Sample menu

Main Menu

Our dishes are small individual plates that are served as and when they are ready from the kitchen. We recommend 3 per person. We no longer serve in the traditional starter, main style.


Barrel aged Negroni, grapefruit 11
Isle of Harris Gin, Samphire, Tonic 9.50
Westwell Wine Estates. Pelegrim NV. 12.5


Chargrilled sourdough, potted shrimp butter, sea purslane 8.5
Chargrilled sourdough, sobrassada butter, marjoram 8
Viking Bakehouse sourdough, smoked cultured butter 5

Cold plates

Jersey rock oyster, natural, house tabasco, lemon 3.25
Dressed rock oyster 4
Stonebass crudo, blood orange ponzu, creme fraiche 14.5
Tuna Tartar, shiso leaf, togorashi 15
Heritage tomato salad, sesame & nori dressing 8.5
Prawn ceviche, garlic chilli, Kentish rapeseed oil 12.5

Hot plates

Paella – red mullet, prawns, mussels, sobrassada 16
Welsh rarebit croquette, pickled onion, mustard mayo 9
Layered crispy potatoes, bravas, aioli 8
Courgette flower, goats curd, orange blossom honey 7.5

Plates over Charcoal

John Dory, xo sauce, burnt lime 25
Sirloin (British ex dairy cow), roast Jerusalem artichokes, salsa verde 29
Mangalitza pork chop, mustard butter, burn apple ketchup 27
Tenderstem brocolli, romesco, almond 11
Gilt head bream (on the bone) with miso chilli butter 25


Pineapple bake, coconut & lime sorbet, grilled pineapple 8.5
Passion fruit, caramelised white chocolate cheesecake, mango 9.5
Brioche donuts, white chocolate & hazelnut sauce 8.5
Chateau de Séduirait, Sauternes. 2016 9.5
Delaforce. Late Bottled Vintage Port. 2017 6.5

*Our dishes are designed as individual plates and are served as each dish is ready from the kitchen