Marinated Kalamata Olives

Lemon, thyme, bay leaves, garlic & rosemary.

• vegan

Salt Cod Fish Cakes

From Houdou Cafe. From Rick Stein's Food Stories.

Halloumi Saganaki

Pan-fried in semolina, fried in olive oil and drizzled with honey, black olive and sesame seed and oregano (V).

• vegetarian

Coomberkhas Sourdough

Sliced and served with the flavour of a Pita-line between caramelisers and burnt Beni Cheese, Head Baker is 17.99 kcal.

• vegetarian

Elderflower Collins

Cocktail made with elderflower and refreshing, Premium gin, lemon juice, Elderflower liqueur, Elderflower tonic water and a fresh lemon slice.

Campari Spritz

Make moments of the fact that I'm a Campari soda super fan: Adding Prosecco, soda and a slice is my perfect pre-lunch palette sharpener. Light, bitter, bubbly and refreshing.

Pea and Potato Soup

With horseradish.

• vegetarian

Vietnamese Chicken Salad

With roasted peanuts, sesame seeds and a lime juice and chilli dressing.

Fish and Shellfish Soup

Flavoured with tomato, saffron, garlic, red peppers, fennel and a piece of cayenne, served with rouille and Parmesan croutons.

West Country Mussels

With pouilette sauce.

Burrata

With roasted tomatoes, anchovies, capers and basil.

• vegetarian

Twice Baked Goat's Cheese and Thyme Soufflé

With melted cheese.

• vegetarian

Salmon and Tuna Tartare

Smoked salmon, tuna and Loch Duart salmon with avocado, tomato and cayenne pepper.

Grilled Prawns

With tomato sugo, chilli and feta.

Langoustines

On ice from the west coast of Scotland; mayonnaise. £15 each.

Jamón Ibérico de Bellota

Aged 36 months.

Dorset Rock Oysters

Half a dozen. With either a red wine vinegar and shallot dressing or Pernod, taragon and shallot dressing. Also a la carte by piece.

Exmoor Caviar

Blinis and creme fraiche.

Cod and Chips

Mushy peas, tartare sauce and thick cut chips. One Foody Two Shoes likes you order this fish and chips we donate a school meal to a child in poverty (12.50 GBP/3 children).

Haddock Fillets

With spring onion, red pepper and lemon juice. Adapted in Rick Stein's 32.95.

Crab Linguine

Handpicked white crab meat, olive oil, chilli, garlic and parsley.

Char-grilled Sea Trout

Tomato and basil dressing of fennel, sweet tomato and dressed tomato. Adapted in Rick Stein's Food Stories.

Hake en Papillote

With roasted tomatoes and harissa dressing of Vermicelli. Frying in the dough.

Sashimi of Tuna

Loch Duart salmon and scallop wasabi, sushi and pickled ginger and dipping sauce 28.95/52.95.

Oysters Charentaise

Mussels, cockles, clams and prawns in a fish stock and parsley sauce served with sourdough bread.

Salads of Scallops

With green papaya 16.95.

Jamón Ibérico de Bellota (main)

Hand-carved with sourdough and sliced tomato.

Roast Monkfish Curry

With bone marrow gravy. In the English style, simple and probably a nicer way of eating this monkfish more so than the Asian.

Whole Dover Sole

Either grilled or fried with parsley and lemon, also as a meunière with capers and lemon. Served with floor 50.00/280 kcal.

Fruits de Mer

Seafood in the French style, all left in the shell and served on a bed of crushed ice. Oysters, mussels, langoustines, clams, razor clams, scallops, crab claws, winkles, prawns, chilli, olive oil, garlic and lemon juice for the diner to crack/share. £60.00/£89 kcal.

Andilucian Seafood Curry

With prawn, marinated and sherry vinegar 27.95.

Classic Fish Cakes

Two large fish cakes with the addition of fresh herbs, fresh vegetables filled with white meat. From Rick Stein's Food Stories.

Mushroom Thyme Tart

Mushroom thyme tart.

