Soho

John Dory, mussels, leek, garlic cream  18.50 (Lady Maureen)

Hake fillet, roasted potatoes, samphire, brown shrimps  25.00 (Joy of Ladram)

Monkfish tails, black beans, chorizo, tomato salsa 19.50 (Speculate)

Turbot, choice of two sides  80.00 (Geeske)

Wright Brothers soda bread, homemade seaweed butter  3.50

Tuna tartare, avocado purée, sesame tuile  12.25
Shrimp & chilli croquettes, lemon  7.50
Grilled squid, romanesco broccoli, red cabbage & almonds  10.25
Beef cheef & oyster ketchup flatbread, celeriac remoulade  10.50
Galician octopus, ajo blanco & jalapeño oil  13.75
Heritage carrots, black rice, peanuts & lime (v)  8.25
Roasted delica pumpkin, tomatoes, yoghurt & zhoug (v)  8.75
Deep fried brussel sprouts, cauliflower, coconut & red chilli puree (v)  7.50

St Austell Bay mussels cooked in your choice of:

Mouclade (curry & saffron)
Sassy cidre & bacon
White wine, shallots & garlic
small 11.00/large with fries 18.00 (each)

Dover sole, seaweed butter  36.00
Whole grilled lemon sole, brown butter & capers  28.50
Grilled Onglet steak, fries & Garlic butter  24.50
Whole marinated bream, seaweed mojo verde  23.50

Beer battered fish & chips , mushy peas & tartare sauce  18.50

Fries (v)  4.50
Mixed green salad (v)  4.50
Tartare dressed pink fir potatoes (v)  5.00
Barbecued hispi cabbage, chimichurri (v)  4.00

We use daily fresh fish and seafood from our own wholesale company, along with local produce, so these menus are subject to change.

Sailing Solo 12.50 / Full House   60.00 / Deluxe   90.00
Our oyster selection  18.00 (6)  36.00 (12)

Or build your own platter from our full selection of oysters and shellfish below.

Jersey Rocks, Royal Bay, Channel Islands (3)  9.50
Prestige speciale, Île d’Oléron, France (3)  10.25
Cumbrae, West Kilbride, Scotland (3) 9.75
Morecambe Bay, Walney Island, England (3)  10.25
Carlingford, Co. Louth, Ireland (3)  9.50
Ostra Regal, Bannow Bay, Ireland (3) 15.00

Clamato, bacon, horseradish & nasturtium (3)  11.00
Pomelo, coconut & crispy shallots (3)  11.00
Tempura fried, sweet miso & bonito flakes (3)  11.00

Shell on king prawns (100g)  4.00
Palourde clams (100g)  6.25
St Austell Bay mussels (100g)  4.00
Whelks (200g)  5.50
Isle of Barra cockles (each)  5.50
Whole cracked Devon cock crab  27.50

We use daily fresh fish and seafood from our own wholesale company, along with local produce, so these menus are subject to change.

A selection of Neal’s Yard cheeses served with pear chutney & oat biscuits
Isle of Mull Cheddar – A hearty, full-flavoured cheddar from the Reade family farm.
Colston Bassett Stilton – Made to a unique recipe exclusively for Neal’s Yard Dairy. Silky in texture with a complex flavour.
Dorstone goat’s cheese – Bright & zesty Herefordshire goat’s cheese. Light & fluffy in texture.

Choice of one 4.00 | Selection of three 10.50

Gingerbread pudding, caramel sauce, whipped cream & oats  7.50
Spiced plum, blackberry & hazelnut crumble, ice cream  7.75
Passion fruit posset, shortbread  7.00
Chocolate fondant, chocolate soil & crème fraîche  7.50
Wright Brothers cookie plate  4.00

Selection of homemade ice creams or sorbet:
Ice cream 2.00 (per scoop)
Sorbet 1.50 (per scoop)

All to Share

Starters
Devon crab arancini, brown crab mayonnaise
Grilled king prawn, pineapple & chilli salsa
Baked St Austell Bay mussels, bacon & herb crumb

Mains
Whole roasted Brixham gurnard, mixed sea vegetables
Sides to share: Thyme & garlic roasted pink fir potatoes
Purple sprouting broccoli & toasted almonds

Desserts
Chocolate & hazelnut brownie, vanilla ice cream

All to Share

Starters
Mixed oysters, shell on king prawns & palourde clams

To Follow
Lime & coriander marinated cod collar, stir-fried Asian greens
Chilli roasted squash, goat’s cheese, quinoa & frissé salad
Wright Brothers London cure smoked salmon, soda bread

Mains
Whole roasted Brixham hake, mixed sea vegetables & garlic butter
Sides to share: Sautéed potatoes, red onion & chorizo
Buttered purple sprouting broccoli

Desserts
Mixed fruit pavlova, raspberry sorbet

Pre-Starter
A selection of oysters, St Austell Bay mussels & shell on king prawns

