Menu

Toasted sourdough smothered with sweet and sour roasted beets, topped with goat’s cheese and oven baked, with seasonal leaves and chef’s dressing. (V, GF on request)

Made with care in our kitchen from all fresh ingredients with the finest fresh salmon fillets, a delicious tarragon sauce and presented on a contrasting cushion of green vegetables. (GF)

Chopped fresh vegetables bound with breadcrumbs and set on our own “courgetti”, (like spaghetti but made with courgettes. (V, Vg on request)

A perfect light lunch, whitebait are delicious and moreish. Our chef teams them up with a light and tasty lemon and dill dipping sauce. Perfect with a fresh white wine.

This very tasty dish is quite unusual in the UK, but the combination of the simmered, soured cabbage and the savoury filling of minced pork, herbs and rice makes it a huge favourite in Europe. Served with sourdough bread. (GF without bread)

A delicious creamy chicken dish in the Hungarian style, accompanied by our chef’s own soft and fluffy dumplings, made in our kitchen, which are perfect for mopping up the savoury sauce!

Invented here at Vicky’s and made with care in our kitchen, prime minced beef and cheese are combined with those instantly recognisable hints of Hungary. Served in a brioche bun. (GF on request)

(V, Vg)

(V)

(V, Vg, GF)

(V, Vg, GF)

(V)

Chef’s delicious cream soup, indulgently thick and made with the day’s selected fresh ingredients. Served with sourdough bread. (Usually V but please ask. GF on request.)

This is a delicious and very healthy soup full of fresh vegetables and prime chicken breast, it looks delightful and appetising. Served with sourdough bread. (V and Vg Vegetable Noodle Soup on request, GF without bread.)

Roasting the vegetables brings out the inherent sweetness and adds texture and crunch. Beautifully balanced by our own lemon and honey dressing and perfect for the warmer days. (V, Vg, GF)

The famous salad was invented by Caesar Cardini in 1924 and 80 years on Vicky’s has added a Hungarian twist to make it just that little bit different from the others! (GF)

This classic Hungarian dessert is actually a trifle cake made of several layers of sponge and custard cream, studded with raisins and then topped with chocolate and double cream.

A great dessert, almost forgotten, but not at Vicky’s! Invented in New York to celebrate the pink and cream Knickerbocker Hotel, it’s a layered ice cream and fruit sundae in the classic USA style, with wafer and chocolate flake. We added chocolate ice cream. (V, GF without the wafer)

Just the way you love it, freshly made in our kitchen, warm, moist, very chocolatey and with our own chocolate sauce and Dylan’s locally made Haslemere ice cream.

Choose from this award-winning local ice cream maker’s flavours of strawberry, chocolate or vanilla. Two or three scoops. (V, GF)

Choose from Dylan’s fabulous flavours of orange, mango, or chocolate and clementine sorbet. Two or three scoops. (V, Vg, GF)

These dishes are baked from fresh, so please check they are available when you visit. Chimney cakes are a very popular Hungarian street food. If you visit Budapest it will be hard to avoid the delicious smell of hot chimney cakes in the markets. They are made with a conical, sweet or savoury dough, which is baked in a special oven so that they become crispy on the outside and soft on the inside. We have our own specially imported authentic chimney cake oven right here in Vicky’s Brasserie.

We will request a discretionary service charge of 12.5% all of which will be shared fairly between the staff.

Succulent chicken livers blended with Port wine, Cognac, double cream and orange zest. This is velvet smooth and full of exciting flavours, expertly blended by our chef. Add a warm, crusty slice of rustic bread for the classic starter. (GF)

A generous portion of creamy brie, deep fried to a golden brown blending that crispy exterior with the soft, gooey inside! Our chef adds a sweet and tangy cranberry and pomegranate sauce for a delicious balance of flavours. (V)

This dish from Central Europe is rarely encountered in the UK and is delicious. Our polenta is ground maize, creamed to a warm, smooth and velvety texture. Our chef tops this with a rich grated cheese creating an unusual and indulgent taste combination. Gluten free option if ordered in advance. (V, GF)

Tender slices of grilled goat’s cheese balanced with the earthy sweetness of fresh beetroot create this blend of tangy, savoury and sweet taste experiences. Our chef tops this off with cranberry sauce and garnishes the whole ensemble with mixed salad leaves. This guests’ favourite looks beautiful when brought to your table. (V, GF)

Our chef chooses the soup based on the freshest ingredients we have today. It will be creamy and thick and it will definitely taste delicious. Please ask our table staff for today’s soup. Usually gluten free but please ask.

