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 & seasonalitC

Cured Cornish sardines
caper chimichurri, radish, potato bread

Yellowfin tuna
pickled beetroot, endive, dashi

Soft-shell crab
tartare sauce, white crab, edible sand

Dockside scallop
citrus kosho, smoked aioli, pine nut crumble 

Monkfish cassoulet
monkfish fillet, smoked eel, celeriac taramasalata

Lemon & olive oil
carob crumble, lemon yuzu custard, olive oil & chocolate ice cream

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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
battered cod, crispy potato, chives mayo

+ Five 100ml wine pairings (courses 1-5)   44

*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  
Banstead  27 June  Marlow  3-5 July 
Cobham  18-19 July  Beaconsfield  25 July 
East Dulwich  31 July-2 August  Tooting  7-9 August 
Fulham  12-13 September  Highgate  3-4 October 
Crystal Palace  10-11 October  Crouch End  16-18 October 
Shoreditch  23-25 October  Blackheath  20-22 November  
Ascot  5-6 December   Loughton/Chingford  12-13 December

ABOUT THE CHEF

Chef Marios Milios is back at the helm—and this time, he’s setting sail for deeper waters. Drawing on his years spent navigating the elite culinary currents of Amsterdam, Copenhagen, and London, he casts his net wide with The Sea—(arguably) his boldest menu yet, dredged from the depths of personal memory and professional mastery.

Anchored in the techniques mastered during his years spent in revered kitchens —from the foraged finesse of Noma to the precision plating at L'Ortolan—and buoyed by the salt-soaked instincts of his island childhood in the Cyclades, Marios' latest menu is part voyage, part homecoming.