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)

    • Crayfish & Marie Rose sauce - 9

    • Scallop crudo, redcurrants, dashi - 9

       

    • Chilled seafood platter - 38

      Oysters, crab, langoustines, scallop crudo, mussels, sea trout tartare, mackerel rillettes & crayfish

    • Deluxe seafood platter - 58

      Half Lobster, Exmoor caviar, oysters, crab, langoustines, scallop crudo, mussels, sea trout tartare, mackerel rillettes & crayfish

    • STARTERS

    • Burrata, melon, shiso & Vesuvius tomatoes - 10

    • Niçoise salad, Cantabrian anchovies & bantam egg - 10

    • Corn chowder, smoked haddock, quail eggs & curry oil - 10

    • Beef tartare, wild rocket & tonnato dressing - 12

    • Pork & pistachio terrine, pickled gherkin & kohlrabi (N) - 12

    • MAINS

    • Grilled aubergine, red rice, yoghurt & red pepper chermoula - 12

    • Spaghetti, cockles, squid, parsley & chilli oil - 16

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

    • Beef cheek, polenta bramata & girolles - 18

    • Whole lemon sole, brown butter, capers & lemon - 28

    • WOOD GRILL

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

       

    • Mackerel & Romesco sauce (N) - 14

    • Brill on the bone (250g) - 22

    • Iberico pork chop (400g) - 28

    • Sirloin steak (250g) - 24

    • Prime Rib (650g) - 52

    • SIDES

    • Dripping fries - 4

    • Green salad - 4

    • Cornish Mids, chanterelle butter & truffle - 8

    • Tomato, shallots & shiso - 4

    • Green beans & hazelnut butter (N) - 4

    • Sweetcorn & hispi cabbage - 4

    • Parker House rolls - 3

    • Transylvanian truffle - 18

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

    • SET LUNCH

    • TWO COURSES - 20 / THREE COURSES - 23

       

    • Niçoise salad, Cantabrian anchovies & bantam egg

    • Grilled raddichio, beetroot, peach & hazelnut (N)

    • Burrata, melon, shiso & Vesuvius tomatoes

       

    • Grilled aubergine, red rice, yoghurt & red pepper chermoula

    • Whole Plaice, butter, lemon & capers

    • Dexter bavette & green peppercorn sauce

       

    • Blackberry & Botanist gin mille-feuille

    • Ice cream & sorbet selection

    • Cheese plate, seed crackers, apple & red currant

    • ADDITIONAL SIDES

    • Dripping chips - 4

    • Green salad - 4

    • Cornish Mids, chanterelle butter & truffle - 8

    • Tomato, shallots & shiso - 4

    • Green beans & hazelnut butter (N) - 4

    • Sweetcorn & hispi cabbage - 4

    • Parker House rolls - 3

SAMPLE MENU

    • DESSERT

    • Baked cheesecake & strawberries - 7

    • Chocolate, espresso & salted caramel delice (N) - 8

    • Blackberry & Botanist gin mille-feuille - 7

    • Yuzu tart - 7

       

    • 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

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)