New autumn menu now serving · Sunday roasts are back from 12pmBib Table Guide 20265★ Food hygiene4.8★ on GoogleLocal Plate Award winnerSeasonal & locally sourcedSeasonal plates from a wood-fired kitchen
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- Wood-fired flatbreadBlistered sourdough flatbread with whipped cultured butter and smoked sea salt.Vegetarian · Serves 2
- Burrata & heritage tomatoesCreamy burrata, sweet heritage tomatoes, basil oil and toasted seeds.Vegetarian
- Crispy pork belly bitesSlow-cooked outdoor-reared pork belly with apple ketchup and pickled chilli.Small plates
- Hand-rolled pappardelleRibbons of fresh egg pasta with slow-braised beef shin ragù and aged parmesan.Pasta
- Fish of the dayLine-caught fish cooked over embers with brown shrimp butter and sea greens.Mains
- Dry-aged ribeye35-day dry-aged grass-fed ribeye with beef-fat chips and peppercorn sauce.Serves 1 · 300g
- Whole roast celeriacSalt-baked celeriac with hazelnut dukkah, pickled apple and celeriac cream.Plant-based
Wood-fired flatbread
Vegetarian · Serves 2Blistered sourdough flatbread with whipped cultured butter and smoked sea salt.