Prawn to be Wild
Seafood Supper Club : TBC
Seafood has an important place in EastEnd history. Whether it's jellied Eels and cockles in the pie and mash shops, Shakespeare necking oysters & ale, or later on salmon beigals of Brick Lane. In Tuesday's parents pub in the 90's, like all EastEnd pubs, seafood was served on the bar on Sunday afternoons.

Our in house chef Dave Chastney will be mixing Eastend traditional seafood fare with fresh recipes.

Saturday: Four course taster menu - booking required
Sunday: A La Carte menu