A Menu That Changes With The Catch.
Oysters shucked to order. Seafood over charcoal. Names only here — the counter prices it as it lands, and the specials board does the rest.
Saltline & Ember
Oysters
Shucked To Order. Over Ice, Or Over Fire.
Three Oysters, Three Ways
Oysters, Dressed To Order
From The Counter, Over Ice.
Oysters Over Fire
Off The Charcoal.
Three Oysters, Three Ways
Saltline & Ember
From The Counter
Small Plates. Walk-Ins Welcome.
Crispy Crab Croquetas
Lobster Bisque Aioli, Pecorino.
Crispy Lobster Mac & Cheese Bites
Bisque Aioli.
Padrón Peppers
Off The Charcoal.
Crab Croquetas
Saltline & Ember
From The Charcoal
Seafood Into The Bertha.
Galician Octopus Skewer
Romesco, Crispy Chickpeas, Picada.
Charcoal-Grilled Chistorra
Pedro Ximénez.
Rye Bay Scallops
From The East Sussex Coast.
Charcoal-Grilled Monkfish
From The Specials Board.
Charcoal Aubergine
Over Open Flame.
Off The Bertha
Saltline & Ember
Sharing
Made For The Middle Of The Table.
Seafood Paella
Saffron Rice, Local Fish & Shellfish.
Whole Lobster & Crayfish
From The Counter.
Sharing Fish
Catch Of The Day, Over Charcoal.
Seafood Paella
Saltline & Ember
Pudding
Worth Saving Room.
Burnt Basque Cheesecake
Oak Hall Seasonal Fruit Compote.
Vegan-friendly dishes and seasonal produce from our Sussex smallholding. Walk-ins welcome.