The board
The board changes with the boats. What’s listed is what’s landed.
Prices in pounds sterling, VAT included.
Oysters & shell
-
West Mersea rocks, shallot vinegar, lemon 3.5 each / 19 half dozen shucked to order, mud-cold - Colchester natives 4.5 each as the beds allow, September to April
-
Dressed crab 16 brown-meat toast -
Potted Leigh shrimp 12.5 mace butter, toasted crumpet - Cockles in the cup 6.5 cider vinegar, white pepper
Small & cured
- Devilled whitebait 9 burnt lemon
- Smoked herring pâté 9.5 rye, pickled shallot
- Cured sea trout 13 oyster cream, dill oil
- Salt cod croquettes 10.5 green tartare
- Crab on dripping toast 14 samphire
From the fire
-
Whole Dover sole 42 brown shrimp butter -
Skate wing 26 black butter, capers, mash - Day-boat haddock 19.5 beer batter, dripping chips, marrowfat peas
- Saltmoor fish pie 22 cheddar mash, buttered greens
- Roast cod 25 shellfish bisque, sea greens
- Half native lobster 36 garlic butter, chips
- Saltmarsh lamb chops for the land 28 mint, marsh greens
- Celeriac roasted in seaweed butter (v) 18 hen’s yolk, crumbs
Sides
- Dripping chips 6 cooked in oil on request
- Marsh greens (gf) 6.5 samphire and sea purslane, butter
- Sourdough 5 seaweed butter
- Leaves (gf, v) 5.5 cider vinaigrette
Pudding
-
Treacle tart 9 clotted cream - Burnt cream (gf) 8.5 rhubarb
- Sea-salt caramel soft serve 6.5 brown butter crumb
- East counties cheese 12 oatcakes, chutney
Set sittings
The tide menu, lunch, Wednesday to Friday
two courses 24 three courses 29
Sunday
The full board, plus a whole fish for the table, priced by the day.
Prices include VAT. Service of 12.5% is added for tables of six or more. Tell us about allergies when you book; the kitchen is small and full of shellfish.
To drink: Essex and Kent sparkling, cellar-cold lager from Two Tree Brewing up the creek, and a cockle-friendly Muscadet. The full list is on the table.