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