Describing it's style as delivering 'back-to-basics British cooking' this good restaurant sums itself up rather too modestly.
Expect a restaurant set on two levels - the upper a commanding mezzanine - whitewashed walls & bare wooden boards - counter balanced with tables dressed with crisp white napery.
On the food front, the day begins with Breakfast, for which they offer everything Porridge through Homemade Baked Beans on Toast to Black Pudding with Fried Duck Egg & Full English Breakfast. At the weekend this is extended through lunch, with Brunch dishes.
Main meals bring a largely seasonal menu of dishes with clear and definate flavours; a winter list included 'Cornish Crab with Toast & Mayonnaise'; 'Rabbit with Black Pudding & Wild Mushrooms'; 'Chicory, Apples & Pears with Walnuts & Sweet Mustard' and 'West Mersea Native Oysters' amongst the starters.
'Whole Sea Bass with Wild Cabbage & Brown Shrimps'; 'Steak & Kidney Pudding'; 'Devon Eed Chicken with Sage, Onion & Liver Stuffing & Roast Potatoes'; 'Aberdeenshire Sirloin Steak with Chips' and 'Slow-Cooked Lamb Henry, with Kale & Bashed Neeps' included on the listed mains.
Puds are a mixture of light-richness 'Chocolate Mousse' and School Boy 'Spotted Dick' & their cheeses from Neal's Yard.
Friendly & helpful service.
- Food Style: British Traditional
- Lunch: Breakfast Thurs-Sun10.00-12.00, Brunch Sat & Sun 11.00-16.00; L Thurs-Sun 12.00-17.00 (Sat & Sun 11.00-16.00) + Sun L £19.75 (3 courses); mains about £12 to £33; Full English Breakfast £10.50; set L Sun £22.50 (3 cour
- Dinner: all week 18.00-23.00 (Sun 22.00); mains about £12 to £33
- Wine: a well-chosen list kicks off at about £18
- Wheelchair access: Yes, ground floor only
- Nearest station: 25th Dec, 1st Jan
- Directions: See the map at the top of the page