Day-boat fish, Dartmoor beef and whatever the walled gardens sent that morning. Thirty-eight covers, one open kitchen, no music louder than the conversation.
This is the booking flow your guests would use — no apps, no accounts, no phone queue during service.
We'll text to confirm in a minute. Running late on the night? Reply to the text — the table waits 20 minutes.
Friday, 7:40pm, phone ringing off the hook — except it isn't, because the site answers.
Missed calls and DMs answered instantly — tables offered, deposits taken, allergies noted.
Confirmation texts + deposits on big tables. No-shows down from 9 a week to 1.
Tonight's specials posted to Instagram at 4pm, every day, without anyone touching a phone.
Covers, reservations, allergy flags, the waitlist and the takings — run from one place. Click the tabs; it's a working sample.
"Booked from the sofa at 10pm, flagged a nut allergy in the reply text, and the kitchen already knew when we sat down. The crab toast is a religious experience."
"Sunday roast worth planning a week around — which you'll need to, because it books out by Wednesday."
"Anniversary dinner. They'd noted it from the booking form — corner table, candle, glass of fizz on the house. Class act."
Four taps and one of them's yours. See you at the harbourside.