Oystercatcher
Menu with Prices in the UK

Thick-sliced toasted country sourdough topped with smashed Hass avocado, lime, chilli flakes, pumpkin seeds, and two free-range poached eggs.

Toasted English muffin layered with crispy cured bacon, two poached Burford Brown eggs, and warm lemon hollandaise sauce.

Scottish smoked salmon and two poached eggs served on toasted sourdough muffin with rich hollandaise and chives.

Cumberland sausage, dry-cured back bacon, two fried eggs, roasted flat mushroom, plum tomato, baked beans, hash brown, and sourdough toast.

Grilled 6oz dry-aged onglet steak served with two fried free-range eggs, chimichurri dressing, and crispy skin-on breakfast potatoes.

Freshly shucked British rock oyster served on crushed ice with pomegranate jewels, pickled shallots, lemon, and Tabasco.

Six chilled Cape Wrath oysters opened to order on ice with classic shallot mignonette, lemon, and Tabasco.

Warm rosemary sea-salt focaccia served with whipped cultured butter and rich black olive tapenade.

Flash-fried tender squid rings dusted in Szechuan pepper and sea salt, served with fresh red chilli, spring onion, and garlic saffron aioli.

Steamed Shetland mussels in white wine, garlic, shallot, and cream broth with chargrilled sourdough.

Three plump king scallops roasted in their shells with herb garlic butter, Gruyère crumb, and lemon.

In-house 21-day dry-aged ribeye grilled over flame, served with triple-cooked chips, roasted plum tomato, watercress, and choice of steak sauce.

Lean, flavoursome dry-aged British sirloin seared to order with triple-cooked chips, flat mushroom, roasted vine tomato, and watercress.

Centre-cut prime British beef fillet aged 21 days for butter-soft tenderness, served with triple-cooked chips and roasted tomato.

Centre-cut sharing fillet steak carved tableside, accompanied by two portions of triple-cooked chips, beer-battered onion rings, tenderstem broccoli, and two sauces.

Crispy-skinned pan-roasted chicken supreme served with dauphinoise potato, charred tenderstem broccoli, wild mushrooms, and tarragon jus.

Chargrilled British short rib and brisket patty in a glazed brioche bun with mature cheddar, streaky bacon, house burger sauce, pickles, and skin-on fries.

Line-caught Atlantic haddock coated in crisp local lager batter, served with hand-cut chips, minted mushy peas, lemon, and house tartare sauce.

Generous pot of Shetland mussels steamed in white wine, garlic, and cream, accompanied by crispy French fries and warm sourdough.

Freshly landed coastal white fish (stone bass or Cornish hake) pan-roasted with crushed new potatoes, samphire, and brown shrimp caper butter.

Whole split Scottish langoustines roasted with parsley garlic butter, charred lemon, watercress, and toasted artisan sourdough.

Slow-roasted Welsh dry-aged sirloin of beef served pink with homemade Yorkshire pudding, goose-fat roast potatoes, honey parsnips, carrots, greens, and pan gravy.

Half roast corn-fed chicken with sage and onion stuffing, Yorkshire pudding, crisp roasties, seasonal vegetables, and rich roasting gravy.

Golden puff pastry Wellington filled with roasted beetroot, mushroom duxelles, and spinach, served with crispy roast potatoes, vegetables, and vegan gravy.

Served Tue–Sat 12–4 PM: Warm sliced roast beef on crusty ciabatta with horseradish cream, caramelised onions, watercress, and dipping gravy.

Served Tue–Sat 12–4 PM: Crisp beer-battered haddock goujons on toasted brioche with crisp gem lettuce and chunky house tartare sauce.

Served Tue–Sat 12–4 PM: Crispy plant-based chicken fillet with vegan sriracha mayo, pickled slaw, and baby gem in a toasted bun.

Every Tuesday: Dry-aged British steak grilled to order with crispy skin-on fries, watercress, and a house drink.

Available Thursdays 1:00 PM – 7:00 PM: Freshly shucked British oysters on ice with shallot mignonette and lemon.

One main brunch dish paired with 90 minutes of bottomless prosecco, seasonal spritzes, or mocktails.

Fluffy inside, glass-crisp outside hand-cut British Maris Piper chips sprinkled with sea salt flakes.

Crispy shoestring fries tossed in sea salt and crushed crispy rosemary.

Baked macaroni folded in mature West Country cheddar sauce with truffle oil and crisp Parmesan crumb.

Thick-cut white onion rings fried golden in crisp lager batter.

Chargrilled tenderstem broccoli finished with olive oil, lemon zest, and flaked toasted almonds.

Creamy brandy and green peppercorn pan reduction crafted for dry-aged steaks.

Silky warm French emulsion of clarified butter, egg yolk, white wine vinegar, and fresh tarragon.

Slow-reduced bone marrow and Bordeaux red wine gravy infused with shallots and thyme.

Chunky caper, gherkin, dill, and lemon mayonnaise.

Warm baked Bramley apples and hedgerow blackberries under a golden oat butter crumble, served with pouring vanilla custard.

Rich date sponge drenched in salted butterscotch sauce and topped with Jude's vanilla bean ice cream.

Warm dark chocolate fudge brownie served with salted caramel gelato and shattered honeycomb pieces.

Three scoops of seasonal British gelato or fruit sorbet served with crisp wafer curl.

Crispy battered Atlantic haddock fillet served with skin-on fries and sweet garden peas.

4oz British beef patty with melted cheddar in a soft brioche bun, served with skinny fries.

Child-sized roast beef or chicken with Yorkshire pudding, roast potatoes, carrots, and gravy.

Chilled botanical elderflower cordial muddled with fresh lime, garden mint, and soda water.

200ml chilled Fever-Tree craft mixer served over crystal ice with fresh citrus.

Chilled pressed fruit juice served over ice in a tall glass.

Classic glass-bottled Coca-Cola, Diet Coke (1 kcal), or Schweppes Lemonade served with ice and lemon.

British spring water from Harrogate spa town served chilled for the table.

Crisp alcohol-free Italian lager brewed with the same balance of citrus and hops as the original.