The card
What we are cooking this week.
The board changes daily, so treat this as the shape of the menu rather than a promise. If something here matters to you, ask before you book and we will tell you whether it is on.
- v
- Vegetarian
- ve
- Vegan
- gf
- Made without gluten
From the kitchen
Snacks
Served at the counter from 5:30, at tables from 6.
- Bread, cultured butterv
- 6
- Salted almondsvgf
- 5
- Devilled egg, crisp shallotgf
- 4
- Pork and fennel croquette
- 7
To start
Sized to share if you would rather.
- Grilled leeks, hazelnut, brown butterv
- 12
- Cured trout, cucumber, dill oilgf
- 14
- Braised chicory, anchovy, breadcrumb
- 11
- Chicken liver parfait, pickled pear
- 13
- Winter leaves, aged sheep's cheesevgf
- 10
From the grill
Everything here is cooked over wood. Times vary; we will tell you honestly how long.
- Whole plaice, capers, burnt lemongf
- 27
- Short rib, dripping potatoes
- 29
- Half chicken, bread sauce
- 24
- Barley, roast squash, sheep's curdv
- 21
- Aged sirloin to share, 600ggf
- 68
Sides
- Dripping potatoesgf
- 7
- Greens, garlic, chillivegf
- 6
- Carrots, honey, carawayvgf
- 6
Puddings
The custard is made at 3pm and there is only ever one batch.
- Baked custard, poached quincevgf
- 9
- Chocolate and olive oil cakev
- 9
- Three cheeses, oat biscuitsv
- 12
To drink
A short list that changes with the card. Bottles start where the glasses do and there is always something worth drinking under $40.
By the glass
Poured at 125ml or 175ml; the price below is the larger pour.
- Dry white, coastal, unoaked
- 11
- Skin-contact orange, cloudy
- 13
- Light red, chilled, high acid
- 12
- Fortified, with the cheese
- 9
No alcohol
Made here, not bought in a bottle.
- Seeded verjus and soda
- 6
- Roast barley, iced
- 5
- Rhubarb shrub
- 6
Allergies and what we can honestly promise
Every dish is cooked in one kitchen, so we cannot promise any plate is free of a given allergen. Tell us what you need to avoid when you book and the kitchen will work around it or say plainly that it cannot.
Ready to book?
Tell the host what you need to avoid while you book and it reaches the kitchen with the reservation, not on the night.