Main Menu
Our dishes are small individual plates that are served as and when they are ready from the kitchen. We recommend 3-4 per person. Large tables are welcome.
Oysters
| Whitstable rock oyster, house tabasco, lemon | 3.5 |
| Whitstable Native oyster, house tabasco, lemon | 6 |
| Pickled ginger granita dressed rock oyster | 4.50 |
Sourdough
| Chargrilled sourdough, potted shrimp butter | 9 |
| Viking Bakehouse sourdough, extra virgin olive oil, PX balsamic vinegar | 5 |
Small Plates
| Tuna Tartar, soy cured yok, nori | 15 |
| Brussel sprouts, pickled onion, sour cream, bacon & pine nut dressing | 14 |
| Pomme Anna, bravas, aioli (v) | 10 |
| Roast pear, goats cheese mousse, pumpkin seeds, endive | 14 |
| Wild mushroom macaroni fritti | 3.5 |
| Twice baked Sussex Charmer souffle, leek & onion (v) | 12 |
| Tempura red pepper, goats curd, orange blossom honey, Pecorino (v) | 10.5 |
| Charred hispi cabbage, satay, yoghurt, pickled cucumber (v) | 10 |
| Local scorched mackerel, proscuitto ham, apple & chilli relish, ponzu dressing | 16 |
| Barbeque carrots, salsa verde, chilli, pistachio (v) | 10 |
| Chargrilled rump of beef, roscoff onion, beef fat bearnaise | 24 |
| Cod, Jerusalem artichoke, pearl barley, brown butter | 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.
Sunday Menu
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 |
| Roast pear, goats cheese mousse, pumpkin seeds | 14 |
| Mushroom & truffle macaroni fritti, pickled walnut ketchup | 3.5 |
| Tuna tartar, shiso leaf, togarashi | 15 |
Wood fired roasts
| Kentish 45 day aged sirloin, horseradish emulsion | 26 (Child 13) |
| Porchetta, apple ketchup, crackling | 24 (Child 12) |
| Coal roasted miso glazed squash, pumpkin granola | 20 (Child 10) |
| Monkfish, smoked cream veloute, samphire | 26 |
| Côte de Boeuf – 1KG – (Sharer for two) | 90 |
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 |
| Pomme Anna potatoes, rosemary salt | 7.5 |
Dessert
| Sticky toffee pudding, stout & miso butterscotch | 10 |
| Milk chocolate cremeux, hazelnut, sea salt, olive oil | 10 |
| Brown sugar meringue, apple compote, spiced bay custard | 10 |
| Cheese plate: Baron Bigod, Gorgonzola, Black Bomber | 15 |