Autumn menu · dining room & counter

Thyme House

A ten-table kitchen. Bread mixed the night before, herbs cut from the back garden, and a short menu rewritten most weeks.

Counter 8–11 Lunch 12–3 Dinner 6–10

Kitchen hours

When each menu is served

Sunday is one long lunch, 12.00 to 5.00, from a shorter hearth list. The kitchen closes on Mondays.

Dietary key

All prices are in pounds and include service. A few dishes can be adapted — ask and we will tell you which.

Counter only, 8.00 to 11.00

Cultured butter toast 5 Thick-cut sourdough, sea salt, this week’s preserve. v
Baked eggs, green harissa 11 Two eggs baked over spinach with smoked yoghurt and toast. v
Oat porridge, pear & thyme honey 7 Slow-cooked oats, roast pear, toasted seeds. Made with oat milk on request. v
Smoked trout toast 13 Crème fraîche, pickled shallot, dill, rye.
Cardamom morning bun 4.5 Laminated overnight, rolled in cardamom sugar and orange zest. v

From 12.00. Two or three per person is about right

Marinated olives & warm almonds 6 Fennel seed, orange peel, smoked salt. ven
Whipped cod roe 9 Charred flatbread, lemon oil, chive.
Beetroot, labneh & buckwheat 8.5 Salt-baked beets, strained yoghurt, toasted grain, dill oil. vgf
Grilled leeks, romesco 9 Burnt over the coals, hazelnut and pepper sauce. ven
Salt cod croquetas 10 Three to an order, lemon aioli.
Chicken liver parfait 11 Quince, pickled walnut, grilled sourdough. n

Everything cooked over wood. Fifteen to twenty minutes

Wood-fired flatbread, taleggio & sage 14 Brown butter, black pepper, lemon. v
Whole roast plaice 24 On the bone, brown butter, capers, parsley. Day-boat fish, so the catch changes. gf
Slow lamb shoulder, to share 44 Five hours in the embers with white beans and salsa verde. Serves two, carved at the table. gf
Barley risotto, autumn squash 17 Pearl barley, roast squash, aged pecorino, crisp sage. v
Dry-aged bavette 25 Smoked bone marrow butter, watercress, pink peppercorn. Cooked medium-rare. gf
Celeriac shawarma 16 Spit-roast celeriac, tahini, pickled chilli, flatbread. ve

Served with the hearth plates

Pastry is made each morning, so some run out

Coffee all day. Wine list by the bottle is on the shelf

Kitchen notes

Three answers we give most often at the table, written down so you do not have to ask.

Set lunch: Two courses 22, three courses 27, Tuesday to Friday between 12.00 and 2.30. Chosen from the small plates, two of the hearth dishes and one sweet; the sheet on the table lists which.
Allergies: The kitchen handles gluten, nuts, dairy, shellfish and sesame in one small room, so we cannot promise a trace-free plate. Tell whoever brings your bread and they will walk you through the day’s dishes — several can be changed, a few honestly cannot.
Why the menu moves: Most of it is rewritten on a Tuesday around what the growers and the day boats have. If a dish here has gone, there is usually something close to it on the board by the pass.