Wood fire · Coastal produce · Est. 2019

A long table,
a longer evening.

Everything comes off one fire. We buy what the boats landed that morning, and the cellar is worth staying for.

Reserve a table Tonight’s menu Checking the dining room…

The menu

It changes when the fish does.

Printed each afternoon. What follows is a typical evening in late summer — ask us what came in today.

Oysters, burnt appleHalf dozen, dressed in cider vinegar and smoked butter

Hispi cabbage, XOCharred over embers, fermented chilli, cured egg yolk

Bread and drippingSourdough from the morning bake, beef fat, sea salt

Turbot, brown butterWhole fish for two, bone-in, seaweed and lemon

Dry-aged sirloinForty days, grilled over oak, anchovy and rosemary

Whole roast celeriacSalt-baked, hazelnut, aged sheep’s cheese

Burnt honey tartWith creme fraiche and a glass of something sticky

Cheese, three waysChosen that week, served with oat crackers

Everything on this menu passes over the same fire, six feet from where you sit.

The room

The dining room was a chandlery until 2018. We kept the floor, the beams and the draught, and added a kitchen you can see into from every table.

The upstairs room seats fourteen around one table, with its own bar. Available Wednesday to Friday from six.

Around two hundred bins, mostly low-intervention, mostly from growers we have actually visited. Corkage on your own bottle is $25.

Visit