MENU

'The sea' 
SIX-PLATE SEAFOOD SET MENU
Please note, there is no vegetarian or vegan version for this menu 
Menu items may change based on ingredients availability & seasonality

Prawnut
Prawn donut, smoked eel donut, cod roe mayo, bonito flakes

Prawn sando
smoked tomato, mussels jam, seaweed

Royal Pastrami
King fish Pastrami flower, sea lettuce dolma, coconut pudding, baeri caviar, tomato, rose tiger milk

Wheres the crab?
Handpicked white crab coleslaw, soft crab tempura, edible sand 

Lobster Gnocchi
lobster green curry cream, lobster tartare, golden potato gnocchi, coast greens

Halibut XO
halibut fillet, halibut fish offal XO, courgette flower 

Seashell
lemon vanilla mousse, fish caramel rocks, pistachio crumble

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ADD-ONS (opt.)
save 10% by pre-ordering online 

+ Oyster plate  16
Carlingford oyster, passion fruit mastiha, finger lime (4pcs)

+ TFC (Catch of the day)   18
Deep fried fish (catch of the day), banana curry mustard

+ Four 100ml wine pairings (courses 1-4)   38

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

~ 2025 ~
Muswell Hill  30-31 May  
Clerkenwell  26-27 June  Marlow  4-5 July 
Cobham  18-19 July  Beaconsfield  25-26 July 
East Dulwich  1-2 August  Tooting  8-9 August 

ABOUT THE CHEF

Chef Marios is back, and this time he's taking us on a fishing trip. Fusing the knowledge accrued from his years spent in elite kitchens spanning Amsterdam, Copenhagen, and London, with his personal story, as thorough-bred, sea-faring Greek islander, and which acts as the inspiration for his latest, (greatest?), menu: ‘The sea, the sea’. 

Tooled up with time-tested techniques, harnessed from his chef-mentors, combined with the innate fisherman spirit of his childhood, ‘The sea, the sea’ truly encapsulates the man & the story of a humble islander-turned-chef-extraordinnaire 

His credentials speak for themselves........from Noma to L'Ortolan, where he climbed the ranks and learned his craft under the wings of some of the world’s best executive chefs & finest establishments,