Snacks & starters
Rosemary, coarse salt. Baked at eleven and again at six.
Warmed with orange peel and fennel seed.
Grilled sourdough, pickled fennel.
Rose veal from Somerset, tuna emulsion, capers.
Ink potatoes, salsa verde.
Isle of Wight tomatoes while the season holds, basil oil.
Pasta
Tonnarelli rolled this morning, Pecorino Romano, a lot of pepper.
Braised eight hours in red wine, gremolata.
Cime di rapa, breadcrumbs.
Brown butter, sage, hazelnut.
Larger plates
Cornish day boat, capers, potatoes.
Whole bird, bread sauce, greens. Forty minutes — order when you sit.
Charred over coals, ricotta salata.
Whatever arrived this week, cooked three ways. Ask what it is today.
Sides & sweet
All British, all unpasteurised. Ask which today.
By the glass
Dry, almondy, the one we drink after service.
Skin contact, a bit wild.
Light red, serve cold.
For the ox cheek.
Bottles
Corkage £15 on Tuesdays if you bring your own.
Not wine
V vegetarian · VG vegan · GF gluten free. Allergen information on request — please tell us when you book.