Our menu changes weekly with the seasons and whatever's looking good at the market. Here's what we're cooking right now.
Charred over oak, served with charred lime and a cooling mint yoghurt.
Smoked tomato rice, scotch bonnet aioli, crispy curry leaf.
Burnt butter, brown shrimp, fermented chilli, crispy buckwheat.
House-smoked, served with warm sourdough flatbread and pickled rhubarb.
Caramelised in the embers, honey, sesame, crushed peanuts.
Aged Hereford, smoked egg yolk, capers, sourdough crisps.
Egusi-style butter sauce, charred leeks, wild garlic oil.
Cooked over oak, bone-marrow gravy, hand-cut chips, watercress.
Brined and slow-cooked, scotch bonnet glaze, burnt apple purée.
Suya spice, tahini, pomegranate, crispy chickpeas, herbs.
Yaji-spiced butter, charred sweetcorn, brown butter jus.
Triple-cooked in beef dripping.
Anchovy butter, toasted almonds.
Baked daily by Toast Bakehouse round the corner.
Bitter leaves, sherry shallot vinaigrette, parmesan.
Caramelised plantain, salted rum caramel.
Crème fraîche, candied orange.
Buttermilk sorbet, honeycomb shards.
Three British cheeses, oatcakes, quince paste.
Skin-contact savagnin. Bright, saline, citrus pith.
Chenin blanc with quince and waxy lemon.
Wild herbs, blood orange, gently tannic.
Light, juicy teroldego. Drink it slightly chilled.
For something a little more classical. Stone fruit, flint.
Zobo, ginger, lime.
Rhubarb, lemon-bergamot or cola.
Rotating seasonal flavour.
Espresso, flat white, filter.