Lunch Menu

Using fresh, locally sourced ingredients, executive chef Byron and his team bring to you a seasonal menu that combines quality and flavour, celebratory of Kent’s finest seafood. Choose from a variety of small plates, platters and weekly specials all designed to encourage an informal dining experience.

Tuesday - Friday

2 Courses
£15.95

3 Courses
£22.95

(Excluding A la carte Menu, Sharing and Specials)

FOR THE TABLE

Olives, Bread, Salted Butter, Devon Tzatziki, Marinated Anchovies, Crayfish Tails, Crème Fraiche & Dill

£12.25

STARTERS

Asparagus
crispy egg, truffle, molasses

(3) Battered Oysters
pomegranate, caviar dressing

Korean Chicken Thigh
soy, ginger, sesame

Smoked Mackerel Bao Buns
radish, coriander, onion seeds, siracha

MAINS

Cornish Cider Haddock Fillet
chips, smoked tartar sauce

Baked Mussels
chorizo, brown onion, cider, thyme


Chapmans Fish Curry
goan sauce, rice 

Onion Tartin
thyme reduction, crispy egg (vg)

SHARING DISH

whole lobster, steamed mussels, (5) grilled tiger prawns, (5) natural oysters, (5) hand dived scallops, warm bread
market price
 
 
DESSERTS
 
Apple & Rhubarb Crumble
ginger custard
 
Hot Cinnamon Bun
maple, sugar glaze, white chocolate ice cream
 
Ice Cream & Sorbets
vanilla / pistachio / chocolate
blackcurrant / coconut / mango / apple
 

Vegetarian (v) vegan (vg) gluten free (gf)

INVISIBLE CHIPS

Buying a portion of Invisible Chips will directly help support the people working in hospitality, whose livelihoods are disappearing. 0% fat. 100% charity. All proceeds go to Hospitality Action, who are committed to getting the hospitality industry back on its feet, one portion at a time. Thanks for chipping in.

A OPTIONAL SERVICE CHARGE OF 12.5% WILL BE ADDED TO THE BILL AND IS SPLIT BETWEEN ALL STAFF MEMBERS