APERITIF

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blood orange negroni, east london gin, discarded vermouth, campari, blood orange  9

sour of attorney, salcombe gin, cherry syrup, cherry liqueur, lemon juice, egg white  10

gimme rum lovin’, tidal rum, grapefruit cordial, ginger and honey syrup, lemon juice  11

 

RAW BAR

 

maldon oysters (each), shallot vinaigrette  2.8

cocollos oysters (each), shallot vinaigrette  3.9

hand picked white crab, apple, chilli and ginger salad, romesco sauce  11

brill ceviche, pea and lemon grass broth, scotch bonnet, tropea onion, nibbed almonds  13

 

SMALL PLATES

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sourdough bread, extra virgin olive oil, petimezi  3

taramosalata, chicory, purple carrot, pea shoots  6

steamed hake, avgolemono sauce, seaweed mayonnaise  9

burrata, roast beetroot, caramelised shallot, gentleman’s dressing  10

homemade fish sausage, parsnip puree, sandy carrots, soy sauce dressing  11

crab risotto, roasted melon seeds, fennel tops  12

grilled cuttle fish and pork, sweet potato puree, pickled ginger  15

 

MAIN COURSES

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skate wing, marinated capers, grumolo leaves, blood orange relish  20

octopus, fava, watercress pesto, mesclun leaves  22

haddock fillet, gnocchetti sardi pasta, tomato and Cretan cheese pasta  28

brill fillet, black-eyed beans, puntarelle, wild garlic leaves  34

monkfish, smoked salmon ‘carbonara’ sauce  35

whole turbot (feeds 2/3 people), romanesco dressing  61

 

SIDES

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triple cooked chips, oregano, salt  4

cornish potatoes, savoy cabbage  5

green  and marinda tomato salad  6

grilled radicchio, mushroom ketchup, sourdough breadcrumbs  7