Hylsten Bakery sourdough, Cornish sea-salt butter

Bread baked overnight at Hylsten Bakery, served warm with cultured butter and a pinch of Cornish sea salt. VeA

£4.00

Thyme & lemon green olives

Marinated in-house with thyme, lemon zest and a slick of olive oil. VeGF

£3.25

Salami Campagnolo

Country-style cured salami, sliced to order. GF

£4.50

I.O.W heritage cherry tomatoes, Chew Valley stracciatella, confit tomatoes, yuzu balsamic

Isle of Wight tomatoes at peak ripeness, torn stracciatella from Chew Valley, slow-confit tomatoes, and a citrus-bright yuzu balsamic. VeAGF

£5.00

Crispy wild squid, homemade kimchi, pickled guindilla chillies

Day-boat squid, lightly battered, with our own kimchi and the gentle heat of Basque guindilla chillies. GF

£5.50

Grilled line-caught wild sea bass, seaweed herb salsa, wasabi caviar

Wild sea bass, char-grilled, with a green herb-and-seaweed salsa and small pearls of wasabi caviar. GF

£6.00

Chicken & vegetable gyoza, malt chilli vinegar

Hand-folded gyoza, pan-seared, served with a malt-chilli dipping vinegar. VeA

£5.00

Loch Duart salmon tartar, citrus ponzu, avocado, wasabi, crispy rice paper

Loch Duart salmon, hand-cut, dressed in citrus ponzu, with avocado, a touch of wasabi and shards of crispy rice paper.

£5.50

Cornish hand-picked crab, rosti, compressed cucumber, sriracha, herbs

Day-boat Cornish crab on a crisp potato rosti, with sweet-pickled cucumber, sriracha and fresh herbs. GF

£9.50

Starters

Wild Cornish octopus, romesco sauce, pearl couscous salad, pink ginger, bonito & seaweed flake

Slow-cooked octopus, charred briefly, with a smoky romesco, pearl couscous and a final shower of bonito and seaweed.

St Austell mussels, Good Game Devon Wagyu 'nduja cream sauce, coriander

Rope-grown mussels from St Austell in a cream sauce enriched with our own 'nduja made from Good Game's Devon Wagyu. Coriander to finish. GF

English Wye Valley asparagus, labneh, wild garlic salsa, almond flakes, yuzu gel

Wye Valley asparagus chargrilled and dressed with strained labneh, wild garlic salsa and a sharp yuzu gel. VGFN

Kingsford Farm spring lamb ribs, sambal & herb sauce, mint yoghurt, pickled red onions

Kingsford Farm lamb ribs slow-cooked, glazed in a sambal-herb sauce, served with cooling mint yoghurt and pickled red onions. GF

Mains

Prosecco-battered day-boat fish, triple-cooked chips, crushed peas, tartare sauce

Whatever came off the boats that morning, in a light prosecco batter. Triple-cooked chips, mint-crushed peas, our own tartare. GF

Cornish market fish, cannellini beans, homemade XO sauce, chilli oil, crispy noodles

A rotating Cornish market fish over creamy cannellini beans, finished with our own XO sauce, chilli oil and a tangle of crispy noodles. GF

Creedy Carver chicken schnitzel, Caesar salad, tea & soy stained egg, parmesan

Creedy Carver chicken breast, breaded and shallow-fried, served on a classic Caesar with a tea-and-soy stained soft egg and aged parmesan. GF

Fiorelli, sauce arrabbiata, confit tomatoes, pangrattato, parmesan

Fiorelli pasta with a slow-cooked arrabbiata, sweet confit tomatoes, crisp herb pangrattato and grated parmesan. VeA

Side · seasonal greens, extra-virgin olive oil, smoked sea salt

Whatever's green and best that day, dressed simply. VeGF

£4.50

Desserts

English Cheddar Valley strawberries Eton mess, fig-leaf cream, sweet osmanthus & strawberry compote

Cheddar Valley strawberries layered with fig-leaf-infused cream, broken meringue and an osmanthus-fragrant strawberry compote. GF

Yorkshire rhubarb & berries summer pudding, clotted cream, dried raspberries

Yorkshire rhubarb and seasonal berries soaked into bread, served with proper Devon clotted cream and crisp dried raspberries. V

Valrhona matcha chocolate crémeux, white chocolate & matcha Chantilly, crushed hazelnuts

A silken Valrhona matcha crémeux with white-chocolate matcha Chantilly and crushed hazelnuts. GFN

Cheese board, quince jelly, rice crackers, hot honey, fresh grapes & celery

A small board of British cheeses with quince jelly, crisp rice crackers, hot honey, grapes and celery. Supplement £5. GF

Dietary key V Vegetarian Ve Vegan GF Gluten free VeA Vegan available on request GfA Gluten free on request N Contains nuts

Allergies, intolerances and dietary needs

Please advise of any food allergies or intolerances when you book, or before you order, and we'll plan around it. Han uses gluten-free flour throughout the kitchen, so most dishes can be made gluten free on request. Many can also be made vegan on request. Tags shown next to each dish indicate how it's served as standard — ask your server if you'd like a dish adapted.

All dishes are prepared in a kitchen that also handles nuts, shellfish, gluten and dairy — we can't guarantee a complete absence of trace ingredients. A discretionary 12.5% service charge is added to the final bill; 100% of it goes to the kitchen and floor team.

The menu changes with what's available. Fish is day-caught unless otherwise stated, and nothing is on the plate that hasn't been chosen by the chef that morning.

Wine

The wine list.

Our list is being finalised with our supplier and will be online here shortly. In the meantime, ask your server — we'll talk you through what's open, what pairs with the catch, and what's drinking well by the glass.

Once the list is finalised, the download is in the toolbar at the top of the menu page.

Watercolour of an open Galley-branded takeaway box with battered fish, chips, lemon and tartar sauce

Fish & chips takeaway

Currently on a short pause.

Our fish and chips counter is paused while we rebuild the kitchen team. It will return — same fish, same chip, same care. Leave your email and we'll let you know the day it's back.

Ready to book?

Tables for lunch and dinner are released 90 days in advance. Weekends book out fastest. Walk-ins welcome at the bar.

Book a table

What's on this week.

For the table