Menu

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

• Snacks

  Prawn cock­tail crisps, cul­tured cream

  2.5

  Chick­pea & herb wafer, whipped Toons­bridge Ricotta, squash

  2.9 /​5

  Goldie Gilda’s

  2.75

  Tai­wanese fried fish nuggets

  3.5

  Small Plates

  But­ter­milk fried Fish, bread & but­ter pick­les, lime aioli

  7.5

  Cro­mane Oys­ters, elder­flower vine­gar, dill

  10.5

  Steamed mus­sels, khao soi coconut broth, corian­der, lime, chilli oil

  9

  Cau­li­flower karaage, salted lemon may­on­naise, sesame

  7.5

  Salt fish bran­dade, sea­weed crack­ers, pickles

  7.5

  Soused her­ring, salt baked beet­root, gherkin ketchup, dill

  7.5

  Mains

  Pan fried Pol­lock, braised chicory, café de paris butter

  22.5

  Pan fried Monk­fish, lan­gous­tine ghee but­ter dhal, lime pickle, carrot

  23.5

  Sauer­kraut & potato Boxty, salt baked parsnip, Church­field apple jelly

  18.5

  East Ferry roast Chicken, parsnip purée, brus­sel kraut, madeira jus

  21.5

  Steamed White sole, leek, panko gou­jon, chicken & madeira but­ter sauce

  22.5

  Sides

  Sea salt shoe­string chips

  4.2

  Roasted brus­sel sprouts, fish shop XO sauce

  4.5

  Crushed baby pota­toes, scal­lion, seaweed

  4.5

  Salad of Chi­nese cab­bage, peanuts, tahini dressing

  4.5

  Desserts

  Spiced port pana­cotta, clemen­tine curd, gin­ger crumb

  7.5

  Mas­car­pone & espresso mousse, choco­late marquise

  7

  Wis­dom trea­cle tart, brandy ice cream, Ale caramel

  7.5