I.
Garden plate
£12
Slow-roast vegetables, herbs, charred flatbread, hung curd.
Chef's recommendation
What is our passion
Cooking what we'd cook for you at home, just better.
The heart of the room is a small kitchen and a shorter menu. We cook with what the markets give us each morning — ingredients that don’t need much done to them to be good. A short list of growers, butchers and fishmongers we trust, a wine list that’s chosen rather than bought, and a service that knows when to disappear.
We won't pretend it's revolutionary. It's just done with care.
The gallery
Take a look around.
The dining room, the kitchen, the bar — and what comes out of it.
À la carte
From the kitchen
A short menu, well done. The dishes below are tonight's selection — the markets, however, decide what arrives tomorrow.
II.
Hand-rolled pasta
£18
Cep, brown butter, aged parmesan, parsley.
III.
Day-boat hake
£24
Capers, brown shrimp, courgette, lemon-parsley butter.
IV.
Native lamb shoulder
£28
Anchovy, rosemary, slow-roast jus, seasonal greens.
Service charge of 12.5% added to the bill
Most dishes can be adapted for dietary requirements — please ask.