The Spanish Galleon Tavern in Greenwich has two redecorated bars, plus a third that contains a fish & chip counter.
The shop, Fish & Chips at the Galleon, serves fish & chips in Spitfire ale batter with chips & mushy peas (£9.95), and battered pork & Spitfire ale sausages with chips & curry sauce or mushy peas (£7.50). Snacks include pickled onions, eggs and gherkins (all 50p) with an optional curry sauce (£1.50).
Dishes on the pub’s restaurant menu include ploughman’s boards (£7.50), roast beef and Yorkshire pudding with seasonal vegetables (£9.95), and jam roly-poly (£4.95).
A £50,000 refurb saw the fish & chip bar traditionally styled with white and turquoise tiling, stainless steel and glass, a counter, display cabinet and high stools and tables. The two bar areas are modern and comfortable.
The upstairs function room seats about 50, the restaurant/conservatory about 40 and the bar about 15. Diners can eat in or take away certain meals, which are advertised on a blackboard above the counter.
The pub is a few metres from the Cutty Sark, reopening this spring following an overhaul, and close to Greenwich Park and the National Maritime Museum.
“We wanted to focus on what is British and create a bit of theatre in the restaurant,” said retail district manager Tony Broun. “We want to appeal to a broad range of customers with a slightly quirky, interesting take on a traditional idea.
“We definitely see the Olympics as an opportunity for trade.”
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