50 day aged Angus beef ribeye, smoked marrow & crushed herbs 90 Whole flame kissed lobster, crispy claw, mussels, fennel & roasted tomato orzo 100 Dorset lamb cooked over alder wood, lamb fat flatbreads, smoked anchovy yoghurt & bitter leaf fricassee 70/140 Lettuce, pomegranate & feta dressing 8 Crispy layers potato & skordalia 8 Grilled long peppers & smoked almond romesco 8 Charred hispi cabbage, pine nuts & graviera cheese 8 Spring greens, goat’s milk xigalo & almonds 14 Spanakopita, fragrant herbs & barrel aged feta 6 Mussel saganaki, toasted bread & vine leaf 6 Our souvlaki skewer cooked over the embers served with prunes, radicchio & sour apple 9 Choice of pork pluma or celeriac Pota to p i t a cook ed on th e h e a r th 4 Mar k e t c r udi te s 12 Smoked aubergine & roasted g arlic 8 Tzatziki & black olive oil 8 Tarama & c arob ru sk s 8 Spiced feta & marinated sweet peppers 8 Porthilly oysters, horseradish sauce & dill 6 Coal seared bass, grapefruit & olive oil 15 Sea bream, green olives & caper leaves 22 Asparagus, smoked eel & avgolemono 18 Whole charred aubergine, tomato stew & smoked mizithra 22 Barbequed octopus, spiced red wine & yellow split pea 26 Scorched Cornish turbot, clams, cucumber & nettle 34 Please inform us of any dietary requirements. Some foods may be served raw or unpasteurised. A discretionary service charge of 12.5% will be added to your final bill. F R O M T H E F I R E S I D E S B E Y O N D T H E F I R E B R E A D S A N D C R U D I T E C R U D O G R A Z I N G D I P S