It changes on Tuesday. This is roughly what to expect.
We do not print the board here because it would be wrong by Wednesday. What follows is the shape of it, and the prices are real.
Four things that keep coming back
Not fixtures — but if they are on when you come, order them.
Bread and cultured butter
Baked here every afternoon. The butter is churned on Mondays and it is the reason people are late to their starters.
Whatever came in whole
One fish, roasted on the bone, for one or for two. Ask what it is; the answer changes weekly and so does the price.
Shoulder for the table
Slow-cooked since morning, carved at the table, with whatever root vegetables were worth buying.
Tarte tatin
The one dish that has never come off the board, and the only thing we would call a signature without wincing.
Three ways to sit down
Prices are per person and include bread. Service is not added to the bill; if you would like to leave something it goes to the whole team.
Lunch, two courses
Thursday and Friday, twelve until two. A shorter version of the evening board, out inside the hour if you need to be.
Dinner, a la carte
Tuesday to Saturday from six. Five starters, five mains, two puddings, typically three courses a head.
The counter, chef's choice
Six stools, six or seven courses, whatever the kitchen is most pleased with that night. Booked at least a week ahead.
Allergies, diets and the things worth telling us early.
Tell us when you book, not when you sit down. A short menu means we can cook around most things properly rather than handing you a plain plate, but only if we know in the morning. There is always a vegetarian starter and main on the board, and we can usually do a full vegan menu with a day’s notice.
We take coeliac and severe allergies seriously and will talk you through what the kitchen can and cannot guarantee in a small room where the bread is made daily. If we are not confident, we will say so rather than risk it.
The things people ring up to ask
It goes up on Tuesday morning and comes down Saturday night, so the honest answer is: ring us on the day and we will read it to you. Booking without seeing it is how most of our regulars do it.
Yes, and we keep two tables back for them every night. Early is your best chance, and one of us will always tell you truthfully how long a wait is likely to be rather than parking you at the bar in hope.
No, but children are very welcome and the kitchen will happily do a smaller plate of most things. Early evening is easiest for everyone.
A week for a weekday, two or three for a Friday or Saturday. It is six stools and it goes first. If you are flexible on the night, tell us and we will ring you when there is a cancellation.
We take over the whole room for parties of twenty or more on Mondays when we are otherwise closed. Message us with a date and rough numbers and we will tell you what is possible.
The board changes tomorrow. Book anyway.
Every regular we have booked for the first time without knowing what would be on it.