The menu

Rewritten with the market, printed weekly, corrected daily on the blackboard.

Starters

Creamy burrata over figs roasted in their own syrup, lovage oil and toasted sourdough.

Six-hour caramelised onions, beef broth, a raft of toasted bread and melted Comté.

River trout cured 24 hours in beetroot and gin, pickled cucumber, dill crème fraîche.

Dry-aged duck breast, sour cherry jus, beetroot smoked over oak, potato mille-feuille.

Thick hake fillet roasted on the bone, mussel and cider butter, charred leeks.

Whole roasted celeriac carved like a steak, café de Paris butter, watercress salad.

70% chocolate ganache, toasted buckwheat praline, a pinch of fleur de sel.

Pear poached in spiced white wine, warm bay leaf custard, almond crumble.

One grower, one cuvée, changing every Tuesday, ask what is open tonight.

Pressed lemons, verbena from the courtyard planters, raw honey, lightly sparkling.

Your table

Tell us when and how many, we confirm by phone within the hour during service days.

Tables are held for fifteen minutes past the booked time.