Breads & Crudités

Potato pita cooked on the hearth | 3.5
Market crudités | 10

Dips

Smoked aubergine & roasted garlic | 6
Tzatziki & black olive oil | 6
Tarama & carob rusks | 6

Spiced feta & marinated sweet peppers | 6

Grazing

Spanakopita, fragrant herbs & barrel aged feta | 4.5
Mussel saganaki, toasted bread & vine leaf | 8

Our souvlaki skewer cooked over the embers served with prunes, radicchio & sour apple | 8/9

Choice of celeriac or pork pluma

Crudo

Porthilly oysters, horseradish sauce & dill | 6

Coal seared bass, grapefruit & olive oil | 14

Sea bream, green olives & caper leaves | 22

From the Fire

Green beans, peaches, goat’s milk xigalo & almonds | 14

Asparagus, smoked eel & avgolemono | 18

Whole charred aubergine, tomato stew & smoked mizithra | 22

Barbequed octopus, spiced red wine & yellow split pea | 26

Scorched Cornish turbot, clams, cucumber & nettle | 34

Squab pigeon, beetroot, pistachio, cherries & tarragon | 39

Blythburgh white pork tomahawk, cep vinaigrette, apricot & lemon thyme | 75

50 day aged Angus beef ribeye, smoked marrow & crushed herbs | 45/90
Choice of 300g sirloin or 700g ribeye

Whole flame kissed lobster, crispy claw, mussels, fennel & roasted tomato orzo | 85

Dorset lamb cooked over alder wood, lamb fat flatbreads, smoked anchovy yoghurt & bitter leaf fricassee | 70/140

Sides

Lettuce, pomegranate & feta dressing | 8

Crispy layers potato & skordalia | 8

Grilled long peppers & smoked almond romesco | 8

Charred hispi cabbage, pine nuts & graviera cheese | 8

Sample menu only. Subject to change.