03/03/2026
Each winter Saturday night sees a different little menu. Last up:
Rosehip rum blood orange, burnt milk ice cream
Local crab fideo, smoked chilli salsa
Pepper dulse seaweed and homemade crowdie ravioli, brown butter
Beef and skirlie olives, potato dauphinoise
And langoustine are back! So we did them pil pil - bubbling in garlic and smoked paprika oil with fresh bread for mopping
Dulse seaweed and sea salt caramels with bill đ
Next one will be March 14th. Menu coming soon