Lunch & Dinner

OYSTERS

Natural - three 7.25 six 14.50 dozen 29.00
Bone marrow - three 9.00 six 18.00 dozen 36.00
Vietnamese Oysters - three 9.00 six 18.00 dozen 36.00

STARTERS

Half native lobster - 6.00/100g
Smoked mackerel salad, new potatoes, watercress, horseradish - 8.00
Armstrong’s smoked salmon, Hawksmoor cure, crowdie & soda bread - 9.50
Isle of Mull scallops, roasted with white port & garlic - 15.00
Eyemouth crab on toast - 12.50
Langoustine scampi, tartare sauce - 12.00
Potted beef & bacon with Yorkshires - 8.75
Fillet carpaccio - 12.00
Old Spot belly ribs - 9.50
Bone marrow with onions - 7.50
Spice roasted cauliflower - 8.oo
Heritage beetroot salad - 9.00
Doddington Caesar - 7.50/11.75

MAINS

Gigha halibut - 8.50 / 100g
Monkfish - 8.50/100g
Peterhead hake & cockles - 16.00
Half grilled chicken - 14.50
Cast-iron fillet steak - 28.00
Hawksmoor burger & chips - 16.00
Whole native lobster - 5.00/100g
Roast celeriac and Sharpham Park spelt - 16.50

STEAKS

The key to good steak is happy cattle. We’ve spent over a decade working with farms in England and Scotland sourcing ethical dry-aged beef from native breeds that live a good life eating their natural food – grass.
Chateaubriand - 13.00/100g
Porterhouse - 9.50/100g
Bone-in prime rib - 8.50/100g
T-bone - 8.25/100g
Fillet (275g) - 34.00
Sirloin (350g) - 28.00
Rib-eye (350g) - 28.00
Rump (300g) - 19.50
Two fried eggs - 3.00
Thick cut bacon - 4.25
Grilled bone marrow - 4.50
Half a native lobster - 6.00/100g
SAUCES - 2.50

SIDES

Triple cooked chips - 4.50
Dripping fries - 4.50
Baked sweet potato - 3.50
Mash & gravy - 4.50
Tunworth mash - 6.00
Roasted field mushrooms - 3.50
Creamed spinach - 5.00
Spinach, lemon and garlic - 5.00
Buttered greens - 4.50
Macaroni cheese - 5.50
Shortrib macaroni - 6.00
Beef & bone marrow sausages - 4.50
Butter lettuce & herb salad - 3.50
Doddington Caesar - 3.25
Twelve Triangles bread & butter - 3.50