Brat Shoreditch
Menu with Prices in the UK

Thick slice of house-baked sourdough grilled directly over glowing oak embers, brushed with extra virgin olive oil and topped with plump, salty Cantabrian anchovy fillets.

Warm wood-grilled artisan sourdough served with rich, salted cultured butter from Carmarthenshire, Wales.

Sweet, hand-picked Welsh spider crab white and brown meat seasoned with lemon zest, chives, and sea salt, served piled on wood-toasted bread.

Carlingford Lough rock oyster roasted directly over white-hot coals until just warmed, topped with sizzling dulse seaweed butter.

Reserve tin of hand-filleted Cantabrian anchovies in cold-pressed olive oil, served alongside warm embers-blistered flatbread.

Seasonal Scottish girolle mushrooms sautéed over embers with garlic butter and thyme, served on grilled sourdough with a rich confit egg yolk.

Mallorcan cured paprika pork sausage spread warm over wood-fired bread, drizzled with raw mountain flower honey and wild thyme.

Pristine Cornish dayboat wild sea bass sashimi dressed delicately with fragrant bergamot citrus, shaved fennel, cold-pressed olive oil, and sea salt.

Deep, terracotta-hued soup made from whole roasted Cornish velvet swimming crabs, brandy, tomatoes, and toasted fennel seed cream.

Generous plate of freshly picked sweet spider crab white meat dressed in brown crab mayonnaise, lemon juice, and crispy shallots with bitter greens.

Whole line-caught Cornish mackerel grilled crisp over charcoal, served with preserved wild garlic butter and tart pickled gooseberry compote.

Diver-caught Isle of Man queen scallops roasted in their fluted shells over oak charcoal with roasted garlic butter, parsley, and breadcrumbs.

Dayboat sardines cured in sea salt and cider vinegar, served on crunchy grilled toast with pickled shallot rings and parsley oil.

Seasonal brassicas and bitter greens blistered in a perforated pan over embers, tossed in rich cider vinegar butter and confit garlic.

Whole Welsh leeks charred black in glowing coals, peeled tender and dressed with fresh ewe's milk curd, toasted hazelnuts, and brown butter.

Wye Valley green asparagus spears grilled crisp-tender over wood embers, finished with nut-brown butter, crispy breadcrumbs, and sea salt.

Brat's beloved potato side: waxy new season Jersey Royals gently smoked in oak embers until tender, crushed in browned butter and chives.

Foraged seasonal wild mushrooms charred over coals with unpeeled garlic cloves, cold-pressed olive oil, and garden thyme.

Crisp radicchio, castelfranco, and chicory leaves tossed in cold-pressed English walnut oil and 25-year aged Jerez sherry vinegar.

Tomos Parry's world-famous Michelin-starred centerpiece: a whole wild Cornish turbot (~1.8kg) clamped in an iron besugo basket and roasted slowly over glowing oak embers for 45 minutes, basted continuously in txakoli wine, olive oil, and sea salt. Serves 2 to 4 guests.

Pristine Cornish dayboat John Dory cooked whole over gentle wood embers, finished with reduced cider vinegar, sliced garlic chips, and fresh herbs. Serves 2 guests.

Wild Cornish sea trout roasted whole over charcoal, yielding crisp smoky skin and moist pink meat, dressed in lemon and brown shrimp butter. Serves 2 guests.

Plump Cornish red mullet roasted whole on the hearth with sea salt, rosemary branches, and charred lemon.

Thick flake Cornish hake fillet cooked skin-side down over embers, accompanied by Morecambe Bay potted brown shrimps and sea beets.

Thick-cut 50-day dry-aged British Dexter beef sirloin chop on the bone (~700g), charred on cast-iron bars over glowing lumpwood charcoal and rested in beef fat. Serves 1 to 2 guests.

Magnificent prime Angus beef rib chop dry-aged for 60 days by Philip Warren butchers, roasted over oak embers with bone marrow and thyme. Serves 2 to 3 guests.

Pasture-raised Welsh mountain lamb double loin chop cooked pink over coals, basted in salty Cantabrian anchovy butter and rosemary.

Heritage Tamworth rare-breed pork loin chop with crackling fat rim, served with slow-cooked sweet Spanish onions and sharp cider vinegar jus.

Hand-diced 50-day aged beef sirloin seasoned with capers, shallots, smoked beef fat emulsion, and cured egg yolk, served with hot grilled sourdough.

Brat's legendary dessert: San Sebastián style baked cheesecake with a blistered caramelised crust and a warm, molten creamy center, served with tart poached Yorkshire forced rhubarb.

Whole ripe peach roasted in wood coals with raw honey and thyme, served with house-churned oak-smoked vanilla bean ice cream.

Thin, crisp puff pastry disc layered with Cox's orange pippin apples, baked until sticky and caramelised, topped with a dollop of Cornish clotted cream.

Selection of raw-milk Welsh artisan cheeses accompanied by house quince membrillo paste, pickled walnuts, and seeded crackers.

70% single-origin dark chocolate mousse finished with cold-pressed Andalusian olive oil and flakes of Halen Môn smoked sea salt.

House blend of dry and sweet Spanish vermouths poured over ice with sparkling soda, orange slice, and a Gordal olive.

Nutty, dry mahogany sherry aged oxidatively in oak barrels, pairing sublimely with roasted beef chops and aged cheese.

Bone-dry, saline, and almond-scented aged Manzanilla from Sanlúcar de Barrameda, unmatched with spider crab and oysters.

Authentic Basque sagardoa natural cider from Gipuzkoa, poured from high above to aerate and release tart, hazy, refreshing apple dryness (6.0% ABV).

Welsh botanical gin, fresh lemon juice, simple syrup, and topped with sparkling, crisp Txakoli wine.

Woodford Reserve bourbon stirred with wood-smoked fig syrup, Angostura bitters, and flamed orange peel.

The quintessential Basque seaside white wine: slight natural spritz, mineral saline freshness, and green apple crispness.

Classic elegant Rioja aged in oak casks, offering red plum, cedar, and velvety tannins suited to whole turbot or beef chops.

House-brewed soda made with toasted Welsh barley tea, crisp English Cox apple juice, and sparkling water.