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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 season. 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
3 courses: 48.00 2 courses: 40.00
Cauliflower & goat’s cheese soup
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Lemon sole, grapes, tarragon, shallot, white wine cream
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Pork, apple, black pudding, tarragon & mustard scrumpet, fried hen egg
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Mussels, Thai broth, spring onion, chilli, coriander
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Purple sprouting broccoli, ricotta, toasted seeds, lemon dressing
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Baba ganoush, Imam bayildi, hummus, za’atar, sourdough (v)
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Roast squash, curry butter, roast chilli, yoghurt, green chutney, dukkah (v)
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Lamb breast, spiced potato fritter, vindaloo dip, garlic yoghurt, broccoli, dukkha
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Pork belly, mash, rhubarb, black pudding
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Hake, potato & thyme terrine, kale, crab, soy & sesame butter
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Ray wing, shallot, parsley, brown shrimp, samphire & lemon butter
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Pearl barley, wild garlic, mascarpone & Parmesan risotto, charred kale, Rosary goat’s cheese, pinenuts
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Roast Pak choi, tofu, gochujang sauce, crispy chilli & shallot garlic oil (v)
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Charred broccoli, roast garlic & onion tart, Brixton blue, hazelnuts, watercress (v)
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We also have a small children's menu at both lunch and supper.
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