Scanned from the table
A menu that moves with the tide.
Whatever the boats bring in before noon is what you will find below. Lists are rewritten by hand each service, so the page on your phone is the same one the kitchen is cooking from right now.
Prices include service. Tell your server about allergies before you order — the kitchen keeps a written list for every dish.
From the coast
Three habits behind every list
The menu is short because the kitchen only writes down what it can cook properly that day.
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One delivery, one list
Boxes are opened at the back door in the morning and the list is written around them. When a fish sells out, it is crossed off the board rather than replaced.
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Whole fish, cooked over coals
Everything from the grill goes on the bone. Your server will bone it at the table if you would rather not, and the bones go back to the stockpot.
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Seaweed, salt and not much else
Butter is churned with hand-cut kelp, vinegars are made from trimmings, and the larder is stocked from the same week's surplus.
Scan for today's menu
The table card
One small card, and the menu follows the kitchen
Every table has a sand-coloured card like the one beside this text. Scanning it opens this page, which is rewritten whenever the board changes — so you are never reading last week's fish.
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Open your camera
No app and no account. Point the camera at the square on the card and tap the link that appears.
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Read at your own pace
Scroll the lists, check the dietary key, and keep the page open — it will not sign you out or push you anywhere else.
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Order with your server
Ordering stays a conversation. Catch anyone on the floor when you are ready, and mention anything you avoid.
Large-print paper menus are kept at the pass. Ask and one will be brought over.
Every card works the same, so the whole table can read along at once.
Good to know
Before you order
The answers guests ask for most, kept short so you can get back to the menu.
Allergies and intolerances
Tell your server before you order rather than at the end — the kitchen keeps a written ingredient sheet for every dish on the board and will walk through it with you.
The room handles shellfish, gluten and nuts daily, so we describe dishes as "made without" rather than promising a free-from kitchen.
Vegetarian and vegan tables
The garden list runs as a full meal, and most grilled vegetables can be finished with oil instead of butter. Say the word when you order and the kitchen will build a sequence of four courses for the table.
Quieter corners and younger guests
The two window tables sit away from the pass and are the calmest in the room. Children are welcome at every sitting; smaller portions of the grilled fish and potatoes are made on request.
Larger parties
Groups of seven or more eat from a set version of the same menu so the kitchen can keep pace. Mention the occasion in the enquiry form below and we will send the current sequence by email.
Table enquiry
Come back on a day that suits you
Send a date and a party size and we will reply by email with what the book can hold, usually within a day. Nothing is charged or confirmed at this step.