SNACKS
Grilled potato flatbreads, Kentish rapeseed oil & confit garlic 4.5
Nocellara olives 3
A selection of cured meats 10
Whipped cods roe & barley crackers 4
Daily bread & Fordwich butter 6
Buttermilk fried chicken & garlic mayonnaise 6
Dorset rock oysters & mignonette dressing 2.5 each
STARTERS
Smoked chalk stream trout, dill & treacle bread 10
Chicken liver parfait, cherry & toasted brioche 10
Grilled Sevenscore asparagus, buratta & sunflower seed 9
Baked hand-dived scallop, garlic butter & milk loaf 12
Slow cooked pork cheek & jersey royal potato soup 11
MAINS
Celeriac & wild garlic pithivier, white asparagus & smoked butter sauce 18
South Coast pollock, caramelised onion & vin jaune sauce 19
Saddleback pork chop & bramley apple 20
Glazed short rib of beef & pickled walnut 22
Blackface lamb chop & anchovy mayonnaise 26
Grilled rib of Hereford beef & smoked bone marrow sauce 28
Grilled sirloin on Hereford beef & smoked bone marrow sauce 30
TO SHARE
Beef rib steak 60
South Coast monkfish tail 50
SIDES
BA chips 4
Creamed potato, smoked bacon & spring onion 4
Garden salad & mustard dressing 4
Isle of Wight tomato salad & shallot dressing 4
Bearnaise sauce 2
*Subject to change*