Gordal Olives Chef Askew’s marinade (VE) £5.50
Navarre Smoked Chorizo With Hawkstone apple cider and butter emulsion £8.00
Focaccia Baked daily and served with olive oil and balsamic reduction (VE, G) £7.00
Cheesy Artichoke ‘Chips’ Garlic & Parmesan-coated Jerusalem artichokes (V) £8.00
Scotch Egg Gochujang pork and miso mayo (G) £9.50
Chicken & Caviar Board of fried chicken, Avruga caviar and tarragon crème fraîche £24.00
Pickled Carlingford Oyster Yuzu-dashi gel, pickled apple and shiso £4.00 each
Oyster Roulette Six pickled Carlingford oysters. Yuzu-kosho hidden heat £24.00
Chicken Boudin Blanc Lemon beurre blanc, garden peas and courgette salad, pickled shallot petals and parsley oil £11.50
Tomato Festa Heritage tomato, bocconcini mozzarella, roasted pine nuts, balsamic reduction, plum tomato dust and tomato consommé with basil oil (V, N) £12.00
Smoked Salsify Salsify purée, pickled kumquats, smoked almonds, chervil and parsley salad (VE, N) £11.00
Cured Sea Trout Gravlax with ‘The Art School’ gin, summer roots salad, pickled Granny Smith, roasted garlic and lemon dressing £14.50
Grilled Octopus Whole tentacle with romesco sauce, parsley purée and smoked almond crumble (N) £18.00
Wild Liverpool Bay Sea Bass Laksa emulsion, Ratte potatoes, crispy chilli oil, sea herbs and crispy brown shrimp £28.00
Steak Frites Bowland 8oz flat iron steak, house-seasoned fries, béarnaise and spring leaf salad £26.00
Roasted Kohlrabi Sweetcorn purée, charred corn, salsa criolla, bitter leaf salad and parsley oil (VE) £22.00
Cape-Malay Duck Breast Duck croquette, almond cream, roasted apricot, apricot and sambal gel with curried burnt orange jus (N) £27.00
Herb-Crusted Rack of Lamb Sautéed parsley root, garden pea purée and minted lamb jus £29.00
Includes your choice of 2 sides and 1 sauce.
21 Day Dry-Aged Châteaubriand A traditional French cut of prime fillet, aged for depth and served to share. Approx. 600g £99.00
24 Day Salt-Aged Porterhouse A 19th century British classic, beef fillet and sirloin grilled on the bone. The T-bone’s big brother. Approx. 900g £125.00
House-seasoned fries (VE) £6.00
Ratte potatoes, smoked butter emulsion, crispy garlic and parsley (V) £8.50
Roasted rainbow carrots, caramelised onion yoghurt, crispy chilli oil (V) £8.00
Shaved fennel and cabbage salad, pickled apples and cured lemon (VE) £7.50
Invisible chips — 100% will be donated to the Owen McVeigh Foundation £5.00
Béarnaise (V)
83% chocolate peppercorn
Café de Paris butter (V)
Salsa criolla (VE)
Tart of the Moment Ask a member of the team for today’s tart (V, G) £8.50
Portokalopita Orange syrup and double Jersey ice cream (V, G) £8.50
Barnacle Brownie Dark chocolate sauce with vanilla ice cream (V) £9.50
Chocolate Mousse White chocolate soil, raspberry gel and fresh berries (VE) £10.50
Trio of Celtic Cheeses With a selection of crackers, farmhouse chutney and quince (V, GFA) £14.00
Selection of Ice Creams and Sorbets (V, VE available) £6.50
• Three sheets to the wind • Three sheets to the wind • Three sheets to the wind • Three sheets to the wind •
Inspired by “Captain Barnacle Bill”
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