COME FOR SUPPER. STAY FOR THE EVENING.
linentable
Dinner Tuesday–Friday from 5pm.
Weekends from noon.
Supper with friends,
or just the two of you.
Some evenings
deserve another
hour.
Order a few plates to share, or keep the market fish to yourself. Our menu starts with the season and leaves room for whatever you feel like eating.
Pull up a chair ↗
A LITTLE CHAR. PLENTY TO SHARE.A taste of the menu
For the
middle.
A good beginning.
Warm sourdough with cultured butter. Olives with orange and rosemary. Whipped ricotta and roasted grapes.
Start with a few small plates.
See where the evening takes you.
Roasted, grilled and ready to share.
Wood-fired market fish with white beans. Coal-roasted carrots, herb oil and ricotta. Grilled cabbage with almond cream.
Order a larger plate for yourself,
or share a few around the table.
Leave room for pudding.
Burnt honey tart with crème fraîche. A chocolate pot and shortbread. Two scoops of whatever’s ripe.
Ask for an extra spoon if you’re sharing.
Before the
first table.
There’s dough to mix and bread to bake before anyone takes a seat. Supper starts well before the first order.
There’s no right way to spend the evening
Follow your appetite.
Start with a drink, browse the food, or skip ahead to pudding. You can plan the rest when you get here.
Good things
come from
the fire.
We roast carrots until their edges catch, then serve them with cool ricotta and herb oil. It’s the same approach behind the rest of the menu: enough heat to bring out the flavor, with something fresh alongside.
Step into the kitchen ↗Take a seat
by the
kitchen.
Sit by the open kitchen if you like watching supper come together, or take a table further into the room for a longer catch-up.
Get to know the room ↗Your people.
Our table.
Bring 8 to 24 guests for a birthday, a team supper or a long-overdue catch-up. We’ll plan a sharing menu around your group.
Plan something together ↗Simple things,
well considered.
A little heat +
Carrots and cabbage go over the fire until they’re tender inside and browned at the edges. We keep the dressings fresh so the smoke doesn’t take over.
Something bright +
Lemon goes with the market fish, sherry vinegar with the tomatoes, and green herb oil with the carrots. Their sharpness balances the richer flavours on the plate.
Room to share +
Choose small plates for the middle or a larger dish with sides. There’s no set order, and you can always add something once you’ve started.
Stay for puddingYou can decide
on pudding later. ↗
Burnt honey tart with crème fraîche, or something chocolate.
At the beginningStart with
warm bread.
The first plate at the table ↗Tuesday–Friday, from 5.
Weekends, from noon.