Twelve tables · one short list
We cook what the market sends us.
A small room, an open counter and a menu that is rewritten the morning the crates arrive. Come for two courses at the counter or take the long table for the evening.
Tonight
- Seatings
- 18:00 and 20:30
- Counter
- Six stools held back for walk-ins
- On the pass
- Hake, brown butter, sea greens
- Kitchen menu
- Four courses, Friday and Saturday
The kitchen
A short list, written twice a week
There are eleven dishes because that is what four cooks can hold to properly. Everything is prepped in the room you are sitting in, the stock goes on before service and nothing is held over for a second night. If a dish sells out we take it off the board rather than stretch it.
- Wednesday The market delivers and the list is rewritten. Whatever arrived best that morning leads the menu.
- Whole fish Bought whole from a day boat, broken down here, and the frames go straight into the evening's stock.
- The counter Six stools facing the pass, kept for walk-ins until the second seating is called.
The room
One room, a counter and a long table
Small, warm and loud enough that nobody can hear the next table. Seating is set for two-hour tables so the kitchen can cook the same list twice in a night.
Services
When the kitchen is open
Last seating is the latest we will start a table, not the time we close. Lunch is one sitting; dinner runs two.
MondayClosed
Closed
Closed
—
TuesdayDinner only
Closed
18:00 – 21:30
20:45
WednesdayMarket day, new list
12:00 – 14:30
18:00 – 22:00
21:15
Thursday
12:00 – 14:30
18:00 – 22:00
21:15
FridayKitchen menu in the evening
12:00 – 14:30
17:30 – 22:30
21:30
SaturdayKitchen menu in the evening
Closed
17:00 – 22:30
21:30
SundayOne long lunch
12:00 – 16:00
Closed
14:30
The room closes for a week after the August bank holiday and for the first week of January. Changes are posted at the top of this page before they happen.
Good to know
Questions the floor is asked most
If the answer you need is not here, put it in the notes box on the enquiry form and we will reply with it.
Do you take walk-ins?
Yes, at the counter. Six stools are held back every service and released in order of arrival until the second seating is called. Tables in the room are enquiry only.
Can the kitchen cook around allergies?
Often, but not always. It is a small kitchen with one pass, so tell us in your enquiry rather than on the night. We will write back to say exactly which dishes can be adapted and which cannot, and there is no separate fryer.
What can you do for a larger group?
The long table seats eight and is booked as a whole. Groups of six or more eat from the four-course kitchen menu so the pass can send the same dish at the same time. The full room can be taken by arrangement on a Monday.
What is the kitchen menu?
Four courses chosen by the cooks that morning, £58 a head, served on Friday and Saturday evenings and to any table of six or more. It is a whole-table menu, and vegetarian and gluten-free versions are cooked alongside it.
How long do we have the table?
Two hours for tables of two to four, two and a half for five or more, and the whole evening if you book the late seating. Lunch on Sunday is one sitting with no turn, so the table is yours until close.
Are children welcome?
At lunch and at the first evening seating, yes. Half portions of anything on the list are cooked on request, and there are two high chairs. The late seating is kept for adults.
Reserve
Ask for a table
Send the details and the floor replies with a confirmed time, usually the same day.
- Tables are held for fifteen minutes after the seating time.
- Counter stools cannot be booked ahead — they are walk-in only.
- Tell us about allergies here so the kitchen can answer before you arrive.
- To take the long table or the whole room, say so in the notes.