18:30
First seating
Snacks and a glass at the counter while the room fills.
No à la carte, no substitutions we cannot make well. The kitchen writes one menu each night and changes it when the market does.
We buy from four suppliers and one market, and the menu is finished by eleven each morning. If the fish is not right, it is not on the menu — which is why we cannot tell you in advance exactly what you will eat.
Tell us about allergies when you book and the kitchen will build around them properly rather than removing a component and charging the same.
Snacks and a glass at the counter while the room fills.
Paced across ninety minutes. Nobody is rushed to turn the table.
The only course with a choice, and only because it is worth having.
Then the bill, once, without being asked three times.
“I am coeliac and they rebuilt four of the seven courses rather than handing me a plate with something missing.”
“Three hours and not once did anyone try to move us along. Rare at this price and rarer at any other.”
“Went twice in a month and ate completely different food both times. That is the whole point of the place.”
Bookings open six weeks ahead. Weekends go first; a Tuesday is the same food with more room.