The Merman, Margate (2026)

18/02/2026

by

Kampot pepper & lemongrass martini

Oyster, Koh Kong mignonette

Cornish blue fin, melon, coconut, lime, kumquat

Hogget chops, cham spice, burnt tomato

Scallop, tamarind burnt butter, apple, daikon

Winter greens, smoked jowl, chilli ⭐️

Sea bream, tuk trey tum, Khmer herbs

Pineapple & galangal sorbet, pineapple, nuts

Cognac, coffee, condensed milk, cardamom

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This one’s going places, an awesome introduction to Cambodian cuisine 🇰🇭

Thanks & team, was mega 👌🏽

Sweet Wednesday scran cheers

14/12/2025

The Salty Burns Menu

Drambuie Royale :
A luxurious twist on the classic champagne cocktail, celebrating Scotland’s iconic liqueur

Snax (Served with arrival drinks):
Oyster Cullen Skink, Isle of Mull Cheddar A deconstructed tribute to Scotland’s legendary soup, reimagined with fresh oysters

Smoked Salmon & Crab Oatcake, Pickled Ginger two Scottish seafood treasures on traditional oatcakes with a zingy Asian accent

Orkney Scallop, Black Pudding Stovie, Sea Buckthorn, Carrot & Irn Bru
Hand-dived scallops from Orkney’s pristine waters paired with Scotland’s beloved black pudding in a modern stovie, finished with native sea buckthorn and a playful nod to Scotland’s “other national drink” Irn Bru

Haggis Stuffed Squid, Neeps & Tatties, Islay Whisky and Grain Mustard Sauce
The heart of Burns Night meets the sea - tender squid embracing traditional haggis, served with classic neeps and tatties, all brought together with a sauce built on peaty Islay whisky
+ Dram of Whisky - carefully selected single malt served alongside the main course

Deep Fried Mars Bar, Tablet Ice Cream
Scotland’s most infamous dessert meets its most traditional sweet - because every celebration needs a touch of cheeky fun

EARLY BIRD TICKETS AVAILABLE NOW!

Between now and January you can secure your seat for a barmy introductory offer of only £48
(Rising to its true retail rate of £60 from 1st Jan)

So don’t let them take your freedom and get booked in now, before it’s too late.

Reservations via Jenkins & Son -
In store or by phone ☎️: 01304 364613

13/12/2025

Salty Burns 🌊

Menu drop imminent

#2026

11/12/2025

INTRODUCING: SALTY BURNS 🌊…

A Burns Night reimagined.

Turning the tide on tradition and championing the best of the Caledonian coastline.
With delights such as Orkney scallops, Stornaway black pudding, Loch Fyne smoked salmon etc…

📅 January 25th

📍

🍽️ Three exquisite courses

🍸 Drambuie cocktail on arrival

🥃 Single malt whisky

🎵 Traditional Scottish atmosphere
Where Scotland’s poetry meets its seas.

MENU DROPPING THIS WEEKEND!

Early bird tickets available NOW !!

Between now and January you can secure your seat for a barmy introductory offer of only £48
(Rising to its true retail rate of £60 from 1st Jan)

So don’t let them take your freedom and get booked in now, before it’s too late.

Reservations via Jenkins & Son -
In store or by phone ☎️: 01304 364613

07/12/2025

/

XL BLACK TIGER PRAWN, SICHUAN PEPPER BUTTER & CHIPS

2015

01/11/2025

15th November…..
We are now SOLD OUT for our next 5 course Prawnographic tasting menu at Jenkins & Son Fishmongers in Deal.
Thank you to all those that have booked in, you’re Shrimply the best.
If you are still interested in this event, please DM with your phone number and we can add you to our waiting list in case of cancelations.
Otherwise we will be conjuring up new menus and dates for 2026 to get excited about.

16/10/2025

🇬🇷 🐟 🥩

06/10/2025

A triumphant catch was caught…
in time for our inaugural Shrimply the best a few Saturdays ago

As our fourth course on the menu we served up a whole 1.2kg locally line caught seabass (based on x2 sharing) which had been canoe filleted.
Canoe filleting is a technique which involves carefully piercing the back of the fish and removing the spine and rib bones from the top down, and peeling back the fillets creating a roughly canoe based shape.

