Sample menu
BreakfastMain MenuSunday Menu
Meat
| Hogmans sausage | 1.80 |
| Smoked back bacon | 1.25 |
| Morcilla | 2 |
Vegetables
| Grilled Plum tomato | 1.20 |
| Portabello Mushroom | 1.70 |
| Spinach | 1.50 |
Other
| Poached egg | 1.25 |
| Pomme Anna | 2.50 |
| Baked beans | 1.20 |
| Halloumi | 2.25 |
| Toasted Sourdough | 2 |
| Piperade | 2 |
Specials
| Eggs Benedict | 14 |
| Eggs Royale | 14 |
| Eggs Florentine | 12 |
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 rock oyster, house tabasco, lemon | 4 |
| Hogwash dressed oyster | 4.25 |
Sourdough
| Chargrilled sourdough, potted shrimp butter | 8.5 |
| Viking Bakehouse sourdough, extra virgin olive oil, PX balsamic vinegar | 5 |
Small cold plates
| Tuna Tartar, shiso leaf, togorashi | 14.75 |
| Scarlet prawn ceviche, garli, chilli, rapeseed oil | 12.5 |
| Burrata, courgette ribbons, lemon, pangrattato | 12.5 |
Small hot plates
| Salt cod & chorizo croquettes, roquito pepper, paprika mayo | 9 |
| Chargrilled asparagus, crab gribiche | 13 |
| Pomme Anna, bravas, aioli | 8 |
| Squid ink rice, sobrasada, tempura monkfish, peas, aioli, red chilli | 15.5 |
| Palourde clams, sake, samphire | 13 |
| Tempura red pepper, goats curd, orange blossom honey, Pecorino | 8 |
Small plates from our charcoal oven
| Skate, smoked cream veloute, trout & herring roe | 17 |
| Coal roasted Hispi cabbage, ajo blanco, cashew dressing | 8 |
| Devilled mackerel, fennel, dill | 17 |
| Kentish lamb rump, aubergine puree, rosemary & anchovy dressing | 17 |
| BBQ leek, romesco sauce | 9 |
| Kentish pork chop, mustard butter, burnt apple ketchup | 21 |
*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 | 8 |
| Manchego & red pepper croquette, roquito pepper, paprika aioli | 9 |
| Tuna tartar, shiso leaf, togarashi | 14.75 |
| Scarlet prawn ceviche, garlic chilli, Kentish rapeseed oil | 12 |
Wood fired roasts
| Kentish sirloin | 26 |
| Roast pork loin | 23 |
| Coal roasted miso swede, chestnut crumb | 20 |
| Wood fired Gilt-head Bream, braised onion | 25 |
| Côte de Boeuf (Sharer for two) | 90 |
| 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) |
Sharer Sides
| Roasted cauliflower cheese, pangrattato | 7.5 |
| Apple & sesame glazed parsnips, toasted sesame seeds | 6.5 |
Dessert
| Yorkshire pudding apple crumble, cinnamon, blackberry sorbet | 12 |
| Dark chocolate & ginger tart, mascarpone | 10 |
| Smoked Panna cotta, poached rhubarb, amaretti crumb | 11.5 |
| Cheese: Baron Bigod, walnuts, quince, charcoal cracker | 9 |