice cream or rich creamy custard — choose to share or enjoy your own slice of heaven.
Our main menu is available throughout the day but if you’re popping in for lunch, we have a delicious selection of sandwiches and toasties on our Lunch Menu, perfectly paired with a pint of Nicholson’s Pale Ale, Camden Hells Lager or your choice of soft drink.
Allergen and Dietary Information
Our easy-to-use allergen guide is available for you to use on the food section of our website or on our Glass Onion app. We keep it online so that it’s always as up to date as possible and you can filter out dishes containing any of the 14 major allergens. If you can’t access the internet, we will be happy to provide you with the information. Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients.
If you have any questions, allergies or intolerance's, please let us know before ordering. Our fish dishes may contain small bones. *Contains nuts. ^Contains alcohol. (v) = made with vegetarian ingredients, however some of our preparation and cooking methods could affect this. (ve) = made with vegan ingredients; however, some of our preparation and cooking methods could affect this. If you require more information, please ask your server. Where table service is offered, a discretionary service charge of 10% may be added. †Payments are made to the Royal National Lifeboat Institution (RNLI) Ltd, which pays all its taxable profits to the RNLI. Registered charity in England (209603), Scotland (SC037736) and in the Republic of Ireland (20003326).
Food Menu
Starters
SMOKED SCOTTISH SALMON
Served with sourdough bread and butter
Roast Shallot & Armagnac Tarte tatin (ve)
Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing
CALAMARI
Crispy squid served with lemon aioli
FISH PLATTER^
King prawns in a Marie Rose sauce and smoked Scottish salmon served on toasted ciabatta bread, wholetail Whitby scampi, beer-battered haddock goujons and mini smoked haddock & kedgeree fishcakes served with tartare sauce and lemon aioli.
House-Cooked Nachos (v) small
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
House-Cooked Nachos (v) large
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
Seasonal Favourites
Wheatberry, apple and cranberry salad (ve)
Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.
With sliced avocado (ve)
With smoked Scottish salmon
With chargrilled chicken breast
Chicken, Bacon and Avocado Salad
Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad, topped with sunflower and pumpkin seeds.
Smoked Haddock & Kedgeree Fishcakes^
Served with a house salad, herb-glazed baby potatoes and lemon aioli.
Main Dishes
Root Vegetable Hot Pot (ve)
A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.
NICHOLSON’S FISH & CHIPS
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
NICHOLSON’S FISH & CHIPS (Large)
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
OCEAN FISH & CHIPS
A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+
BAKED MACARONI CHEESE (V)
Macaroni pasta in a rich cheese sauce and topped with mature Cheddar. Served with garlic ciabatta bread.
Add Smoked Back Bacon
TOAD IN THE HOLE
British outdoor-bred pork sausages inside a Yorkshire pudding with creamy mashed potato, topped with a rich balsamic caramelised onion gravy, served with steamed greens and glazed Chantenay carrots.
Vegetarian Toad in the Hole available (v)
NICHOLSON’S HUNTER’S CHICKEN
Grilled chicken breast topped with smoked back bacon, BBQ sauce and cheese, served with a house salad, hand-battered^ onion rings and chips.
CHICKEN TIKKA MASALA
Marinated chicken breast in a classic tikka masala sauce, served with pilau rice, crispy poppadum, mango chutney and naan bread.
STEAK AND NICHOLSON'S PALE ALE PIE
British Beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry, served with creamy mashed potato, steamed greens and glazed Chantenay carrots. Awarded gold at the British Pie Awards.
10oz RIBEYE STEAK
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.
GAMMON STEAK
Served with two fried free-range eggs, house salad and chips
BURGERS
All of our burgers are served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise and served with BBQ salsa and skin-on fries unless otherwise stated.
Classic Cheese Burger
Chargrilled beef burger topped with Monterey Jack cheese.
NICHOLSON’S BURGER
Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.
Beyond Meat® Burger (ve)
The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.
CHICKEN BURGER
Crispy buttermilk chicken breast topped with Monterey Jack cheese.
CAULIFLOWER, KALE & SMOKED CHEDDAR CHEESE BURGER (V)
Encased in a crispy parsley crumb.
Add any of the following toppings to your burgers
Monterey Jack cheese, smoked back bacon, jalapeños, guacamole,
fried egg or Balsamic caramelised balsamic onions • 75p
BBQ sauce • 50p
BBQ pulled pork • £1.00
Sides & Extras
Skin on fries (v)
Chips (v)
Mac & Cheese (v)
Mushy peas (ve)
House salad (ve)
Green beans (ve)
Garlic bread (v)
Garlic bread with cheese (v)
Beer-battered onion rings - small
With sour cream
Sandwiches
FISH FINGER SANDWICH
Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce on farmhouse bread.
NICHOLSON’S CLUB SANDWICH
Hand-pulled British chicken, crispy smoked bacon, lettuce, tomato and mayonnaise served on toasted farmhouse bread.
CHICKEN & AVOCADO SANDWICH
Hand-pulled British chicken, avocado and lemon aioli served on toasted ciabatta bread.
CHEESE & CHUTNEY TOASTIE (V)
Melted mature Cheddar cheese, mustard and tomato & apple chutney served in toasted farmhouse bread.
HAM & CHEESE TOASTIE
Yorkshire Ham, melted mature Cheddar cheese and mustard served in toasted farmhouse bread.