Our menu

Freshly shucked, lemon and a mignonette of shallot and vinegar.

Grilled sourdough, ripe tomato, Cantabrian anchovy, basil, olive oil.

Crisp golden rings, lemon and a smoked paprika aioli.

Steamed in white wine, garlic and parsley, with bread to mop it up.

Creamy burrata, charred peach, rocket, aged balsamic.

Tomato-saffron broth, white fish, mussels, rouille crostini.

Linguine tossed with mussels, clams, shrimp — tomato, garlic and a splash of white wine.

Plump scampi in a garlic, butter and white wine bath — bread for dipping is mandatory.

Charred tender octopus, olive oil, lemon and herbs — the Mediterranean on one plate.

Crisp golden fry of calamari, shrimp and whitebait, with lemon and aioli.

Cooked on the bone, lemon, herbs and a drizzle of good olive oil.

Creamy risotto with shrimp, calamari and mussels, a hint of lemon zest.

The captain's table — oysters, shrimp, mussels, calamari and the day's catch, on ice.

Our showstopper for four — lobster, oysters, prawns, octopus and the full catch.

For those who stay ashore — slow-cooked duck leg, braised red cabbage.

Dry-aged ribeye, rosemary butter, roasted potatoes.

Pillowy gnocchi, slow tomato sauce, basil and parmesan.

Aubergine, courgette, peppers, herbs and lemon — simple and bright.

The house classic — mascarpone, espresso, cocoa.

Silky panna cotta, citrus, a spoon of berry compote.

Crisp shells, sweet ricotta, pistachio and candied orange.

Vanilla gelato drowned in a shot of hot espresso.