Sample menu
Our dishes are small individual plates that are served as and when they are ready from the kitchen. We recommend 3 per person. We no longer serve in the traditional starter, main style.
Main Menu
Tanqueray 10, Tonic & Orange | 8 |
Barrel aged Negroni | 9 |
Ashling Park Estate, Cuvee Brut. 2013. South Downs, Sussex | 12.5 |
Snacks
Salt cod, chorizo & piquillo croquettes | 7 |
Anchovy toast, quail’s egg | 4 |
Mushroom toast, crispy enoki | 4 |
Maldon Rock Oyster, natural/dressed | 3 |
Viking sourdough, cultured butter | 5 |
Seafood
Monkfish crude, shiso salsa | 12 |
Octopus tentacle, mojo Rioja | 8 |
Whole Plaice, miso green chilli butter | 14.5 |
Scarlet prawn agilo, chilli, arbequina olive oil | 9.5 |
Baby squid, ink rice, sobrasada, tarragon | 14 |
Stone Bass, chicken fat potato, capers | 11 |
Meat
Mangalitza pork chop, quince mustard | 19 |
42 day aged UK Sirloin, Chimichurri 9.5oz | 21 |
Stour Rabbit meatballs, Raghu, house Laredo, pangratatto | 11.5 |
Vegetables
Courgette flower, curd, local honey | 7.5 |
Jerusalem Artichoke, oyster mushroom, Moja Verde | 7.5 |
Layered crispy potatoes, bravas, aioli | 6 |
Stuffed Romano pepper, Garbonza beans, romanesco , feta | 8.5 |
January King Cabbage, cauliflower puree, cashew & agrodulce | 8 |
Sweet
Salted chocolate, praline cake | 8 |
Banana, peanut & popcorn mille-feuille | 8 |
Whipped picos blue, sticky maple, carrot, pecan | 8 |
*MP – Market price