Menus
The harbour, the market, and the fire.
The menu changes with the catch, the season, and the tone of the room, carrying lunch in one direction and dinner in another without losing the house line.
Signature dishes
Oysters with shallot vinegar and lemon
Whole grilled fish with caper butter
Service menus
Each service has its own pace and appetite, from brighter midday plates to fuller evening courses and the slower generosity of Sunday.
The menu opens with oysters, tartlets, bright wine, and the first plate on the table.
01
Lunch Menu
Lunch leans bright and coastal: grilled fish, market leaves, dressed shellfish, warm bread, and smaller plates that invite one more glass rather than a quick exit.
Midday service
Bright, coastal, easygoing
02
Dinner Menu
Dinner moves deeper into the house style, with smoke from the grill, oysters and shellfish, larger cuts for the table, and desserts made to close the room properly.
Evening service
Deeper, smokier, slower
03
Sunday Table
Sunday is slower and more generous, with roast fish and meats, proper sides for passing around, and puddings served at the pace the room deserves.
Sunday service
Generous, relaxed, table-led
Sunday tables, good bottles, and dishes made for passing around
At the table
Lunch, dinner, or a table worth settling into.
Bookings stay direct and personal, with room for dietary notes, group requests, and the small details that help a table feel properly looked after before you arrive.
House notes
Walk-ins are welcome when the room allows. For longer lunches, Sunday tables, and larger evening bookings, the house is best reached directly. Guests turning dinner into a night away can continue on to the rooms.
Certain dishes return because the room would miss them if they did not.
From the pass
The plates the house comes back to.
The menu shifts, but a few ideas stay close: oysters first, fish from the grill, butter-rich sauces, warm bread, and sides built for passing around the table.
Oysters with shallot vinegar and lemon
Whole grilled fish with caper butter
Brown crab tartlets and dill cream
Roast potatoes with smoked sea salt