Our menus change twice weekly to reflect the freshest available market produce. Below is a sample menu.
| Starter | |
|---|---|
| Ted Brown’s Dingle Bay crab claws, garlic butter | 12.50 |
| Cavistons smoked salmon, capers & lemon | 10.50 |
| Fig, feta cheese & pomegranate salad | 8.50 |
| Chargrilled sardines, rock salt, lemon | 9.00 |
| Warm shrimp, piri piri | 9.00 |
| Homemade soup of the day | 5.50 |
|
Main Course Main courses served with baby potatoes & mixed leaf salad |
|
|---|---|
| Seared King scallops, fresh turmeric, coconut & dill sauce | 24.50 |
| Chargrilled marinated tuna loin, roast Irish tomatoes & gazpacho | 24.00 |
| Roast monkfish, steamed parlour clams, chorizo & olive oil | 25.00 |
| Tranche of cod, red lentil dhal | 17.00 |
| Panfried haddock, samphire & crayfish lemon butter | 17.00 |
| Escalope of salmon, tarragon & Dijon mustard sauce | 16.00 |
| Side Order | |
|---|---|
| Organic baby carrots & turnip | 3.25 |
| Tender stem broccoli & hollandaise | 3.25 |
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