The Dog and Duck Soho Menu

Sweet chilli & Som Tam dressing. (568kcal)

With brown sauce. (346kcal)

Mango & sweet chilli salsa. (205kcal)

With a sweet chilli & Som Tam dressing. (308kcal)

Sweet chilli mayonnaise. (516kcal)

Hand-cut tortilla chips, cheese sauce, guacamole, salsa, sour cream and jalapeños. (495kcal)

Pulled beef brisket, mature Cheddar cheese.

Honey & mustard dressing. (480kcal)

With a sweet chilli mayo and watercress & pickled onion salad. (221kcal)

On sourdough bread with horseradish cream and pickled pink onions. (368kcal)

Cooked in a rich red wine sauce, topped with light pastry. (1515kcal)

Roasted mushrooms with spinach. Served on toasted sourdough. (433kcal)

With mango & sweet chilli salsa. (205kcal)

Blade of beef in Nicholson’s Pale Ale gravy in a hand crimped thyme pastry pie. Sprinkled with a topping of Maldon sea salt. (1219kcal)

With sourdough bread and butter. (330kcal) Vegan serve available. (347kcal)

Chicken breast in a truffle, white wine & Oyster mushroom sauce, in a short crust pastry. (1143kcal)

Hand-cut tortilla chips, cheese sauce, guacamole, salsa, sour cream and jalapeños. (949kcal) Add pulled beef brisket (608kcal) for 2.00

Topped with carrot and sweet potato mash. Served with long stem broccoli and thyme roasted carrots. (531kcal)

With red pepper and baby onions in Fino sherry sauce and short crust pastry. (1184kcal)

Balsamic glazed mini chorizos, pulled duck croquettes, boneless chicken pieces, Padrón peppers and halloumi fries, with a selection of dips. Recommended for two. (1866kcal)

Lamb shank in a rich minted gravy, topped with a herb mash. Served with thyme roasted carrots, long-stem broccoli and rich gravy. (966kcal)

Oven baked mini camembert topped with a truffle infused beer chutney, served with Padrón peppers, marinated olives, crispy long-stem broccoli, garlic sourdough flatbread and dipping aioli. Recommended for two. (1300kcal)

Salmon & king prawns in a creamy white wine sauce, topped with parsley & mature Cheddar mash. (816kcal)

Wholetail Scottish scampi, king prawns with Marie Rose sauce and smoked Scottish salmon, beer-battered haddock goujons and mini salmon & dill fishcakes with tartare sauce and lemon aioli. Recommended for two. (1155kcal)

Outdoor reared British pork sausages on a bed of Cornish clotted cream mash, topped with rich caramelised onion gravy and crispy onions. (1161kcal). Vegetarian serve available. (734kcal)

21-day-aged ribeye steak with vine cherry tomatoes, green salad and chunky chips (1070kcal). With your choice of Béarnaise* (123kcal), craft ale mushroom & bacon* (67kcal) or peppercorn* sauce. (82kcal)

With a seasonal salad base, topped with pumpkin seeds. (533kcal)

Herb-crushed baby potatoes, long stem broccoli and a king prawn, mussel & white wine butter sauce. (813kcal)

Topped with a mature Cheddar crumb, served with garlic sourdough flatbread. (1103kcal)

Schnitzel smothered in garlic butter, with lemon aioli and skin-on fries. (1297kcal)

Chargrilled chicken breast, pan fried chorizo and long stem broccoli with baby potato wedges. (734kcal)

With herb-glazed baby potatoes, house salad and lemon aioli. (553kcal)

Hand-battered haddock in our Nicholson’s Pale Ale, with chunky chips, mushy peas and tartare sauce. (959kcal) Large (1077kcal) for 17.50

Crispy kale, brown rice and quinoa salad with slaw, mango and grilled long-stem broccoli. Topped with pumpkin seeds. (390kcal) Add Smoked Scottish Salmon (537kcal) for 3.50 Add Grilled Halloumi (415kcal) for 2.50 Add Chargrilled Chicken Breast (211kcal) for 3.00

A combination of hand-battered* haddock and breaded wholetail Scottish scampi with chunky chips, mushy peas and tartare sauce. (1223kcal) 50p from each dish sold will be donated to Shelter.

