Inspiring specials with a culinary twist.

The Chefs Table feature nights with guest chefs and incredble dishes.

Enjoy a relaxed Apéritif in the lounge, or grab a decent pint or a whiskey and banter with Roy, our family are there to provide both.

Local cask ales on rotation.

Traditional British pork and blood sausage, thickly sliced and grilled. Packed with rich, savory flavor, toasted oats, and warming spices.

Tender, sous vide beetroot slices infused with aged balsamic vinegar, layered with creamy, crumbled goat’s cheese, and finished with toasted walnuts and fresh microgreens over crisp baby rocket.

A modern, ultra-tender take on a breakfast classic. This velvety, slow-cooked omelette is gently rolled and finished with a rich, buttery Hollandaise sauce and crispy, savory shards of Pancetta.

Greek inspired pork fillet kebab, marinated in olive oil, lemon, oregano, thyme and garlic for 2 days, in a pitta pouch with tzatziki, olives and feta.

Tender pork belly is first simmered, then wok-tossed with crispy cabbage, vibrant leeks, and sweet bell peppers. All coated in a rich, deeply savory chili bean sauce with just the right amount of kick.

Plump, briny Whitstable oysters shucked to order and served ice-cold. Served with a tangy shallot-vinegar mignonette and crisp lemon wedges.

Dense, moist, sweet, and utterly addictive, this is the ultimate tutorial on all things Cake Balls.

Our signature recipe. Tart, creamy lime filling baked in a crunchy, buttery digestive biscuit crust, topped with a generous dollop of fresh whipped cream.

Sous vide crème brûlée, smooth, velvety custard underneath meets a hard, crackly sugar shell on top.

Look out for our Chefs Table feature nights with guest chefs and incredble dishes.

Due to the size of our intimate eatery, it is advised to book a table well in advance. Deposits will be required for Chefs Table sittings.

We strive to get our produce from as close to us as we can, but unfortunately it is not always possible.