Photo: Gia / PexelsCooked today, eaten tonight
A short menu that changes with what the market has, a room worth sitting in, and a table for you if you ring ahead.
- 01 / 04MarketWhat looks good this morning.
- 02 / 04KitchenPrepared by hand.
- 03 / 04FireCooked to order.
- 04 / 04TableBrought to you while it is hot.
What to expect
- 1
A short menu
Fewer dishes, cooked to order, changed when the season changes.
- 2
Bought nearby
What can be got locally is, and the rest is chosen carefully.
- 3
Allergens taken seriously
Tell us when you book and again when you sit down. We will tell you plainly what cannot be changed.
- 4
Walk in or book
Bookings hold your table for fifteen minutes; walk-ins get whatever is free.
On the menu
Starters
Small plates for the table, made to be shared while everybody arrives.
Soups and salads
What is in season, dressed here, not out of a tub.
From the grill
The dishes we are known for, cooked over fire and served without fuss.
Mains
The two or three that are always on, because people would riot otherwise.
Vegetarian
Proper dishes in their own right, not the meat one with the meat taken out.
Sides
Chips, bread, greens and the things that get ordered for the middle of the table.
Children's plates
Smaller portions of the same food, at a smaller price.
Puddings
Made here, few, and worth leaving room for.
Wine and drinks
A short list chosen to go with the food, with something good by the glass.
Set lunch
Two or three courses at a fixed price, served on weekdays until three.
Sunday lunch
Longer and slower, from midday until the afternoon gives up.
Takeaway
Most of the menu travels. Ring ahead and we will have it ready.
The room and the food
What it looks like when the lights are on and the plates are going out.
Photo: Aayush Rawat / Pexels
Photo: Daniil Kondrashin / Pexels
Photo: ANTONI SHKRABA production / Pexels
Photo: RDNE Stock project / Pexels
Photo: Willians Huerta / PexelsThe restaurantA small kitchen with its own mind
We cook what we would want to eat: honest plates, generous but not silly, with the good ingredients doing most of the work.
The menu is short on purpose. It means everything on it is made properly on the day, and it means we can change it the week something better turns up.
Booking a table
For two on a weeknight or twenty on a Saturday.
- Step 1
Call or message
The night, the time and how many of you.
- Step 2
Tell us what matters
Allergies, a birthday, a high chair, a table away from the door.
- Step 3
We confirm
And ring if anything changes on our side.
- Step 4
Come and eat
Your table is ready when you arrive, and held for fifteen minutes.
Good to know
Do I need to book?
At weekends, yes. In the week you can usually walk in, but a call saves standing in the doorway.
Can you do allergies?
Tell us when you book and again when you sit down. Most dishes can be changed; we will tell you which cannot, and we will not guess.
When does the kitchen close?
An hour before we do. Last orders are announced, not sprung on you.
Are children welcome?
Very. There are smaller plates and high chairs, and nobody minds noise.
Do you take large groups?
Up to a point — ring us and we will tell you what we can seat, when, and whether we need a deposit.
Is there parking?
There is what the street gives. Directions are below.
Hungry tonight?
Ring and we will find you a table, or tell you honestly when to come instead.