Small plates
Three small plates, chosen for you
Whatever the kitchen is proudest of that day. The easiest way to start, and the way we would order.
- £18
- For two to share
- 3 plates
- Kitchen's choice
The board, this week
Rewritten every afternoon at four. If something here has run out by the time you arrive, that is a good sign about everything else.
How the menu works
There is no printed menu, because we do not know on Monday what we will be cooking on Thursday. Four day boats work out of this harbour, and what they land is what the kitchen has to work with. On a calm week that means turbot, brill and hand-dived scallops. On a rough one it means we get very good at mussels.
Everything below was on the board when this page was last updated. Prices include everything — no service charge is added, and the staff are paid properly rather than hopefully. If you have an allergy, tell whoever seats you and the kitchen will work around it rather than reading you a disclaimer.
The menu
On the board
Small platesFrom the seaPuddings
From the sea
Whitstable plaice, samphire, brown butter
Off the Emily Rose, filleted here. Samphire from the marsh at Seasalter while it lasts.
- £24
- Main
- Day boat
- Landed that morning
From the sea
Sea trout, courgette, lemon thyme
Cooked hard on one side and barely at all on the other. Our most-ordered plate three summers running.
- £26
- Main
- Ask us
- Wine pairing
Small plates
Cured salmon, cucumber, dill
Cured here over three days with the fennel that grows along the sea wall. Comes with soda bread.
- £12
- Small plate
- 3 days
- Cured in house
From the sea
The whole fish, for the table
Whatever came in biggest, roasted on the bone with potatoes and whatever green is best that week.
- £58
- Serves two to four
- 45 min
- Order at the start
Puddings
Burnt Kentish cream, poached rhubarb
The only pudding that has never once come off the board, and the reason people book a second time.
- £8
- Pudding
- Always on
- Never comes off
Come and eat it while it is on
The board changes on Tuesday. Whatever you have your eye on, this week is the week.