We light the grill at three and cook until it goes out
Saltgrass started as a Sunday supper in a borrowed kitchen. Now it is twelve tables, a bar of eight stools and one wood-fired grill that does most of the work.
The menu follows what the boats and nearby farms bring in. Bread is baked here every morning and pasta is rolled by hand before service.
- Cooked over wood
- Oak and fruitwood, nothing else. You can taste it in everything from the fish to the cake.
- Short supply lines
- Most of what we cook comes from within a day's drive. When it runs out, it comes off the menu.
- Room for walk-ins
- We hold the bar for people who just turn up. Book a table if you need one at a set time.
