What the tide brings, we cook.
Seafood on the Old Leigh wharf. Day boats, marsh greens, Mersea oysters. Wednesday to Sunday.
Fish that travelled yards, not miles.
Most fish is days old before a kitchen sees it. The boats tie up below our windows; the walk to the pass is about eighty steps.
Skateblack butter, capers
Herringbutterflied for the grill
Crabdressed this morning
Samphirecut at low water
Nativesback in September
Fire, butter and salt.
Off today’s board
Saltmoor fish pie
cheddar mash, buttered greens
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Forty-eight seats, an open pass, the estuary out of every window.
A converted net store on the working cockle wharf. On Tuesdays the whole room can be yours: see the Visit page.
Table held. See you on the wharf.
If the tide’s up over the road, come the station way.
Find us on the wharf
Hours
Lunch, Wednesday to Sunday12:00–14:30
Dinner, Wednesday to Saturday17:30–21:30
Monday and Tuesdayclosed
The tide
At big spring tides the water covers the wharf road for an hour or so either side of high water. Check the times before you drive down; the walk from the station is ten minutes and dry.
High water 04:51 · 17:13 (sample)