STARTERS

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

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

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Korean Glazed Chicken Wings, Cooling Dip 6

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Baked Devilled Dungeness Crab Pot, Sourdough Soldiers 8.5

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Braised Beef Cheek, Celeriac Remoulade 8

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

 

MAINS

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

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

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

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

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

 

STANDARD CLASSICS 

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

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

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

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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

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KIDS 

Fish & Chips 7

Winchelsea Beef Burger & Fries 7 

Flatbread Margherita Pizzetta 7

All served with carrot sticks

and a scoop of ice-cream 

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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

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