Heritage tomatoes & burrata
Price: £12
Basil oil, aged balsamic and a toasted sourdough crumb.
Modern bistro · 12 Harbour Street
Seasonal plates, slow evenings by the harbour.
Saveur is a neighbourhood bistro cooking with whatever the market and the morning boats bring in — honest, French-leaning plates, a wood-fired grill and a short list of wines from small growers.
Open Tuesday to Sunday
- Market produce
- Wood-fired grill
- Small-grower wines
- Sunday brunch
- Private dining
Brunch every Sunday
Welcome to Saveur
A small room by the water, a kitchen that follows the seasons.
We opened in an old ship chandlery on Harbour Street with one idea: cook the food we love to eat, for the people who live around us. Expect bright starters, generous mains and desserts worth saving room for.
-
Market-led menu
The menu shifts with each week’s harvest and catch. The board by the bar lists the day’s specials.
-
Wood-fired grill
Vegetables, fish and aged cuts cooked over oak embers for depth, char and a little smoke.
-
Small-grower wines
A short, curious list with plenty by the glass, and a few bottles kept back for special evenings.
From the kitchen
Signature dishes
A few plates that never quite leave the menu. Everything else changes with the market.
Sea bream, beurre blanc
Price: £24
Line-caught bream, brown shrimp, samphire and dill.
Oak-grilled short rib
Price: £28
Slow-braised then grilled, smoked potato purée, glazed carrots, red wine jus.
Tarte au citron
Price: £9
Sharp lemon curd, torched meringue and fresh raspberries.
Opening hours
When to find us
| Tuesday – Thursday | 12:00 – 15:00 18:00 – 22:00 |
|---|---|
| Friday – Saturday | 12:00 – 15:00 18:00 – 23:00 |
| Sunday brunch | 10:00 – 15:00 |
| Monday | Closed |
The kitchen takes last orders 45 minutes before closing. Walk-ins are always welcome at the bar.
Open Tuesday to Sunday
A note from the chef
I cook the way I like to eat: generous, unfussy and led by whatever looked best at the market that morning. If something on the board is new to you, ask — we love telling you where it came from.
Élise MoreauHead chef & co-founder
Kind words
From our guests
“Add a short quote from a real guest here — one or two sentences about a favourite dish or a memorable evening.”
“Press mentions work well here too: a single line from a local paper or food guide, with the publication named below.”
“Keep every quote genuine and attributed. Swap these placeholders for your own guests’ words before going live.”
Placeholder testimonials — replace with real, attributed reviews.
Reservations
Your table is waiting.
Book online in under a minute. For groups of nine or more, private dining or same-day tables, give us a call.