Today’s menu
Common Crest
A neighbourhood kitchen and tap room. One oak fire, a short list, and whatever the growers and the coast sent us this week.
Service
When we’re cooking
- Kitchen
- Wednesday – Friday · 12:00–15:00, 17:30–21:30
- Saturday & Sunday · 12:00–21:00, straight through
- Tap room
- Wednesday – Thursday · until 23:00
- Friday & Saturday · until midnight
- Sunday · until 22:00
- Closed
- Monday & Tuesday
- Snacks and draught are served all day whenever the room is open.
Scanned the card on your table? You’re in the right place. This is the live list, so it changes as dishes sell out or the delivery lands — the card stays the same, the menu underneath it doesn’t.
01
Bar Snacks
Served all day, at the bar or the table.
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Hearth bread & cultured butterv£4.50
Baked in the morning, finished on the fire, sea salt on top.
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Smoked almondsve · gf · n£4.00
Rosemary, orange zest, a lot of black pepper.
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Whipped cod roe£8.50
Charred sourdough, dill oil, pickled shallot.
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Crisp potato terrinev · gf£7.00
Pressed overnight, fried hard, black garlic aioli.
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Pickled musselsgf£9.00
Cider vinegar, lovage, cold and sharp. Eat with the bread.
02
Small Plates
Two or three each is about right before a hearth dish.
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Hispi cabbagev · n£10.00
Grilled in wedges, brown butter hollandaise, toasted hazelnut.
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Beef tartare£13.00
Hand-cut rump, fermented mustard, rye crisps for scooping.
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Grilled leeksv · n£11.00
Walnut cream, aged sheep’s cheese, burnt leek ash.
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Cured troutgf£12.50
Buttermilk, shaved cucumber, chive oil.
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Chicken liver parfait£10.50
Damson, warm brioche, more brioche on request.
Over oak
Everything on the next list is grilled over oak embers and rested by the fire. Ask for it rare, ask for it well — just tell us before it goes on.
03
From the Hearth
Cooked to order; the larger cuts take around 35 minutes.
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Coal-roast chicken, for two£34.00
Whole bird, bread sauce, dripping gravy, watercress. Carved at the pass.
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Dry-aged sirloingf£29.00
35 days on the bone, bone-marrow butter, burnt lemon.
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Whole plaicegf£26.00
Brown shrimp, caper butter, grilled on the bone.
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Hogget shouldergf£27.00
Six hours in the embers, charred onion, salsa verde.
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Celeriac steakv · gf£19.00
Salt-baked then grilled, smoked yeast butter, crisp sage.
04
Garden & Grains
Full plates, not side dishes. The list follows the market.
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Heritage tomatoesve£9.00
Basil oil, sourdough crumb, a spoon of the juice underneath.
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Barley risottov£16.00
Wild mushrooms, parsley, a little hard cheese. Vegan without, just ask.
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Roast squashv · gf · n£14.00
Pumpkin-seed dukkah, labneh, chilli honey.
05
Sides
One between two unless it’s the chips.
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Triple-cooked chipsve · gf£6.00
Malt salt, cooked in oil, not dripping.
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Hearth greensve · gf£5.50
Whatever is best that day, lemon and chilli.
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New potatoesv · gf£5.00
Crushed, buttered, plenty of mint.
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Leaf saladve · gf£4.50
House vinaigrette, soft herbs.
06
Puddings
The tart is made in one batch each service.
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Burnt honey custard tartv£8.00
Crème fraîche, nutmeg. Goes early on a Saturday.
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Chocolate & olive oil moussev£8.50
Dark, loose, sea salt on top.
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Poached pearv£7.50
Brown sugar oats, cold cream poured at the table.
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Three cheesesv£11.00
Oat crackers, quince, all from these islands.
07
Draught & Cask
Cask line changes weekly. Thirds poured on request.
HalfPint
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Crest Pale Ale, 4.2%£3.00£5.60
Brewed for us down the road. Soft, bitter finish.
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Dark Mild, 3.6%£2.80£5.20
Cask, hand-pulled, chocolate and liquorice.
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Guest cask — ask the bar£2.90£5.40
Written on the slate above the pumps.
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Dry cider, 5.0%gf£3.10£5.80
Single orchard, nothing added, properly dry.
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Pilsner, 4.6%£3.20£6.00
Lagered eight weeks, poured cold with a thick head.
08
Wine by the Glass
Low-intervention, mostly. Full list in the folder at the bar.
175mlBottle
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Chenin Blanc, Loire£7.00£29.00
Dry, orchard fruit, good with the trout.
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Gamay, Beaujolais£8.00£34.00
Served cool. The house red for anything off the fire.
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Trousseau, Jura£9.50£42.00
Pale, savoury, a bit wild. Try it with the hogget.
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Pét-nat, Kent£9.00£40.00
Cloudy, bone dry, opened to order.
09
Zero-Proof & Coffee
Coffee runs until last orders.
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Seasonal shrub sodave · gf£4.50
Fruit vinegar made in-house, long over ice.
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Alcohol-free pale ale£4.50
Bottled, hoppy, 0.5%.
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Loose-leaf tea, per potve£3.50
Breakfast, mint, or roasted barley.
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Filter coffeeve£3.20
Brewed by the jug, refilled once.
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Espressove£2.80
Single origin, changes monthly.
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Flat whitev£3.60
Whole, oat or none.
Markers
Dietary key
- v — Vegetarian
No meat or fish. Some dishes use dairy, egg or honey.
- ve — Vegan
Made without animal products as listed on the menu.
- gf — No gluten ingredients
Made without gluten-containing ingredients. One kitchen, shared fire, so we can’t promise no trace.
- n — Contains nuts
Tree nuts or seeds are in the dish. Tell your server about any allergy before ordering.
Good to know
How service works here
- Plates arrive as they’re readySnacks and small plates come out first, hearth dishes when they’re rested. Tell us if you’d rather have everything together.
- Sharing is easyMost plates split well and we’ll bring extra forks without being asked. The chicken and the shoulder are built for two.
- Last kitchen orders21:00 Wednesday to Thursday, 21:30 Friday and Saturday, 20:30 Sunday. Snacks continue until the bar closes.
- AllergensThe full ingredient folder lives behind the bar. Ask your server before you order and we’ll go through the dish with you.
- Walk-ins and waitingHalf the room is kept back for walk-ins. If there’s a wait, we’ll pour you something and come and find you.
- Prices and serviceAll prices include VAT. A discretionary 10% service charge is added for tables of six or more and shared across the team.