

APERITIF
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
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
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
triple cooked chips, oregano, salt 4
cornish potatoes, savoy cabbage 5
green and marinda tomato salad 6
grilled radicchio, mushroom ketchup, sourdough breadcrumbs 7