Main Menu

Cornish Exmoor Caviar

Salted Baerii

30g 80
50g 130

Cornish Exmoor Caviar

Imperial Oscietra Caviar

30g 100
50g 180

Freshly Shucked Oysters

Irish Rock

Top your oyster with; Bloody Caesar or Green apple, jalapeño, cucumber

(GF)

X1 = 4
X 6 = 24

Freshly Shucked Oysters

Louët-Feisser

Top your oyster with; Bloody Caesar or Green apple, jalapeño, cucumber

(GF)

X1 = 4.5
X 6 = 26

Yurrita Cantabrian Anchovies

Olive oil, pink peppercorns

(GF)

6

Anchovy Gildas

Gordal olives, guindilla peppers

(GF)

7

The Salt Room Seafood Tower (for two)

Oyster shooters, tarama, tuna sashimi, fresh oysters, chilled clams, sea bass crudo, anchovy gildas, crab salad

70

Citrus Cured Salmon

Elderflower gel, pickled cucumber

(GF)

13

Surf 'n' Turf

Beef & tuna tartare, tonnato, crisp focaccia toast

14

Tuna Tartare

Soy & orange ponzu, nori rice crackers

(GF)

13

Seabass Ceviche

Yuzu vinaigrette, English strawberries, macadamia nuts

(GF)

14

Edamame Guacamole

Tortilla chips, pico de gallo, tomatillo, salsa macha

(V/GF)

14 to share

Whipped Cod's Roe

Dill oil, trout roe

6

Bikini Sandwich

Sobrasado, Manchego cheese, sturgeon caviar

16

Cornish Crab on Toast

Apple & lemon crème fraîche, kumquat

12

Prawn Toastie

Sesame seeds, chilli crunch aioli

9

Surf Clams

Casino butter, pancetta

(GF)

14

Beer Battered Fish

Shiso leaf, pickled red onion, buffalo ranch

(GF)

11

Iberico Pork Ribs

Tamarind habanero glaze, apple & fennel salad

(GF)

15

Brixham Red Mullet

Roma tomatoes, smoked tarama

10

Josper Seared Scallops

Spring peas, mint, guanciale

(GF)

18

Nutbourne Tomatoes

Whipped feta, olive tapenade, pumpernickel, watermelon granita

(V/VGO)

12

Cos Lettuce

Tarama, garlic toasted crumbs, herb vinaigrette, trout roe

10

Whipped Yoghurt

Cucumber & dill, chilli crunch, cherry belle radishes

(V/GF)

8

Argentinian Prawn Tagliolini Pasta

Tomato & fennel bisque

23

Cornish Crab Linguine

Garlic, lemon, chilli, fresh herbs

21

Summer Vegetable Orzo

Sun-dried tomatoes, asparagus, spring peas

(V/VGO)

17

28-day Irish Fillet Steak 200g

(GF)

38

Glenarm Estate Shorthorn Sirloin Steak 300g

(GF)

40

British Wagyu to Share

Please ask for today’s cuts & weights

(GF)

18 per 100g

Salt-Aged Irish Mountain Lamb Chops x3

Tarragon pesto

34

Turbot from the Flambé Trolley

Whole turbot cooked over fire, finished on the flambé trolley (subject to availability).

MP per 100g

Deep-Fried Whole Pink Bream (for 2)

Seaweed salsa verde

10 per 100g

Sauces

Béarnaise (V/GF) / Seaweed salsa verde (VG/GF) / Sesame soy chimichurri (VG/GF) / Bonito roe butter sauce (GF) / Garlic butter (V/GF) / Garlic aioli (V/GF) / Peppercorn sauce

3.5 each

Alaskan King Crab Legs

Garlic butter

(GF)

30 PER 100G

Argentinian Prawns x3

Prawn head butter

(GF)

15

Cornish Native Lobster

(GF)

Half / Whole
35 / 70

Grilled Butterfly Sea Bass

Bergamot & mandarin butter

(GF)

25

Yellowfin Tuna Steak

Cherry tomato piperade, capers

(GF)

26

Halibut on the Bone

Monk’s beard, Bonito roe butter sauce

(GF)

32

Whole Fish of the Day

For 2-3 to share. Ask your server.

(GF)

MP per 100g

Triple Cooked Chips

Maldon sea salt

(V/GF)

6

French Fries

Avruga caviar, crème fraîche

9

Josper Roasted Runner Beans

Sugar snaps, dill yoghurt, chilli crunch

(V/GF)

7

Wykham Park Farm Asparagus

Creamy tahini, garlic crumbs

12

Torri Farm Butterhead Lettuce

Shallot, white balsamic

5

Grilled Peppers of the World

Extra virgin olive oil, sherry vinegar gastrique

(VG/GF)

6

Jersey Royal Potato Bake

Onion, olive, tomatoes

(V/GF)

7

Nutbourne Tomatoes

Aged balsamic, chive, extra virgin olive oil

(VG/GF)

7

Focaccia Bread

Extra virgin olive oil

6