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
Aperitif
| Barrel aged Negroni, grapefruit | 11 |
| Isle of Harris Gin, Samphire, Tonic | 9.50 |
| Westwell Wine Estates. Pelegrim NV. | 12.5 |
Bread
| Chargrilled sourdough, potted shrimp butter, sea purslane | 7.5 |
| Chargrilled sourdough, pancetta & caramelised onions, sage | 7 |
| Viking Bakehouse sourdough, smoked cultured butter | 6 |
Cold plates
| Jersey rock oyster, natural, house tabasco, lemon | 3 |
| Hogwash dressed rock oyster, Jalapeno, shallot, mirin | 3.5 |
| Dorset crab tostados, avocado, coriander | 14 |
| Tuna Tartar, shies leaf, togorashi | 15 |
| Herritage tomato, watermelon, cucumber & marinated feta | 10 |
| Burrata, courgettes, basil, Pangrattato | 11 |
Hot plates
| Scarlett prawns, agile, chilli, arbequina olive oil | 10 |
| Smoked eel croquettes, caper berry jam | 8 |
| Layered crispy potatoes, bravas, aioli | 6 |
| Courgette flower, goats curd, orange blossom honey | 7.5 |
Plates over Charcoal
| Butterflied Mackerel, xo sauce, burnt lime | 16 |
| Sirloin (British ex dairy cow), sriracha butter sauce | 28 |
| Mangalitza pork chop, BBQ bitterleaf salad | 26 |
| Tenderstem broccoli, sunflower seed satay, coconut | 9.5 |
| Sobrassada stuffed Padron peppers, garlic labneh | 11 |
Sweet
| Pineapple bake, coconut & lime sorbet, grilled pineapple | 8.5 |
| Kentish strawberry, white chocolate cheesecake, elderflower | 9.5 |
| Brioche donuts, white chocolate & hazelnut sauce | 8 |
| Chateau de Séduirait, Sauternes. 2016 | 9.5 |
| Delaforce. Late Bottled Vintage Port. 2017 | 6.5 |
*Our dishes are designed as individual plates and are served as each dish is ready from the kitchen