Written at three, photographed for the window
Lobster when the season allows, beef aged in the cool room downstairs, cheese from a dairy up the road and cabernet from an hour east.
Nine or ten dishes, no printed menu
A printed menu would be out of date inside a week. The board goes up at three, gets photographed and lives in the front window until the next afternoon.
Beef is aged here, in a cool room cut into the stone at the back of the building. It was a cheese store originally and it has gone back to something close to that.
The kitchen finishes at half past ten. After that the bar keeps going with cheese, bread and pickles for the tables that are still playing.
Season permitting
Rock lobster, split and grilled, from the coast.
Always on
Aged beef, cut thick, and a vegetable dish that stands on its own.
After half ten
Cheese, bread, pickles, and a very short drinks list.
Worth knowing before you sit down
- Everything is cooked to order, so a full Saturday means a genuine half-hour wait on some dishes.
- Tell us about allergies when you ring, not when you sit down — the board changes daily and so do the substitutions.
- The long table is shared. If you book two seats on a Saturday, you will be eating beside strangers.
- No money is taken at any card table; the only bill in this building comes from the kitchen and the bar.