Our menu is designed to share. Select your dishes to share, with plates varying in size, and our chefs will pace it out for you. This is only a sample menu as our menu changes regularly. Menu is curated by Head Chef Ben Stead
Oysters
Raw Oyster
BlackBerry, ginger + Cucumber
Fried Oyster
Fried oyster with Goghujang Mayo
Nibbles
Sourdough
Local Sourdough with Seaweed + Sesame Butter
Olives
Marinated Olives + Parmesan
Anchovies
Salted Anchovies, Raw Lemon + Guindillas
Croquette
Smoked Red Pepper Croqutte, Aioli
Plates
Whitebait
Fried Whitebait, Lime Pickles, Curry Leaves + Pink Onions
Tiger Prawns
Chargrilled Tiger Prawns, Miso Butter + Pickled Chilli
Mozzarella
Buffalo Mozzarella, Smoked Almonds, Beetroot + Grapes
Sardines
Cornish Sardine, Salsa Verde + Lemon
Broccoli
Roasted Broccoli, Romesco, Curd + Hazelnuts
Mussels
Steamed Mussels, Tomato + Nduja
Crab Bun
Southern Fried Soft Shell Crab Bun, Kohlrabi + Gochujang
Noodles
Lobster Bisque + Prawn Noodles, Caviar + Szechwan Pepper
Skate
Whitstable Bay Skate + Cafe de Paris Sauce
Cod
Baked Cod, Sauce Vierge, Aioli + Mussels
Steak
Chargrilled Bavette Steak, Green Peppercorn + Lobster Sauce
Lobster
Whole or Half Lobster Thermidor
Sides
Potato
Fried Potatoes + Anchovies
Frites
Frites, Truffle + Parmesan
Cabbage
Hispi Cabbage + Garlic Butter
Dessert
Doughnuts
Doughnut Bits, Salted Caramel + Sour Blackberry
Cheesecake
Chocolate Basque Cheesecake, Hazelnut + Poached Pear
Crème Caramel
Miso Crème Caramel
Cheese
Brighton Blue/ Baron Bigod/ Winterdale Shaw
