Wine List
Wines we actually pour
We don't print a wine list that sits the same all year. Instead, we work with a handful of small producers — mostly European, mostly wines that taste like where they're from — and change what's open to match what's on the menu this fortnight. If something's selling out before the week's over, that's how we know we've got it right.
What's pouring this week
We keep a small, changing selection open by the glass: usually a crisp white (something that pairs with fish and bright greens), a light red (the kind you can drink cold in summer or at room temperature in winter), and whatever orange or skin-contact wine we're excited about that fortnight. Ask your server what's open — the selection shifts with the seasons and the menu.
What's in the cellar
The bottle list is mostly small growers — vignerons and natural winemakers from France, Italy, Spain and a few other corners of Europe where people still make wine the way their grandparents did. We keep a couple of natural and low-intervention wines on rotation, alongside a few old-world classics we hold for special occasions. If there's something you're curious about or something we're pouring well that evening, your server will know what it is and why it landed here.
Wine with what's on the menu
The team is happy to find a glass that matches whatever you're eating — especially if you're ordering one of the Sunday roasts or working through the tasting-led starters. If you know when you're coming, mention it when you book and we can think about what to have open for you that night. It's one of the easiest favours to ask for and one of the things we genuinely enjoy doing.