Sample menu

BreakfastMain MenuSunday Menu

 

Breakfasts

Kipper, seaweed butter & sourdough  14.00
Pomme Anna, streaky bacon, hollandaise 14.00
Eggs Florentine 14.00
Eggs Royale 14.00
Eggs Benedict 14.00
Cinnamon French sourdough toast, roasted plums and Chantilly cream 14.00
French sourdough toast, streaky bacon & maple syrup 14.00

Build your own

Grilled tomato 1.20
Portabello mushroom 1.70
Spinach 1.50
Halloumi 2.75
Sourdough toast 2.00
Hogmans sausage 2.00
Smoked backbacon 1.25
Morcilla 3.00
Smoked streaky bacon 1.25
Smoked salmon 6.00
Poached egg 1.25
Pomma anna 3.00
Baked beans 1.20
Piperade 2.00

Condiments

Strawberry Jam 1
Local honey 1
Marmalade 1

Sauces

HP Sauce 0.50
Heinz Tomato 0.50

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

Oysters

Maldon rock oyster, house tabasco, lemon 3.95
Whitstable Native oyster, house tabasco, lemon 6
Bloody Mary dressed oyster 4.50

Sourdough

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

Small cold plates

Tuna Tartar, shiso leaf, togorashi 15
Scarlet prawn ceviche, garli, chilli, rapeseed oil  12.5
Burrata, Delice pumpkin, pumpkin granola, tarragon 12.5

Small hot plates

Salt cod & chorizo croquettes, roquito pepper, paprika mayo 9
Tempura red pepper, goats curd, orange blossom honey, Pecorino 9
Pomme Anna, bravas, aioli 9
Tempura soft shell crab, pearl barley, aioli, dill 18
Palourde clams, sake, samphire 13
Mussels, salsify, sweetcorn, Shimeji mushroom 13

Small plates from our charcoal oven

Roast Hake, chanterelles, sage  16
Coal roasted red cabbage, creamed hazelnut, chilli butter 12.50 
Slipsole, brown shrimp, pine nut, caper butter 14
10oz Sirloin, rosemary & anchovy dressing 25
Chargrilled tenderstem, romesco, smoked almonds 11
Whole Seabass, 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.

Starters

Nocerallo olives 4
Maldon rock oyster, natural. House Tabasco, Lemon 3.95
Red pepper, goats curd, orange blossom honey, pecorino 9
Manchego & red pepper croquette, roquito pepper, paprika aioli 9
Tuna tartar, shiso leaf, togarashi  15
Scarlet prawn ceviche, garlic chilli, Kentish rapeseed oil 12.50
Kentish 45 day aged sirloin, horseradish emulsion 26
Roast pork loin, burnt apple ketchup 24
Coal roasted miso glazed squash, pumpkin granola 20
Wood fired Gilt-head Bream, braised onion 25
Côte de Boeuf (Sharer for two) 80

Whole roasted spatchcock chicken, sourdough bread sauce (Sharer for two).                                                                                                          50

All roasts come with roast garden carrots with pine nuts & salsa verde
Miso glazed charcoal hips with a buttered crumb,
grilled celeriac with macadamia, roasted swede puree,
beef dripping layered potato* with rosemary salt, Yorkshire pudding & jus
(* Vegetarian potatoes if required)

 

Wood fired roasts

Sharer Sides

Roasted cauliflower cheese, pangrattato 8
Apple & sesame glazed parsnips, toasted sesame seeds 6.5

Dessert

Yorkshire pudding apple crumble, cinnamon, blackberry sorbet 12
Pear & rosemary bake, Monte Enebro, honey 11
Smoked Panna cotta & roast plums 11.5
Cheese: Baron Bigod, walnuts, quince, charcoal cracker 9