Our dinners are based on the cuisine of places we have visited and loved. The menus below are indicative of what we may serve. They will vary depending on what's good in the market, what went well (or not) before and seasonality.
See below for provisional dates for each cuisine.
We will also be preparing special menus for special days including
Christmas Day, New Years Eve, Twelfth Night, Burns Night, Chinese New Year, Un-valentines Day, Leap Year Day (our last supper).
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There are always vegetarian and pescatarian options on the menu but we are unable to offer special options to suit vegan or other restrictive diets.
Given the size of our galley, we cannot guarantee any dishes are allergen free.
Chorizo and babaganush
Olives and pickled turnip
Beetroot and yoghurt
Tarte de Santiago with fruit and cream (right)
12-28 Oct; 14-24 Dec; 26 Jan-4 Feb.
Olives and pickles
Tagliatelle with walnut sauce
2-12 Nov; 10-23 Jan
Hot and sour soup
Slow braised pork
Clay pot tofu
Leek flat breads
Saffron rice with fruit and honey
15-26 Nov; 7-18 Feb.
Sweet pickled herrings with apple
Smoked salmon roulade
Lamb and leek 'Barge' pie (left)
Seasonal vegetables and gravy
Dorset apple cake with clotted cream
29 Nov-10 Dec; 25 Dec-6 Jan; 21-29 Feb
Lunch includes three courses, menus reflect the dinner themes.
Drinks are available over the counter by the glass or bottle.
Red wine - Marchese di Borgosole
DOC -Salice Salentino: grape - Negroamaro
White wine - Valle Ven
DOC - Gavi : grape - Cortese (organic)
Cava - Lacrima Baccus: Spain
Beer - Avocet Ale, Exeter Brewery
Cordials (flavour to suit menu)
coke and lemonade
Coffee- Lavazza cafetiere
Tea - Clipper : Rooibos (organic)