Our Menus
Tides of Flavor
Discover our exciting seafood menu featuring well-known and loved classics from the ocean, served with a modern and elegant twist. We believe that the finest seafood is best enjoyed when shared with friends and family. That's why we designed our menu to engage our guests and create a social dining experience centered around the bounty of the sea.
To start
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Oyster selection of the day 3.5 EACH
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Monkfish tempura13.5
- Mango and chilli salsa. Coriander and citrus oil.
- Mango and chilli salsa. Coriander and citrus oil.
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Grilled sardines9
- Orange and parsley gremolata.Orzo, pine nuts, basil salad.
- Orange and parsley gremolata.Orzo, pine nuts, basil salad.
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Butterfly pea risotto 13.5
- Seared scallops and prawns. Saffron beurre blank.
- Seared scallops and prawns. Saffron beurre blank.
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Charred octopus12.5
- Sweet potatoes. Smoky Moho Roho.
- Sweet potatoes. Smoky Moho Roho.
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Seafood ceviche12.5
- Sea bass, prawns, octopus. Rocket, capers, coriander.
- Sea bass, prawns, octopus. Rocket, capers, coriander.
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Beetroot cured salmon13
- Crayfish, potato salad. Keta caviar vinaigrette.
- Crayfish, potato salad. Keta caviar vinaigrette.
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Thai-style mussels13
- Ginger, galangal, lemongrass, tarragon, coconut milk.
- Ginger, galangal, lemongrass, tarragon, coconut milk.
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Chilled aubergine rolls9
- Goat cheese, sun-dried tomatoes and basil mousse .
- Goat cheese, sun-dried tomatoes and basil mousse .
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Trio of Dips9.5
- Turmeric hummus. Aubergine caviar. Olive tapenade. Pita bread. (GF available)
- Turmeric hummus. Aubergine caviar. Olive tapenade. Pita bread. (GF available)
Main courses
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South coast monkfish29
- Curried mussels and vermouth broth. Pac choy.
- Curried mussels and vermouth broth. Pac choy.
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Butterflied black bream27
- Peas, sun-dried tomatoes, pancetta. Herb oil.
- Peas, sun-dried tomatoes, pancetta. Herb oil.
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Seared salmon28
- Courgette and dil pure. Roasted fennel. warm citrus Vinaigrette.
- Courgette and dil pure. Roasted fennel. warm citrus Vinaigrette.
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Whole plaice31
- Beurre noisette, Toasted almonds, capes, parsley, Wilted spinach.
- Beurre noisette, Toasted almonds, capes, parsley, Wilted spinach.
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Lobster and prawn linguini34
- Pernod and tarragon cream. Parmesan crisps.
- Pernod and tarragon cream. Parmesan crisps.
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Mixed grill of the day31
- Ladolemono citrus dressing
- Ladolemono citrus dressing
Other main courses
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Seaweed risotto17
- Girolle mushrooms. Parmesan crisps.
- Girolle mushrooms. Parmesan crisps.
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Pan-seared ribeye steak29
- Flambeed with brandy. Chunky chips.
- Flambeed with brandy. Chunky chips.
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Lamb cutlets21
- Balsamic, honey & basil glaze. Spinach, garlic, mint.
- Balsamic, honey & basil glaze. Spinach, garlic, mint.
To share for 2
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Cured fish platter 17 pp
- Gravlax. Smoked salmon mousse. Smoked herring. Balsamic octopus. Whipped cod roe. Rye bread.
- Gravlax. Smoked salmon mousse. Smoked herring. Balsamic octopus. Whipped cod roe. Rye bread.
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Cold shellfish platter fui de mer 24 pp
- Oysters. Dressed crab. Shell on prawns. Smoked green mussels, Rouille. Razor clams Escabeche, Charred Bloody Mary oysters
- Oysters. Dressed crab. Shell on prawns. Smoked green mussels, Rouille. Razor clams Escabeche, Charred Bloody Mary oysters
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Moules marinières 16.5
-Served with a crispy baguette (GF available).
-Served with a crispy baguette (GF available).
Side dishes
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Cocotte saffron potatoes 6
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Baked Hispi cabbage with pancetta and white balsamic 6
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Jasmine rice 4.5
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Warm potato and lentil salad 5.5
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Crispy triple-cooked potato cube 5.5
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Fennel Celery salad 6