We currently serve food:

Monday-Thursday: 5pm-9pm
Friday-Saturday: 12pm-9.30pm
Sunday: 12-8pm

Our menu is put together with only fresh ingredients and as a result changes often, but below is the menu from 29 January 2019.

  • Starter/Light

    • Boquerones

      Pickled red onion, focaccia

      5
    • (vg) Hummus

      Sun blushed tomato, green olive tapenade, basil oil, leaves, pitta

      7
    • (v) Independent bread, butter & harissa dip

      With Sicilian Planeta extra virgin olive oil & balsamic

      4.30
    • (v) Olives

      Black Provencal herb and green chilli olives

      3.75
    • (v) Grilled Padron peppers

      in olive oil and sea salt

      4.50
    • Chicken liver & bacon pate

      Apricot chutney, toast

      7
    • (gf) Crispy fried squid

      Lemon & tarragon aioli, bacon crumb, chilli vinegar

      7
    • Whitebait

      Anchovy breadcrumbs, siracha mayo

      7

  • Main

    • (vg) Lightly spiced Indy vegan burger

      Tomato & balsamic relish, hand cut chips

      12
    • Moules Mariniere

      Bread

      11
    • Dover slip sole

      Sauted potatoes, samphire, mussel veloute

      13
    • (v) Parmesan, squash & sage tart

      Crushed potatoes, roast tomato & pumpkin seed salad

      12
    • Ale battered pollock

      Minted crushed peas, tartare, hand cut chips

      13
    • Slow braised beef brisket

      Papperdelle pasta, parmesan

      13
    • Free range chicken breast

      Pomme fondant, heritage carrot, parsnip puree, red wine jus

      13
    • Beef burger

      Jalapeno cheddar, bbq onion, honey & bacon aioli, slaw, gherkin, hand cut chips

      13

  • Sides

    • Baby leaf salad
      2.55
    • Skinny fries
      3.30
    • Handcut chips
      3.30

  • Desserts

    • Dark chocolate brownie

      Vanilla ice cream

      6.50
    • Affogato

      Vanilla ice cream, single espresso to spoon over

      5
    • Vanilla & white chocolate cheesecake
      6.50
    • PX Affogato

      Vanilla ice cream, Marsala soaked raisins, shot Pedro Ximenez to pour over

      6
    • Ginger sponge

      Lemon syrup, Chantilly cream

      6.50
    • (v) Cheese plate

      Kentish Blue, Keen’s cheddar & Cornish Yarg with chutney & crackers

      7.50