MENU
Our menus change weekly, dependant on what is both fresh and seasonal. The sample menus are subject to change.
APPETISERS
PADRON PEPPERS, CRAB MAYO 4
BLOODY MARY OYSTER SHOT 4
NOCERALLA OLIVES & SMOKED OLIVES 4
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STARTERS
OYSTERS (three) 8
natural Carlingford Oysters, shallot mignonette
CURED SEA TROUT 7.5
heritage beetroot, radish & basil yogurt
TIGER PRAWNS 12
herb butter, sourdough
CRAB ARANCINI 6
roast tomato & harissa sauce
HAKE KOFTAS 9
pomegranate tabbouleh, chilli mayonnaise
BURRATA 7
figs, pomegranate, urfa chilli, toasted hazelnuts
SCALLOPS 14
baked in the half shell, cauliflower puree, gremolata
SALT AND PEPPER SQUID 7
chilli, spring onions, ponzu
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MAINS
BLACK SEA BREAM 16
whole fish grilled over coals, salsa verde
SEABASS 17
whole fish grilled over coals, salsa verde
WHOLE LEMON SOLE 22
pan roasted, butter sauce
FLAT IRON STEAK 18
chimmichurri
BEER BATTERED FISH & CHIPS 13
mushy peas
SEAFOOD STEW 23
prawns, mussels, octopus, San Marzano tomatoes,
orzo pasta, sourdough
PANANG CURRY 18
swordfish fillet, sweetheart cabbage, basmati rice
TANDOORI BBQ’D MONKFISH (for two to share) 48
fennel gratin, red cabbage & tomato salad
SEAFOOD PLATTER (for two to share) 55
sea bream, red tiger prawns, mussels, squid,
chargrilled broccoli & sweetheart cabbage
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SIDES
MUSHY PEAS 3
FENNEL GRATIN 4
SPROUTING BROCCOLI, CHILLI 4.5
TABOULEH 4
ROCKET SALAD, RED CABBAGE, TOMATO, CHILLI 4
BASMATI RICE 2
SKIN ON FRIES 3
TRIPLE COOKED CHIPS 3
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DESSERT
RASPBERRY CRÈME BRULEE 6.5
CHOCOLATE BROWNIE 6.5
vanilla ice cream
SORBET 4.5
Gingers comfort emporium (two scoops)
AFFOGATO 6
espresso, vanilla ice cream
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APERTIFS
Manzanilla Dry Sherry 100ml 5
Isle of Harris Gin & Fevertree Tonic 6/9
Bloody Mary 7
Aperol Spritz 7
Limoncello Spritz 7
Kir Royale 7
Negroni 8
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WHITE
125/175/Bottle
Caramuxo Blanco 3.9/5/19
fresh, melons & lemons
Spain
Chenin Blanc 23
fennel, lemon & herbs
False Bay, Coastal Region, South Africa
Picpoul de Pinet 4.8/6.45/25
Mediterranean, clean
Cave de L’ormarine Duc de mornay, France
Viognier 25
soft apricot, honeydew melon
France
White Rioja 5/6.75/26
crisp, mineral & white fruits
Bodegas Familia Chavarri, Spain
Riesling 27
dry, lime & pear
Fontanino, Italy
Vinho Verde 5.3/7.2/28
zesty, tropical fruits & elderflower
Santos Lima, Portugal
Sauvignon Blanc 5.3/7.2/28
mineral, citrus, green pepper, grass
False Bay, South Africa
Albariño 30
floral, fresh & peaches
La Val Orballo, Spain
Gavi 30
pear, citrus, mineral
La Caplana, Italy
Chablis 39
elegant , deep fruited flavour, flinty aroma
Northern France
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ROSÉ & RED
125/175/Bottle
Chateau, L’ermitage rosé 4.75/6.4/25
fresh, cranberries & raspberries
Auzan, France
Pinot Noir Rose 28
watermelon, delicate, red fruit
Chile
Caramuxo Tinto 3.9/5/19
medium bodied & spiced cherry
Spain
Malbec 4.6/6.3/24
velvety, blueberry & dark chocolate
Don Enrico, Argentina
Pinot Noir 28
smooth and subtle, juicy berry fruit, warm spice
France
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SPARKLING
125ml/Bottle
Cava Rabetllat Vidal Sec 5.3/28
snappy, currants & caramel
Spain
Cremant d’Alsace Brut 35
nutty, touch of honey, dry fruity taste
France
Joseph Perrier Cuvee Royale Brut 55
complex, fresh & regal
France
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BEER & CIDER
First Chop Residency on tap
half/schooner/pint
ACE 2.60/3.45/5.15
4.8% Vienna mittel frueh lager
POW 2.65/3.5/5.3
session ipa 3.9%
POP 4.5
citrus ipa 330ml can 5.4%
AVA 4
hoppy blonde 330ml can 3.5%
JAM 4
mango pale 330ml can 4%
SLY 4.5
black jaggery ipa 330ml can 6.2%
YES 3
low alcohol ipa 330ml can 0.5%
HENNEYS 5
dry cider 500ml
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SOFTS
Coca cola/diet coke 3
Apple, Orange or Cranberry Juice 2
Fentimans 3.5
Ginger Beer, Dandelion & Burdock, Sparkling Elderflower,
Victorian Lemonade
Still/Sparkling Mineral Water 3
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HOTS
Espresso, Flat White, Americano (double shots) 2/2.5/2
Breakfast, Decaf Green, Peppermint 2
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DIGESTIFS
Limoncello 50ml 4
Amaretto 50ml 4
Baileys 50ml 4
Cognac – Martell VS 25ml 4
Laphroaig – single malt 4
Tawny Port Noval 10yr Old 25ml 6
Portugal
Dessert Wine Aves del Sur 5/26
Chile 100ml/bottle
Pedro Ximenez 8
sweet sherry, Spain
GLUTEN FREE MENU
CLICK & COLLECT
MAINS
BLACK SEA BREAM 16
whole fish grilled over coals, salsa verde
SEABASS 17
whole fish grilled over coals, salsa verde
WHOLE LEMON SOLE 22
pan roasted, butter sauce
FLAT IRON STEAK 18
chimmichurri
BEER BATTERED FISH & CHIPS 13
mushy peas
SEAFOOD STEW 23
prawns, mussels, octopus, San Marzano tomatoes,
orzo pasta, sourdough
PANANG CURRY 18
swordfish fillet, sweetheart cabbage, basmati rice
TANDOORI BBQ’D MONKFISH (for two to share) 48
fennel gratin, red cabbage & tomato salad
SEAFOOD PLATTER (for two to share) 55
sea bream, red tiger prawns, mussels, squid,
chargrilled broccoli & sweetheart cabbage
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SIDES
MUSHY PEAS 3
FENNEL GRATIN 4
SPROUTING BROCCOLI, CHILLI 4.5
TABOULEH 4
ROCKET SALAD, RED CABBAGE, TOMATO, CHILLI 4
BASMATI RICE 2
SKIN ON FRIES 3
TRIPLE COOKED CHIPS 3
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DESSERT
RASPBERRY CRÈME BRULEE 6.5
CHOCOLATE BROWNIE 6.5
vanilla ice cream
SORBET 4.5
Gingers comfort emporium (two scoops)
AFFOGATO 6
espresso, vanilla ice cream
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