Dining
Three kitchens.
One of them never closes.
Salt Room on the harbour side, The Glasshouse under the old roof, and forty feet of bar between them.
Salt Room
Six courses, or three,
or a seat at the counter.
The counter takes six and does not take bookings. It is the best seat in the building and the only way to get it is to turn up.
The Glasshouse
One menu. Open fire.
No choice past how you want it.
- Whole turbot, over the coalsRs 4,800For two, market price
- Bone marrow, parsley, sourdoughRs 940Since the first week we opened
- Aged sirloin, 45 days HouseRs 3,200Ask for it rare and mean it
- Roast celeriac, brown butterRs 1,600The one the kitchen orders itself
- Burnt honey tart Last oneRs 720Only ever one left
The Long Bar
Forty feet, and
somebody at the piano
from nine on Thursdays.
Cocktails from six. The list changes twice a year and the four everybody orders have never been off it.
Book a table. Or do not,
and take the counter.
Rooms from 12,400 a night - breakfast and the rooftop pool included.