Read the list and pick your end of the night
Four services, one kitchen and a grill that never really cools down.
Morning
Before the room wakes up
- Griddle bread. cultured butter, sea salt and honey from the hives on the roof.
- Soft eggs, green sauce. herb oil, chilli crumb and thick sourdough toast for dipping.
- Smoked trout plate. creme fraiche, pickled shallot, buttered rye and a wedge of lemon.
- Grain bowl. roast squash, sheep yoghurt, toasted seeds and a soft herb dressing.
- Bacon bap. thick cut streaky, brown sauce and a warm milk bun from the bakery.
- Buttermilk pancake. burnt honey, cold cream and whatever fruit is good that week.
- Corn fritters. lime crema, coriander, hot sauce and a fried egg if you want one.
- Espresso and pastry. whatever the pastry cook laminated at five in the morning.
- Cold brew. house blend, twelve hour steep, served long over a single rock.
Midday
Short lunch, long flavour
- Grilled flatbread. whipped feta, chilli honey and oregano straight off the coals.
- Chopped salad. crisp lettuce, salami, provolone and a sharp red wine dressing.
- Half chicken. charred lemon, bread sauce and every drop of the pan juices.
- Steak sandwich. onion jam, horseradish cream and dripping toasted milk bread.
- Market greens. anchovy dressing, aged hard cheese and torn garlic croutons.
- Potatoes in fat. rosemary salt, garlic aioli and a long roast until they glass over.
- Fish of the day. ask the floor team, it changes with the boats every morning.
- Mushroom toast. thyme butter, a soft egg and a heavy shave of hard cheese.
- Soft serve. olive oil, sea salt and a shard of honeycomb on the side.
Supper
The loud end of the day
- Grilled oysters. brown butter, lemon and cracked pepper, six or twelve to a plate.
- Aged rib for two. forty days dry, bone marrow butter and a pile of watercress.
- Whole plaice. capers, brown shrimp and burnt lemon, carved at the table.
- Short rib pie. suet crust, pickled walnut and a jug of gravy on the side.
- Cauliflower steak. black garlic, pine nuts and currants, roasted over the coals.
- Charred leeks. romesco, sherry vinegar and toasted hazelnuts, served warm.
- Bone marrow bread. parsley salt, sourdough and cultured butter from the dairy.
- Set custard. roast plum, brown sugar and a pour of unwhipped cream.
- Cheese, three ways. oat cracker, quince paste and a thick slice of walnut bread.
Bar
Standing room and tall glasses
- Foundry sour. rye, lemon, egg white and two drops of bitters across the top.
- Green room martini. gin, dry vermouth and olive brine, stirred until very cold.
- Smoke and honey. mezcal, honey, grapefruit and a salted rim, served short.
- Cold negroni. batched in house, stirred and served over one clear rock.
- Basement highball. blended whisky, soda and a wide twist of lemon oil on top.
- Non alcoholic spritz. verjus, grapefruit and tonic, as dry as the real thing.
- Draught lager. brewed four miles from the door, poured in half or full.
- Natural reds by the glass. ask for the short list, it turns over every week.
- House vermouth. over ice with an orange twist and a dish of oiled olives.
Hold a table for tonight
The book opens thirty days out and the counter seats go first, usually within the hour. Groups of six or more get their own page in the diary, so tell us how many are coming, what the night is for and whether you want the grill or the bar end of the room.
Walk ins get the bar, the standing rail and whatever the kitchen has left on the grill.
