Cooked with the seasons

Basil oil, aged balsamic, toasted sourdough crumb.

• V

Toasted hazelnuts, soft herbs, grain mustard dressing.

• VG
• GF

Shallot mignonette, lemon, and one grilled with seaweed butter.

• GF

Onion marmalade, cornichons, warm toasted brioche.

Hot honey, za’atar, charred spring onion.

• V

Smoked almond cream, pickled shallot, rye crisp.

• VG

Line-caught bream, brown shrimp, samphire, dill.

• GF

Smoked potato purée, glazed carrots, red wine jus.

• GF

Aged parmesan, thyme, crispy sage.

• V
• GF

Tarragon butter, skin-on frites, watercress salad.

Romesco, capers, golden raisins, toasted almonds.

• VG
• GF

Local cider, leeks, cream, frites for dipping.

Torched meringue, fresh raspberries.

• V

Salted caramel, crème fraîche.

• V
• GF

Spiced red wine, vanilla ice cream.

• V
• GF

Vanilla bean, almond biscuit.

• V

Lime zest, toasted coconut.

• VG
• GF

Three cheeses, quince chutney, oat crackers.

• V

Bitter orange aperitivo, sparkling wine, soda.

• VG
• GF

Alcohol-free, made in-house.

• VG
• GF

White, red, rosé or orange — ask what’s open today.

• VG
• GF

A rotating pale ale and lager from nearby breweries.

Single-origin beans roasted locally. Oat milk available.

• V
• GF

Breakfast, earl grey, fresh mint or chamomile.

• VG
• GF