Short list, good bottles.
We don't carry hundreds. We carry maybe forty, picked for the food and the room — small producers, working farms, a fair mark-up so a bottle won't end the evening.
Three to start with.
House white
Domaine Octavie Touraine Sauvignon
Loire Valley, France
Citrus pith, cold gooseberry, chalk. The whole list anchor.
House red
La Sereine Côtes du Rhône
Rhône, France
Soft Grenache-led blend. Drinks easy at lunch, holds at dinner.
Sparkling
Wiston Estate Brut NV
South Downs, West Sussex
Our local fizz. Toasty, dry, a serious thing in a casual glass.
What's on the list.
A snapshot of the styles we always carry. The exact bottles rotate — ask Ella, she'll tell you what's drinking well right now.
Crisp whites
Sauvignon, Picpoul, Albariño, a Sussex still white from Tinwood. Things that cut through butter sauce.
Bigger whites
Chardonnay from the Mâconnais, a textural Soave, a skin-contact Pinot Gris. For the larger plates.
Light reds
Pinot Noir, Gamay, a Frappato when we can get it. The ones that work with fish and chicken.
Bigger reds
Rhône blends, Tuscan reds, a Trenchmore wagyu kind of wine when the room calls for it.
Sparkling
Two Sussex, one Champagne, one Crémant. Wiston, Nyetimber, Pol Roger, Bailly-Lapierre.
After dinner
A small list of Sauternes, Tokaji, a Pedro Ximénez, a Banyuls. Glasses, not bottles.
We'll match the meal.
Tell us roughly what you're eating and what you like. We'll point you at a bottle, a glass, or a pairing across the courses. No mystique.