Fin Boys Menu & Prices — Cambridge

Garlic breadcrumbs, basil & evoo

Figs, beets, rocket, almonds, balsamic & evoo

Grain mustard & creme crue

Vanilla gelato with espresso

With fish caramel & creme fraiche

Figs, blackberries, raspberries & fig leaf oil

With fruit & seed biscuits (3 cheese, 5 cheese)

Six, twelve

'Jack's gelato' black sesame, espresso & cookie or frangelico

1 cheese, 3 cheeses

With fin vin (six, twelve)

Gochujang, oyster mayo, kohlrabi & pickled garlic stems

Porcini cream, crisp rice, crystal clear soy & cherry wood smoked vinegar

Mussels, piquillo pepper, dried chilli, parsley & lemon

Swordfish bacon, dried chilli, pecorino & tomato sauce

Smoked celeriac puree & celeriac-scallop-truffle jus

With mustard & chive oils

With yuzu-chilli & evoo

Portland crab 'cacio pepe'

Crystal clear soy, cherry wood smoked vinegar, angel hair nori, crisp rice & golden sesame oil

Smoked celeriac purée, celeriac & truffle jus

Tuna bone marrow & gremolata

Broccolo fiolaro creazzo leaves, porcini puree & smoked emulsion

Spiced apple puree, calvados miso caramel, salted nuts & house vanilla gelato

(Supplement)

Served with 2016 nyetimber blanc de blancs, sussex, england. Beautiful golden colour with fine mousse. The nose displays citrus & honeysuckle with brioche & vanilla. The palate is elegant & generous with notes of baked lemon & white peach. Long & complex with lovely mineral notes. Wonderful english fizz.

Served with 2023 organic riesling trocken, dreissigacker, rheinhessen. Germany. Wonderful dry riesling with ripe fruit aromas of citrus, green apple & light spice notes. The palate is refreshing with juicy & lime acidity & subtle minerality. Brilliant!

Served with 2022 chardonnay, tarraford vineyard, giant steps, yarra valley, victoria. Australia. A textural & full-bodied wine with notes of ripe peach, nectarine, lanolin & apple custard. The palate is precise & balanced with lifted savoury character & long, fresh, pithy finish. Wonderful balance & great length.

Served with 2020 'moonlight race' pinot noir, burn cottage, central otago, new zealand. From the region's very best winemaker's. A single vineyard wine made in a very 'hands off style'. A bouquet full of florals, cherry & plum with savoury black tea & spice. This wine has a wonderful vibrant core, silky texture & elegant structure.

Served with 2023 moscato d'asti, g.d.vajra, asti, piemonte. Italy. Delicate aromas of stone fruits, grapefruit, peach & pear. A whiff of elderflower with hints of sage, lychee & pineapple. A beautifully textured wine with a creamy finish. Only 5.5% & our team's favourite dessert wine!!

For 4

Porthilly rocks & 'fin vin'

Tuna emulsion, miso, mustard & capers

Cured in kombu, soy, sesame, mirin, truffle oil, clementine & pickled kohlrabi

Poached prawns, xo & kinome

(Supplement)

6 glasses wine all served at 100ml