Mains
Vegetable and Chickpea Curry VV 18.50
Crispy kimchi and onion fritter, shitake mushroom sticky rice, green bean, courgette and chickpea coconut curry.
Seafood Risotto 23.00
Prawns, squid, fresh mussels, home cure hake, with tomato, garlic, white wine and parmesan. (sd)
Slow Roast Pork Belly 23.00
Black bean glaze, sticky shitake rice, spicy kimchi salad, greens, sake & pork jus.
Duck Confit 23.00
With miso peppercon sauce, boulangere potatoes, sauteed vegetables (d)
Marinated Kentish Lamb 23.50
Ratatouille, boulangère potatoes, sauce soubise, salsa verde. (d)
Wood Roast Hake 24.00
Hake loin, mussels, seafood cream reduction, potato cake, greens. (fmcgd)
Twice Cooked Beef Brisket 24.00
Braised in red wine then wood roasted, mushroom, porcini, pancetta, red wine Bourguignonne sauce, truffled macaroni cheese. (gd)
Rib Eye Steak 300g 34.00
Rocket salad, crispy onions, duck fat chips.
Green peppercorn sauce (d) + 2.25, truffled parmesan chips (d) + 3.25
Sharing Feast
for 2 or more, 18.50 pp
Woodfired pocket bread, Italian cheese fondue, herby slaw, hummus, romesco, salsa verde.
+ Each person to choose one of the following:
Garlic Butter Chicken Breast
With rosemary and thyme (d)
Wood-fried Italian Sausages
Onion and pepper confit
Portobello Mushrooms
Pan fried in garlic butter (d)
Polpette de Pesce
Sicilian Hake meatballs, marinara sauce and pecorino (fd)
Roast Mediterranean Vegetables
Aubergines, courgettes, peppers and tomatoes, with salsa verde
Calabrian Meatballs
Spicy beef and pork meatballs, marinara sauce and pecorino (gd)
Spicy Fried Chicken
Marinated in yoghurt, buttermilk, garlic, ginger and spices (d)
V = vegetarian, VV = vegan, (g) = contains gluten, (d) = contains dairy, (n) = contains nuts, (f) = fish, (c) = crustacea, (m) = mollusc.