Kitchen

Open Tuesday - Saturday from 6pm. 

As we are very limited on space we do prefer that you book in advance. There is no set menu, Kris will see what he can get that morning and then create dishes. Spring and Summer has a focus on Lobster and Côte de Boeuf alongside smaller dishes. All dishes are designed to be shared food should b enjoyed in a relaxed environment and here, we endeavour to be able to provide this. 

 

Tables of 6 or more can chat with Kris and he will be able to create anything you desire. If you are a party of 15 or more then you will have the whole place to yourselves.

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