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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

CURED SEA TROUT 7.5

heritage beetroot, radish & basil yogurt 

 

TIGER PRAWNS 12

herb butter, sourdough

 

CRAB ARANCINI 6

roast tomato & harissa sauce

 

WILD GARLIC MUSHROOMS 7 

sourdough

SCALLOPS 14

baked in the half shell, Jerusalem artichoke 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

MOULES FRITES 16

mariniere sauce, skin on fries

FLAT IRON STEAK 19.5

cafe de Paris butter

surf your turf, add 2 garlic butter tiger prawns for 5

 

BEER BATTERED FISH & CHIPS  13

mushy peas

 

PAN FRIED HAKE 18

Sogulme (roast aubergine & peppers)

chargrilled courgette & hazlenut butter

SWORDFISH KEBAB 18

tabbouleh, tzatziki, naan bread 

 

PANANG CURRY 17

seabream fillet, hispi cabbage, jerusalem artichoke, basmati rice

 

TANDOORI BBQ’D MONKFISH  (for two to share) 50

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

HISPI CABBAGE, URFA CHILLI 4

FENNEL GRATIN 4

TABOULEH 3

SPROUTING BROCCOLI, CHILLI 4.5

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

 

ETON MESS 7

strawberries, meringue and cream

 

CHEESE FROM CHORLTON CHEESEMONGERS 7.5
rhubarb chutney & crackers

 

BROWNIE 6.5

vanilla ice cream

SORBET 4.5

Gingers comfort emporium (two scoops) 

AFFOGATO 6

espresso, vanilla ice cream

 

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