Menu · written Tuesday, served until it runs out
This week
V vegetarian · GF gluten-free · tell us about allergies when you book, we'll sort it out.
Starters
- Sourdough, cultured butter5
Baked this morning. V
- Beetroot, goat's curd, hazelnut14
Roasted and raw, sherry vinegar. V GF
- Cured trout, horseradish, rye16
Cured for two days, sliced thin.
- Chicken liver parfait, pickles13
With toast; enough for two to share.
Mains
- Roast chicken, tarragon, potatoes24 / 46
Half for one, whole for two. Forty minutes. GF
- Hake, brown shrimp, capers27
Line-caught, pan-roasted, beurre noisette. GF
- Onion tart, Comté, watercress19
Slow-cooked onions, all-butter pastry. V
- Bavette, green sauce, chips28
Served pink unless you say otherwise. GF
Desserts
- Brown butter tart9
The one thing that never leaves the menu. V
- Poached pear, almond, cream9
V GF
- Two cheeses, oatcakes, chutney11
Ask what's on today. V
Wine, by the glass
Bottles on the board. Everything below is also available by the carafe.
- Picpoul de Pinet, Languedoc8
Dry, bright, with the fish.
- Grüner Veltliner, Wachau10
Peppery; good with the onion tart.
- Côtes du Rhône, Villages9
Soft red for the chicken.
- Bardolino Chiaretto, rosé8
Pale, dry, for the terrace.
Prices include tax. We don't add a service charge — tips go to the team in full. A printable PDF of this menu is available at the bar.