Menu

Oysters

• 14.75 / 28.50 Lindisfarne rocks

  six / dozen

• 19.50 / 39.00 Whitstable Natives No 2

  six / dozen

• 19.50 / 39.00 West Mersea natives No 2

  six / dozen

• 14.25 / 27.50 Carlingford Rocks

  six / dozen

  Menu Info
  Cultivated on the picturesque sea lough in County Down, Northern Ireland

• 19.50 / 39.00 Mixed oysters 

  with wild boar sausages

  Menu Info
  Spicy sausages are a traditional accompaniment to oysters in the south-west of France.

• 14.75/ 28.50 Dorset Rocks

  six / dozen

Caviar

• 80.00 / 130.00 Sevruga with blinis and sour cream

  30g / 50g

• 100.00/160.00 Oscietra with blinis and sour cream

  30g/50g

• 195.00 / 295.00 Beluga with blinis and sour cream

  30g / 50g

Crustacea and Molluscs

• 32.50 / 47.50 Plateau de fruits de mer

  for two per person / with lobster per person

• 16.50 / 25.75 Seared scallops in the shell

  with garlic and chilli butter

• 14.75 Baked Spiced Crab

  with toasted ficelle

• 17.25 Shellfish cocktail

• 17.75 Dressed crab

• 16.25 / 24.75 Griddled tiger prawns

  coriander & green mango salsa

• 14.25 Sauteed razor clams

  with wild boar sausage

• 3.75 / 22.50 Dublin Bay prawns

  each / six

• 20.50 South Devon whole cock crab

• 10.75 Potted shrimps

• 19.75 / 39.50 Lobster mayonnaise

  half / whole

Soups

• 8.25 Shellfish bisque

  with cream and Cognac

• 8.00 Leek & potato soup

  with truffled brioche

Smoked Fish

• 16.25 Brown and Forrest smoked salmon

  Menu Info
  Farmed Loch Duart salmon smoked by Brown and Forrest, a small smoker in Somerset.

• 10.25 Manx kipper pâté

  with pickled cucumber

• 13.75 Smoked halibut, fried oyster & quail egg salad

Starters

• 11.50 Buffalo mozzarella & mixed artichoke salad

• 12.50 Sauteed monkfish cheeks

  with ceps, bacon & red wine

• 11.75 Char-grilled squid

  with spiced tomato, cured ham & rocket

• 8.75 Griddled sardines

  with lemon & garlic dressing

• 12.50 Crab, Atlantic Prawn & Avocado Salad

• 12.50 Stone bass ceviche

• 10.75 Pan-fried duck egg

  chicken livers, wild rabbit & hedgehog mushrooms

• 12.75 Octopus carpaccio

  with chilli, sping onion & coriander

• 12.75 Marinated salmon

  with blood oranges, cucumber & shaved fennel salad

• 12.25 / 18.50 Wild mushroom risotto

Vegetarian Menu

• 7.50 Cauliflower soup

  with crumbled blue cheese

• 11.50 Buffalo mozzarella & mixed artichoke salad

• 9.25 Pan-fried duck egg

  with seashore vegetables and lemon butter

• 11.75 Lincolnshire onion tart

  with sautéed ceps

• 8.25 / 13.75 Mixed endive & apple salad

  with blue cheese and walnuts

• 7.50 / 11.25 Tagliatelle pomodoro

• 9.50/ 16.25 Butternut squash risotto

  with shaved  pecorino

Fish on the bone

• 29.00 Fish of the day

• 75.00 Fish for two

• 30.00 Halibut

  on the bone

Sole

• 22.50 Slip soles

  with capers & lemon butter

• 39.00 / 48.00 Dover sole, grilled or meunière

  16oz / 22oz

• 19.75 Goujons of Cornish sole

  with tartare sauce

Main Courses

• 17.50 Deep-fried haddock

  with mushy peas

• 17.75 Shrimp burger

  dill pickle & lemon mayonnaise

• 28.75 Roasted monk fish tail

  saffron potatoes and gremolata

• 19.75 Fillet of organic sea trout

  globe artichokes, capers and tomato

• 21.75 Fillet of cod

  crab risotto & monk's beard

• 29.75 Roasted halibut

  with garlic mash, sea beets & shrimp dressing

• 18.75 Smoked haddock

  colcannon, poached egg & grain mustard

• 19.75 Fillet of pollack

  with hedgerow garlic and cockles

• 26.00 Seared sea bass

  lemon and herb butter

• 42.00 Lobster Thermidor

  or grilled with garlic butter and seashore vegetables

• 79.00 Roasted shellfish for two

  lobster, scallops, razor clams and tiger prawns

Meat and Game

• 18.75 Chicken, bacon & quail egg pie

• 24.75 Loin of venison

  with braised lentils and sour cherry sauce

• 28.50 Rump of Somerset lamb

  roasted squash, pine nuts & rosemary

• 34.50 Black Angus Creekstone ribsteak

  with béarnaise sauce & chips

• 23.75 Pot roast guinea fowl

  with curly kale, wild mushrooms & bacon

Cheese and Savouries

• 10.75 Ibargui, Pont L'Eveque, Blue d'Auvergne

• 10.75 Keen's Cheddar, Tunworth, Highland Blue

• 6.75 Herring milts on toast

• 4.75 Welsh rarebit

Ice Creams and Sorbets

• 7.50 Ice creams:

  Vanilla, orange ripple, malt

• 7.50 Sorbets:

  Passion fruit, mandarin, rhubarb

• 8.00 Honeycomb ice cream

  with chocolate sauce

• 9.50 Champagne sorbet

Desserts and Puddings

• 7.50 Vanilla pannacotta

  with amaretti pears

• 8.00 Cox's Pippin apple pie

• 8.00 Pecan & whisky tart

  with Jersey ice cream

• 7.00 Yorkshire rhubarb

  and custard

• 8.75 Chocolate & cherry mousse

• 9.75 Cru Virunga chocolate & honeycombe bombe

• 7.75 Lemon meringue parfait

  with blood orange

• 8.50 Tropical fruit

  with coconut and lime sorbet

• 8.75 Bakewell pudding

  with almond ice cream

• 17.00 Steamed treacle sponge with custard

  (to share)