Coastal kitchen & dining room
Cooked over fire, close to the water
A short menu that changes with the catch, eighteen tables, and one long counter facing the flame.
Dinner
Wednesday to Sunday, first sitting at five, last at nine.
Long lunch
Saturday and Sunday, one seating at midday, four courses.
The counter
Eight seats held back each service for walk-ins, from opening.
The kitchen
We write the menu after the boats come in
Nothing is decided far ahead. What lands in the morning sets the shape of the evening, and the rest fills in from the growers who bring crates to the back door. Most dishes touch the fire once and reach the table plainly dressed — good salt, good oil, a squeeze of something sharp.
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Daily catch
Whole fish are broken down in house each morning; the board is rewritten by four.
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Open fire
One hearth, hardwood only. Heat does most of the seasoning before anything else does.
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Growers nearby
Vegetables, herbs and stone fruit come from a short list of nearby smallholdings.
Menu
This week at the hearth
A working sample of the current card. Dishes come and go with the week, so take this as the direction rather than the promise.
The room
Small, loud in the good way, easy to sit in
One room, timber tables, and a counter where you can watch the fire do its work. It suits couples, small groups and anyone happy to eat where the kitchen can hear the room.
- Eighteen tables plus eight counter seats, all on one level.
- The long table at the back seats ten for a shared menu.
- The whole room can be taken for an evening on Wednesdays.
Request a table
Tell us when, and for how many
Send the details below and we will confirm your sitting by email. Requests are not confirmed until you hear back from us.