Live Jazz and a roast for dinner, Sundays are not for staying in 🎶
Join us this Sunday for our October Jazz Night
New menu launches next week but oysters are of course here to stay...
Step into the kitchen and see how we make our signature Beef fat chips
From around 40kg of potatoes to roughly 650 chips - that’s usually how many we go through Friday-Sunday!
Adding an extra day to the diary. Open for dinner on Wednesdays a week today!
October brings a new seasonal menu, Sunday Roast rituals and an extra day to join us for dinner (from Wednesday 14th)
For the serious and not-so-serious, intimate to all out
Get in touch with us to plan your next event
📸: @beansontoastfortwo, @shotsko_
Capital Negroni made with @Hootingowldistilleryyork North Yorkshire gin, Amber vermouth and @sacredgin Rosehip Cup
Thinking of going out? Here are some of ideas of what you could join us for
Full details of menus and hours on our website
Full? There`s always room for a shortbread and crème brûlée finale
Four choices of steak to choose from our daily menu - fillet, ribeye, sirloin and flat iron
Christmas bookings now open!
From tables of two to four to a couple more, make sure to celebrate at ours
North Sea Oysters with lemon, mignonette or watermelon granita
New on the menu! Barbecued Rosso prawns, chimichurri, crostini
Last Jazz Night of the summer this Sunday too 🎷
Soufflés are a classic at ours. And for the summer, it`s raspberry
Arrive early and start the evening with a drink in The Bar
What we`re eating
Flame-roasted spatchcock poussin
Salmon gravadlax beetroot, capers, cucumber
45-day Salt aged beef fillet tartare, egg yolk, sourdough
Have you tried the new dishes on our menu yet?
