020 7520 1806 Cnr of Guilford Street and Russell Square, Bloomsbury, London info@neptune.london

SAMPLE MENU

    • OYSTER BAR

    • Oysters - 16 (half dozen) / 30 (dozen)

      Kumamoto, Blackwater, Morecambe Bay

    • Exmoor caviar, hash browns, lemon crème fraîche & cured egg yolk - 20 (10g) / 38 (20g)

    • Dressed crab, espelette butter & English muffins - 12

    • Crayfish & Marie Rose sauce - 9

    • Scallop crudo & white currants - 12

    • Chilled seafood platter - 38

      Oysters, langoustines, scallop crudo, sea trout tartare, mackerel rillettes, crab claws & cockles

    • STARTERS

    • Burrata, melon, shiso & Vesuvius tomatoes - 10

    • Niçoise salad, Cantabrian anchovies & bantam egg - 10

    • Mangalitza pork & pistachio terrine - 8

    • Chilled courgette soup, smoked haddock, quail eggs & curry oil - 10

    • Scallops, peas & kaffir lime butter - 16

    • Beef carpaccio, wild rocket & tonnato dressing - 12

    • MAINS

    • Grilled aubergine, red rice, yoghurt & hazelnut Romesco sauce - 12

    • Spaghetti, cockles, parsley & chilli oil - 16

    • Wild sea trout, beetroots, dill & crème fraîche - 22

    • Whole lobster, sea herbs, ginger & white pepper butter - 30

    • Roast chicken breast & panzanella salad - 18

    • Lamb loin, anchovy & borlotti beans - 20

    • WOOD GRILL

    • Day boat fish & native breed meats cooked over oak & charcoal.

    • Please choose a side per dish

    • Mackerel & Romesco sauce - 14

    • Brill on the bone (250g) - 22

    • Turbot (200g)-28

    • Rib-eye (250g) - 24

    • Rump (500g) - 30

    • Porterhouse (900g) - 81

    • SIDES

    • Dripping fries - 4

    • Green salad - 4

    • Cornish Mids, chanterelle butter & summer truffle - 6

    • Tomato, shallots & shiso - 4

    • Green beans & hazelnut butter - 5

SAMPLE MENU

    • SET LUNCH

    • TWO COURSES - 20 / THREE COURSES - 23

       

    • Niçoise salad, Cantabrian anchovies & bantam egg

    • Mangalitza pork & pistachio terrine with pickles

    • Chilled courgette soup, smoked haddock, quail eggs & curry oil

       

    • Grilled aubergine, red rice, yoghurt & hazelnut Romesco sauce

    • Roast chicken breast & panzanella salad

    • Mackerel & Romesco sauce

       

    • Baked cheesecake & strawberries

    • Ice cream & sorbet selection

    • Cheese plate, seed crackers, apple & red currant

    • ADDITIONAL SIDES

    • Dripping chips - 4

    • Green salad - 4

    • Cornish Mids, chanterelle butter & summer truffle - 6

    • Tomato, shallots & shiso - 4

    • Green beans & hazelnut butter - 4

SAMPLE MENU

    • DESSERT

    • Gooseberry mille-feuille - 7

    • Baked cheesecake & strawberries - 7

    • Yuzu tart - 7

    • Chocolate, espresso & salted caramel delice - 8

    • Ice cream & sorbet selection – 8

    • Cheese plate, seed crackers, apple & red currant - 9

      Tunworth (soft cow's) & Colston Bassett (Stilton)

    • DESSERT WINE

    • Runchet, Moscato d’Asti 2016 (375ml) – 22

      Piedmont, Italy - muscat

    • Ancienne Cure, Jour de Fruit 2014 (375ml) – 6 / 23

      Monbazillac, France - semillon, muscadelle

    • Clos Gravillas, St. Jean de Minervois 2013 (500ml) - 32

      Languedoc, France - muscat

    • Clot de l’Origine, Maury 2014 (500ml)- 10 / 50

      Roussillon, France - grenache noir

    • Rousset Peyraguey, Sauternes Aïther 2010 (750ml) - 75

      Bordeaux, France - sémillon, sauvignon blanc

    • COCKTAILS

    • Dinglehopper (rocks) – 10

      Bourbon, PX sherry & orange bitters

    • Ziggy Plays Guitar (straight up) – 10

      Rum, espresso & chocolate bitters

    • ISLAY WHISKY

    • Ardberg Uigeadail (54.2%) – 15

    • Caol Ila 18 year (43%) – 19

    • Bruichladdich Barley 2010 (50%) - 17

    • DIGESTIVES

    • Fernet Branca (39%) – 6

    • Cynar (16.5%) – 6

    • Louis Roque, Vielle noix (30%) – 9

    • Rowans Creek Bourbon (50.5%) – 9

    • Leyrat XO Cognac (40%) – 15

    • Plantation Guyana Rum 2005 (45%) – 12