The menu
Written on Monday, rewritten when the boats say so
Five sections, one kitchen. Choose a section, then narrow it down with the dietary filters. Prices are in US dollars.
Today’s catch
Pan-roasted halibut
Brown butter, capers and spring peas. Landed this morning.
$36
Until it is gone
Show only:
Whole grilled bream
$34
Fennel, charred lemon and herb oil. Serves one hungry person.
GF
Pan-roasted halibut
$36
Brown butter, capers and spring peas. Landed this morning.
GF
Today’s catch
Spring vegetable plate
$24
Roasted carrots, whipped ricotta, pea shoots and herb oil.
V GF
Mussels in cider
$22
Shallot, thyme and cream, with grilled bread.
Wild mushroom linguine
$23
Garlic, parsley, lemon and toasted breadcrumbs.
V VG
Brined pork chop
$31
Apple mustard, braised cabbage and crackling.
GF
V vegetarian, VG vegan, GF gluten-free. Dishes that contain nuts are marked on the dish. Please tell your server about any allergy: we cook in one shared kitchen. The menu changes with the season, and dishes can sell out.
Tonight at Saltbrook
Pull up a chair, the boats are in.
Tables go quickly on weekends. Book ahead, or drop in: we keep half the room for walk-ins every night.
Today’s catch
Pan-roasted halibut
Brown butter, capers and spring peas. Landed this morning.
$36
Until it is gone
Saltbrook Kitchen
Seasonal coastal cooking, bread baked daily and a table for whoever turns up.
Hours
Tue to Fri 12 to 3, 5 to 9
Sat 9 to 2, 5 to 10
Sun 9 to 2, 5 to 9
Mon closed