Warm, low-lit dining room with wooden tables set for an evening service

Evenings, Tuesday to Saturday

A short menu, milled and cooked the same day.

Lucid Grain is a twenty-four seat kitchen built around stone-milled flour, a wood oven and whatever the growers bring in that week. One room, one fire, one menu that changes when the produce does.

Request a table Read this week's menu

Stone-milled daily Wood-fired Set menu evenings

The kitchen

We start with the grain, then decide what dinner is.

Every morning a small mill runs in the corner of the kitchen. The flour it makes — soft wheat, rye, the occasional barley — sets the shape of the evening: what we bake, what we thicken, what we char and what we leave alone. Nothing is held back for a second service.

Milled at dawn

Whole grain goes through the stones the same morning it is baked, so the bread carries the sweetness that disappears from older flour.
One fire

There is no gas line in this kitchen. Bread, vegetables, fish and the final custards all pass through the same oven as it falls through its heat.
Written each week

The menu is printed on Tuesday and holds until Saturday. When a grower runs short, the dish changes rather than the sourcing.

Dark-crusted loaves of stone-milled bread cooling on a wooden rack — The morning bake — loaves rest for four hours before service.

This week

The menu

Served as a set menu of four courses, or à la carte at the counter. Everything below is cooked to order; a few dishes finish when the oven allows rather than when the ticket lands.

To begin

Hearth bread & cultured butter9

Stone-milled wheat and rye, baked at noon, salted butter churned in-house.
Charred leeks, hazelnut14

Leeks cooked in the ashes, dressed with toasted hazelnut and aged cider vinegar.
Barley broth, winter herbs12

Pearled barley simmered in roasted onion stock, finished with parsley oil.

From the fire

Whole plaice, brown butter32

Cooked on the bone over embers, brown butter with capers and lemon thyme.
Roast celeriac, rye crumb26

Salt-baked for three hours, then glazed in its own juices with a dark rye crumb.
Lamb shoulder, smoked wheat34

Slow-cooked shoulder with cracked wheat smoked over the last of the oak.

To finish

Burnt honey custard11

Set in the falling oven, with a spoonful of bitter honey caramel.
Baked pear, oat cream10

Pears roasted in their skins, cold oat cream, cracked black pepper.
Rye shortbread, sea salt6

Two pieces, from the morning's flour, to take with coffee or on the way out.

The room

Twenty-four seats, one long counter.

Plaster walls, oak tables and enough light to read the menu. The counter faces the oven, so you can watch the bread go in while you eat.

A shared wooden table laid with plates of roasted vegetables, bread and glasses — The shared table

A plated fish course with herbs and sauce on a pale ceramic plate — A plated course

Diners seated along a counter in a warmly lit restaurant during evening service — The counter at service

Visiting

Service times

Dinner runs in two seatings. The counter keeps a few places back each night for walk-ins, released when the doors open.

Tuesday – ThursdayFirst seating 6:00 pm · Second 8:30 pm
Friday – SaturdayFirst seating 5:30 pm · Second 8:15 pm
SundayBread counter only, 10:00 am – 2:00 pm
MondayClosed — milling and prep

What to expect

Small room, simple rules.

Dinner takes around two hours. We only run two seatings so nobody is hurried.
Tables of five or more are served the set menu, written for the whole table.
Tell us about allergies and dietary needs in advance; most dishes can be rewritten with notice.
Come as you are. The room is warm near the oven and cooler by the window.
The bread counter on Sunday is first come, first served — no request needed.

Request a table

Tell us when, and we'll write back.

Requests are read by the same people who cook. We confirm by email, usually within a day, and will suggest the nearest seating if your time has gone.

Before you ask

Questions

Can you cook around allergies and dietary needs?

Yes, with notice. Most courses have a vegetarian or gluten-free version written alongside them, and the kitchen will confirm what is possible when we reply to your request. Nuts and wheat are used daily in the room, so we say so plainly rather than promising a free-from kitchen.

Do you take larger groups?

Up to eight at the long table, served the set menu. Anything larger takes the whole room, which we arrange occasionally on Mondays — mention it in your request and we will explain how it works.

Are children welcome?

They are, at the first seating. The kitchen will happily cook a smaller plate of whatever is on the menu that evening.

Is there a dress code?

None at all. The room is informal, the counter especially so.