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

SAMPLE MENU

    • OYSTER BAR

    • Oyster shooter - 4

      Bloody Mary

    • Native oyster - 3.5

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

      Please ask for today's selection

    • Exmoor caviar - 20 (10g) / 38 (20g)

      Hash browns, lemon crème fraîche & cured egg yolk

    • Steamed Brixham cock crab - 28

      Yuzu mayonnaise, Parker House rolls & brown crab dressing

    • Seafood platter - 38

      Oysters, langoustines, scallop crudo, fish tartare, smoked mackerel rillettes, cock crab & Cornish mussels

    • Deluxe seafood platter - 68

      Half a lobster, caviar (10g), oysters, langoustines, scallop crudo, fish tartare, smoked mackerel rillettes,
      cock crab & Cornish mussels

    • STARTERS

    • Burrata - 10

      Beetroot, figs & lovage

    • Brill crudo - 12

      Lime, bottarga, sorrel & olive oil

    • Terrine - 10

      Mangalitza pork & pickled kohlrabi (N)

    • Chowder - 12

      Smoked eel, quail eggs & curry butter

    • Steak tartare - 12

      Gherkins, crispy shallots, egg yolk & mustard

    • Grilled langoustines - 14

      Seaweed & lemon

    • MAINS

    • Aubergine - 12

      Red rice, yoghurt & red pepper chermoula

    • Spaghetti - 16

      Clams, squid, parsley & lemon

    • Gurnard - 18

      Mussels & spinach

    • Beef cheek - 19

      Wholegrain polenta, girolles & bremme onions

    • WOOD GRILL

    • Mackerel - 14

      Butterflied & deboned, stewed Como peppers (N)

    • Pork chop - 24

      (300g) Mangalitza pork, Judion beans & sobrassada

    • Sirloin - 25

      (250g) dripping onions & Sarawak pepper sauce

    • Wing rib - 52

      (650g) dripping onions & Sarawak pepper sauce

    • SIDES

    • Parker House rolls - 3

      Salted butter

    • Chips - 4

      Twice cooked in dripping

    • Salad - 4

      Little gem, herbs & mustard dressing

    • Mashed potato - 5

      with Senia olive oil

    • Delica pumpkin - 4

      Sage & walnuts (N)

    • Buttonhole kale - 4

      Garlic & anchovy

    • Charred hispi cabbage - 4

      Aioli

SAMPLE MENU

    • FOOD

    • Butchers breakfast - 13

      Organic eggs (fried/scrambled/poached), bacon, sausage, black pudding, tomato, mushroom & homemade beans

    • Vegetarian breakfast - 13

      Organic eggs (fried/scrambled/poached), halloumi, avocado, spinach, tomato, mushroom & homemade beans

    • Toasted sourdough, honey & jam - 4

    • Sunsweet melon, raspberries, coconut yoghurt & lime - 5

    • Granola, yoghurt, honey stewed apple & blueberries (N) - 5

    • Bacon brioche roll - 5

    • Buttermilk pancakes - 8

      Berries & creme fraiche or bacon & maple syrup

    • Avocado, coriander & tomato on sourdough - 7

      Add poached eggs - 2

    • Eggs Benedict / Florentine / Royale - 11

    • Smoked salmon & scrambled eggs - 12

    • Smoked haddock kedgeree, coriander & poached egg - 10

    • BREAKFAST SIDES

    • Bacon - 3

    • Sausage - 3

    • Crushed avocado - 4

    • Spinach - 3

    • Tomato - 2

    • Mushrooms - 2.50

    • Halloumi - 3.50

SAMPLE MENU

Brunch opening 3 November

    • OYSTER BAR

    • Oyster shooter - 4

      Bloody Mary

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

      Please ask for today's selection

    • Exmoor caviar - 20 (10g) / 38 (20g)

      Hash browns, lemon crème fraîche & cured egg yolk

    • Seafood platter - 38

      Oysters, crab, langoustines, mussels, scallop crudo, mackerel rillettes & brill tartare

    • BRUNCH PLATES

    • Granola - 5

      Honey poached pear, yoghurt & date

    • Mortadella & sausage sandwich - 7

      Provolone, fried egg & green chilli pesto

    • Kedgeree -10

      Smoked haddock, coriander, fried leeks & poached egg

    • Crab omelette - 12

      Shellfish butter & herb salad

    • Benedict - 10

      Prosciutto cotto, spinach, poached eggs, spinach & hollandaise

       

    • Vegetarian breakfast - 13

      Organic eggs, halloumi, avocado, spinach, tomato, mushroom & bean

    • Butchers breakfast - 13

      Organic eggs, bacon, sausage, black pudding, tomato, mushrooms & beans

       

    • Falafel - 12

      Yoghurt, poached eggs, pickled chilli, halloumi & coriander

    • Congee - 13

      Char sui bacon, soy marinated egg & nduja XO

    • Mackerel - 16

      Butterflied & deboned, stewed corno peppers

    • Steak & eggs - 14

      Onglet, hash browns & chimichurri hollandaise

    • BRUNCH EXTRAS

    • Merguez sausage - 3

    • Dripping fries - 4

    • Hash browns - 4

    • Bacon - 3

    • Char sui bacon - 3

    • Avocado & salsa fresca - 4

    • Spinach - 3

    • Halloumi - 3.50

    • Mushrooms - 2.50

    • Little gem & herb salad - 4

SAMPLE MENU

Weekdays 12 noon to 3pm

    • SET LUNCH

    • TWO COURSES - 20 / THREE COURSES - 23

       

       

    • Cornish deep-sea mussels, sobrassada & sherry

    • Trevise, pear, walnut & gorgonzola salad (N)

       

    • Spaghetti, pumpkin, sage & brown butter

    • Plaice, fennel & sea herbs

    • Onglet & Sarawak pepper sauce

       

    • Green apple sorbet

    • Fig, heather honey & almond cake (N)

    • Tunworth & crackers with apple & redcurrant chutney

    • EXTRAS

    • Parker House rolls - 3

    • Dripping fries - 4

    • Green salad - 4

    • Mashed potato & Senia olive oil - 5

    • Buttonhole kale, garlic & anchovy - 4

    • Charred hispi cabbage & aioli - 4

SAMPLE MENU

    • DESSERT

    • Baked cheesecake & quince - 7

    • Chocolate, redcurrant & coconut delice - 8

    • Blackberry & Botanist gin mille-feuille - 7

    • Pumpkin tart, candied pecans & ice cream (N) - 7

    • Ice cream & sorbet selection (3 scoops) – 8

      Please ask for today's selection

    • CHEESE

    • Crackers, apple & redcurrant jam - 9

      Tunworth (cow-washed rind)
      Colston Bassett (cow - blue)

    • SWEET 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

SAMPLE MENU

    • BAR

    • Bloody Mary oyster shooter - 4

    • Fried corn - 3

    • Curry spiced almonds - 4

    • Olives - 4

    • Pickles - 4

    • Dripping fries - 4

    • Celery & Caeser dressing - 7

    • Cantabrian anchovies - 9

    • Mangalitza salami - 6

    • Mull cheddar cheese puffs - 5

    • Hot buttered crab roll - 7

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

    • Caviar, hash browns & crème fraîche - 20 (10g) / 38 (20g)