After we open up the fish we roast it in a very hot oven with a good glug of olive oil and a good sprinkle of sea salt.
When the fish comes out we layer our garnish in the cavity between the fillets, for this event we used sweet and juicy brown shrimps, hot and crunchy French fine green beans and fine sliced Kalamata olives.

Once presented to the customers at the table, we then go on to sauce the fish table side with a classic sauce vierge, which is made up of a mixture of very high quality Kalamata olive oil, freshly squeezed lemon juice and a whole pressed bulb of golden roasted garlic from a stainless steal gravy boat.

We are coming back to Deal with Shrimply the best 2 in November.
We are already pumped as it promises to be an exceptional evening, if STB1 was anything to go by…..

To register interest before the exact date is announced and tickets go live, please don’t hesitate to DM the Merman or Jenkins and son, alternatively you can always call Jenkins too.

CATCH YOU LATER

08/09/2025

Something new and decadent for this autumn to give you something to look forward to, as the leaves fall and the nights grow darker and longer.

A The Merman X Jenkins & Son Fishmongers
Collaboration:

SHRIMPLY THE BEST is a tasting menu format supper club with a Prawnographic fine dining edge to it.

Each course has been elegantly curated to showcase the best of our coastlines crustacea and really champion the likes of prawns, shrimps, langoustines, lobster etc…

Your evening will commence with a glass of Chapel down brut reserve, followed by 5 delicious savoury courses, and will end with a pudding that comes served with a complimentary glass of Pleasant land damson eau de vie.

🥂 🍿 🦞 🦐 🥓 🎣 🍫 🥃

Very limited seats for this one, as to maintain quality and keep an intimate setting.

📆 SATURDAY 27th SEPTEMBER
📍 JENKINS & SON, DEAL, CT14 6EH
🕰️ 6pm arrival

A bargain at only £85 per head to be paid in exchange for confirmation of your reservation, so make sure you get your mates to come out of their shells and claw yourself those seats.

TO BOOK PLEASE CALL CANTINA TURNER ON THE SHRIMPLY THE BEST HOTLINE

☎️: 01304 364613

18/08/2025

Probably the most excellent weekend yet, doing Shell Garage pop up down at

Loads of happy customers getting down and dirty with their seafood boils creating a really joyful vibe across the whole weekend.

It’s always fun and never a chore doing these events, but this one just had a special element of magic about it.

Thank you so much to all the amazing hard working staff that mucked in and helped bring it all to life.
Can’t remember seeing a team help each other out as much as this lot do.
Highly commendable indeed (I wonder where they all get it from).

Special thanks to for putting up with my diva’ish requirements and tirelessly pulling strings behind the scenes to get the vibe so right.

Cheers to Jenkins’ new head chef for being so accommodating in your new realm, was great to meet you and work together, thanks for your help.

Thank you to all the guests that came and wined and dined with us, every table was a pleasure to serve and engage with.

There is another Shell Garage Sunday at the end of the month :

31st August
Pre-book your seafood boil that comes with arrival Kentish fizz, Creole style Seafood boil with loads of stunning local shellfish and a mystery surprise desert.
Call to book

Or we will be running a small menu of seasonal treats on the day for walk/ins too.
So try your luck and you could bag a banging tuna tartare, shell garage signature crab meat fries or lobster & chips.

31st August / Deal

After that we are launching a new concept in September called
‘SHRIMPLY THE BEST’
Fine dining 5 course Prawnographic tasting menu. 🦐
Stay tuned for details!

27th September / Deal

14/08/2025

BACK IN DEAL THIS WEEKEND

Slinging out radical and majestic seafood goodness along side the top folk at

Seafood boil including:

• A glass of Kentish fizz on arrival from a superior local wine producer

• Traditional Creole style seafood boil finished in a roasting bag and swished out on to the table in front of your eyes.
Expect - Local lobsters, Cornish King crab, mussels, tiger prawns, clams, smoked sausage, potato & corn on the cob smothered in a hearty and unctuous Cajun & old bay spiked broth.

All weapons, bibs and utensils supplied!

• Finished off with a bonus surprise pudding

SATURDAY : FULLY BOOKED

SUNDAY : ROOM FOR LAST MINUTE BOOKINGS AND MAYBE WALK-INS

If you want to bag some elusive seats at the table of joy and fulfilment then you better get dialling or DMing NOW!!

☎️ : 01304 364613
Or DM ME!!

See you on the beach 🏖️

The Merman

18/02/2026

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