Aperitivo
Bitter orange spritzes, vermouth over ice and a short list of alcohol free aperitifs begin at 7.5.
Eat and drink
The menu follows the season, not a formula.
Small plates arrive as they are ready, the charcoal grill handles the centre of the meal and vegetables are treated as more than an obligation. Order for yourself or build a table to share.
Dietary key
- gf
- Gluten free
- v
- Vegetarian
- vg
- Vegan
How to order
Start small, then let the grill lead.
Most tables begin with two or three small plates, followed by a dish from the kitchen or charcoal grill with sides. Whole sea bass is intended for two, while the vegetable dishes can move easily between a first plate, a main course or something shared.
The menu changes with produce and availability, so a few details may move from day to day. Prices and dishes shown here are static demonstration content for the fictional Linden Table concept.
Please mention allergies before ordering. Gluten free, vegetarian and vegan markers are a useful starting point, but the kitchen would always confirm preparation and cross contact directly with a guest in a real restaurant setting.
At the bar
Wine for the food, drinks for the hour.
Wine
The list moves around the Mediterranean, with plenty by the glass and a focus on growers who farm with care. Glasses begin at 7 and bottles at 31.
After dinner
Greek mountain tea, cardamom coffee, amaro and small pours of sweet wine are available until the last table leaves.
Produce and sourcing
Buy carefully, season confidently.
The fictional kitchen brief favours British day boat fish, pasture raised meat and vegetables chosen for flavour rather than uniformity. Olive oil, olives, cheeses, spices and preserved ingredients come from specialist Mediterranean producers.
Good sourcing does not need a speech beside every plate. It should be visible in ripe produce, sensible portions and a menu that is willing to change when an ingredient is not at its best.