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
BURRATA 9
grilled peaches, rocket and basil
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