Sample Menu
Our a la carte menu is served all day Tuesday - Saturday. Our express lunch & pre-theatre menu includes a stater and a main for £27 and runs from 12 - 6pm on Tuesday- Saturday
On Sundays we serve a different menu, individual roasts and sharing specials.
NIBBLES
House Bread, Cold-Pressed Rapeseed Butter, Herbs
7
Shichimi-Seasoned Taramasalata, Furikake Seaweed Crisps
8
Crispy Cheese Bulete, Roasted Red Pepper Purée, Smoked Paprika
9
Pork Rillettes, Rye Toast, Crudites
9
Daily Fresh Oysters
Naked, Lemon + Mignonette
12
Mojito Dressing
13
Thai Red Dressing, Basil
13
SMALL PLATES
Whipped Aubergine, 'Feta', Sunflower Seeds, Sourdough Toast
10
Rye Bay Scallop, Puntalette, Burnt Cauliflower, Lump Fish & Trout Roe
14
Buffalo Mozzarella, Dressed Tomatoes, Fine Beans, Peach
15
Cornish Octopus, Roasted Peppers, Quinoa Tabouleh, Aioli
16
BIG PLATES
‘37 Burger’, Raclette, Dijon Mayonnaise, Peppercorn Sauce, Fries
19
Caponata, Toasted Buckwheat, Black Olive Tepanade
24
Pork Loin Schnitzel, Buttermilk Dressed Cucumbers, Cantabrian Anchovies
27
Steamed Cod, Beluga Lentils, Masala Cashews, Makhani Sauce
28
Shorthorn Bavette, Green Beans, Pancetta Lardons, Adjika Sauce
29
ON THE SIDE
Fries
6
Heritage Tomatoes, Herb Marinade
6
Marinated Peppers, Mint, Almonds
7
Crispy Pink-Fir Potatoes, Brava Sauce, Aioli
7
SOMETHING SWEET
Affogato; Ice Cream, Espresso
7
Dark Chocolate & Coconut Mousse, Sea Saly, EVOO
9
Raspberry & Pistachio Tiramisu, Wine Poached Peaches
10
EXPRESS MENU
£27
Two courses for
£27
Changes daily.
SMALL PLATES
House Made Bread, Cold-Pressed Rapeseed Butter, Herbs
7
Shichimi-Seasoned Taramasalata, Furikake Seaweed Crisps
8
Crispy Cheese Bulete, Dill Raita
9
Broad Bean ‘Guac’,Pico de Gallo, Radishes, Crispy Tortillas
11
Salamini Toscano, Pickles
12
Rye Bay Scallop, Puntalette, Burnt Cauliflower, Lump Fish + Trout Roe
14
Louët-Feisser Oysters (3), Mojito Dressing
13
Daily Fresh Oysters (3), Thai Red Dressing, Basil
13
ROASTS
Herb Marinated Chicken Breast, Dijonnaise
25
Shorthorn Bavette, Horseradish Cream
28
All roasts served with: Herb Tossed Roast Potatoes, Buttered Heritage Carrots, Braised Hispi Cabbage, House-made Yorkshire Pudding, & Red Wine Gravy
BIG PLATES
(v) Artichoke + Asparagus Tart, Garden Velouté, Oat Cream
24
Dorset Sea Bream, Wilted Spinach, Chickpeas, Split-Herb Sauce
26
Pork Schnitzel, Potato Salad, Petit Pois, Gooseberry Mayo
27