We serve classic French dishes, often from the "Bertha" wood fired oven, which burns oak, ash & fruit woods every lunch & dinner service. Our excellent Steak Frites come from the grass fed Blonde Aquitaine herd two miles away at Church Farm Meats & are chargrilled in the wood oven. Our 'Beer Can' Poussin, an entire bird, brined & smoked & served whole with sweet & smokey ash baked leeks & leaves. The Moules Frites are fast gaining a reputation - inspired by Chez Hortense in Cap Ferret where they add chorizo & jambon to the mix. And despite the chef's protestation you can always have a burger (which is awesome!). Pissaladière, our wood fired flat breads & a salad make an excellent lunchtime snack whereas early evening you might want to share an Aperitif Plate over a glass of wine - cheese beignets or a rabbit rillette perhaps?

The Market Menu, for lunch or dinner is seasonal & changes daily, sometimes even during service.  At the time of writing I would choose the asparagus with crispy truffled egg, then the pork belly with clams whereas I'm sure my husband would want bone marrow on sour dough toast & confit duck burger with chicory & apple remoulade....
Our delicious food is prepared from scratch by co-owner & Head Chef Steve Carss & his fabulous team of chefs on the top floor. They work exceedingly hard & we're very proud of what they produce.