The Sea The Sea

Martini, Martini 10

The Aperol Spritz 9

Sparkling 125ml

Bical, Baga & Cercial, Vadio, Bairrada, Portugal NV - Solera 10

Blanc de Blancs, Le Brun de Neuville, Champagne NV 15

White 125ml / 500ml

Arinto, A Desconhecida - Espera Wines, Lisboa, Portugal 6 / 20

Sauvignon Blanc, Les Deux Moulins, Loire, France 8 / 30

Grillo, Note di bianco - Alessandro Viola, Sicily, Italy 10 / 36

Chablis, Domaine Garnier, France 14.5 / 52

Orange

Grecanico, Cantina Marilina, Sicily, Italy 8 / 26

Muller Thurgau, Sandersstruck - Staffelter Hof, Mosel, Germany 10 / 35

Rose

Cinsault & Grenache, Chateau Pesquie, Provence, France 7 / 23

Red

Bobal, San Juan Baptista, Valencia, Spain 6 / 20

Sake 35ml

Hatsumago, Kimoto Tradition 5

Junmai Daiginjo, Ikekame Turtle Red 6

Umeshu, Amami Oshima 7.5

Beer 330ml

Lager, Harbour Brewing, Cornwall 5

Pale Ale, The Kernel Brewery, London 6.5

Non-Alcoholic Drinks 200ml

Yuzu, Rosemary & Cucumber - Punchy Drinks 4

Blood Orange, bitters & cardamom - Punchy Drinks 4

Sparkling750ml

Xarello et al, Cava Brut Nature - Funambul, Penedes, Spain NV 43

Bical, Baga & Cercial, Vadio, Bairrada, Portugal NV - Solera 46

Pinot Noir, Folias De Baco - Pet Nat Rose, Douro, Portugal 2019 54

Blanc de Blancs, Le Brun de Neuville, Champagne NV 82

Pinot Meunier, Rose - Laherte Freres, Champagne NV 110

Pinot Noir, Fidèle - Vouette Sorbee, Champagne 2017 140

Chardonnay, Blanc d-Argile - Vouette Sorbee, Champagne 2015 165

White 750ml

Arinto, A Desconhecida - Espera Wines, Lisboa, Portugal 2019 30

Sauvignon Blanc, Les Deux Moulins, Loire, France 2019 32

Treixadura, The Flower & Bee, Coto de Gomariz, Spain 2018 41

Chardonnay, Arinto, Qt. Cerejeiras, Lisboa, Portugal 2017 46

Grillo, Note de Bianco - Alessandro Viola, Sicily, Italy 2019 50

Albarino, Albamar, Rias Baixas, Spain 2019 55

Gruner Veltliner & Riesling, Spirals Wines, Austria 2018 56

Riesling, Frank John, Pfalz, Germany 2018 62

Chablis, Domaine Garnier, France 2019 65

Savagnin, Domaine Des Marnes Blanches, Jura, France 2016 78

Chardonnay, Luke Lambert, Yarra Valley, Australia 2019 81

Saint-Aubin 1er Cru - En Remilly, Marc Colin, France 2017 100

Montrachet 1er Cru - Les Encegnieres, Mar Colin, France 2014 130

Chablis Grand Cru, William Fevre, France 2006 148

Orange 750ml

Grecanico, Cantina Marilina, Italy 2019 38

Muller Thurgau, Sandersstruck - Staffelter Hof, Germany 2020 56

Chenin Blanc, Els Bassots, Escoda - Sanahuja, Spain 2019 60

Rebula, Primario - Atelier Kramar, Slovenia 2019 65

Ribolla - Anfora, Gravner, Giulia Venezia, Italy 2010 125

(1Litre)Friulano, Jakot - Radikon, Friuli Venezia, Italy 2014 130

Rose 750ml

Cinsault & Grenache, Chateau Pesquie, France 2018 34

Ortega & Pinot Noir, Westwell, Uk 2019 48

Albarino et al, The Granite Post - Domaine du Poujol, Spain 2017 60

Red 750ml

Bobal, San Juan Baptista, Valencia, Spain 2019 30

Palheto, Espera Wines, Lisboa, Portugal 2018 45

(1Litre) Listan Negro, Natcool, Tenerife, Spain 2018 55

Tip of the week

Don't cook your fish straight from the fridge

To ensure your fish cooks properly all the way through, remove it from the fridge at least 15 minutes before cooking to ensure it gets to room temperature.

Previous Tips

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Don't cook your fish straight from the fridge

Steamed lobster

Buy fresh, then wait!

Recipes

We’ve put together a bank of recipes from our in-house team and network of chef contributors. We’ll be continuously adding new recipes so you can keep challenging yourself with new species and techniques.

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Whole Grilled Turbot in Seaweed Butter with Spring Greens

Black Cod, Spring Greens Seaweed Butter

Dry Rice with Clams & Hazelnuts

Tuna, Aromatic Vegetable Stew

Lobster Roll with Seaweed Hollandaise

Sea Bass on the Bone with Spicy Sour Chilli Sauce and Cabbage

Fried Sardines with Anchovy Spring Onion Sambal

Monkfish “Chop” with Green Spicy Sauce

Salmon, Saffron Vinaigrette & Aubergine

Mazzancolle (wild Italian prawns) in egg yolk almond sauce

Carabiniero Buns with Pickled Samphire

Whole Mackerel with Oregano

Crab fried rice

Mussels Xerem with Coriander

Steamed wild halibut, soft boiled egg

Grilled seabass with bay leaf oil, garlic and pickled potato noodles

Tiger Prawns cooked on Salt

Sea Bream tartare with coastal herbs

Cuttlefish, ink & spinach

Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives

King Scallop, corn, ginger & black garlic

Dover sole, lemon peel, samphire & endive

Scallops with celeriac pure, salted almond crumble and samphire vinegar