Written up twice a week in chalk
River fish over coals, dried fruit and olives off the blocks, greens out the back, and a wine list that never leaves the Murray Darling.
What lands in front of you
The grill sits in the old boiler alcove and it is the whole kitchen, more or less. Cod, yellowbelly, one cut of lamb, vegetables from the garden, all over the same fire.
Dried apricots, sultanas and cured table olives come off blocks we can name, most of them inside twenty minutes of the shed.
A plate can take twenty-five minutes when the room is full, because everything is cooked to order on one fire. We say that when you book rather than leave you guessing.
To start
Two things, one of them meat-free, changed Thursday and Sunday.
Off the fire
River fish, or lamb when the river is not obliging.
To finish
Stone fruit in season, dried fruit and a hard cheese out of it.