New Lunch Menu!!

Available: Wednesday – Saturday lunch

Snacks

Nocarella Olives £4

Smoked Almonds £4

Balsamic pickled onions £4

BBQ chorizo / sherry vinegar cream £7

Marmite potatoes £6

Sea

Royal Bay Oysters:  6 – £16, 9 – £24, 12 – £31                                                                                    with: Mignonette / lemon / tabasco OR Ponzu / cucumber / lime OR Fried / slaw / spicy sauce

Hand dived Scallops, rocket, chorizo, apple, burnt butter sauce    £15 / £25

Crispy squid, Asian slaw, peanut, sweet chill, lime & coriander dressing    £13 / £21

Moules a la crème / garlic / parsley / frites / grilled focaccia  £18

Smoked haddock & tarragon Fishcake / poached egg / spinach / dill butter sauce  £19

Crab crusted local sea Bass / early potatoes / cucumber / lemon & caper sauce  £29

½ or whole BBQ Local Lobster / garlic butter / fries / house salad  £35 / £65

Fruits de mer for 1: 1/2 lobster / 3 oysters / crab / citrus cured salmon / crevettes / new potatoes / aioli’s & dips £67.50

Fruits de mer for 2: whole lobster / 6 oysters / crab / citrus cured salmon / crevettes / new potatoes / aioli’s & dips £115

Vegetarian

Saffron tagliatelle / pine nut pangritata / truffle / parmesan  £14 / £24

Honey & truffle Whipped Goat cheese salad / beetroot / walnut / cucumber / crouton   £17

Artichoke velouté / grilled focaccia  £11

 

Land

Rib eye steak frites / tomato / rocket & parmesan salad & aioli   £28

Confit duck leg / pickled red onion / black pudding / potato rosti / parsnip puree £25

 

Sides

Skinny Fries  £5.5

New Potatoes / mint butter  £6

Charred Broccoli / hazelnut pesto  £6

House salad / pickled apple £6

 

Sweet

Hot chocolate fondant / raspberry sorbet / caramel. £13

Carnaroli rice pudding / marsala dates  £12

Paris brest / crème mousseline / winter fruits. £11

French & English cheeses / onion chutney / celery / biscuits. £13

Homemade ice cream & sorbets  £3 each

Affogato: Vanilla Ice cream / espresso  £6.5

A 10% service charge will be added to your bill

Menu is subject to change