What's on
What's on, and when.
The week has a shape: a new menu on Wednesday, the tasting menu at the weekend, the roast on Sunday. Around that, a producer at the table once a month, a wine night once a month, and Christmas from October.
Regular events
Every Wednesday
The new menu
Written after the morning deliveries, on the website by noon. Wednesday dinner is the quietest and the cooks are freshest.
Friday and Saturday
The tasting menu
Six courses for £65, Tom's pairing £38, booked ahead and taken by the whole table. What was best that week.
Every Sunday
The roast
Noon to four, two courses £26. Beef, lamb, chicken or nut roast. Two weeks ahead for a table; a month for the back room.
First Thursday of the month
Producer supper
A farmer, fisherman or cheesemaker at the table, a four-course menu built around what they bring, £48. Twenty places, sold out most months.
Last Wednesday of the month
Wine night
Tom opens six bottles from the list and talks about them, with a plate of cheese and ham, £30. The bottles are then on by the glass for the week.
December
Christmas
The party menu runs from the first of December; the back room is booked by mid-October and the whole restaurant on Mondays and Tuesdays by November.
First Thursday
The producer supper.
Once a month the person who grew, caught or made the thing sits at the long table and Sioned cooks four courses around what they brought: the lamb farmer in spring, the Gower fisherman in summer, the cheesemaker in autumn, the cider maker before Christmas. Twenty places at £48, with a glass matched to each course by Tom, and the producer talking between them. It sells out most months; the list for the year is on Instagram in January.
The tasting menu, Friday and Saturday.
Six courses for £65, Tom's pairing £38, taken by the whole table and booked ahead. What was best that week, cooked by four people who had the morning to think about it.