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)

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.

(Please pre-order this dish when you book for lunch). Originally a Transylvanian dish this has become a very popular Budapest street food. It’s a conical dough rolled in our chosen sweet sensations and baked in a specially imported Chimney Cake oven. Served with a scoop of Dylan’s of Haslemere ice cream and our own warm chocolate sauce. It’s baked from fresh, so please pre-order when you book for lunch. (V)

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)

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 perfect light starter, 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.

Only the best quality vegetables and rice noodles are used in our soup which is made freshly in our kitchen. Can be served with or without sourdough bread. (V, Vg, GF without bread)

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)

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 has been our signature dish as a main course since we opened, and now we offer it as a fabulous starter course. We present our Hungarian goulash to you in the authentic style, a thick and meaty beef soup, rather than a stew, which 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. (GF without bread)

Succulent chicken livers blended with Port wine, Cognac, double cream and orange zest. This is velvety smooth and full of exciting flavours, expertly blended by our chef. Served with sourdough bread. (GF without bread)

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

Tender prime rump steak cooked in smoky paprika with lime juice and served on wooden skewers with sweet potato fries, salad and bearnaise sauce. (GF)

Slow roasted pork belly, beautifully moist and full of flavour, served with creamy mustard mash and roasted shallot on our chef’s red wine jus. (GF)

Two tender sea bass fillets carefully cooked to retain the delicate flavours, presented on our own Hasselback potatoes and served with a delicious Asian Slaw. (GF)

This is a centuries old Silk Road dish. Shash means skewer and Lik means meat, in this case boneless, tender chicken breast. Our chef marinades it in a blend of spices such as paprika, cumin and coriander. The accompanying salad features sliced avocado and a zesty vinaigrette. (GF)

Tender button mushrooms classically sauteed and coated in a rich and velvety cream sauce. The colours and flavours harmonise beautifully. Our chef serves it on a bed of fluffy rice. (V, Vg, GF)

Another Hungarian favourite with origins in the Tatra mountains with a rich Hungarian goulash at its heart. Our chef has brought a degree of sophistication to a dish once known as ‘lumberjack's food’, with a soft, fluffy pancake overlaying the meaty goulash, trimmed with cream and cheese.

This creamy breast of chicken dish in the Hungarian style, is stuffed with red peppers and accompanied by our chef’s own dumplings made in our kitchen, which are soft and fluffy and perfect for mopping up the savoury sauce. We serve it with a side salad.

A signature dish at Vicky’s. This has been our signature dish as a main course since we opened. We present it in the authentic style, a thick and meaty beef soup, rather than a stew, which is both delicious and satisfying. The dish is served in a Transylvanian cauldron on a hand carved wood board, both specially imported. We add a side of sourdough bread and as a concession to British taste, the 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. (GF without bread)

We cook the cauliflower to a tender crispness and smother it in a rich and savoury cheese sauce. Our chef presents the dish with Kumara, which is a sweet potato that lends a burst of colour and flavour. This dish is not just full of vitamins and anti-oxidants, it tastes great too! (V, Vg, GF)

Tender chicken breast served warm on a generous salad bed of leaves and red peppers, dressed with lemon juice and balsamic vinegar. (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.

Originally a Transylvanian dish this has become a very popular Budapest street food. It’s a conical dough rolled in our chosen sweet sensations and baked in a specially imported Chimney Cake oven. Served with a scoop of Dylan’s of Haslemere ice cream and our own warm chocolate sauce. It’s baked from fresh, so please check availability when you visit. (V)

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)