Lamb with sumac, a whole river fish, flatbread out of the boiler alcove twice a night, and five taps that never leave the district.
The grill
Everything goes over coals first
There is one heat source in this kitchen and it is charcoal. Even the vegetables see it, which is why the menu is shorter than you would expect for a room this size.
The cook's family recipes, the fish co-op upriver and whatever the grocer two doors down has too much of decide the board between them. Nothing is written down until four in the afternoon.
The kitchen runs until midnight, an hour behind the bar. After that it is bread, pickles and cheese while the last tables finish.
Coals
Lamb, quail, a whole fish for four, and eggplant that converts people.
Bread
Twice a night from the alcove oven, and it does run out.
Taps
Five, all local, rotated when a brewer makes a good enough case.
Service
Kitchen and bar, hour by hour
5pm – 6.30pmGrill warming, snacks only
Open
6.30pm – 9pmFull board
Open
9pm – midnightFull board, coals running down
Open
midnight – 1amBread, pickles, cheese
Last call at half twelve
Over 18?
The house is licensed premises for adults: a grill at the front, card tables at the back, no minors anywhere.
