Open Form — Menu

Morning

Served from open until 11:30. Bread is baked on site each morning and runs out when it runs out.

Seeded rye toast, cultured butterV6

Two thick slices, sea salt, a spoon of the day's preserve on the side.
Soft polenta, poached egg, charred spring onionVGF13

Slow-stirred with butter and hard cheese, finished with black pepper.
Buckwheat pancake, pear compote, walnutVN12

One large pancake, toasted walnuts, crème fraîche.
Overnight oats, plum, sunflower crumbVG9

Oat milk, roasted plums, toasted sunflower seeds. Served cold.
Bacon sandwich on milk bun10

Streaky bacon, brown sauce or none. Add a fried egg for 2.

11:30 until 16:00, counter service. Plates arrive as they are ready rather than all together.

Open sandwich: roast squash, whipped feta, dukkahVN14

On rye, with pickled shallot and herbs from the box out back.
Lentil and fennel soup, rye crispVG11

Brown lentils, roast fennel, oil-cured olive. Bowl or mug.
Grain bowl, greens, pickles, herb dressingVG15

Barley, whatever is best that week, house pickles. Add a soft egg for 3.
Hand-cut pasta, tomato, basilV16

Rolled each morning; the shape changes with whoever is on the bench.
Chicken schnitzel, caper brown butter, lemon18

Pounded thin, fried to order. Comes with the house greens.
Plate of the day17

One dish, written on the board by the counter. Ask what it is today.

Friday and Saturday from 17:00, table service. Small plates — three or four between two is about right.

Salt cod croquettes, aioli9

Four to an order, fried crisp, lemon on the side.
Grilled leeks, romescoVGN11

Charred over coals, almond and pepper sauce underneath.
Beef tartare, mustard seed, sourdough16

Hand-cut, dressed simply, toasted bread to build on.
Whole plaice, brown butterGF26

For two to share. Roasted on the bone, capers and parsley.
Potatoes in duck fat, thymeGF7

Crushed, roasted hard, plenty of salt.

All day, while they last. Sweets are made in one batch each morning.

House greens, lemon, olive oilVGGF6

Bitter leaves, sharp dressing, nothing else.
Dark chocolate and olive oil mousseVGF8

Set loose, flaked salt on top.
Burnt honey custard tartV7

By the slice, cold from the counter.
Cheese, quince, crackersV12

Two cheeses, chosen that week. Ask which are on today.

Coffee is a single seasonal roast, ground to order. Wine and beer from 12:00.

Filter, by the cup4

Brewed in batches through the day; free refill before 11:00.
Espresso / cortado3.5
Flat white / latte4.5

Oat or whole milk, no charge either way.
Loose leaf tea, per pot4

Black, green, mint or rooibos.
Hot chocolate5

Allergies. Tell us before you order. This is a small kitchen where nuts, gluten, dairy and fish are handled on the same benches, so we can describe a dish honestly but cannot promise separation.
Substitutions. Most plates can be made vegetarian, and several can be made vegan. Ask at the counter and we will tell you what changes.
The menu moves. Dishes follow the market week to week. A few items sell out late in service, and the board by the counter is always more current than the printed card.
Prices. Shown in full, inclusive of tax. No service charge is added; tips are shared across the whole team.
Large groups. Six or more is easier for us on a weekday, and we serve those tables from the midday list only.
Quiet hours. Between 14:00 and 16:00 the room is at its calmest if you want to sit and work; we ask for headphones on calls.