Our chef combines brilliantly executed pub classics with more inventive dishes. We place a particular emphasis on seafood, befitting our location in an ancient port town. Doorstep sandwiches made with Rye Bakery bread are served alongside our main menu at lunchtimes. Traditional roasts are available every Sunday afternoon.
Food is served between 12-3 and 6-9 pm Monday to Friday and 12-9 pm at weekends. Reservations with instant confirmation can be made using the Opentable form below. You’ll be seated inside the pub: tables in the beer garden can’t be reserved.To whet your appetite, here are photos of some dishes we’ve served since we relaunched the pub in January. (Please note our menu changes frequently and these particular dishes may not be available when you visit).
Cod fillet battered in real ale with hand-cut chips and mushy peas.
Rump of lamb with Dauphinoise potatoes, wilted spinach and grilled vine tomatoes.
Risotto of Wensleydale cheese and roasted butternut squash.
A trio of smoked fish: salmon, sprats and mackerel.
Roast beef sirloin with Yorkshire pudding, roast potatoes, tenderstem broccoli, chantenay carrots and gravy.
Pan-seared scallops on chorizo with crushed new potatoes.
Steak and ale pie with mash and greens.