BEA

EAT
Land meets sea at BEA, where deliciously simple dishes are dictated by the seasons. Executive Chef, Tom Haynes, works his magic on our wood-fired grill using local ingredients to create vibrant signatures like whole roast duck with charred fig and pear sauce. Our menu loves company; this is share-friendly food, best savoured with a something-lovely from our wine list.

DRINK
We do wine outside the square at BEA. Our ever-changing list has a swagger of dynamic drops to discover and delicately uplift your experience. We’ve also got lashings of old faves in our sizeable cellar if you’re craving something familiar. Sip on party-starting cocktails, next-level alcohol-free creations and craft beers on tap.