STARTERS

Maldon Oysters, Shallot Vinegar (Quarter or Half Dozen) 6/12

Fried Sussex Brie, Cured Tomatoes, Crispy Sage  (V) 6

Korean Glazed Chicken Wings, Cooling Dip 6

Baked Devilled Dungeness Crab Pot, Sourdough Soldiers 8.5

Braised Beef Cheek, Celeriac Remoulade 8

Grilled Scallops,  Herb Butter (3 or 5) 9/15

 

MAINS

Romney Marsh Lamb Chops, Potato Croquette, Braised Lettuce, Peas, Bacon 22

8oz Winchelsea Ribeye Steak, Hand-cut Chips, Air Dried Tomatoes, Leaves, Peppercorn Sauce 25

Steamed Mussels,  White Wine & Garlic Cream Sauce,  Fries 17

Winter Risotto (see board) (V)M/P

Panfried Locally Landed Fish, White Beans, Kale, Rosemary, Lemon,  Aleppo Pepper18

 

STANDARD CLASSICS 

Fish & Chips; Beer Battered Daily Catch, Hand-Cut Chips, Crushed Peas, Tartar Sauce 15

Pie of the Day, Creamy Mash, Seasonal Greens, Gravy  M/P

Hamburger; Winchelsea Beef Double Patty, Cheese, Lettuce, Tomato, Brioche Bun, Standards own ‘Special Sauce, Fries 14

SIDES & SAUCES 

Locally Grown Buttered Greens 4.5

Dressed Leaf Salad 4.5

Parmesan & Truffle Fries 4.5

French Fries 3.5

Hand-Cut Chips 3.5

Peppercorn Sauce 1

Banging Chilli Sauce 1

KIDS 

Fish & Chips 7

Winchelsea Beef Burger & Fries 7 

Flatbread Margherita Pizzetta 7

All served with carrot sticks

and a scoop of ice-cream 

PUDDING  

Squishy Brownie, Salted Caramel 6.5

Fruit Crumble, Vanilla Ice-Cream 6.5

Sticky Toffee Pudding, Clotted Cream 6.5

Two Local Cheeses, Chutney, Biscuits 8