Kitchen & bar

Cold water, volcanic country, one short board

Oysters when the boats run, lamb off the plains, sea lettuce dried on the back rack, and a wine list that barely leaves the district.

On the board

Short, chalked, and honest about it

Nine dishes at a time, chalked up around four. If the board looks thin on a Tuesday it is because the boats had a bad week, not because we could not be bothered.

Everything is cooked to order and some of it takes twenty-five minutes. We say that when you book rather than let you sit there wondering whether we forgot.

Half past nine and the kitchen is done. The bar carries on with cheese, pickles and bread until somebody calls it, usually around eleven.

Raw end

Oysters, cured fish, whatever the diver brought in.

Hot end

One lamb, one fish, one thing without meat in it.

Late

Cheese, bread and pickles from half nine until last call.

Service

Hour by hour on a normal night