A la Carte Menu

Wednesday – Saturday 12:00 – 14:30 & 17:30 – 21:00

 

*Our Bar menu is also available: Wednesday – Saturday 12:00 – 14:30

& Wednesday - Thursday 17:30 – 21:00*

 

Sample Menu

 

Snacks

Sicilian Nocellara Olives 4, Selection of spiced nuts 3.00
Warm sour dough, coffee & almond butter , chorizo & charred pepper butter, cultured cashew butter for two 5.00

 

Chef's Selection of Canapés

3 for £10.00
Halloumi, maple & honey toasted nuts & seeds V
Salt baked beetroot, pickled beetroot, feta V
Kung pao Queen scallop, prawn cracker, crispy cabbage

 

Starters

Chicken liver parfait, red onion jam, pickled shallots, toasted sourdough 8.00
Moules mariniere, garlic sour dough 8.50/ 15.00 as main
Barbecued salt & pepper calamari, squid ink flatbread, tomato & sweet Ramiro pepper salsa, saffron aioli, spring onion tops 8.50
Foraged wild mushrooms, truffle brioche, salt cured duck yolk, mushroom ketchup V 9.00
Wood pigeon, buttermilk & Roquefort celeriac risotto, caramelised baby onions, game chips 9.00
In house goats’ cheese, leek ash, plum chutney, honey oats, whey fermented celery, sour dough crostini V 10.00
In house gin cured salmon, tonic & juniper gel, compressed cucumber, seaweed cracker, apple & pear salad 11.00

 

Mains

Pan fried calves’ liver, smoked pomme puree, streaky bacon crisp, braised shallots, red wine jus 18.00
Confit pork belly, honey burnt ends, spiced cob, fennel & apple slaw, apple cider barbeque sauce 19.00
Coconut katsu, cauliflower, sesame & tofu toast, mango sticky rice, charred pak choi, black sesame V* 20.00
Roasted lamb rump, miso glazed carrots, puree anchovies & cockle mayonnaise, sesame & buckwheat 24.00
Local wild bass, shrimp & crab saffron courgette spaghetti, sea vegetables, seaweed salt 25.00
Pan fried boneless skate wing, lemon & sourdough crust, runner beans, hazelnut, pomme puree topped fish pie 25.00
8oz dry aged Scottish sirloin, garlic butter poached lobster tail, rosemary salted fries, charred seasonal Verde, watercress 40.00

 

Sharing Platter

Seafood platter for two, local rock oysters, tempura soft shell crab, devilled cockle popcorn, charred Mediterranean King prawns, in house gin cured salmon, herring roll mops, anchovy mayonnaise, shallot vinegar, Marie Rose, coriander, lime & chilli butter, squid ink cracker 60.00
 
Paired perfectly with Bacchus 2019 – medium dry white wine 23
Produced from the oldest & largest Bacchus plantation in England, New Hall Vineyard, Purleigh, Essex. With intense aromas of elderflower, apple & conference pear. On the palate, tropical fruit flavours of melon & pineapple prevail leading to an elegant, crisp finish

 

Sides

Triple cooked chips, truffle & parmesan 6
Ox cheek mac & cheese 7
Seasonal salad 4
Baby new potatoes, herb & shallot butter 4
Seasonal vegetables 4

 

Desserts

Mango & pineapple dome, coconut shortbread, passionfruit & orange sorbet 7.50
Peach melba Eton mess, almonds, white peach sorbet 7.50
Le Benaix Tiramisu, 70% chocolate ganache, caramelised coffee glaze 8.00
Vanilla & strawberry ripple cheesecake, wild strawberry sorbet 7.00
Salted caramel brownie, apricot mousse, praline ice cream 7.50
Ice cream & sorbet selection 6
A selection of the finest British & French cheeses, celery, candied walnuts, grapes, house chutney, biscuits & bread 11.00

 

Dessert Wines

Muscat de Beaumes-de-Venice, Rhône, France 50ml 4.5, Canoso, Recioto di Soave, Italy 50ml 6,
Chateau de Rolland, Sauternes, France 50ml 6.5, Recioto della Valpolicalla, Italy 50ml 6
Grand Tokaj, Aszú, Tokaj, Hungary 50ml 8

 

To Finish

Selection of Chefs homemade petit fours, served with Filter Coffee or Novus Tea 5.5 pp
Paddy & Scott’s: Americano 3, Macchiato 3, Cappuccino 3, Latte 3
Espresso 3, Double Espresso 4, Hot Chocolate 3, Liquor Coffee of your choice 6.5
Novus Tea Selection: Persian Pomegranate, Wild Encounter, Citrus Chamomile, Dragonwell Green,
Sapphire Earl Grey, English Breakfast, Darjeeling 3

 


 
For information on allergens please speak to a member of our management team. Many of our dishes can be slightly altered to suit dietary requirements, however due to ingredients used in house, we cannot guarantee that dishes are completely free from dairy, nuts or any allergens.

Opening Times

Wednesday - Saturday
Food served: Lunch 12 - 2.30, Evening 5.30 - 9pm
Bar open: Midday - 11pm
Sunday
Food served: Lunch 12 - 4pm
Bar open: Midday - 7pm

Get In Touch

Main Road, Rettendon

Chelmsford, Essex CM3 8DY
Tel No. 01245 987888

E.enquiries@brasseriebenaix.com

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