Warm candlelit dining room with set tables and low pendant lighting at dusk

Tonight at the cove

A short menu, written the morning it is served.

Shellfish from the day boats, vegetables from the headland gardens, and a grill that runs on driftwood oak. What follows is everything the kitchen is cooking this evening.

Kitchen 17:30 – 22:00
Bar until midnight
Menu of 26 September

Read the menu Dietary key

How to read this menu

Dietary markers

Markers sit under each dish. Anything else the kitchen can adapt, ask your server and they will check with the pass.

vVegetarianNo meat or fish; may contain dairy or egg.
vgVeganNo animal products at any stage of the dish.
gfGluten freeMade without gluten-containing grains.
nContains nutsNuts are present in the dish as written.

01 — Cold

Raw Bar

Opened to order at the ice counter. Oyster varieties change with the tide, so the board behind the bar is always the truest list.

Cove Oysters, half dozen 18 Shucked over crushed ice with shallot vinegar and a wedge of lemon. gf
Scallop Crudo 16 Sliced thin with green apple, toasted fennel seed and cold-pressed rapeseed oil. gf
Cured Sea Trout 15 Beetroot and juniper cure, crème fraîche, dill stems, rye crisp.
Tomatoes on Ice 12 Late headland tomatoes, chilled basil oil, sea salt and torn sourdough. vg

02 — To begin

Small Plates

Three or four between two makes a comfortable start. Bread arrives with any order from this section.

Driftwood Flatbread 9 Blistered in the grill's mouth, brushed with garlic butter and sea herbs. v
Mussels in Cider 14 Steamed with orchard cider, leek and thyme; the broth is worth a spoon. gf
Charred Hispi Cabbage 11 Hazelnut dressing, pickled raisin, crisp shallot. vgn
Crab on Toast 16 Hand-picked white crab, lemon zest, brown crab butter on grilled sourdough.
Salt Cod Croquettes 10 Four to a plate, with smoked paprika aioli.

03 — Main

From the Grill

Everything here meets driftwood oak and nothing else. Larger cuts are carved at the pass and take a little longer.

Whole Day-Boat Fish 34 Whatever came in this morning, grilled on the bone with brown butter and capers. Your server will name the fish. gf
Rib of Beef, for two 62 Dry-aged, rested twenty minutes, carved with bone marrow gravy and watercress. gf
Grilled Leeks & Butter Beans 22 Slow-cooked beans, salsa verde, almond crumb and a spoon of the pot liquor. vggfn
Lamb Shoulder Skewers 27 Marinated overnight in yoghurt and cumin, with charred lemon and mint. gf
Cove Burger 19 Coarse-ground chuck, aged cheddar, house pickles, sesame bun. Served pink unless asked otherwise.

04 — Alongside

Sides

Ordered separately, sized to share.

Dripping Potatoes 7 Crushed, roasted hard, rosemary salt. gf
Headland Greens 6 Whatever is cut that day, wilted in olive oil and garlic. vggf
Cove Salad 6 Soft leaves, sherry vinaigrette, chives. vggf
Grilled Corn 7 Seaweed butter and lime. vgf

05 — After

Sweet

Made in the morning, finished when you order them. Cheese comes with oat biscuits and quince.

Burnt Honey Custard 9 Set soft, with a thin sheet of caramel and sea salt. vgf
Blackberry & Almond Tart 10 Hedgerow blackberries, frangipane, clotted cream. vn
Dark Chocolate Pot 9 Olive oil, crushed cocoa nib, a pinch of flaked salt. vggf
Three Local Cheeses 13 A hard, a soft and a blue, with quince paste and oat biscuits. v

06 — To drink

Drinks

A short list by the glass; the full cellar book is at the bar. Everything non-alcoholic is made in house.

Coastal White, glass 9 Dry, saline, built for the raw bar. vg
Light Red, glass 10 Served cool; good with the grill and with the leeks. vg
Orchard Cider, half pint 6 Still, cloudy, pressed two valleys inland. vggf
Sea Buckthorn Soda 5 House cordial, sparkling water, plenty of ice. vggf
Filter Coffee or Leaf Tea 4 Roasted and blended for us; oat milk on request. vggf

From the kitchen

A few things worth knowing

Allergens
Our kitchen handles nuts, shellfish, gluten and dairy in one room, so we cannot promise a trace-free plate. Tell your server and the chef will talk you through the safest options.
Substitutions
Most dishes can be adjusted, and several can be made vegan on request. The whole fish and the rib are the two we cannot change.
Service
A discretionary service charge is added to tables of six or more and is shared across the whole team. Remove it at any point, no explanation needed.