Starters

• Sample menu

• 8.50

  Lyme Bay fish soup with Julian Temperley's cider brandy

• 10.75

  Cobb smoked salmon 'Hix cure'

• 7.75

  Deep-fried sprats with caper mayonnaise

• 7.75 / 12.75

  Fish House salad

• 7.75 / 12.50

  Exmouth mussels in Burrow Hill cider

• 7.75

  Trill farm courgettes with Ticklemore goats cheese
  and pickled walnuts

• 7.75

  Ox tongue with mixed beets and horseradish

• 9.75

  Fried Deane Barton duck's egg
  with crab and samphire

• 16.00

  Whole crab with mayonnaise

• On toast:
  Dorset crab 9.50
  Pan-fried herring roes with capers 6.50
  Parasol mushrooms with garlic butter 9.75
  Wood pigeon with Kentish cobnuts and redcurrant dressing 8.25