Roe
Menu with Prices in the UK

Fresh Irish native rock oysters served chilled on ice with sea kelp mignonette vinegar, fresh lemon wedges, and house fermented hot sauce.

Crispy spiced whole onion blossomed in light tempura batter, dusted with coastal sea herbs and paired with house-fermented kombu seaweed ketchup.

Minced British cuttlefish paste on toasted brioche with white sesame crust, fresh coriander leaves, and house-made fermented chilli syrup.

Cornish smoked mackerel whipped with horseradish crème fraîche, paired with warm homemade Irish treacle soda loaf and salted dairy butter.

Thinly shaved wild Roe deer venison loin seasoned with cold-pressed rapeseed oil, pickled chanterelles, crispy capers, and grated cured egg yolk.

Naturally fermented grilled sourdough loaf slice served with cultured butter churned from British retired dairy cow cream and smoked sea salt flakes.

Hen of the woods mushroom skewer glazed with chestnut mushroom tamari, finished over oak coals with toasted sesame seeds and chives.

Crispy Tamworth pork belly cubes skewered and glazed with fermented English Victoria plum reduction, chilli vinegar, and crispy shallots.

Slow-braised dairy cow tongue coated in crispy panko crumb, served with pickled English walnut purée and pungent garden watercress.

Fresh white Devon hand-picked crab meat dressed with kaffir lime and horseradish, wrapped in ribbons of fresh grilled courgette.

Diver-caught Scottish king scallops roasted in half-shell over glowing charcoal with dulse seaweed butter, breadcrumb gratin, and lemon juice.

Coarsely hand-chopped wild British venison seasoned with shallot and fermented black garlic, served slightly warmed on rosemary sprig skewers.

Whole jacket potato twice-baked and filled with rich Montgomery cheddar sauce, umami kombu ketchup, and stacked high with crisp golden shoestring fries.

Whole cluster of maitake mushroom wood-roasted with aromatic herbs, served on creamy chestnut purée, pickled blackberries, and mushroom roasting jus.

Thick cut of English cauliflower caramelized over oak charcoal, dressed in brown butter hazelnut vinaigrette and tart pomegranate seeds.

Pan-seared Cornish gurnard fillet accompanied by sautéed sea beet, samphire, and an intensely rich glaze crafted from roasted fish bones.

Day-boat South Coast lemon sole grilled whole on the bone over wood embers, finished with nutty brown butter, capers, and fresh lemon.

Prime bone-in chop of Cornish turbot blistered over flame, drizzled with cold-pressed herb salsa verde and coastal rock samphire.

Roasted British monkfish tail seasoned with mild sea curry spice blend, charred spring onions, and zesty lime butter sauce.

Mature British dairy cow ribeye dry-aged on premises for 40 days, grilled over oak embers with smoked bone marrow jus and sea salt.

Sustainably culled British wild Roe deer haunch seared medium-rare, served with parsnip silk, spiced damson jus, and crispy thyme.

Feasting board of grilled wild venison haunch, house-made game & sage sausages, split roasted bone marrow, and ember-roasted pork rib.

Thick-cut Gloucester Tamworth bone-in pork chop charred over embers with fermented Bramley apple purée and crispy crackling scratchings.

Thick cut sirloin steak aged 45 days, seared over blazing oak coals with roasted garlic herb butter and sea salt flakes.

Finely sliced Maris Piper potatoes basted in rendered dairy cow beef fat and roasted until crisp, sprinkled with rosemary salt.

Hand-cut British potatoes triple-cooked in vegetable oil, dusted with dulse seaweed salt and served with roast garlic mayonnaise.

Ember-flamed seasonal British spring greens and purple sprouting broccoli tossed in cold-pressed rapeseed oil and lemon zest.

Fresh crisp baby gem leaves harvested from the restaurant's vertical farm, tossed with shaved radish, shallots, and herb vinaigrette.

Split beef bone marrow roasted over embers with sourdough parsley breadcrumb and lemon caper drizzle.

Frozen banana parfait with salted dark rum caramel, roasted peanut butter crisp, and chantilly vanilla bean cream.

Traditional warm spiced brown butter and raisin Chelsea tart served with a quenelle of Cornish clotted cream ice cream.

Crispy choux bun filled with hazelnut praline cremeux, 70% dark chocolate ganache, and candied crushed hazelnuts.

Creamy soft serve made with British jersey milk and toasted barley malt, served with crunchy honeycomb crumbs.

Chilled vibrant sorbet made from Kentish blackberries and raspberries with lemon thyme syrup.

Coastal dry gin infused with dulse seaweed, dry vermouth, caperberry brine, and finished with frozen sea spray.

English oak wood-smoked gin, sweet vermouth, Campari, and charred orange peel.

Aperitivo, English sparkling wine, elderflower cordial, soda water, and fresh cucumber ribbon.

Seedlip Spice 94 distilled non-alcoholic spirit, tonic water, fresh rosemary from the aeroponic towers, and grapefruit.