Jerk’d by James Speight

Slow-cooked beef brisket drenched in BBQ jerk sauce, loaded with crunchy house-made slaw, zesty pineapple mandarin salsa, and creamy aioli, served with fries.

Boat Shed Filet-o-Fish

Housemade bun, battered fish, tartare sauce, cheddar, shredded cos. Served with shoestring fries.

Murder by Mushroom

Our take on a beef wellington - but don’t worry, there’s no death caps in sight. Toasted brioche bun layered with black garlic and Dijon mayonnaise, a 120g beef smash patty, melted Swiss cheese, and portobello mushrooms stuffed with rich mushroom duxelles. Finished with a golden puff pastry topper and served alongside a savoury au jus.

K-Pop Korean Fried Chicken Burger

Fried chicken thigh with Korean gochujang sauce, crispy chicken skin, lettuce and pickle, served in a house made brioche bun with steak cut chips, a side of kimchi and aioli.

Smoked Pork Stack

Eight-hour smoked pork belly layered with crispy bacon, sweetcorn fritter, cipotle bacon aioli, house-made pickled red onions, smoked garlic BBQ sauce and pickles stacked in a buttermilk bun, served with house cut chips and tomato sauce.