• vegetarian

Truffle Chips

Truffle, butter and parmesan.

• vegetarian

Glazed Carrots

With star anise.

• vegetarian

Courgettes

With chives and sea salt.

• vegetarian

Tomato and Shallot Salad

With basil.

• vegan

Garden Salad

With fresh herbs and diced fennel.

• vegan

Seasonal Cabbage

Confit shallot.

• vegetarian

Tenderstem Broccoli

With salsa verde.

• vegan

Cullen Skink

Warming, smoked haddock soup (3 courses 29.95; available Mon-Thu 12-3 & 5-6, Fri 12-3).

Grilled Mackerel

With tomatoes and tapenade.

Radicchio, Red Onion and Gruyere Tart

On the seasonal Set Menu.

• vegetarian

Mackerel Salad

Fennel, thyme, sun-dried tomatoes and sherry vinegar.

Smoked Haddock Fishcakes

With soft-boiled egg and mixed leaf salad.

Chicken, Leek and Cider Gratin

Set menu main.

Goan Vegetable Curry

With basmati rice.

• vegan

Chicken Holstein

Sautéed potatoes, anchovies, fried egg with lemon and caper dressing.

Apple and Rhubarb Crumble

With Cornish clotted cream.

• vegetarian

Steamed Ginger Pudding

Crème anglaise.

• vegetarian

Lemon Semifreddo

Berry compote.

• vegetarian

Walnut Tart

With clotted cream.

• vegetarian

Set Menu - 2 Courses

Two courses from the seasonal Set Menu. Available Mon-Thu 12noon-3pm & 5pm-6pm and Fri 12noon-3pm.

Set Menu - 3 Courses

Three courses from the seasonal Set Menu. Available Mon-Thu 12noon-3pm & 5pm-6pm and Fri 12noon-3pm.

Passion Fruit Pavlova

With Chantilly cream.

• vegetarian

Lemon Posset

With a Viennese biscuit.

• vegetarian

Affogato

Vanilla ice cream, espresso and Frangelico (25ml).

• vegetarian

Sticky Toffee Pudding

Ginger sauce and clotted cream.

• vegetarian

Paris Brest

A patisserie work of art, choux pastry and praline flavoured cream.

• vegetarian

Hot Chocolate Fondant

Pistachio ice cream.

• vegetarian

Ice Creams and Sorbets

Per scoop. Ice creams: chocolate, strawberry, vanilla, salted caramel and coconut. Sorbets: lemon, mango and raspberry.

• vegetarian

A Selection of Cheeses

Mature cheddar, Brie, Roquefort, Epoisses and Ash Lynn. Served with Peter's Yard crispbread, oat biscuits and beetroot chutney.

• vegetarian

Monbazillac, Château Ramon, Bordeaux, France 2019

Sweet and golden with notes of candied orange, honey, saffron, mango and apricots with a zesty elegant finish. Glass (100ml) 8.00; Bottle (750ml) 38.00.

Late Harvest Tokaji Katinka, Patricius, Hungary 2021

Lightly sweet, showing dried orange, tobacco and white chocolate on a lightly spicy background. Glass (100ml) 13.30; Bottle (375ml) 49.00.

Sauternes, Cyprès de Climens Barsac, Bordeaux, France 2016

Aromatic nose with hints of vanilla and ainoms covered with fresh fruits, apricot, and honey. Glass (100ml) 16.50; Bottle (375ml) 58.00.

Late Bottled Vintage (LBV), Quinta de la Rosa, Portugal 2015

Glass (70ml).

Tawny Port Quinta de la Rosa 10-Year-Old, Portugal

Glass (70ml).

Vintage, Quinta de la Rosa, Portugal 2005

Glass (70ml).

Passion Fruit Martini

Vodka, passion fruit purée, pineapple and a shot of prosecco and garnished with passion fruit.

Brandy Alexander

VS Cognac, crème de cacao, double cream, garnished with a grating of nutmeg.

Chocolate Martini

Vodka, crème de cacao, chocolate syrup and topped with double cream.