Our dishes are small individual plates that are served as and when they are ready from the kitchen. We recommend 3 per person. Large tables are welcome.

Oysters

Maldon rock oyster, house tabasco, lemon	4
Whitstable Native oyster, house tabasco, lemon	6
Blood orange & chilli mignonette dressed oyster	4.50

Sourdough

Chargrilled sourdough, potted shrimp butter	8.5
Viking Bakehouse sourdough, extra virgin olive oil, PX balsamic vinegar	5

Small cold plates

Small hot plates

Smoked eel croquettes, caper jam,	10.5
Tempura red pepper, goats curd, orange blossom honey, Pecorino	9
Pomme Anna, bravas, aioli	9
Squid ink rice, sobrasada, tempura monkfish, aioli	18
Mussels, salsify, sweetcorn, Shimeji mushroom	13
Sobrassada & chick pea stuffed padron peppers, coriander hummus	10

Small plates from our charcoal oven

Charred hispi cabbage, garlic, Sherry & smoked mozzarella	12
Sirloin 9oz, wild garlic butter	25
Mackerel, tapioca pearl & chive butter, trout roe, lemon	20
Pork chop, vadouvan butter, curry leaf	22
Charred cauliflower, salted almond, chilli, shallot	10
Whole seabass, mushroom xo sauce, burnt lime	22

*All dishes are designed as individual plates and are served as each dish is completed, to be enjoyed in a sharing style Please inform your waiter of any dietary requirements you may have.

Our Sunday menu is very popular so we advise booking however we always reserve some tables for walk ins, large tables are welcome and we are dog friendly.

Starters

Whitstable rock oyster sriracha tabasco, lemon	4
Stonebass crudo, mint & chilli	12.50
Red pepper, goats curd, orange blossom honey, pecorino	9
Smoked eel croquettes, caper jam	10.5
Tuna tartar, shiso leaf, togarashi	15
Burrata, peas, beans, mint, black olive crumb	12

Wood fired roasts

Kentish 45 day aged sirloin, horseradish emulsion	26 (Child 13)
Pork loin, burnt apple ketchup	24 (Child 12)
Coal roasted miso glazed squash, pumpkin granola	20 (Child 10)
Sea bass fillet, sweetcorn veloute, mussels	26
Côte de Boeuf – 1KG – (Sharer for two/three)	90
Whole oregano roasted spatchcock chicken, sourdough bread sauce. (For two)	60

All roasts are served with: Roast heritage carrots with pine nuts & salsa verde,  Miso glazed charcoaled Hispi cabbage with buttered crumb, roast Jerusalem artichoke with hazelnuts, roasted squash puree beef dripping layered potato with rosemary salt, Yorkshire pudding & jus(Vegetarian potato will be provided on request)

Sharer Sides

Roasted cauliflower cheese, pangrattato	8
Apple & sesame glazed parsnips, toasted sesame seeds	6

Dessert

Yorkshire pudding crumble, apple compote, vanilla ice cream	12
Sticky carrot cake, Picos Blue icing, walnut	11
Smoked pannacotta, rhubarb, amaretti biscuit crumb	12
Dark chocolate mousse, date biscotti	10