Aizle has no traditional menu. We offer a 5-course dinner for £45 which is based around our monthly “Harvest”. There’s no need to choose anything! This means we have the freedom to utilise the very best produce local farms and suppliers have to offer. Our customers benefit by knowing everything on their plate is at the height of quality and seasonality.
We also offer paired drinks for £35, or we have a full wine, beer and seasonal bespoke cocktail list.
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Payments are secured by Stripe.
Make your reservation online (for parties of 7+, please phone or email us).
Please note for Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm.
Day Boat Fish
Fish is available sporadically, which is why for your fish course, we look at what is available fresh from the docks on a daily basis.
A bulbous vegetable, aromatic and pungent.
Earthy, local root veg.
Originates in East Asia; rich, mellow, malty, woody, and smoky flavour.
Naturally sweet root vegetable.
Crispy, salty, fatty. From free-range local chickens.
A German recipe with Sauerkraut and salted meats.
The flower of the elderberry; naturally sweet, delicate and distinct.
A flowering plant species in the carrot family, with an aniseed flavour.
A tart, bright green or pink berry, native to many areas in the northern hemisphere.
A traditional Korean side dish made from fermented cabbage and an array of spices.
A fat obtained from the olive, essential to cooking.
The fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
Free-range quail from Norfolk.
Dried grapes, concentrated sweet flavour.
Traditional yoghurt from Iceland, which has been produced there for thousands of years.
An array of seasonal, sweet berries gathered locally.
A fragrant, minty, aniseed, and floral herb.
Tete de Cochon
Known as ‘brawn’ in Scotland; a succulent terrine made from braised pigs’ head.
Also known as umeboshi, a traditional Japanese recipe made from salted plums.