Al Molo Dorchester

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

With a balsamic caviar salad - VG, VO

Heritage tomatoes and basil pesto - VG, N, VG

Pistachios, apricot & pineapple jelly and melon and salsa verde - N

Slow cooked veal topped with a tuna, egg, caper & anchovy sauce - GF

With green apple coulis, saffron & lemon aioli and crispy pancetta - M

With sweet orange & gin coulis, crispy veg and micro salad - GF

With rocket, parmesan & fresh fennel - GF

With a bean & potato salad and genovese pesto - N, GF

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille - 3 SUP - GF - C

Red pepper coulis and pea brulee - C, GF

Rosemary butter and parmesan

Smoked mozzarella & saffron sauce with peas & asparagus

Tomatoes & rocket

Served with fennel timbale & triple cooked chips

Baby aubergine & crunchy carrots, with mint yogurt and pickled raspberry radish

Red pepper coulis and basil mashed potatoes

Served with fries, rocket and parmesan shavings

Enriched with fresh herbs, served with a summer fruit salad

Cucumber & avocado cream, fresh baby fennel and blackberries

With sautéed spinach, roasted veg and a lemon sauce

Brown & white shimeji mushrooms & romanesco

Chocolate ganache biscuit crumb

Strawberry coulis & toasted sesame seed ice cream

Almond cacao soil, citrus candy pear coulis

Chutney, fruit and crackers

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

with black pudding, pea mint cream, popping rings (pork crackling), crispy truffle polenta

fennel pollen cream lime coulis gf

lemony avocado cream, green apple coulis

Takoyaki and basil pesto

basil mayo, red pepper coulis, sepia tapioca

in a light butter sage sauce

served with sautéed New Forest mushrooms, taleggio leek fondue

vg vo

served with goat’s cheese, enriched with honey pistachios in a crispy potato cannolo gfo vg n

served with toasted focaccia gfo

fennel pollen cream lime coulis gf

sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

with rocket, parmesan fresh fennel gf

lemony avocado and green apple cream

Takoyaki ball and basil pesto

pea mint cream, popping rings (pork crackling) and crispy truffle polenta gf

basil mayo, red pepper coulis, sepia tapioca gf

enriched with butter parmesan vg vo gf

in a saffron creamy smoked mozzarella sauce peas asparagus vg

filled with braised lamb with pancetta gorgonzola walnut creamy sauce

(mussel, clams, prawns, baby octopus cuttlefish) tomato, garlic, parsley c

wrapped in ham with sautéed legumes roasted vegetable

lemon and nutmeg mash potatoes, red peppers coulis gf

served with fennel timbale triple cook potatoes

served with mustard mash potatoes gf

enriched with herbs served with sautéed garlic spinach

served with sautéed New Forest mushrooms, taleggio leek fondue

served with rocket parmesan salad and fries (add peppercorn sauce 3 or gorgonzola 5) gf

gf

(M)

(M)

pickled raspberry radish, toasted focaccia gfo

with avocado cream, tricolore style gf vg

in a white wine garlic parsley sauce served with toasted focaccia gf

red pepper coulis and sepia tapioca gf c

with garlic mayo

rocket, fresh fennel, lemon dressing gf

toasted focaccia gof

served with sautéed garlic spinach gf

(calamari, prawns, mussel clams) in a white wine garlic sauce and lobster broth c gf

(turbot, monkfish seabass) in a white wine garlic sauce

in a light tomato sauce

with béchamel sauce and beef bolognese au gratin

in a butter sage sauce with rocket and parmesan

with sautéed spinach and garlic mayo gf

served with spinach and lemon sauce

served with rocket, parmesan and fries (3 supplement)

(M)

(8) (M)

pistachio amaretti biscuit, ganache chocolate

with three coffee essence (espresso martini foam, meringue, mousse) gf

- 2 scoop gf

-2 scoop gf

(truffle- pecorino- taleggio) with grapes, chutney, biscuits and honeycomb gfo (3 supplement)

