THE EVENING
One sitting at seven. Eleven courses, cooked in front of you, and nothing on the menu we did not cook that morning.
AUTUMN MENU · £165 · WINE PAIRING £95
Course by course.
The full menu
01
Scallop, brown butter, hazelnut
Hand-dived Orkney scallop, sliced raw at the counter
02
Beetroot baked in salt
Smoked cream, dill, a little of last year's vinegar
03
Langoustine and burnt leek
Grilled over embers, shellfish sauce made from the heads
04
Wild mushroom broth
Clear broth from the morning's forage, poured at the counter
05
Aged duck, cherry, bitter leaves
Dry-aged for fourteen days, roasted on the bone
06
Brown butter tart
Buttermilk ice cream churned during service
THE COUNTER
Twelve seats around the pass.
Every seat faces the kitchen. You watch each course finished in front of you and you can ask the cook who made it anything you like.
SEATS
12
ONE SITTING
19:00
TASTING MENU
£165
WINE PAIRING
£95
THE CHEF
Maren Holt cooks every course herself.
Fifteen years in other people’s kitchens, then twelve stools and a wood fire of her own.
The menu follows two farms and one boat. It changes when they do, which is why the menu on this page is only ever the next one.
WHAT THEY WROTE
The best seat in London is a stool.
THE EVENING STANDARD
Eleven courses and not one of them showing off.
THE GUARDIAN
Book the moment the month opens. We did not, twice.
CONDÉ NAST TRAVELLER
RESERVATIONS
Reserve a seat.
Each month’s seats are released on the first, at ten in the morning. A deposit of £50 a guest holds the seat and comes off the bill.
Booking policy
We reply within a day to confirm, and send the deposit link with it. Join the waiting list by booking a full date.
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