In our efforts to be more sustainable we are cooking primarily but not exclusively in “Grizzly” charcoal oven
small plates
Organic greek Amfissa olives 5
Lamb sweetbread skewer, labneh 7
Smoked pork pastilla 5
XL “Grizzly” Loch Fyne scallop in the shell, seaweed & herb butter, samphire, sumac 9.5
Pumpkin tirshi 5
Sourdough flatbread:
with fine Calabrian “Don Bocarte” anchovies 6.5
with duck hearts, spiced date butter 6.5
starters
Moorish fish soup 9
Berber black pudding stuffed squid, samphire, romesco 12
Rabbit kibbeh, tapenade, pomegranate molasses, coriander, za’atar 11
Grilled Galician octopus, paprika, orzo nero, beldi gremolata 14
Aubergine mezze, Golomoziythra, pomegranate, pistachio, psaltiras olive oil, mint, sumac 10
mains
Hertfordshire venison loin, spiced marrow & tomato stew, beetroot, harissa, marjoram 26
“Grizzly” Cruden Bay lobster, samphire, preserved lemon, sumac & garlic butter, paprika chips 24/45
Roast shawarma cauliflower, falafel, tabbouleh, black tahina, almonds, rose petals, yoghurt 18
Whole Felixstowe Ferry wild sea bass, salt cod brandade, broad beans, palourde clams, dill 26
“Grizzly” jumbo quail, cumin, imam bayildi, pork pastilla, membrillo sauce 21
pudding & cheese
“Burnt” cheesecake Basque style, rosehip figs 9
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 biscuit 11
SET LUNCH – only
Moorish fish soup
Tagliatelle, tomato, marrow, rocket, parmesan
Baked knafeh cheesecake, rose petal preserve
2 x course 25 I 3 x course 32