SAMPLE MENU
Vermouth & soda 6.5
Negroni 9.5
Baguette & butter 3.5
Olives 4.5
Pickles & chilli oil 5.5
Smoked cod's roe & shallot fritter 5/3 for 14°
Rare beef, friggitelli pepper & onion ring 5.5/3 for 15
Pork pie & mustard 8
Piri piri rib cap skewer & prawn sauce 9
Negroni 9.5
Baguette & butter 3.5
Olives 4.5
Pickles & chilli oil 5.5
Smoked cod's roe & shallot fritter 5/3 for 14°
Rare beef, friggitelli pepper & onion ring 5.5/3 for 15
Pork pie & mustard 8
Piri piri rib cap skewer & prawn sauce 9
Squid & merguez bun 14
Peach, asiago & basil 14
Potato & olive borek 14
Sardines & pappa al pomodoro 13
Tandoori monkfish & spinach 16.5
Lamb loin chops 23
Ex-dairy steak & beef lardons (see board)
Chips 5
Herb salad & ricotta salata 6
Olive oil ice cream 5
Walnut & coffee ice cream 5
Chocolate sorbet & hazelnut custard 6.5
Peach, asiago & basil 14
Potato & olive borek 14
Sardines & pappa al pomodoro 13
Tandoori monkfish & spinach 16.5
Lamb loin chops 23
Ex-dairy steak & beef lardons (see board)
Chips 5
Herb salad & ricotta salata 6
Olive oil ice cream 5
Walnut & coffee ice cream 5
Chocolate sorbet & hazelnut custard 6.5
Pub Opening times
Monday : Closed
Tuesday - Wednesday : 5.30pm - 11pm
Thursday - Saturday : 12pm - 11pm
Sunday : 12pm - 6pm
Kitchen opening times
Monday : Closed
Tuesday - Wednesday : 6pm - 9.30pm
Thursday - Saturday : 12pm - 2.30pm, 6pm - 9.30pm
Sunday : 12pm - 4.45pm
Monday : Closed
Tuesday - Wednesday : 5.30pm - 11pm
Thursday - Saturday : 12pm - 11pm
Sunday : 12pm - 6pm
Kitchen opening times
Monday : Closed
Tuesday - Wednesday : 6pm - 9.30pm
Thursday - Saturday : 12pm - 2.30pm, 6pm - 9.30pm
Sunday : 12pm - 4.45pm
General and Press Enquiries
info@watermansarms.co.uk
info@watermansarms.co.uk
Carlingford oyster, mignonette 4
Bread, butter 4
Olives 3.5
Pickled peppers 4
Mozzarella, olive oil 9
Cured pork belly 9
Bread, butter 4
Olives 3.5
Pickled peppers 4
Mozzarella, olive oil 9
Cured pork belly 9
Fennel, brown butter, hazelnuts 10
Semolina gnocchi, cavolo nero 11
Rainbow trout & almond salad 11
Slip sole, bay 12
Chopped raw beef, celeriac, anchovy 12
Delica squash cannelloni, chanterelles 19
Hake, mussel & chickpea stew 23
Pork collar, pig skin ragu 20
Half a spit-roast chicken, onion broth (to share) 34
Market fish, saffron - (see board)
Dexter steak, smoked garlic butter - (see board)
Semolina gnocchi, cavolo nero 11
Rainbow trout & almond salad 11
Slip sole, bay 12
Chopped raw beef, celeriac, anchovy 12
Delica squash cannelloni, chanterelles 19
Hake, mussel & chickpea stew 23
Pork collar, pig skin ragu 20
Half a spit-roast chicken, onion broth (to share) 34
Market fish, saffron - (see board)
Dexter steak, smoked garlic butter - (see board)
Chips 5
Salad, salted ricotta 6
Kohlrabi, dill, chilli 6.5
Bitter greens, preserved lemon 6.5
Butterbeans, green sauce 7
Salad, salted ricotta 6
Kohlrabi, dill, chilli 6.5
Bitter greens, preserved lemon 6.5
Butterbeans, green sauce 7
Desserts
Frozen sheep’s yoghurt, buckwheat 5
Date ice cream, pistachio 5
Baked malt custard, hazelnut 7
Chocolate mousse, poached pear 9
Langres, spelt digestives 9.5
Frozen sheep’s yoghurt, buckwheat 5
Date ice cream, pistachio 5
Baked malt custard, hazelnut 7
Chocolate mousse, poached pear 9
Langres, spelt digestives 9.5