explore our menu

lunch

  • Sourdough Bread - 7
    Sliced sourdough bread with aïoli

    Oysters
    Fine de Claire - 5
    Irish Gold - 6
    Served per piece with mignonette and lemon

    Scallop Croquettes - 16
    Scallop croquettes (2 pcs.)
    with fried parsley and lemon mayonnaise
    Supplement: Asetra caviar - 15

    Zucchini Croquettes – 16
    Zucchini croquettes (2 pcs.) with goat cheese, fried parsley and tarragon mayonaise

    Fish Cakes - 24
    Homemade fish cakes (3 pcs.) with prawns and ricotta
    Supplement: Asetra caviar - 15

    Blinis – 18
    Blinis (3 pcs.) with warm smoked salmon, crème fraîche and chives
    Supplement: Asetra caviar - 15

    Asetra Caviar
    10 g – 35 | 30 g – 95 | 50 g – 155

    Beluga Caviar
    10 g – 50 | 30 g – 130 | 50 g – 195

    Served with blinis, egg yolk, egg white, chives and crème fraîche

  • Prawn Salad - 22
    Salad with wild Argentinian prawns, lettuce, cucumber, artichoke hearts,  avocado, radish,
    soft-boiled egg and confit tomatoes

    Mussels – 20
    Mussels with ‘nduja, white wine,
    parsley, grilled bread and lemon

    Swordfish – 24
    Swordfish fillet with sauce antiboise,
    artichoke mousseline and grilled artichoke hearts

    Salmon & Egg Salad Sandwich – 16
    Sandwich with egg salad, lettuce, chives and trout roe

    Marlin’s Fish Burger – 16
    Brioche potato bun with crispy coalfish fillet,
    lettuce, burger sauce and pickles
    Supplement: Asetra caviar - 15

  • Fries – 6
    Fries with nori salt

    Salad – 6
    Lettuce with house dressing,
    cucumber and radish

    Cabbage – 8
    Savoy cabbage with artichoke cream,
    house dressing  and pistachio crumble

  • Panna Cotta - 9
    Yogurt panna cotta with crumble and berries

    Triple Chocolate Brownie - 12
    Chocolate brownie with caramel and whipped cream

    Cheese Selection - 21
    Cheese selection with fruit & nut bread, compote and grapes
    Pairing tip: Graham’s Port L.B.V. / 2018 - 12

dinner

  • Oysters
    Fine de Claire - 5
    Irish Gold - 6
    Served per piece with mignonette and lemon

    Asetra Caviar
    10 g – 35 | 30 g – 95 | 50 g – 155

    Beluga Caviar
    10 g – 50 | 30 g – 130 | 50 g – 195

    Served with blinis, egg yolk, egg white, chives and crème fraîche

  • Seared scallops – 24
    Seared scallops with cauliflower purée,
    beurre blanc sauce and herb oil

    Ceviche – 17
    Corvina ceviche with tiger’s milk, confit chilli, avocado, charred corn, corn foam and coriander oil

    Mussels – 20
    Mussels with ‘nduja, white wine,
    parsley, grilled bread and lemon

    Beetroot Carpaccio – 17
    Smoked dry-aged sliced red beetroot with pickled yellow beetroot, feta, seasoned ricotta, herb dressing and Chioggia beets

  • MAIN COURSE

    Daily catch - market price
    Seafood of the day, ask our waiters for availability

    Dover sole – 52
    Whole dover sole pan-fried in butter
    with capers and lemon

    Swordfish – 24
    Swordfish fillet with sauce antiboise and artichoke mousseline, grilled artichoke hearts

    Mushroom Skewers – 19
    Two mushroom skewers with mushroom cream,
    black garlic, Belper Knolle and pickled shallot

    Seabass for Two – 26 p.p.
    Whole seabass for two persons
    with fennel salad and lemon

  • Fries – 6
    Fries with nori salt

    Salad – 6
    Lettuce with house dressing, cucumber and radish

    Cabbage – 8
    Savoy cabbage with artichoke cream,
    house dressing  and pistachio crumble

  • Panna Cotta – 9
    Yogurt panna cotta with crumble and berries

    Triple Chocolate Brownie – 12
    Chocolate brownie with caramel and whipped cream

    Cheese Selection – 21
    Cheese selection with fruit & nut bread,
    compote and grapes
    Pairing tip: Graham’s Port L.B.V.  / 2018 - 12

contact us

Any questions or special requests? We’d love to hear from you.