The menu changes regularly depending on what local fish, shellfish, seaweeds, and vegetables are at their best - and what we fancy cooking! It might look a little something like this:

Fal native oysters, rhubarb dressing

Pot of cockles

Pickled anchovies, wild garlic

Seaweed salad, soy and ginger

Spider crab claws, tarragon aioli

Smoked haddock and bacon croquettes, seaweed aioli

Roast scallops in the shell, seaweed and miso butter

Bouillabaisse fish soup, croutons, rouille

Homemade cavatelli pasta, octopus ragu, lime, pan grittata

Red mullet, braised chickpeas, wild garlic pesto