Angela’s philosophy is an uncomplicated one. We aim to serve delicious, ethically sourced seafood alongside simple, seasonal vegetable-based dishes.
We will always endeavour to be sustainable, both in our ingredients and our everyday practices, and work with the local community to specifically reduce the amount of waste we produce that might otherwise end up in landfill.
We have partnered with the wonderful Windmill Community Gardens in Margate to turn our food waste directly into compost – in our own composting machine – to enable them to produce more of our raw and organic ingredients....closing the loop.
We will always consider our people and our planet first, working directly with growers, fishermen and suppliers who understand how to make the most of their produce and at the same time minimise the impact on our environment.
We have a daily changing menu depending on what is fresh from the boats that morning. All of our seafood is MSC certified and all our vegetables are organic or pesticide free. Here is a sample of what we are doing at the moment...
Whitstable Rock/Native Oysters 2.25/3.25
Fish Soup 6.50
Hot smoked salmon, pickles 7.50
Mussels, cider, garlic 6.50
Crab on toast 8
Beetroot, hazelnut, creme fraiche 6
Scallops, cauliflower 8.50
Whole roast sea bass, gremolata 18
Hake, creamed chard, parsnip 14
Cod, mushroom duxelle, jerusalem artichoke 16
Skate, hazelnut, garlic butter 15
Turbot, peppers, crab bisque 19
Cauliflower, rosemary + Winchester gnocchi 12
English trifle 6
Flourless chocolate cake, raspberry sorbet 6
Treacle tart, honey ice cream 6
Apple cake, salted caramel ice cream 6
Junket, honeycomb 6
21 The Parade.
Open (cooking times)
Wednesday 12.00-2.30pm / 6.30-9.00pm
Thursday 12.00-2.30pm / 6.30-9.00pm
Friday 12.00-2.30pm / 6.30-9.00pm
Saturday 12.00-3.00pm / 6.30-9.30pm