In our efforts to be more sustainable, we are cooking primarily, but not exclusively in the “BERTHA” charcoal oven.
We burn charcoal, oak, birch, pine cones, beech wood.
Greek organic Amfissa olives 5
Lamb Sweetbread skewer, labneh 7
Smoked pork pastilla 5
XL “Bertha” Loch Fyne scallop in the shell, seaweed & herb butter, samphire, sumac 9.5
Pumpkin tirshi 5
Sourdough flatbreads & fine Calabrian “Don Bocarte” anchovies 6.5
duck hearts, spiced date butter 6
Moorish fish soup 9
Berber black pudding stuffed squid, samphire, romesco 12
Rabbit kibbeh, tapenade, pomegranate molasses, coriander, za’atar 9.5
Grilled Galician octopus, paprika, orzo nero, beldi gremolata 12.5
Aubergine mezze, Golomoziythra, pomegranate, pistachio, psaltiras olive oil, mint, sumac 9.5
Hertfordshire venison loin, spiced marrow & tomato stew, beetroot, harissa, marjoram 26
“Bertha” Cruden Bay lobster, samphire, preserved lemon, sumac & garlic butter, paprika chips 22/41
Roast shawarma cauliflower, falafel, tabbouleh, black tahina, almonds, rose petals, yoghurt 17
Whole Felixstowe Ferry wild sea bass, salt cod brandade, broad beans, palourde clams, dill 26
“Bertha” jumbo quail, cumin, imam bayildi, pork pastilla, membrillo sauce 20
“Burnt” cheesecake Basque style, rosehip figs 8.5
Dark chocolate & cardamom mousse, pistachio ice cream, Visciola cherries 9
Rosewater pavlova, summer berries, yoghurt ice cream 9
Ice cream x2 – Yoghurt I Rum n Raisin I Coconut & Cardamom I Roasted Pistachio 8
“Cheese Tellers” Italian cheese, mountain honey, fennel biscuits 10
SET LUNCH – only
Moorish fish soup
Tagliatelle, tomato, marrow, rocket, parmesan
Baked knafeh cheesecake, rose petal preserve
2 x course 20 I 3 x course 25
Coffee & Baklava “Cigar” 6
