When? Throughout Rye Bay Scallop Week
West Mersea No.2 Pacific Rock Oyster au Naturel
Lemon Wedge and Shallot Vinegar
Lime, Chilli, Coriander and Plantain Crisps
2017 Dreissigacker Riesling, Rheinhessen, Germany
Pan-seared Scallops, Sauce Américaine
Crab and Smoked Pancetta Pearl Barley Risotto
2017 Verdejo, Flor de Vetus, Rueda, Spain
Josper Roasted Scallops in the Shell
Wild Garlic and Crème Fraîche
2017 Côtes du Rhône Blanc, Les Becs Fins, Domaine Tardieu-Laurent, Southern Rhône, France
Roast Pork Belly, Seared Scallops, Red Cabbage Jam, Pernod Jus
2014 Palazzo della Torre, Allegrini, Veneto, Italy
Rhubarb Panna Cotta, Rhubarb Sorbet
Four courses £39 (£50 with wines)
Six courses £59 (£75 with wines)
To maximise your dining experience, this menu is for the enjoyment of the entire table.
Allergen information is available upon request from our front of house management team.
VAT included. A discretionary service of 10% will be added to your bill.
Wine is served in 100ml glasses.
Posted in Menus
Tags: Ceviche, Chilli, Coriander, Crab, Crème Fraiche, Crisps, Garlic, Jam, Lemon, Limes, Oysters, Pearl Barley, Pernod, Plantain, Pork Belly, Red Cabbage, Risotto, Sauce Américaine, Shallots, Smoked Pancetta, Vinegar