What's on the table.

Native oysters, brown crab, langoustine, half lobster, cockles, and smoked mackerel pâté, stacked on ice.

Rock oysters, brown shrimp, whelks, crab claws, and pickled cockles with rye and salted butter.

Served on ice with shallot vinegar, lemon, and Tabasco.

Dressed at the table, brown and white meat, brown bread and mayonnaise.

Line-caught, char-grilled, sea herbs, brown butter.

Grilled with mustard cream, gruyère, and chives.

Pan-roasted, brown shrimp butter, samphire.

Smoked haddock, cod, prawns, mash crust.

For those staying ashore — bone marrow butter, chips.

Horseradish, pickled cucumber, sourdough.

Brown crab butter, chilli, lemon, sourdough.

Nduja, white beans, salsa verde.

Smoked haddock, potato, leek, cream.

Clotted cream, sea salt.

Shortbread, blackberry compote.

Sea salt caramel, honeycomb.

Gin, elderflower, cucumber, Champagne top.

Bourbon, smoked sugar, orange bitters.

By the glass or bottle — ask your server for the current list.

Loire Valley, France — crisp, saline, placeholder producer.

Languedoc, France — citrus, mineral.

Rías Baixas, Spain — stone fruit, sea spray.

South coast, placeholder producer.

Beer-battered, tartare sauce, brioche.

Brown crab mayonnaise, gem lettuce.

Lunchtime pairing, ask your server for today's wine.

Spinach, mustard cream.

Smoked fish, curried rice, soft egg.

Smoked salmon, eggs, sourdough, tomato.

Our largest platter, built for the table — lobster, crab, oysters, langoustine, smoked salmon.

Five courses with a champagne pairing at midnight. See Festive Events for the full menu.