Our food and drinks are served in a relaxed setting that has been thoughtfully designed to accommodate both working and socialising.
The restaurant opens its doors in the evenings from 5pm offering a menu continuing to celebrate organic vegetables and grass-fed steak, with the addition of a greater choice of seasonal fish, vegan and gluten-free dishes. The menu showcases our teams’ creativity in fermenting, pickling and foraging, and use of a handmade charcoal-fired Fogarty oven. On Sundays, our award-winning Sunday lunch (Observer Food Monthly Awards, Best Sunday Lunch 2017) is served between 12.30 - 6pm.
Alongside our passion for serving stunning food, we are also highly conscious of the need to constantly improve and reduce our impact on the planet. All our energy is from renewable sources, our waste oil is turned into biodiesel, our suppliers are local, and we have eliminated single-use plastics. Our plan is to keep this way of thinking going so we can help make the world a better place, showcase exquisite local food, and continue to support local businesses and our community.
We look forward to seeing you.