Served with goat's cheese, enriched with honey pistachios, in a crispy potato cannolo

Poached in red wine, served with toasted focaccia

Pickled celery and burrata cheese

Fennel pollen cream lime coulis

Sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

With lemony avocado cream and apple coulis

Takoyaki ball and basil pesto

With black pudding, pea mint cream and popping rings (pork crackling)

Basil mayo, red pepper coulis and sepia tapioca

With rosemary, enriched with butter parmesan

Wrapped in ham served with sautéed legumes roasted vegetable

Filled with ricotta spinach, lemon and nutmeg mash potatoes, red peppers coulis

Wrapped in Speck prosciutto, served with fennel timbale triple cooked potatoes

In beer served with mustard mash potatoes

Served with sautéed New Forest mushrooms, taleggio leek fondue

Served with rocket parmesan and fries

Pistachio amaretto biscuit, ganache chocolate

With three coffee essence (espresso martini foam, meringue, mousse)

-2 scoop

-2 scoop

(truffle-pecorino-taleggio) grapes, chutney, biscuits and honeycomb

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

with black pudding, pea & mint cream, popping rings (pork crackling), crispy truffle polenta

fennel pollen cream & lime coulis gf

lemony avocado cream, green apple coulis

Takoyaki and basil pesto

basil mayo, red pepper coulis, sepia tapioca

in a light butter & sage sauce

served with sautéed New Forest mushrooms, taleggio & leek fondue

vg vo

served with goat’s cheese, enriched with honey & pistachios in a crispy potato cannolo gfo vg n

served with toasted focaccia gfo

fennel pollen cream & lime coulis gf

sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

with rocket, parmesan & fresh fennel gf

lemony avocado and green apple cream

Takoyaki ball and basil pesto

pea & mint cream, popping rings (pork crackling) and crispy truffle polenta gf

basil mayo, red pepper coulis, sepia tapioca gf

enriched with butter & parmesan vg vo gf

in a saffron creamy smoked mozzarella sauce peas & asparagus vg

filled with braised lamb with pancetta gorgonzola & walnut creamy sauce

(mussel, clams, prawns, baby octopus & cuttlefish) tomato, garlic, parsley c

wrapped in ham with sautéed legumes & roasted vegetable

lemon and nutmeg mash potatoes, red peppers coulis gf

served with fennel timbale & triple cook potatoes

served with mustard mash potatoes gf

enriched with herbs served with sautéed garlic spinach

served with sautéed New Forest mushrooms, taleggio & leek fondue

served with rocket & parmesan salad and fries (add peppercorn sauce 3 or gorgonzola 5) gf

gf

(M)

(M)

pickled raspberry radish, toasted focaccia gfo

with avocado cream, tricolore style gf vg

in a white wine garlic & parsley sauce served with toasted focaccia gf

red pepper coulis and sepia tapioca gf c

with garlic mayo

rocket, fresh fennel, lemon dressing gf

toasted focaccia gof

served with sautéed garlic spinach gf

(calamari, prawns, mussel & clams) in a white wine & garlic sauce and lobster broth c gf

(turbot, monkfish & seabass) in a white wine & garlic sauce

in a light tomato sauce

with béchamel sauce and beef bolognese au gratin

in a butter & sage sauce with rocket and parmesan

with sautéed spinach and garlic mayo gf

served with spinach and lemon sauce

served with rocket, parmesan and fries (3 supplement)

(M)

(8) (M)

pistachio & amaretti biscuit, ganache chocolate

with three coffee essence (espresso martini foam, meringue, mousse) gf

- 2 scoop gf

-2 scoop gf

(truffle- pecorino- taleggio) with grapes, chutney, biscuits and honeycomb gfo (3 supplement)

Served with goat's cheese, enriched with honey & pistachios, in a crispy potato cannolo

