From brunch to bar side snacks with plenty of choice in between!
Autumn is here and so is the new menu at Wallace and Co. We have a huge selection of new dishes on offer.
Why not sit up at our bar and enjoy a glass of wine or a pint of Meantime ale if you get peckish add some of our small plates or our chorizo scotch egg we’re certain you’ll love them, and don’t forget from Sunday to Thursday buy two large glasses of wine and get the rest of the bottle free – what’s not to like about that!
If you fancy something more substantial we have delicious new main courses which include, shepherds pie with a lamb chop, swordfish with caponata alongside our classic burger. If its lunch you’re looking for pop by for one of our new “big salads” or enjoy pulled pork and beans one of 3 delicious healthy dishes off Greggs new “hearty and healthy section”.
If you’re a morning person pop in for breakfast or brunch, we have the classics plus some delicious contemporary dishes too. Don’t forget that pretty much most of dishes can be taken away, even our Sunday roast!
Click here to see the menu
Alongside all of this we have a great mezzanine space available for private parties, seating up to 40 and holding up to 60 for a standing party, this space is ideal for groups so whether you want a formal dinner or a relaxed drink party we can help, Gregg might even pop by and say hi!
Whatever you fancy we’re open from 8am until 10.30pm, 7 days a week. For more information follow us on twitter @wallaceco or check our website www.wallaceandco.com
|Don't forget Gregg's Great Putney Pud Off!
As we go to press we have been advised of a competition that all readers are invited to take part in........
On 12th November at 7pm Gregg will be at 146 Upper Richmond Rd (the restaurant!) to judge puddings brought in to the restaurant.
The winner will receive a cheque for £500 made payable to their chosen charity.
If you want to take part then please email firstname.lastname@example.org to let them know you are entering and then get creative in the kitchen!
October 18, 2013