Italy | Born in Bournemouth - fresh, floral, hints of apple, delicate finish
Italy | Born in Bournemouth - elegant, floral, red fruits, dry and fruity finish
Dorset | grapefruit, nectarine, lemon curd
Dorset | ripe red cherries, red apple and rose petal
France | crisp notes of citrus fruit and white flowers
France | acacia flowers, peach, grapefruit, pineapple, mineral
New Zealand | ripe tropical fruits, citrus, fresh herbs
France | fresh, crisp, citrusy, mineral - perfectly paired with oysters
Stellenbosch, South Africa | subtle oak flavours, bright acidity
France | warm, rich, black cherry compote
Argentina | bright redcurrants, violets, raspberries, spicy plum
France | fresh floral aromas, crushed berries - pairs beautifully with tuna
France | strawberry, red fruit. blackcurrant
France | peach, apricot, fresh acidity
Italy | full of ripe lemon, stone fruits, white florals and a hint of sage with a lovely texture
Japanese rice lager | 330ml
Italian pale lager | 330ml
draught surger can | 520ml
crisp, medium dry | 500ml
summery burst of fruits of the forest | 500ml
blend of malt and grain whiskies
blend of malt and grain whiskies
Isle of Wight gin
Poole small batch botanical spiced rum
Poole small batch botanical vodka
alcohol free Italian pale lager | 330ml
0% Italian sparkling wine
330 ml
275 ml
330 ml
330 ml
330 ml
330 ml
freshly shucked Poole Bay oysters, served with red wine shallot vinegar, lemon and Tabasco on the side
three £12 | six £24 | nine £36 | twelve £44
toasted sourdough topped with fresh tomato and red onion, finished with pickled anchovies, olive oil and a touch of balsamic
premium British caviar from Exmoor, served with butter and wafer-crisp crackers
sashimi grade salmon with avocado, spring onions, toasted sesame seeds and wasabi soy
fresh daily selection (see blackboard), served with soy, wasabi and crispy onions
a modern twist on the classic, six jumbo prawns in our in-house Japanese inspired cocktail sauce, served with crisp lettuce and avocado
a changing selection of local cheeses and artisan cured meats (see blackboard), served with grapes, chutney and crackers
a changing selection of local cheeses or artisan cured meats (see blackboard), served with grapes, chutney and crackers
fresh oysters from Poole Bay, grilled and finished with today’s special topping (see blackboard)
three £16 | six £32 | nine £40 | twelve £48
six jumbo prawns cooked with today’s special flavour (see blackboard), served with sourdough
two large fresh hand dived scallops cooked in our in-house miso honey garlic butter, served with sourdough and garnish
two large fresh hand dived scallops cooked with today’s special flavour (see blackboard), served with sourdough and garnish
daily catch (see blackboard), delicately torched and served with a dressed side salad and chef’s accompaniment
served with homemade garlic butter and lemons, on a bed of rocket with a side of fries - must be pre-ordered one day prior to booking
800g-1kg - perfect for sharing
fresh hand picked white and brown crab meat, cooked in our in-house creamy, tangy and cheesy sauce, served bubbling hot with toasted sourdough
handmade tuna patty in a soft brioche bun, topped with cheddar cheese, crispy onions, mayo, and garnish - add fries for extra £3.5
handmade 4.5oz British Wagyu patty in a soft brioche bun, topped with American cheese, mayo, and garnish - add fries for extra £3.5
six pieces of dry-aged British Wagyu, gently flame torched to create a subtle charcoal smokiness and a crisp, charred finish
succulent, richly marbled dry-aged British Wagyu ribeye - tender and melt in the mouth, seared to perfection, served with fries and salad
(recommended medium rare)
Please be advised that food allergens are handled in the kitchen. Inform a member of staff if you have any allergies or dietary requirements. Please note a discretionary 10% service charge will be added to your bill.