Menu

Sam­ple menu. Our menu changes on a daily basis, reflect­ing the avail­abil­ity of qual­ity fish.

• Snacks

  Sesame and chilli ‘Bang-​Bang’ mar­i­nated olives

  4.5

  Kaki­age cau­li­flower leaf, soy & gar­lic may­on­naise, togarashi

  6.5

  Tai­wanese fried fish nuggets

  4.5

  Bom­bay potato crisps, lime pickle yogurt

  3.8

  Cod cheek scampi, gherkin ketchup

  6.5

  Small Plates

  Pibil Monk cheek sope, pick­led red onion, salsa verde, Church­field leaves

  9.5

  Ross­more oys­ters, Singing Frog lemon­grass & gin­ger granita

  10.5

  Shime saba Mack­erel, beet­root ponzu, lime kosho, pick­led ginger

  10.2

  Car­rot & apple kim­chi latkes, tara­masalata, Goats Bridge Trout caviar

  10.5

  Cod tail Schnitzel, soy cured egg yolk, cele­riac & gherkin remoulade

  10.8

  Bom­bay Aloo pierogi, lime pickle ghee, crispy pick­led onions

  8.9

  Trea­cle & pep­per­corn cured Pol­lock bacon, fen­nel gia­r­diniera, ale mustard

  9.8

  Mains

  Pan roast Ray, caramelised chicory chut­ney, café de Paris butter

  22.5

  Pan fried Cod, katsu curry, apple chut­ney, salt & vine­gar scraps

  24.5

  Shi­take kim­chi & buck­wheat pan­cake, apple, parsnip & sesame mayonnaise

  18.5

  Roast East Ferry Chicken, onion & ale, cab­bage, marsala jus

  25.5

  Pan fired Monk­fish, salt­fish bran­dade, chick­pea & mojo verde

  24.5

  Sides

  Sea salt shoe­string chips

  4.2

  Crushed car­rot & parsnip Gobi, crispy pick­led onions

  5.2

  Crushed baby pota­toes, but­tered leek & seaweed

  4.5

  Cae­sar salad of Church­field leaves, caper & cured egg yolk

  5.2

  Desserts

  Mas­car­pone mousse, cof­fee gelato, stout caramel, whiskey raisin

  7.9

  Caramelised white choco­late , Achill Island Sea salt milk sor­bet, buckwheat

  7.9

  Blood orange & sumac pos­set, whipped cream cheese, meringue, dukkah

  7.6