This delicious creation offers two tender sea bass fillets, carefully cooked to retain the flavours and juices. The sea bass is accompanied by our Hasselback potatoes, thinly sliced, baked with herbs and spices until they are crispy on the outside and soft in the middle. Our chef adds his own Asian Slaw to complete the dish. (GF)

Duck breast just how you like it, well cooked and with a crispy skin. Vicky’s has combined this favourite with the sweet and savoury flavour hit of honey glazed carrots and a luxurious and creamy truffle oil infused mash. Our chef is proud to offer this indulgent and flavoursome dish. (GF)

Another Hungarian favourite that is popular throughout Central Europe. It derives from the Tatra Mountains between Poland and Slovakia and has at its heart a rich Hungarian goulash. Our chef has brought a degree of sophistication to a dish once known as ‘lumberjack’s food’ with a soft and fluffy potato pancake overlaid with the same rich beef Hungarian goulash that has become our signature dish. This warm and satisfying dish is established as a Vicky’s favourite, but remember to leave room for dessert!

A signature dish at Vicky’s. We present our Hungarian goulash to you in the authentic style, served in a specially imported Transylvanian individual goulash ‘cauldron’ placed on a wood board carved in the Transylvanian mountains. The recipe, which is a thick and meaty beef soup, rather than a stew, is both delicious and satisfying. We add a side of sourdough bread and as a concession to British taste, the very hot chillies are served in a separate dish. It’s a private family recipe only available at Vicky’s and the family home and it’s been a Hungarian classic since the 9th century.

This is a centuries old Silk Road dish reflecting the multiple cultures of that great trading route. Shash means skewer and Lik means meat, in this case boneless, tender, chicken breast. Our chef marinades the chicken in a blend of spices such as cumin, coriander and paprika rendering it a rich, smoky flavour. The accompanying salad features sliced avocado and a zesty vinaigrette. A tasty piece of history. (GF)

Tender button mushrooms classically sautéed and coated in a rich and velvety double cream sauce. This is both a colour contrast and a flavour contrast which harmonise beautifully. Our chef serves it on a bed of fluffy white rice to create a rarely encountered dish that is full of flavour and satisfying. Gluten free option available if ordered in advance. (V, GF)

The roasted cauliflower is cooked to a tender crispiness and smothered in a rich and savoury vegan cheese sauce. Kumara is sweet potato which lends a burst of both colour and flavour. It’s full of vitamins and antioxidants but best of all, it’s a delicious taste experience. It’s called Ironclad because it’s packed with good-for-you nutrients. This dish can also be served with dairy cheese sauce as a vegetarian dish. (V, Vg)

This classic Hungarian dessert is actually a trifle cake made of several layers of sponge and custard cream, studded with raisins and then topped with chocolate and double cream.

A great dessert, almost forgotten, but not at Vicky’s! Invented in New York to celebrate the pink and cream Knickerbocker Hotel, it’s a layered ice cream and fruit sundae in the classic USA style, with wafer and chocolate flake. We added chocolate ice cream. (V, GF without the wafer)

Just the way you love it, freshly made in our kitchen, warm, moist, very chocolatey and with our own chocolate sauce and Dylan’s locally made Haslemere ice cream.

Choose from this award-winning local ice cream maker’s flavours of strawberry, chocolate or vanilla. Two or three scoops. (V, GF)

Choose from Dylan’s fabulous flavours of orange, mango, or chocolate and clementine sorbet. Two or three scoops. (V, Vg, GF)

These dishes are baked from fresh, so please check they are available when you visit. Chimney cakes are a very popular Hungarian street food. If you visit Budapest it will be hard to avoid the delicious smell of hot chimney cakes in the markets. They are made with a conical, sweet or savoury dough, which is baked in a special oven so that they become crispy on the outside and soft on the inside. We have our own specially imported authentic chimney cake oven right here in Vicky’s Brasserie.

We will request a discretionary service charge of 12.5% all of which will be shared fairly between the staff.