Winter on the harbour is quiet and the kitchen likes it that way. The oysters are at their best, the fish pie goes on and the private room does most of its work in December.

Oysters at their best

Cold water makes the best oysters. From November we serve rock oysters from two beds up the coast, shucked to order, with a shallot vinegar and nothing else. Six or twelve.

Fish pie

The fish pie is smoked haddock, prawns and whatever white fish Nadia has too much of, under a mash finished with brown butter. It is on the dinner menu from December to February and it is the dish guests travel for.

December in the harbour room

The private room takes twelve at one table. In December it is booked most nights for a set menu at a fixed price per head. If you want it for a particular date, ask early.