Example menu

Oysters

 

Portland pearl rock oyster 2.50

Brownsea Island rock 2.50

River Teign rock 2.50

 

Nibbles

 

Nocellara Sicilian olives    3.00

Pork crackling and rhubarb sauce   3.50

Fried baby squid with chilli, fennel and cumin   4.00

Dorset saucisson sec with cornichons  3.50

Radishes with mayonnaise and fennel salt 3.00

padron peppers 3.50

 

 

Start

 

Lamb sweetbreads with peas, bacon and mint 8.00

Herefordshire wallfish baked in garlic butter 8.00

Scallops with hazelnuts and truffled Dorset lardo  8.50

Scottish girolles on toast  8.00

Fritto misto  8.00

Fried duck egg with octopus, chorizo and potato 8.50

Portland crab with broad beans, majoram and egg 8.50

Exmouth mussels with scrumpy and thyme  7.50

Langoustines with lemon and mayonnaise 3.00 each

Lobster and orange risotto  9.00

 

 Mains

 

 

Cornish hake with cockles, clams and samphire  16.50

Whole Dorset crab with lemon and mayonnaise      15.00

              Butchers steak with bone marrow, snails and chips  18.00

Grilled Dorset Blue lobter with hazelnuts, sea cabbage and chips 18.00/ 36.00

Turbot roasted on the bone with hollandaise 22.00

Wallfish Hamburger with Ogleshield, pickles and chips   12.00

Torbay Plaice with brown shrimps and capers  18.00

Rack of lamb with marmite glazed sweetbreads and anchovy  19.00

Braised courgettes with lentils, chilli, mint and girolles 12..00

Gilthead sea bream with charred lemon and rosemary butter  18.00

 

 

 Desserts

 

Blueberry and almond tart    6.50

Malt and toffee cake with yoghurt sortbet and blackcurrants  6.50

Champagne jelly with summer berries 6.50

Chocolate mousse with salt caramel and creme fraiche   6.50

Lemon sorbet with a shot of iced Polish Vodka    5.00

Set cream with gooseberries  6.50

Wallfish Ice cream    2.00 a scoop

South West cheeses  3.00 each   10.00 for four