Starters

• Sample menu

• 3.25

  Blythburgh pork crackling

• 1.50

  Sourdough loaf
  with butter

• 4.25

  Petit Lucque olives & almonds

• 6.95

  Pumpkin and parmesan soup

• 5.75

  Grilled chorizo
  with romesco sauce

• 4.50

  Sweetcorn fritters

• 60.00

  Mottra sustainable oscetra caviar (28g)
  with hot buttered toast

• 14.25

  De Beauvoir smoked salmon 'Hix Cure'
  with Corrigan's soda bread

• 9.95

  Crispy squid with sweet chilli sauce

• 19.25

  White polenta with a Burford Brown egg
  and shaved Umbrian black truffles

• 12.50

  Avocado on toast
  with Portland crab and chilli

• 9.25

  Whipped beets with lebneh and zat' ar

• 10.75

  Red Sea prawn cocktail

• 9.50/14.75

  Steak tartare

• 8.75/13.50

  Burford Brown eggs Benedict or De Beauvoir
  (Sunday brunch only)

• 2.50 each

  Carlingford Lough rock oysters