One table, one menu, one sitting at half past eight.

Guests of the house have first call on a seat. The remaining places are released at noon each day for outside diners.

Posted each evening at half past five, once the chef has seen what the boat brought.

Thirty places. Outside diners are released at noon and usually gone by two.

Twice a week in shoulder season: same room, same chef, your menu, up to thirty guests.