The menu
Small plates, big flavours
The menu follows the season and changes often. Dishes marked V are vegetarian and GF can be made gluten-free. Tell us about allergies and we will look after you.
To start
Starters and bread
- Oven bread with whipped feta and thyme honey, 9 (V)
- Marinated olives with orange peel and chilli, 7 (V, GF)
- Charred leeks with romesco and toasted almonds, 12 (V, GF)
- Grilled halloumi with watermelon and mint, 13 (V)
- Fish crudo with fennel, lemon and green olive oil, 16
From the fire
Mains
- Wood-fired flatbread with seasonal toppings, 17 (V)
- Whole roasted trout with herbs, potatoes and lemon, 29 (GF)
- Slow lamb shoulder with white beans and salsa verde, 32 (GF)
- Mushroom and barley stew with smoked yoghurt, 24 (V)
- Dry-aged striploin with garlic butter, serves one, 38 (GF)
To finish
Desserts
- Burnt honey cheesecake with figs, 11
- Olive oil cake with whipped mascarpone, 10 (V)
- Chocolate pot with sea salt and cream, 10 (GF)
- Affogato with espresso and vanilla gelato, 8 (V, GF)
To drink
Wine, beer and more
- House wine, red, white or orange, 9 a glass, 36 a bottle
- Small-grower list of 30 bottles, from 48
- Local beer on tap, 7
- Spritz and negroni, 12
- Zero-proof shrub and tonic, 6
Eating well, together
Vegetarian and vegan
More than half of the menu is vegetarian, and most dishes can be made vegan. Just ask.
Allergies
Our team knows every ingredient. Tell us about allergies when you book and again at the table.
Set menu for groups
Parties of eight or more can share a generous set menu at 52 per person, with wine pairings for 28 more.