Dinner

This week’s menu

Written each afternoon, so what you read here is close but not gospel. Everything is cooked to order in a small kitchen — bear with us on a full Saturday.

Snacks

Oysters, shallot & vinegar4 ea From the bay. Opened to order, minimum three.

Marinated olives & almonds7

Grilled bread, whipped cod roe14 The one thing that never leaves the menu.

Salt cod croquettes12

Small plates

Chicory, pear, blue cheese, walnut16

Cured trout, cucumber, dill oil19 Cured here over three days.

Roast squash, sage, brown butter15 Vegetarian. Ask for it without butter and we will use oil.

Mussels, cider, thyme18

Mains

Day boat fish, brown butter, capers34 Whatever came in this morning. Ask — it changes daily.

Slow lamb shoulder, white beans38 For two to share. Forty minutes, worth the wait.

Barley risotto, mushrooms, aged cheese26 Vegetarian.

Steak, hand-cut chips, green peppercorn36

Sides

Hand-cut chips8

Green salad, mustard dressing8

Greens, garlic, chilli9

Puddings

Burnt cheesecake12

Poached quince, cream11

Chocolate pot, sea salt10

Cheese, three, with oatcakes16

Wine, briefly

House white / red, by the glass9

Something interesting, by the glass12 – 18 Four rotating pours. Ask what is open.

Bottles38 – 140 Around twenty, mostly from growers we have visited.

Allergies & dietaries

Tell us when you book and again when you sit down. There is one small kitchen, so we will be straight with you about what we can and cannot do safely on a busy service. There is always a vegetarian option on every course; vegan with a day’s notice.

Hungry yet?

Tables at 17:30 and 20:30 go first.

Reserve a table