oysters

the variety will change all the time, different in flavour profile, but always british farmed oysters.

• molden oysters: from essex, they have salt & creaminess to them but not too strong in ironness.

• carlingford oysters: from the crossover between Ireland & Northern ireland, they are more expensive, smaller in size but deeper in shape. they are creamier & saltier than the molden oysters.

• jersey oysters: from the island of jersey, they are reasonably salty but less creamier than the carlingford

All the oysters are open to order, served with a lemon wedge and a Franciacorta mignonette [chopped raw shallots, champagne vinegar, white peppercorn and franciacorta].

allergens: molluscs, sulphites [r]