Please inform your waiter if you have any allergies or special dietary requirements. A discretionary service charge of 12.5% will be added to your bill. VAT at standard rate.

APERITIF COCKTAILS

Mango and basil martini 10 Martin Millers gin, homemade mango liquor, basil

Strawberry gin sour 12 Mermaid gin, homemade fragolino, egg white

The Melusine Negroni 9 ELLC gin, discarded vermouth, campari

RAW BAR Blackwater river wild oysters (each) 2.8

Picked crab, apple, chilli and ginger salad, romesco sauce 11

Brill gravadlax, wasabi yoghurt, black radish 10

Scottish large langoustines, mayonnaise (4) 17

Grilled razor clams (4) 14

SMALL PLATES Sourdough bread, extra virgin olive oil, petimezi 3 Taramosalata, Jerusalem artichoke crisp, radish, peashoots 6

Asparagus, poached egg yolk, parmesan crisps 10

Crab risotto, roasted sunflower seeds, fennel tops 10

Fish soup, aioli, oven dried black olives 11

Scallops, sandy carrot puree, samphire, mouli, pomegranate 11

Grilled smoked mackerel and rump, calcots, porchini oil 15

MAIN COURSES Crispy skin red mullet (2), citrus dressing 16

Turbot fillet, Jerusalem artichoke and truffle ravioli, courgette velouté 30

Monkfish en papillote (approx. 400g) 35

Whole lemon sole (approx. 570g) 42

Octopus, fava, watercress pesto 20

Dover sole (approx. 500g/700g/950g/1100g) 35/51/69/80

John Dory (approx. 600g/870g) 42/59

SIDES

Triple cooked chips, oregano, salt 4

Jersey royal potatoes, peas, wild garlic leaves 5

Sautéed kale, chili and garlic oil 5

Green salad 6