The board
Written at four, cooked at five
This is a recent evening, not a promise. The list changes with what the boats bring in, so call the house for tonight’s board — or just come and read the one on the wall.
Prices in US dollars, before tax and service.
Raw bar
Shucked to order at the end of the pass. Ask what came in this morning.
Oysters
Price 4
By the piece, from the jetty beds
Half dozen, dressed
Price 22
Sherry vinegar, shallot
Cured fish, sliced thin
Price 18
Dill, cucumber, rye crisp
Cold crab
Price 26
Lemon mayonnaise, brown bread
From the boats
Whatever was landed this morning. If it was not, it is not on the board.
Whole grilled fish
Price 42
Brown butter, lemon from the tree by the back door
Skate, black butter
Price 34
Capers, parsley, potato
Scallops, seared
Price 36
Cauliflower, brown shrimp
Mussels, cider and cream
Price 24
Sourdough to finish the bowl
Fish stew, one pot
Price 32
Saffron, garlic, whatever the boats brought
From the land
For the one person at the table who does not want fish. We do not hold it against them.
Chicken for two, over coals
Price 54
Bread sauce, watercress
Beetroot and goat curd
Price 19
Walnut, sherry
Winter greens, anchovy
Price 14
Grilled, plenty of lemon
Bread and cultured butter
Price 7
Sourdough pulled at four, sea salt off the jetty
To finish
Three of them, and they rarely change. That is the point of them.
Burnt cream
Price 11
Nothing else on the plate
Apple and brown butter tart
Price 12
Cream, if you insist
Cheese, three
Price 16
Quince, oatcakes
The cellar is one page long
Coastal whites almost entirely, a handful of reds for the chicken, and eight things by the glass between 9 and 16. If you want something that is not on it, bring it: one bottle per two guests, corkage 25.
Two ways to eat here
Both sittings run Tuesday to Sunday. The set menu is the kitchen cooking without being asked; the card is you deciding.
| À la carte | The Captain’s Table | |
|---|---|---|
| Courses | As many as you like | Five, decided that afternoon |
| Per head | Typically 55 – 80 | 78 |
| The table | Order as you go | Whole table, no substitutions |
| Time at table | Two hours, unhurried | Two and a half hours |
| Booked by | Any sitting | Noon on the day |
Asked often enough to answer here
Can you cook around an allergy?
Yes, and we would rather know when you book than when you sit. Tell us on the enquiry form or on the phone and the kitchen writes it on the ticket before service starts.
Do you take large parties?
Eight or more takes the long table in the second room, and it goes through the enquiry form rather than the phone. The whole house is available on a Monday, when we are otherwise dark.
Is there a vegetarian option?
Always at least two, usually more in summer. There is no separate menu — they sit on the board with everything else.
Can we bring our own wine?
One bottle per two guests, corkage at 25. The cellar list is short and almost entirely coastal whites, so we understand the impulse.
What if we are running late?
Call the house. Someone answers day and night, and the table is held fifteen minutes past the sitting as a matter of course.
Come and read the wall
The board changes every afternoon. Book a sitting, then let the kitchen tell you what happened at the harbour that morning.