Our Menus

All our fresh fish and seafood is selected daily just four miles away at Billingsgate by fourth generation fishmongers Chamberlain and Thelwell.

Using this exceptional produce chef Graham Noonan-Chatham and his talented team create dishes that reflect nature’s harvest from around the British Isles in both modern tastes as well as the classics such as our shellfish cocktail with Scottish lobster, Cornish crab, shiso dressing, hens egg and Avruga caviar and Shetland mussels with white wine, cream, parsley and shallots.

A member of the Royal Academy of Culinary Arts  Grahams culinary journey over the years has taken him in some of the UK’s most prestigious venues: Hartwell House, LLangoed Hall, Browns Hotel, The Berkley, Pennyhill Park, Rules restaurant and the role of Executive Chef at the Langham Hotel, Royal Horseguards and Daylesford Organic.

*Menu’s are subject to change seasonally*