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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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.
An herbaceous woodland plant, with clover-like leaves and pink or white flowers.
Also known as Boquerones, more delicately flavoured than dark anchovies. Preserved in oil and vinegar.
Herbaceous, perineal plant belonging to the celery family. Lightly anise-flavoured.
Locally sourced, tender and rich.
Also known as arugula. Sweet and peppery; commonly used as a salad leaf.
Local, refreshing, perineal, flavoursome.
A traditional smoked sausage from the Morteau region of France.
Edible seaweed made by a shredding and rack-drying process that resembles papermaking.
The original; the humble.
Small and speckled, similar flavour to chicken eggs.
Germinated cereal grains that have been dried. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.
An oily, rich, dark fleshed fish, rich in omega-3 fatty acids.
Eggs from herring. Rich and creamy, and full of Vitamin D.
A hard yellow cheese, named after the town of Gruyères in Switzerland.
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.
From the genus Prunus avium. Sweet and slightly tart.
A creamy sweet made from roasted cocoa beans.
Air-dried French beans classically used in cassoulet.
Refreshing, aromatic vegetable from the gourd family.
A root veg with a subtle celery-like flavour. We bake in a salt crust.
Vicia faba, in the legume family.
Deeply coloured root vegetable, earthy taste.
Also known as Sea Arrow Grass. Native to Scotland, foraged for us, a coriander-flavoured grass that grows in damp conditions.
Technically a berry; soft and fatty, very healthy.
Originates in Central Asia; now cultivated worldwide.