Third Keel Harbourside dining

Open for dinner Wednesday to Sunday

Fire, salt
and a short
menu

Third Keel is a twenty-eight seat dining room above the old boat sheds. We cook one seasonal menu over wood, pour it alongside low-intervention wine, and change it when the market tells us to.

Enquire about a table Read this week's menu
Warmly lit dining room with set tables and guests seated during evening service
The upstairs room, second seating

One menu, nightly

Four courses written each afternoon, served to the whole room at a steady pace.

Cooked over wood

A single hearth, two grills and no gas. Smoke is the seasoning we lean on hardest.

Counter walk-ins

Eight stools at the pass stay unbooked for anyone who arrives on the evening.

The house style

We buy small,
cook close
to the bone

Our kitchen is built around three deliveries a week and whatever the boats land. That means a menu that is deliberately short — fewer dishes, cooked properly, with the trimmings turned into stock, butter and the next night's sauce.

  1. Produce first

    Vegetables get the hearth before the protein does. Half the menu is usually meat-free without announcing itself.

  2. Nothing wasted

    Bones, shells and stems go back into the pot. The bread is baked from the previous day's starter.

  3. Unhurried service

    One seating pace, water poured without asking, and no rush to turn your table before you are ready.

Cook trimming fresh herbs and vegetables on a wooden kitchen bench
Morning prep, before the hearth is lit.

This week, written Tuesday

The menu

An excerpt from the current card. Dishes move with the season and the morning's delivery, so expect a line or two to have changed by the time you sit down.

To begin

  • Hearth bread & cultured butter 7

    Baked to order, finished with sea salt.

  • Grilled leeks, hazelnut, chive oil 13

    Charred whole, dressed warm.

  • Cured trout, buttermilk, dill 16

    Three days in salt and juniper.

  • Smoked mussels on toast 14

    Cooked in the embers, cider butter.

From the hearth

  • Whole day boat fish for two 54

    Grilled over oak, lemon and brown butter.

  • Short rib, burnt onion, bone sauce 32

    Six hours in the hearth's back corner.

  • Hispi cabbage, miso, pumpkin seed 21

    Our longest-running vegetable main.

  • Embered potatoes, bay cream 9

    Cooked in ash, cracked at the pass.

To finish

  • Burnt honey custard 11

    Set loose, served cold.

  • Pear, bitter leaf, brown sugar 10

    Roasted in the dying heat.

  • Cheese from the cold room 15

    Three, with oat crackers and quince.

  • Chicory coffee, smoked sugar 5

    Brewed by the jug for the table.

Kitchen's choice

Four courses, chosen for the whole table — 58 a head

The simplest way to eat here. We send the best of the card in order, pace it to your table, and work around allergies if you tell us when you enquire. Available every service, for parties of two or more.

Enquire about a table

Opening hours

When to find us

  • Monday & TuesdayClosed
  • Wednesday & ThursdayDinner, 5pm – 10pm
  • FridayDinner, 5pm – 11pm
  • SaturdayLunch 12pm – 3pm · Dinner 5pm – 11pm
  • SundayLong lunch, 12pm – 6pm

Last orders go in forty-five minutes before close. Sunday is one slow sitting — the kitchen keeps sending until the room empties.

Send a table enquiry
Empty restaurant dining room with wooden tables, bentwood chairs and a long counter before service
Twenty tables, eight counter stools, one hearth.

Table enquiries

Ask for a table

Tell us when you would like to eat and we will reply by email with what we can hold. Nothing is confirmed until you hear back from us.

We read enquiries between services and answer in the order they arrive, usually within a day.

Before you come

Good to know

The questions we are asked most often, answered so you do not have to write to us first.

Can you cook around allergies and diets?
Yes, with notice. Tell us in your enquiry and the kitchen will write an alternative into the card for your table. A full vegetarian menu runs every service; vegan and gluten-free versions need a day's warning because of the bread and the butters.
Do you take larger groups?
Up to eight people sit together at the long table by the window. Beyond that we split the party across two adjacent tables and serve the kitchen's choice menu to both, so everything lands at the same time.
Can we eat without booking?
The eight stools at the pass are kept for walk-ins and never held in advance. They go quickly at the start of service and again late in the evening, and you get the same menu plus a clear view of the hearth.
Is the room accessible?
The dining room is on one level with step-free access from the quayside entrance, and there is an accessible bathroom on the same floor. Mention any access needs in your enquiry and we will set aside a table with room to move.
What should we expect to wear?
Whatever you are comfortable in. The room is warm near the hearth and cooler by the windows, so a layer you can take off is the only real advice we have.