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