A short, ever-changing menu built around the open fire and the season. Dishes rotate with the market — here is a taste of what tends to land on the pass. Booking is recommended, especially for our Sunday roast.
To Begin
- Atlantic Tiger Prawns — giant prawns, foaming garlic butter, charred sourdough (signature)
- Hand-Dived Scallops — seared over open fire, brown butter, capers
- Croquettes — golden, oozing, changing daily
- Seasonal Soup & Focaccia — whatever the market gives us, warm house focaccia
From the Fire
- Dry-Aged Ribeye — cooked over flame, bone-marrow butter, triple-cooked chips (signature)
- Flame-Roasted Chicken — half bird, lemon & thyme, pan juices
- Braised Pig Cheek — slow-cooked, rich red-wine glaze, creamed potato
- Steak Sandwich & Fries — shaved ribeye, caramelised onion, café butter
Comfort & Pasta
- Cacio e Pepe — fresh pasta, pecorino, cracked pepper, silky egg yolk
- Spicy Twice-Fried Chicken Buns — crisp, glazed, pickles, soft milk bun
- Sunday Roast — towering Yorkshires, beef-dripping potatoes — Sundays only
Sweet & Sips
- Paris Hot Chocolate — the viral one: thick, dark, decadent
- House Cocktails — our own short list, stirred & shaken to order
- Natural-Leaning Wines — a carefully chosen, ever-changing list by the glass
- Refreshing Lagers — cold, crisp, on tap
Menus change with the season and the market, so dishes here may vary on the day. Please tell us about any allergies or dietary needs when you book — there are always vegetarian options.
Call 07599 873328 to reserve →