Poached in red wine, served with toasted focaccia

Pickled celery and burrata cheese

Fennel pollen cream & lime coulis

Sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

With lemony avocado cream and apple coulis

Takoyaki ball and basil pesto

With black pudding, pea & mint cream and popping rings (pork crackling)

Basil mayo, red pepper coulis and sepia tapioca

With rosemary, enriched with butter & parmesan

Wrapped in ham served with sautéed legumes & roasted vegetable

Filled with ricotta & spinach, lemon and nutmeg mash potatoes, red peppers coulis

Wrapped in Speck prosciutto, served with fennel timbale & triple cooked potatoes

In beer served with mustard mash potatoes

Served with sautéed New Forest mushrooms, taleggio & leek fondue

Served with rocket & parmesan and fries

Pistachio & amaretto biscuit, ganache chocolate

With three coffee essence (espresso martini foam, meringue, mousse)

-2 scoop

-2 scoop

(truffle-pecorino-taleggio) grapes, chutney, biscuits and honeycomb

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

with black pudding, pea & mint cream, popping rings (pork crackling), crispy truffle polenta

fennel pollen cream & lime coulis gf

lemony avocado cream, green apple coulis

Takoyaki and basil pesto

basil mayo, red pepper coulis, sepia tapioca

in a light butter & sage sauce

served with sautéed New Forest mushrooms, taleggio & leek fondue

vg vo

served with goat’s cheese, enriched with honey & pistachios in a crispy potato cannolo gfo vg n

served with toasted focaccia gfo

fennel pollen cream & lime coulis gf

sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

with rocket, parmesan & fresh fennel gf

lemony avocado and green apple cream

Takoyaki ball and basil pesto

pea & mint cream, popping rings (pork crackling) and crispy truffle polenta gf

basil mayo, red pepper coulis, sepia tapioca gf

enriched with butter & parmesan vg vo gf

in a saffron creamy smoked mozzarella sauce peas & asparagus vg

filled with braised lamb with pancetta gorgonzola & walnut creamy sauce

(mussel, clams, prawns, baby octopus & cuttlefish) tomato, garlic, parsley c

wrapped in ham with sautéed legumes & roasted vegetable

lemon and nutmeg mash potatoes, red peppers coulis gf

served with fennel timbale & triple cook potatoes

served with mustard mash potatoes gf

enriched with herbs served with sautéed garlic spinach

served with sautéed New Forest mushrooms, taleggio & leek fondue

served with rocket & parmesan salad and fries (add peppercorn sauce 3 or gorgonzola 5) gf

gf

(M)

(M)

pickled raspberry radish, toasted focaccia gfo

with avocado cream, tricolore style gf vg

in a white wine garlic & parsley sauce served with toasted focaccia gf

red pepper coulis and sepia tapioca gf c

with garlic mayo

rocket, fresh fennel, lemon dressing gf

toasted focaccia gof

served with sautéed garlic spinach gf

(calamari, prawns, mussel & clams) in a white wine & garlic sauce and lobster broth c gf

(turbot, monkfish & seabass) in a white wine & garlic sauce

in a light tomato sauce

with béchamel sauce and beef bolognese au gratin

in a butter & sage sauce with rocket and parmesan

with sautéed spinach and garlic mayo gf

served with spinach and lemon sauce

served with rocket, parmesan and fries (3 supplement)

(M)

(8) (M)

pistachio & amaretti biscuit, ganache chocolate

with three coffee essence (espresso martini foam, meringue, mousse) gf

- 2 scoop gf

-2 scoop gf

(truffle- pecorino- taleggio) with grapes, chutney, biscuits and honeycomb gfo (3 supplement)

Served with goat's cheese, enriched with honey & pistachios, in a crispy potato cannolo

Poached in red wine, served with toasted focaccia

Pickled celery and burrata cheese

Fennel pollen cream & lime coulis

Sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

With lemony avocado cream and apple coulis

Takoyaki ball and basil pesto

With black pudding, pea & mint cream and popping rings (pork crackling)

