Our Menu changes daily according to what is available from the Market and local landings. We always hope to include a choice from the following: Lobster, Crab, Langoustine, Oysters and Mussels, Plaice, Dover Sole, Mackerel, Lemon Sole, Sea Bass, Skate and Brill, Red Mullet, John Dory, Halibut, Black Bream, Squid, Monkfish and Cod. As well as our extensive fish and shellfish menu we also serve meat and vegetarian dishes.
All prepared at time of order by Head Chef, Tony Shaw, assisted by Stefan Brown, Eli Webb, and Siobhan Daly. Nick Larcombe organises the purchase and quality of all our fish and shellfish
Please note these are only sample menus, as availability of ingredients varies according to the season.