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 3
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STARTERS
OYSTERS (three) 9
natural Oysters, shallot mignonette
SEAFOOD & SHELLFISH SOUP 7
chilli oil, garlic croutons & cheddar
TIGER PRAWNS 12
herb butter, sourdough
CRAB ARANCINI 7
roast tomato & harissa sauce
CHARGRILLED OCTOPUS 14
baba ganoush, romesco sauce, garlic crouton
BURRATA 9
roast heritage beets, pomegranate, 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
FLAT IRON STEAK 19.5
garlic butter
surf your turf, add 2 garlic butter tiger prawns for 5
BEER BATTERED FISH & CHIPS 14
mushy peas
HALIBUT STEAK 24
pomme anna, cavolo nero, roast chicken butter sauce
SWORDFISH BURGER 14
brioche bun, charred pineapple, sriracha mayo
MOULES FRITES 17.5
Mariniere sauce and skin on fries
SEAFOOD STEW 24
Prawns, octopus,baby squid, mussels in a san manzano sauce
TANDOORI BBQ’D MONKFISH (for two to share) 50
fennel gratin, red cabbage & tomato salad
SEAFOOD PLATTER (for two to share) 58
sea bream, red tiger prawns, mussels, squid,
chargrilled broccoli & sweetheart cabbage
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SIDES
MUSHY PEAS 3
HISPI CABBAGE, URFA CHILLI 4
FENNEL GRATIN 4
SPROUTING BROCCOLI, CHILLI 4.5
ROCKET SALAD, RED CABBAGE, TOMATO, CHILLI 4
SKIN ON FRIES 4
TRIPLE COOKED CHIPS 4
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DIPS
CHILLI MAYO 0.5
CRAB MAYO 0.5
SALSA VERDE 0.5
DESSERT
RASPBERRY CRÈME BRULEE 7
STICKY TOFFEE PUDDING 7.5
vanilla ice cream
CHEESE FROM CHORLTON CHEESEMONGERS 8
rhubarb chutney & crackers
BROWNIE 7
vanilla ice cream
SORBET 4.5
Gingers comfort emporium (two scoops)
AFFOGATO 6
espresso, vanilla ice cream