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

Served with pan-seared chorizo, baby potatoes, glazed green beans and a lobster, Proesecco & samphire sauce.

Soft-shell crab hand-battered in Nicholson’s Pale Ale served in a toasted linseed bun with lettuce, tomato, gherkin and lemon aioli served with tartare sauce and skin-on-fries.

Pan-seared Wild Atlantic scallops and slow-cooked pork belly served with tenderstem broccolli, dauphinois potatoes and a rich brandy apple sauce.

King prawns, razor clams, baby squid and mussels cooked in garlic butter and samphire served with skin-on-fries.

Served on herb-crushed baby potatoes, with a rich king prawn and mussel white wine sauce, served with glazed green beans.

Served with herb-glazed baby potatoes, glazed green beans and a Champagne thermidor sauce.

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+

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.

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.

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

Slow-cooked pulled lamb in a rich red wine, rosemary and thyme sauce topped with sliced potatoes.

Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry.

British beef slow-cooked in Nicholson’s Pale Ale, encased in shortcrust pastry. Awarded Gold at the British Pie Awards

A selection of some of our favourite classic pies: Pulled beef & ale, chicken Balti and shepherd’s pies.

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.

Sweet potato, goat’s cheese & spinach in a shortcrust pastry case topped with breadcrumbs.

With vanilla pod ice cream.

With your choice of vanilla pod ice cream or custard.

With salted caramel sauce. Vegan serve available.

With a choice of vanilla pod ice cream or custard. Vegan serve available.

Please ask a member of our team for the full range

Chase Pink Grapefruit & Pomelo Gin with Fever-Tree Pink Grapefruit Soda and a hint of raspberry sweetness.

Bittersweet orange Aperol, mixed with Prosecco & soda for a fresh, light spritz.

Nicholson gin, tangy lemon and a drizzle of golden honey syrup, topped with a splash of Prosecco.

All the orange flavour, with zero alcohol. Lyre’s Italian spritz, topped with Fever-Tree white grape & apricot soda and a dried lemon slice. (97kcal)

The refreshing flavours of raspberry and cloudy apple paired with lime and mint. (170kcal)

The sweet and tropical taste of Absolut Vanilia vodka shaken with passion fruit & lime.

Sip on the classic Mojito: fresh mint, lime, Bacardi Carta Blanca rum and soda. Long and refreshing.

Chase vodka, Tanqueray gin, Bacardi Carta Blanca rum, Olmeca Atlos Plata Tequila & Cointreau, topped with Pepsi Max and lemon for a bold and refreshing sip.

Crafted with rich espresso and smooth Chase Vodka. A perfect blend of sophistication and indulgence.

Experience the timeless charm of the Old Fashioned. Buffalo Trace bourbon stirred with sugar & bitters.

Olmeca Atlos Plata Tequila, Fever-Tree Pink Grapefruit Soda and a splash of zesty lemon. An invigorating sip of Mexican sunshine.

Goslings Black Seal Dark Rum, Fever-Tree Ginger Beer, lime, and a dash of Angostura Bitters – an irresistible blend of sweet & spicy flavours.

Strong and smooth. Bombay Sapphire Gin, Campari Bitter Liqueur and sweet Martini Rosso Vermouth stirred over ice.

A British classic, garnished with orange, mint, cucumber and strawberries.

Sun-kissed Californian rosé, with aromas of fresh cherries and watermelon, with flavours of juicy ripe strawberries and sweet candy.

Delicate, light and fresh Italian rosé.

Beautifully pale, wild strawberries, citrus.

Beautiful bubbles, infused with sweet nectarine and peach flavours.

Dry, light and refreshing sparkling wine with good acidity for freshness.

Champagne with sumptuous pear, white peach and apple flavours, followed by refreshing bubbles that soften to reveal citrus fruit and gooseberry.