Coral. Seafood menu template.

Chardonnay and pinot noir from the South Downs

Bright and saline, poured for the oysters

Sea buckthorn, white vermouth, soda and orange

Unfiltered, brewed a few miles along the shore

Shallot vinegar, lemon and buttered rye

Blood orange, fennel pollen and green olive oil

Pickled cucumber, horseradish and dill

Lime, red onion, coriander and aji amarillo

Horseradish crème fraîche and trout roe

Warm from the oven with smoked seaweed butter

Saffron aioli and a squeeze of lemon

Nduja, burnt lemon and flat leaf parsley

Brown crab butter, pickled shallot and chives

Smoked bacon, cream and grilled bread

Tempura, whipped ricotta, honey and chilli

Brown butter, capers and samphire

Clams, sea vegetables and cider butter sauce

Pancetta, butter beans and salsa verde

Aged thirty five days, with bone marrow butter

Romesco, toasted hazelnuts and capers

Twice cooked, with rosemary and sea salt

Basil, shallot and aged sherry vinegar

Anchovy butter and crispy shallots

Sea salt, chives and lemon zest