Basil mayo, red pepper coulis and sepia tapioca

With rosemary, enriched with butter & parmesan

Wrapped in ham served with sautéed legumes & roasted vegetable

Filled with ricotta & spinach, lemon and nutmeg mash potatoes, red peppers coulis

Wrapped in Speck prosciutto, served with fennel timbale & triple cooked potatoes

In beer served with mustard mash potatoes

Served with sautéed New Forest mushrooms, taleggio & leek fondue

Served with rocket & parmesan and fries

Pistachio & amaretto biscuit, ganache chocolate

With three coffee essence (espresso martini foam, meringue, mousse)

-2 scoop

-2 scoop

(truffle-pecorino-taleggio) grapes, chutney, biscuits and honeycomb

Fresh prawns in a mary-rose sauce, served with pineapple and crispy lettuce

Toasted homemade focaccia and concasse tomatoes with lemon & basil mayo

Deep fried calamari & courgette served with homemade tartar sauce

Italian style cooked pork belly served with home made spicy bbq sauce and fresh rocket

Slow cooked octopus tails served with homemade pickled veg and basil & lemon mayo

Chargrilled chicken fillets with crispy pancetta, baby gem lettuce, croutons, parmesan shavings and Caesar dressing.

Penne pasta in a tomato, white wine and parsley sauce with chilli & garlic.

Tagliatelle topped with diced beef brisket ragu in a tomato & red wine sauce.

Homemade fresh ravioli filled with ricotta & spinach, served in a butter and sage sauce.

Arborio rice with fresh fish trimmings, bound with cream of courgette, peas & broccoli.

Grilled seabass served with a homemade mediterranean sauce of tomato, olives, capers & oregano.

Chicken supreme served with tenderstem broccoli, with a homemade chicken sauce with lemon zest & capers

8oz grilled premium sirloin served with fries, rocket and parmesan shavings

Homemade traditional tiramisu - lady fingers, whipped cream, marsala and espresso

Vanilla gelato topped with espresso and amaretto

Homemade coconut panna cotta, pineapple coulis and malibu foam

2 scoops of your choice, please ask for today's flavours

Served with caponata, pine nuts, rocket, confit tomatoes and basil oil

Slow cooked beetroot with strawberries & seaweed, in a homemade strawberry balsamic dressing.

24-Month dry cured prosciutto served with melon, rocket and a lemon & honey dressing.

Slow cooked pork belly Italian style, served with homemade bbq sauce, orange mayo, rocket, radish, and lemon dressing

Tandoori marinated chicken & prawns wrapped in parma ham, served with coconut yogurt and crunchy veg.

Pan-Fried Scallops with Martini Sauce, Confit Cherry Tomatoes and Crispy Pancetta.

Locally sourced crab meat marinated in lemon dressing, with avocado cream and crispy croutons

Gin & orange home cured salmon served with avocado cream, pear & ginger coulis, crunchy radish and homemade focaccia.

Batter fried king prawns, calamari and scallops served with homemade tartar sauce.

Tagliatelle coated in a spicy crab arrabbiata sauce with chilli and rocket.

Linguine or Arborio rice served in tomato & bisque sauce, with a mix of seafood.

Homemade ravioli filled with aubergine & scamorza cheese, topped with tomato & basil sauce and salted ricotta.

Potato gnocchi sautéed in butter, served with slow cooked peaches and burrata, topped with hazelnuts.

Paccheri pasta in a scamorza cheese sauce, with Italian sausage, wild mushrooms and truffle.

Arborio rice with fresh salmon, bound with cream of courgette, peas & broccoli.

Served with a side of your choice. Ask a member of our team for today's catch.

Pan fried turbot served with roasted celeriac cream and oven baked asparagus, finished with beurre blanc.

Monkfish medallions in an aromatic crumb, served with a pea & mint cream, purple potatoes and homemade potato crisps.

Pan fried salmon fillet with a lemon & herb crumb, served with fresh citrus fruit salad and coconut yoghurt.