Starters
Seared scallops, sweetcorn purée, black pudding & apple
Poached egg, grilled asparagus & cured ham
Smoked trout, crispy tobacco onions, quail egg & watercress

Mains
Halibut tranche, brown shrimp lemon butter & crushed pink fir potatoes
Brixham lemon sole, samphire, capers & burnt butter
Confit duck leg, spiced lentils

Desserts
Blood orange meringue, yoghurt ice cream
Chocolate fondant, raspberry sorbet
Selection of Neal’s Yard cheeses, served with seasonal chutney & oat biscuits

Starters
Butternut squash & chilli soup, pumpkin seed muffin
Spinach & ricotta tart, endive & fennel salad
Tempura broccoli, ponzu
Roasted heritage beetroot, caramelised hazelnut, frisee & blue cheese salad

Mains
Sweet potato gnocchi, charred vegetables & sage pesto
Spiced lentil pie, carrot & swede mash, mushroom sauce
Roasted Mediterranean vegetable lasagne, mixed salad
Butternut squash & chickpea green curry, grilled flat bread

Desserts
Coconut panna cotta, lime jelly, pineapple & chilli relish
Poached fruit & sorbet

We use daily fresh fish and seafood from our own wholesale company, along with local produce, so these menus are subject to change.

Starters
Grilled wild prawns, garlic butter
Roasted pumpkin & goats’ cheese tart, pumpkin seeds, chilli dressing (v)
Wright Brothers London Cure smoked salmon, pickled cucumber & crème fraîche
London particular croquettes (smoked ham, green split pea & mustard)

Mains
Roast fillet of Peterhead cod, spiced carrot mash, buttered sprout tops & sauce Jacqueline
Cranberry stuffed Norfolk Bronze turkey, Brussels sprouts & Jansson’s temptation
Pan roasted Brussels sprout hash, sautéed wild mushrooms, poached egg & mustard dressing (v)
Mojo verde roasted gilt-head bream, steamed broccoli, bagna cauda & crispy shallots

Desserts
Chocolate & orange fondant
Lemon tart, sour cream
Christmas pudding ice cream, sherry
Colston Bassett stilton, crackers & mini mince pies

All to Share

Starter
House Platter: oysters, dressed crab, mussels, cockles, shell on King prawns & clams

To Follow
Grilled wild prawns, garlic butter
Wright Brothers London Cure smoked salmon, pickled cucumber & crème fraîche
Roasted salt baked celeriac, celeriac velouté & pickled mushrooms (v)
Crab, shrimp & avocado tian

Main
Cornish hake on the bone, roasted in chicken fat
Sides to share: Jansson’s temptation, Brussels sprouts, bacon & chestnuts,
steamed tenderstem broccoli & a light sauce Jacqueline ‘gravy’

Dessert
Selection of Neal’s Yard cheeses, crackers & mini mince pies

Pre Starter
Truffled Jerusalem artichoke soup

Starters
Scallop gratin, nori crumb
Crab, shrimp & avocado tian, seaweed crackers
Roasted salt baked celeriac, celeriac velouté & pickled mushrooms (v)
Fillet of Wixamtree beef carpaccio, parmesan crisps & white truffle oil

Mains
Herb crusted fillet of halibut, crushed potatoes, sea vegetables & shrimp butter sauce
Roasted fillet of Bannockburn venison, haggis, neeps & sour cherry sauce
Luxury fish pie (lobster, shrimp, crab & cod), green bean salad & Ortiz anchovies
Truffled mushroom gnocchi, Berkswell & greens, insalata bianco (v)

Desserts
Chocolate & orange fondant
Lemon tart, sour cream
Christmas pudding ice cream, sherry
Colston Bassett stilton, crackers & mini mince pies

Starters
Truffled Jerusalem artichoke soup (vg)
Roasted salt baked celeriac, celeriac velouté & pickled mushrooms (vg)
Roasted pumpkin & goats’ cheese tart, pumpkin seeds, chilli dressing
Beetroot, pear & walnut salad (vg)
Buratta, caponata, toast

Mains
Delica pumpkin & chickpea curry, flatbread (vg)
Truffled mushroom gnocchi, Berkswell & greens, insalata bianco
Pan roasted Brussels sprout hash, sautéed wild mushrooms, poached egg & mustard dressing
Butternut squash & chestnut wellington, spinach & mushroom gravy (vg)

Desserts
Selection of fresh fruit & sorbets (vg)
Choice of dessert from the set-menus

Pork quavers, smoked cod roe 3.00pp
Grilled pork collar bites, salsa verde 5.00pp
Honey & mustard roasted root vegetables 3.50pp
Pigs in blankets 3.50pp
Yorkshire puddings 1.00 (each)

We will do our best to cater for all dietary requirements – please speak to Sam our events manager who will be happy to help sam@thewrightbrothers.co.uk