Bottle
56
Takeaway
46
By glass
Bottle only
Grape
Grenache Noir / Cinsault
Serve
14–15°C. Decant briefly before pouring.
Pair with
Confit duck leg, Charcuterie, Cheese plate
Small Plates
Bread + Oil
Sourdough + Olive Oil
Hummus + Flatbreads
Snacks
Marinated Olives
Roasted Almonds
House Pickles
Cheese + Cured
Cheese Plate
Charcuterie
Warm Plates
Baked Camembert
Bread, almonds
Confit Duck Leg
Bread, pickles, mustard
Bread + Oil
Sourdough + Olive Oil
Hummus + Flatbreads
Snacks
Marinated Olives
Roasted Almonds
House Pickles
Cheese + Cured
Cheese Plate
Charcuterie
Warm Plates
Baked Camembert
Bread, almonds
Confit Duck Leg
Bread, pickles, mustard
Tinned Fish18
Next Events
All events →18 Jun
19:00
This one’s on the terrace. Open air, late light.
19 Jun
19:00
No fixed tasting, no over-explaining, just a handful of bottles we’re into right now. a few simple plates and space to try things at your own pace.
Bottle rail
Anders Frederik Steen & Anne Bruun Blauert / Valvignères, Ardèche, France
Destemmed Grenache Noir macerated in the directly pressed juice of Cinsault from Le Mazel for a little more than 9 months, waiting for the cellar to regain temperature before pressing, then a further year in barriques before bottling in June 2025. Obvious complexity behind its light colour, with a structure more similar to a full-bodied wine, dressed up as a Ploussard of Jura.
Bottle
56
Takeaway
46
By glass
Bottle only
Grape
Grenache Noir / Cinsault
Serve
14–15°C. Decant briefly before pouring.
Pair with
Confit duck leg, Charcuterie, Cheese plate
Bottle
56
Takeaway
46
By glass
Bottle only
Grape
Grenache Noir / Cinsault
Serve
14–15°C. Decant briefly before pouring.
Pair with
Confit duck leg, Charcuterie, Cheese plate
Bay Mackerel
RockfishEngland
Soft, oily mackerel. Wants skin-contact whites or a light oxidative pour. Salt, fat, and a bit of grip.
Price
7
Weight
120g
Ingredients
Mackerel (FISH) Fillets, Sunflower Oil, Salt