Crystal Bread Roll, Hot Garlic Butter

A delicious, light soft roll

• vegetarian

Crystal Bread Roll, Salted Butter

A delicious, light soft roll

• vegetarian

Crystal Bread Roll, Anchovy Mayonnaise

A delicious, light soft roll

Crystal Bread Roll, Sardine Butter

A delicious, light soft roll

Green Olives from Seville

• vegan

Sweet Chilli Peppers

• vegan

Leigh-on-Sea Cockles with Bread and Butter

The best cockles in England. Enjoy with white pepper and malt vinegar.

Roasted South Coast Scallops with Parmesan and Garlic

Disco Scallops use light, not might, to lure scallops into pots; hand-dived when pots aren’t in the water, so always sustainably sourced.

Spider Crab Croquettes with Lemon Mayonnaise

Devon spider crab meat in a traditional Spanish croquette.

Chargrilled Mount’s Bay Sardines

Caught off the Cornish coast, simply grilled with oil and oregano.

Half Pint of Shell-On Norwegian Prawns

Caught by the "Arctic Swan" in the Fjords of Norway. Served shell-on with a cocktail sauce.

Crisp-Fried Salt and Pepper Wild Prawns and Brixham Calamari

Tossed with kampot and timut spice, served with Singapore chilli sauce.

Smoked Mackerel Fillet, Pickled Cucumber and Horseradish

Prime Shetland Isle mackerel fillet smoked over oak chippings.

Firecracker Prawn Cocktail

Succulent Norwegian prawns dressed in a spiced seafood sauce with little gem lettuce and spring onions.

Crisp-Fried Plymouth Anchovies

Served with aioli dipping sauce.

Crisp-Fried Tempura Vegetables with Ponzu Sauce

Seasonal vegetables lightly fried, served with a citrusy Japanese-style dip.

• vegetarian

Brownsea Island Oysters x3

From the clear waters of Poole harbour, served with mignonette and house chilli sauce.

Brownsea Island Oysters x6

From the clear waters of Poole harbour, served with mignonette and house chilli sauce.

Unlimited Chips

• vegan

Buttered Cornish New Potatoes

• vegetarian

House Salad with Vinaigrette

• vegan

Fresh Coleslaw

• vegetarian

Greek Island Salad

• vegetarian

Sautéed Spinach with Garlic

• vegan

Yorkshire Garden Peas in Butter

• vegetarian

Mushy Peas

• vegan

Curried Mushy Peas

• vegan

Mr Sandhu’s Curry Sauce

• vegan

Jalapeño Tartare

Anchovy Mayonnaise

Romesco Sauce

• vegan

Roasted Garlic Aioli

• vegetarian

Crisp-Fried Prime Brixham Hake Fillet

Prepared on the quayside every day. Fried in Rockfish batter with tartare sauce and unlimited chips.

Large Line-Caught Haddock

A full 12oz fillet caught by the "Hrefna Is" in the ice cold waters of Iceland. Fried in Rockfish batter with tartare sauce and unlimited chips.

Chargrilled Sea Bream with Greek Island Salad

Cooked over coals with a fresh salad of peppers, olives, tomatoes, cucumber and feta.

Fritto Misto

A "mixed fry" of seafood including calamari, rockfish, whole wild prawns and Plymouth anchovies. Served with aioli.

The Rockfish Wild Prawn Burger

A pure prawn burger handmade from wild red prawns, served with lettuce, spring onions, jalapeño tartare and unlimited chips.

Chargrilled Cumbrian Chicken Leg with Sweetcorn, Lime and Coriander

Cooked on the chargrill, served with a fresh spicy salsa and unlimited chips.

Rockfish Baja Style Tacos - Wild Prawns

Three corn tortillas filled with green pea guacamole, tomato, coriander, chilli and lime salsa. Served with unlimited chips.

Rockfish Baja Style Tacos - Halloumi

Three corn tortillas filled with green pea guacamole, tomato, coriander, chilli and lime salsa. Served with unlimited chips.

• vegetarian

"The Quayside Grill" for Two

Scallops, cuttlefish, hake and the kitchen’s selection from today’s landings. Chargrilled and served with garlic butter, house salad and unlimited chips. Made for sharing.

Summer Seasonal Set Menu (Two Courses)

Served every day ’til 5pm. Starters: Chargrilled Mount’s Bay sardines, firecracker prawn cocktail, or crisp-fried tempura vegetables with ponzu sauce. Mains: crisp-fried lemon sole fillets with chips and tartare sauce, hake cooked “à la plancha” with spinach and romesco, or chargrilled Brixham calamari with green salad and garlic olive oil.

Children’s Meal

Includes chips, a choice of side and artisan vanilla or chocolate gelato. Choice of main: Brixham fish bites, grilled local fish fillet, crisp-fried wild prawn tempura, fried halloumi sticks, or British free range chicken breast in a light breadcrumb.

Artisan Italian Gelato (3 Scoops)

Choice of Madagascan vanilla, double chocolate, salted caramel, lemon sorbet or mint choc chip.

• vegetarian

Sticky Toffee Pudding

The classic recipe made in our kitchen each day, served with toffee sauce and clotted cream.

• vegetarian

Affogato

2 scoops of vanilla gelato with a hot espresso to pour over.

• vegetarian

Handmade Chocolate Bon Bons

3 bon bons: three flavours of Baboo gelato covered with dark chocolate — coconut, raspberry and salted caramel.

• vegetarian

Crème Brûlée

Made each day in our kitchen, a rich custard with a caramelised sugar layer on top.

• vegetarian

Willie’s Rio Caribe Chocolate Pot

Rio Caribe dark chocolate mousse with fresh raspberries.

• vegetarian

Summer Berry Sundae with Clotted Cream

Seasonal berries, vanilla gelato and raspberries.

• vegetarian

Fisherman’s Coffee

Coffee with Armagnac, Disaronno Amaretto and double cream float.