Sample 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 | 5 |
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 |
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 |