Our Menu
Available every service, both lunch & dinner, our traditional a la carte menu, with snacks, starters, main courses and desserts can change daily to make the most of ingredients in peak seasonality, what was caught that day & which in-house butchered cuts are ready.
We update this sample weekly, to give you an idea.
Seasonal Menus; The Spring Set
Our seasonal set menus are available all year round alongside our full a la carte menu; we change the content of our seasonal set menu every week to keep things hyper-seasonal & keep you coming back again & again.
3 Courses for £25 / 2 Courses for £22
Dinner: Tuesday - Friday / Lunch: Wednesday to Saturday
Sunday Lunch Club
Once a month, our head chef George Upshall creates a menu based on peak-season ingredients, often from his own allotment & we present all of this in a delightfully leisurely & European fashion.
Fifty pounds for 4 courses & don’t pass over the suggested drinks pairing situation if that’s your thing.
Produce & Sourcing
We take serious pride in our produce and the ingredients we use at the restaurant. We constantly seek the best possible produce, be it vegetables, fish dairy or meat. Suppliers we use include Calcot farm (from which we butcher whole beasts in house), H G Walter for chops, Shrub Provisions for the finest veg in the land, The Cheeseman & Neals Yard for Dairy, Brighton & Newhaven Fish Sales, David Lowrie Scottish seafood and so so many more.
Where possible we will always take whole fish or animals, allowing us to get the best out of what we have and not waste a single part.
Using the best possible ingredients is an expensive endeavour, but it’s something we refuse to compromise on. Be it more sustainable methods or fishing & rearing, organic agriculture for vegetables or the right amount of age and quality for cheeses, it all shows on the plate.