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Ideas on Supper
Supper. The heartbeat of our days. The time that gets the creative juices of our kitchen going.
If you’re staying with us and have had a tiring day out and about, we recommend taking a glass of wine or a Caspyn Gin & Tonic upstairs with you and take it very easy for an hour or so before supper. It builds the appetite.
Then come down and sit at the bar while thinking about what you’d like to eat. You’ll be very hungry by now. There might even be something to nibble at while you look at the menu.
 
Our menu is not long. Rarely more than half a dozen or so starters or main courses. All driven by what our suppliers bring to our back door. Fish from day boats, greenery from small growers. Plenty for non fish or meat eaters.
We change the menu a little through each calendar season (depending on the growing seasons). If you are staying for more than a couple of days and have a particular fish or seafood that you would like to eat, please do let us know.
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A typical supper at this time of year
SMALL PLATES
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Hash brown, leeks, rarebit, walnut ketchup
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9.00 |
Gorgonzola, pickled pears, ventresca gf
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12.50 |
Asparagus, courgette & herb purée, pickled mushrooms, hazelnuts gf, pb
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12.50 |
‘Nduja roast carrots, hummus, dukkah gf, pb
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12.00 |
| Charred cuttlefish, parsley, garlic gf, df |
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MEDIUM PLATES
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Crispy red gurnard, saffron aïoli, fennel & tomato df
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15.00 |
| Pork belly, asparagus, sauce gribiche gf, dfo |
22.00 |
Whole lemon sole, wild garlic & caper butter gf, dfo
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19.00 |
| Mussels, ‘nduja, basil & sherry gf, dfo |
12.00/21.00 |
LARGER PLATES
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Tempura sprouting broccoli, smoked tofu, hoisin, furikake pb
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19.50 |
Monkfish tail, lobster & brown shrimp butter gf
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M/P 36.40 |
| 10oz rib eye, peppercorn sauce, new potatoes gfo, dfo |
36.00 |
Lamb rump, roast garlic mash, rainbow chard, garlic dressing gfo, dfo
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30.00 |
Hake, mussel, asparagus, cucumber, dill & caper butter gf, dfo
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29.00 |
We also have a small children's menu at both lunch and supper.
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