Chicken supreme marinated in spicy chilli & tomato sauce, served with fondant potatoes and a crunchy veg garnish.

Pan fried lamb fillet served with sweet potato mash, tenderstem broccoli and a lamb jus.

Served with garlic fries, rocket and parmesan shavings.

To share, suggested 2 People. Chargrilled bone-in ribeye steak, served with 2 sides of your choice and peppercorn or gorgonzola sauce.

Oysters, king prawns, mussels, clams, crab and octopus salad. Served with mixed dips and homemade toasted focaccia.

1/2 lobster with garlic butter and 6oz fillet steak, served with garlic fries, rocket & parmesan shavings and homemade basil & lemon mayo

Full lobster with garlic butter, served with garlic fries, mixed salad and homemade basil & lemon mayo - £55-65

Oysters, king prawns, mussels, clams, crab and octopus salad. Served with mixed dips and toasted focaccia

Pan fried scallops in a white martini sauce, with confit cherry tomatoes and crispy pancetta

Home cured ginger & orange salmon served with avocado cream, pear & ginger coulis, crunchy radish and homemade focaccia. (G option available)

Fresh white crab meat marinated in a lemon dressing, served with avocado cream, homemade crispy croutons and concasse tomatoes (G without croutons)

Tandoori marinated chicken & prawns wrapped in parma ham, served with coconut yogurt and crunchy veg.

Slow cooked octopus tails served with homemade pickled veg and basil & lemon mayo

Homemade black ink ravioli filled with sea bass, in a crab bisque with courgette

Monkfish coated in aromatic breadcrumbs, served with pea & mint puree, purple potatoes and homemade potato crisps. (G without breadcrumbs)

A trio selection of our homemade mini desserts - please ask for allergen information -

Slow cooked beetroot with strawberries & seaweed, tossed in a homemade strawberry balsamic dressing.

Served with caponata, pinenuts, rocket, confit tomatoes and basil oil.

Gin & orange home cured salmon served with avocado cream, pear & ginger coulis, crunchy radish and homemade focaccia. (Option without focaccia)

Locally sourced crab meat marinated in lemon dressing, with avocado cream & homemade crispy croutons. (Option without croutons)

24-Month dry-cured prosciutto served with melon, rocket and a lemon & honey dressing.

Tandoori marinated chicken & prawns wrapped in parma ham, served with coconut yogurt and crunchy veg.

Homemade ravioli filled with aubergine & scamorza cheese, topped with tomato & basil sauce and salted ricotta.

Homemade potato gnocchi sauteed in butter, served with slow cooked peach, burrata and hazelnuts.

Pan fried turbot served with roasted celeriac cream & oven baked asparagus, finished with beurre blanc.

Tagliatelle coated in a spicy crab arrabbiata sauce with chilli and rocket.

Paccheri pasta in a scamorza cheese sauce, with Italian sausage, wild mushrooms and truffle. (Option without sausage)

Arborio rice with fresh salmon, bound with cream of courgette, peas & broccoli. (Option with no salmon or dairy)

Chicken supreme marinated in spicy tomato sauce, served with fondant potatoes and a crunchy veg garnish.

Pan fried salmon fillet with a lemon & herb crumb, served with fresh citrus fruit salad and coconut yoghurt. (Option without crumb)

8oz grilled premium sirloin served with garlic fries, rocket and parmesan shavings.

Vanilla gelato topped with espresso and amaretto *contains alcohol

Homemade traditional tiramisu - lady fingers, whipped cream, marsala and espresso *contains alcohol

Homemade coconut panna cotta, pineapple coulis and malibu foam *contains alcohol (Option without foam)

2 scoops of your choice, please ask for today's flavours

Milk chocolate mousse, chocolate soil and blood orange sorbet (Option without soil)

Passion fruit cheesecake, biscoff & oreo crumble and mango coulis. (Option without crumble)

Trio of Italian cheeses, grapes, chutney, biscuits. Please ask for today's selection