Kitchen · Bar · Garden

Cooked today, gone by tonight.

A short menu that changes with the market, cooked in an open kitchen and served without ceremony. Come hungry, leave slowly.
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Lunch · Wed–Sun, 12–3Dinner · Wed–Sat, 6–11Sunday roast · from 1
From the pass
Tonight: wild garlic gnocchi, brown butter, aged pecorino

A small room that takes food seriously

Plateful is twelve tables, one wood oven and a menu short enough to say out loud. We buy from the market each morning, cook what looked best, and sell out most nights — which is exactly how we want it.

The menu

Short on purpose — everything on it is cooked today, from the market this morning.

Starters

Burrata, blood orange, basil£9
Torn to order, dressed at the table.
Wood-roast leeks, romesco£8
Charred soft, sauce with a gentle heat.
Crispy squid, lemon & seaweed salt£10
Fried in the lightest possible coat.

Mains

Half chicken, wood oven, salsa verde£19
Brined overnight, blistered skin, sharp green sauce.
Wild garlic gnocchi, brown butter£16
Pillowy, nutty, finished with aged pecorino.
Whole plaice, caper butter£24
On the bone, for two if you like.

Desserts

Burnt basque cheesecake£8
Barely set in the middle, bitter top.
Chocolate & olive oil mousse£7
Dark, silky, one flake of sea salt.
Affogato, house amaretti£6
Vanilla gelato drowned at the table.
Please tell us about allergies — most dishes can be adapted. A discretionary 10% is added for tables of six or more.
“The kind of place you text people about from the table.”
A four-visit first week
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