Native

with chilli, garlic and lime

served with mashed potato, nduja and anchovy dressing

served in the shell with garlic, herb and parmesan breadcrumbs

brown crab arancini with handpicked white crab meat, pickled chilli and a herb emulsion

Beer battered fish of the day served with chunky chips, mushy peas and tartare sauce

JH Mann fish pie with a hearty mix of salmon, cod, and haddock velouté, topped with creamy mashed potato and finished with a brioche and parmesan crumb

Lobster prepared with either garlic butter or Thermidor and served with fries and a caesar salad

1/2 lobster, dressed crab, prawns, mussels, oysters & cured salmon, served with house bread and dips - perfect for sharing

topped with Japanese mayo, Tonkatsu sauce & katsuobushi

with nori and scallop roe butter

with garlic emulsion, chives & smoked anchovies

with seaweed butter

with samphire in seaweed butter

Light and delicate, with pear, apple and slightly floral.

Classic French 'Cremant' from one of the best and oldest producers in Samur.

Nothing beats artisan Grower Champagne and David Levasseur makes some of the finest. Full-bodied and glorious.

Muscadet + shellfish = heaven! Organic and sustainable viticulture, lean and mineral.

Picpoul and Sauvignon Blanc in perfect harmony.

Lemons, pineapple and ripe apple fruits with that classic gooseberry zing and hint of green bell peppers. A classic.

Organic Riesling with just a touch of sweetness. Very elegant with a sherbet zing.

Dry German Riesling from the southerly Pfalz region. Rich and round, with ripe apricots and Bramley apples.

Classy, elegant, new-wave Chenin, crafted from old-vines on decomposed granite in the Bottelary Hills.

Organic Sauvignon from the Awatere Valley. Fresh, zingy and crisp with incredible intensity and length.

Chardonnay from its home in Burgundy. Rich and creamy, with soft fruit and ripe apple

White grapes fermented with their skins. An easy intro to the orange wine - lots of peach and passionfruit.

Provencal-style, but from the little known region of Gascony. Cranberries, strawberries and cream.

Wild strawberry, cherry and slightly herbaceous. Super thirst-quenching with a touch of sweetness.

Classically Italian, a light and zippy red with Bakewell tart (cherry and almond) characteristics. A perfect red for fish.

Bordeuax grape varieties, yet with that southern French sun. Blackcurrants and graphite.

That rich, full, very ripe style so synonymous with Puglia (the heel of Italy). Ripe, dark fruits, with a hint of spice.

Classic ripe Pinot Noir from just outside Limoux. Raspberries, strawberries and dark cherry fruits with a touch of spice.

A big, rich, organic Cotes-du-Rhone from the brilliant Xavier Vignon. Think 'baby Chateaneuf-du-Pape'.

Stunning Malbec from Mendoza. Everything you could want from a Malbec, blueberries, blackberries and violets.

A classic blend of Disaronno, lemon juice, bitters and Miss Better's bitters.

Classic blend of Aperol, soda and house Prosecco served over ice with a slice of fresh orange.

A drink of choice with a mix of Kraken spiced rum, lime, angostura bitters and Fever Tree ginger ale.

Muddled fresh lime, silver tequila, Cointreau and a dash of sugar stone cold classic.

The connoisseur's cocktail, a classic blend of Sheffield dry gin, Campari and Martini Rosso.

Need we say anymore? Bulleit, sugar, bitters and a touch of water.

Bourbon, lemon juice, Miss Better's bitters and finished with bitters.

The perfect after dinner drink; vanilla vodka, espresso and Kahlua with a touch of sugar to take off the bitterness.

Vanilla vodka, passoa and lime juice hard shaken and topped off with our house Prosecco.

A perfect accompaniment for oysters; tomato juice, vodka, lemon juice, celery bitters, salt, pepper, tabasco, hendersons & gerkin.

with clotted cream

with butterscotch sauce and vanilla ice cream

with shortbread

with warm white chocolate sauce

vanilla ice cream, biscotti, and a shot of espresso

Chocolate / Vanilla / Pistachio / Hazelnut / Coconut

Doverdale blue, cote hill yellow, and brie, served with chutney and homemade crackers

Oysters of the day