the c a f é aperitifs prosecco 6.50 campari spritz 7 Wet Fish & b r a s s e r i e the wfc martini 7 classic martini 7.50 appetisers olives marinated in thyme, basil & garlic 2.50 mojito 7.50 caipirinha 8 GF, DF mini toasts w squash houmous & tomato salsa 4.50 DF appetiser to share: seared scallops, crispy squid, shrimp & gravadlax 15 tom collins 7.50 negroni 8 Early Bird (tables returned by 8pm) 2 courses £16 3 courses £19 all cocktails £6 starters scallops w fennel-lime purée & chorizo oil 7.80 GF every night and cream of roast celeriac soup w pistachios & watercress oil 6 GF ALL evening Mondays! 6 mackerel paté w blackberry-balsamic jam & crostini crispy squid w sorrel mayo 5.80 roast squash & couscous salad w rocket, radicchio, spiced pecans & maple-balsamic 6.50 DF fish haddock in tempura batter w spinach-soy crushed potatoes & tartar sauce 13 spice-rubbed sea bass w saffron couscous, kale, golden beetroot & cornish crab velouté 15 organic salmon w dill quinoa, autumn vegetables, corn purée & horseradish 15.50 GF fish market special - see today’s specials meat veg lamb chops w rosemary, wilted spinach, chickpeas, tomato & raisins 14.50 GF fillet steak (8oz) w fondant potato, chanterelles & stilton-hazelnut sauce 19 (early bird +3) GF vegetable curry w green rice, pomegranate, coriander, toasted almonds & rose petals 12 risotto w wild mushrooms, burnt leek & truffle oil 12.50 GF GF, DF pasta of the day - see today’s specials sides polenta chips 3.50 GF, DF tartar sauce 1.50 broccoli 3.50 GF, DF new potatoes 3 GF green salad 3 DF breads w infused olive oil 2.50 afters cheese plate - 3 cheeses w crackers, apple & grapes 8 (early bird +2) GF pear, quince & rose crumble w muscovado crème anglaise (contains nuts) 6 coconut panna cotta w rum-soaked plums 6.50 GF warm soft chocolate cake w cardamom ice cream & chilli syrup 6.80 An optional 12.5% service will be added to bills that include food (all service tips go to staff). All dishes may contain traces of nuts. @TheWetFishCafe www.thewetfishcafe.co.uk Fish from sustainable stocks; meat from traceable sources; we use the best ingredients we can find.