A smart and deservedly-popular restaurant, with a plush red interior.
The kitchen, headed by Mark Poynton, has an ethos of seeking out ethically produced ingredients, produced as naturally as possible; and this philosophy is carried right through the operation down to the type of light-bulbs used. So expect locally produced food - some organic - and line caught fish, cooked to a high standard.
As would be expected, the menu follows the seasons, but late Spring brought 'Pressed Pig's Head Terrine, Crispy Ears & Port Onions'; 'Smoked Salmon and Chive Layered Terrine with Pickled Lemon' and 'Globe Artichoke and Ratte Potato Salad, Jerusalem Artichoke' among the starters.
'Green Leek Risotto with Shaved Parmesan'; 'Cod Fillet with Crushed Potatoes & Pea Purée' and 'Rack & Breast of Denham Estate Lamb with Kholrabi' listed among the mains.
Desserts such as 'Crème Brulée with Biscotti'; 'Warm Valrhona Chocolate Fondant with Coffee Ice Cream' and 'Poached Rhubarb with Iced Nut Parfait' might tempt you, as might their selection of Farmhouse Cheeses.
They hold regular Jazz Nights - so enquire if these interest you.
- Food Style: Modern British
- Lunch: all week 12.00-14.00, Mon-Fri set L £20.50 (2 courses), £26.50 (3 courses)
- Dinner: Mon-Sat 18.00-22.00; Sun 18.00-21.00; set early evening menu (18.00-19.00); £20.50 (2 courses), £26.50 (3 courses); set D £53 (3 courses); Tasting Menu £90 (whole table only)
- Seats: 60
- Wine: a well-chosen list travels the world, kicking off in the mid £20's
- Wheelchair access: Yes
- Nearest station: Cambridge Rail
- Directions: See the map on this page
- Closed: check Christmas openings
- Air conditioned