Soup of the Day (v)
Served with sourdough bread and butter.
The St George's Tavern
14 Belgrave Road, London, Greater London, SW1V 1QD
Main Food Menu at The St George's Tavern 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 St George's Tavern: warm and welcoming, where people can live life to the fullest in beautiful buildings, brimming with character.
Within the historic walls at The St George's Tavern, you’ll find a superb range of cask ales from specialist breweries, as well as delicious freshly cooked pub food.
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.
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
Panko crumbed squid served with lemon aioli
FISH PLATTER^
Whole tail scampi, King Prawns with marrie rose sauce and Smoked Scotish salmon, haddock goujons and mini Salmon and Dill 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.
Main Dishes
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 scampi served with chips, mushy peas and tartare sauce.
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.
Salmon & Dill Fishcakes
Served with herb-glazed baby potatoes, house salad and lemon aioli.
Wild Boar and Chorizo Pie
Wild boar, chorizo and red peppers cooked in a rich fino sherry sauce, encased in pastry and topped with a paprika-dusted puff pastry lid.
Fish Pie
Salmon, King Prawn and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash.
Game Pie
Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.
BUTTERMILK CHICKEN PIE
Buttermilk marinated chicken breast cooked in a rich smoked bacon, leek and Butler's Secret mature Cheddar cheese sauce. Encased in shortcrust pastry and topped with a crisp puff pastry lid.
Sweet Potato, Spinach & Goat's Cheese Pie (V)
Shortcrust pastry base filled with sweet potato, spinach and goat's cheese, topped with a savoury crumb
Lentil Cottage Pie (ve)
A rich puy lentil and vegetable pie topped with carrot and sweet potato mash.
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.
9oz 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.