SPRING MENU
WINE LIST
Sourdough Bread & Butter 3.6
 
Olives, Seaweed & Olive Oil 4.5
 
Marcona Almonds 4.5
 
6 Oysters Pickled Beetroot Juice 18
 
-
 
Mackerel Roll, Hazelnut Miso 13

Dressed Crab, Waffle 13
 
Sashimi Mix 18
 
Asparagus with Razor Clams and Pine Oil 15
 
Seafood Platter - Serves 2 (Tuna, Salmon, Scallop Sashimi, Tiger Prawns, Dressed Crab, Seaweed Ragout, Seaweed Egg Cake) 55 
 
Tuna Tartare, Crudites & Toast 22
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
< 1 >

Buy fresh, then wait!

Thu 22 May

Steamed lobster

Mon 14 March

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.

< 1 >

Dry Rice with Clams & Hazelnuts

30 mins

Tuna, Aromatic Vegetable Stew

30 mins

Lobster Roll with Seaweed Hollandaise

40 mins

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

35 mins

Mazzancolle (wild Italian prawns) in egg yolk almond sauce

Carabiniero Buns with Pickled Samphire

1.5hr

Fried Sardines with Anchovy Spring Onion Sambal

25 mins

Monkfish “Chop” with Green Spicy Sauce

45

Whole Grilled Turbot in Seaweed Butter with Spring Greens

30 mins

Salmon, Saffron Vinaigrette & Aubergine

2hrs

Black Cod, Spring Greens Seaweed Butter

25 minutes

Whole Mackerel with Oregano

1.5hr

Crab fried rice

30 mins

Mussels Xerem with Coriander

30 mins

Steamed wild halibut, soft boiled egg

30 mins

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

45 mins

Tiger Prawns cooked on Salt

15 mins

Sea Bream tartare with coastal herbs

15 mins

Cuttlefish, ink & spinach

30 mins

Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives

15 mins

King Scallop, corn, ginger & black garlic

30 mins

Dover sole, lemon peel, samphire & endive

30 mins

Scallops with celeriac pure, salted almond crumble and samphire vinegar

30 min