The Potted Lobster
Menu with Prices in the UK

Local Northumberland lobster, fresh crab, crayfish tails, shrimp, and smoked trout set in clarified butter, served with warm toasted bread.

Three freshly shucked Holy Island rock oysters served over crushed ice with tangy shallot vinegar and fresh lemon wedges.

Half-dozen crisp, briny Lindisfarne oysters accompanied by classic red wine shallot mignonette and lemon.

Rich, smoky cream chowder brimming with naturally smoked Northumbrian haddock, sweetcorn, and diced potatoes.

Generous coastal starter bowl of smoked haddock chowder served with warm crusty sourdough and salted butter.

Plump Scottish Shetland rope-grown mussels steamed in white wine, double cream, shallots, garlic, and flat-leaf parsley with crusty bread.

Sizzling whole king prawns sautéed in garlic butter, red chilli, paprika, and parsley served with chargrilled sourdough.

Feather-light, golden twice-baked soufflé enriched with local Northumbrian aged cheese cream glaze.

Crisp savoury shortcrust pastry filled with braised baby leeks, creamy Cuddy’s Cave local cheese, and parmesan crumble.

Silky smooth duck liver and port wine parfait served with sweet quince jelly and warm toasted brioche.

Earthy salt-baked heritage beetroots tossed with crunchy caramelised hazelnuts, crisp beetroot shards, and wholegrain mustard dressing.

Approx. 500g locally caught lobster poached and served chilled with homemade garlic mayonnaise, hand-cut chips, and baby leaf salad (Market Price guide).

Whole local lobster grilled in creamy mustard, brandy, and aged Cheddar Thermidor sauce with hand-cut chips and salad.

Fresh local lobster split and flame-grilled in fragrant garlic and fresh parsley butter, paired with hand-cut chips and salad.

Half local lobster prepared your choice of Cold Garlic Mayo, Thermidor, or Garlic Parsley Butter, served with chips and baby leaf salad.

Abundant coastal sharing feast of hot and cold local shellfish, battered goujons, king prawns, hand-cut chips, baby leaf salad, and sourdough.

Thick-cut North Sea halibut roasted on the bone with crispy king prawns, tender Ratte potatoes, and lemon & herb butter sauce.

Flaky pan-seared Atlantic cod loin set over creamy potato dauphinoise, smoky chorizo jam, crispy onions, and seasonal greens.

Generous kilo pot of Shetland mussels steamed in white wine, cream, garlic, and shallots, accompanied by crispy skinny fries and crusty bread.

Crisp golden lager-and-lemon battered North Sea haddock fillet served with hand-cut chips, minted pea purée, and homemade tartare sauce.

Tender white fish strips coated in golden panko breadcrumbs, served with thick hand-cut chips, baby leaf salad, and tartare sauce.

Dry-aged 10oz Northumbrian sirloin steak grilled to order with slow-roasted vine tomatoes, flat mushrooms, crispy onions, and hand-cut chips.

Pan-roasted chicken breast supreme served with wild forest mushrooms, buttered fondant potato, and rich Madeira cream jus.

Slow-stirred Arborio risotto infused with roasted sweet butternut squash, aged parmesan, and crispy sage & onion fritters.

Caramelised roasted cauliflower steak set on silky celeriac truffle purée with crispy polenta fritters and bright herb sauce vierge.

Nutty roasted Jerusalem artichokes and honeyed parsnips drizzled with creamy sesame tahini and crowned with crispy shallots.

Thick-cut fluffy local potatoes fried until crisp golden brown and dusted with sea salt.

Fine-cut shoestring French fries seasoned with Cornish sea salt.

Hot skinny fries drizzled with aromatic white truffle oil and finely grated aged Parmigiano-Reggiano.

Thick-cut sweet white onions dipped in crisp lager and lemon batter and fried golden.

Steamed Tenderstem broccoli, green beans, and seasonal coastal greens tossed lightly in butter and black pepper.

Crisp mixed baby leaves, cucumber, and cherry tomatoes tossed in light house vinaigrette.

Warm crusty slices of baked sourdough loaf served with whipped Northumbrian salted butter.

Chef-whipped traditional caper and gherkin tartare sauce or roasted garlic aioli side pot.

Silky Madagascan vanilla bean custard beneath a brittle caramelised sugar crust, paired with a homemade crunchy peanut cookie.

Moist Medjool date sponge drenched in hot salted butterscotch toffee sauce with creamy vanilla pod ice cream.

Rich ganache-style dark chocolate delice served with shards of crisp cinder toffee honeycomb and crème fraîche.

Curated slate of Northumbrian and British cheeses served with oatcakes, sourdough crackers, red onion chutney, and grapes.

Half locally caught lobster grilled in mild butter and served with crispy skinny fries for adventurous young foodies.

Child-sized fillet of fresh white fish fried in crisp batter alongside chips and garden peas.

Crisp homemade panko fish fingers served with fries and sweet garden peas.

Golden breaded whole-tail langoustine scampi served with crispy fries.

Two plump pork sausages over creamy mashed potato with mild onion gravy and steamed seasonal veg.

Al dente penne pasta tossed in smooth roasted tomato and basil sauce with optional grated cheddar.

Scoops of rich chocolate dairy ice cream layered with warm chocolate sauce and mini marshmallows.

Locally brewed Northumbrian botanically fermented sparkling lemonade or delicate Bulgarian rose oil lemonade.

Chilled 250ml glass bottle of pure pressed Valencia orange or crisp English Cox apple juice.

Crisp, refreshing alcohol-free brewed lager ideal for designated coastal drivers.

Whole-leaf biodegradable tea temple brewed fresh in a personal teapot.

Double-shot artisan espresso blended with velvety steamed whole or oat milk.