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APERITIF

negroni, 58 gin, 1757 vermouth rosso, campari  10

‘the bees knees’, salcombe gin, yuzu sake, honey syrup, lemon juice, egg white  10

‘pretty as a peach’, tidal rum, peach and thyme syrup, plum sake, lemon juice, egg white  11

 

RAW BAR

 

maldon oysters (each), shallot vinaigrette  2.8

cocollos oysters (each), shallot vinaigrette  3.9

large crevettes, nori mayonnaise  4.9

seabass ceviche, honey moon melon broth, jalapeno, shallot, coriander, nibbed almonds  13

 

SMALL PLATES

sourdough bread, extra virgin olive oil, petimezi  3

taramosalata, chicory, purple carrot, pea shoots  6

whipped feta, char-grilled red pepper sauce, pickled samphire  8

steamed hake, avgolemono sauce, seaweed mayonnaise  9

crab risotto, roasted melon seeds, fennel tops  12

diver caught scallops, vanilla beans, courgette, salsa verde  14 

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

 

MAIN COURSES

crispy whole lemon sole, tzatziki, samphire, citrus dressing  16

octopus, fava, watercress pesto, mesclun leaves  22

skate wing, white crab meat, roasted red pepper and caper dressing  25

monkfish tail, burrata and marjoram ravioli, tomato sauce  30

halibut cutlet, girolles, fava, watercress pesto  43

wild seabass fillet, mussel and smoked chalk stream trout ‘carbonara’ sauce  48

 

SIDES

triple cooked chips, oregano, salt  5

cornish potatoes, ruby chard and spring onions  6

datterino tomatoes, green beans, black olive tapenade dressing  7

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