Indulge at Samphire with an array of choices to suit one and all, made with the freshest produce sourced from land and sea, delivered to your plate.
Our kitchen team, headed by Head Chef Tom Radiguet, has used its appreciation of fine produce to develop a line-up of delectable plates for you to enjoy for breakfast, lunch, dinner, or for that afternoon bite.
Served between: 12.00 – 21.00
maple and shallot dressing (gf) 10/20
Vietnamese dressing 11/22
cheddar, brioche, cracked black pepper (gfc) 11.50/23
SELECTION OF HARVEY AND BROCKLES CHEESE
glazed Jersey figs, toasts 14
Slaney rump, egg yolk purée, smoked olive oil, truffle (gfc) 15/30
SEVERN AND WYE SMOKED SALMON
lemon and caper dressing, whipped cheese (gf) 14
Núñez de Prado olives, olive oil, sourdough (gfc) 12
SOURDOUGH BEER BATTERED HADDOCK
chips, warm tartare sauce 16
truffle, parmesan (gf)
LOLLO ROSSO SALAD
French vinaigrette (v)
(v) Vegetarian (gf) Gluten free (n) Contains nuts (ve) Vegan (gfc) Gluten free capable (vec) Vegan capable (vc) Vegetarian capable
A 10% discretionary service charge will be added to your bill
Please inform us of any allergies or dietary requirements before ordering
Please note, if your dietary requirements or preferences are not listed on our menus, we can certainly tailor our menu to suit you prior to your reservation or on arrival. If you have any questions regarding our menus or dietary requirements please do not hesitate to contact us.