MAIN MENU
This is a sample menu - our menus change on a regular basis.
Oysters
Jersey 3.5
Cumbrae 4.5
Dressed Oysters
Jersey, pickled rhubarb, red chilli, fennel 3.9
SNACKS
Lyon’s bread, whipped butter 5.5
Gordal Olives 5
Mussel escabeche toast 2.5 each
SMALL PLATES
Onglet tartare, parmesan, egg yolk, onion seed crispbread 15.5
Grilled Wye Valley and white asparagus, roasted garlic, mascarpone, toasted crumbs 13
Trout crudo, apple, jalapeno, lime 15.5
Clams, chorizo, pickled rhubarb, monk’s beard, aioli 15.5
LARGE PLATES
Dayboat fish, mussels, curry coconut sauce 28
Soy glazed aubergine, peanut sauce, spring onion, chilli oil 18.5
Spring lamb rump, black garlic skordalia, new season peas, wild garlic 30
Tandoori Monkfish, Coconut Yoghurt, Mango Chutney Market Value
Sides
Butterhead lettuce, herbs, lemon 5
New Potatoes, Paprika Butter 6
Purple sprouting broccoli, anchovy 6
Dessert and Cheese
Chocolate fondant, hazelnut cream 8
Roasted rhubarb, strawberry, matcha mousse, pistachio 7.5
Cheese, chutney, crackers: Montgomery’s Cheddar, Rogue River Blue, Lon Larzac Sheep 16
GALLERY 
