Reservations

Tuesday-Friday: Our kitchen is closed between 14:45 - 18:00, but our full bar snack menu is available.

For dining table groups of 6 or more, private hire events and special experiences, please get in touch by email:

hello@clothrestaurants.com

Opening Hours:

Monday: 5 – 10 pm
Tuesday: 12 – 10 pm
Wednesday: 12 – 10 pm
Thursday: 12 – 10 pm
Friday: 12 – 10 pm
Saturday: Closed
Sunday: Closed

Closed:

  • Bank Holidays

  • 26 – 30 August

  • Saturday 23rd December 12-3pm

  • 24 December – 2 January

We require credit card details for all reservations to protect against no-shows and cancellations with less than 24 hours notice. We will always do our best to rebook your table but in case this is not possible you may be charged a cancellation fee.

For those looking for a larger group booking, please contact hello@clothrestaurants.com for more information.

We’re stoked to have been added to the @michelinguide • Closed weekends and Monday lunch. Open for drinks-only all day.
Partridge, sirloin and @tom.eats.everything
Stock photos from September ✌️ and yes we are filling up for the next few months, so please do book ahead to avoid disappointment on your special day • Open Monday-Friday till Christmas 🧑‍🍳
A neighbourhood restaurant and wine bar. • Open Monday - Friday ✌️
September sunsets 🌞
Another smashing write-up from @thetimes - thank you @gilescoren - it was great to meet you! 🤩 • Monday: 5-10pm Tuesday-Friday: 12-10pm •
@tom_hurst91 @tomnicholls1991 and @a.fent27 enjoying the glowing article from the lovely @gracedent in this weekends’ @guardian • Well deserved praise. Thank you!
A lovely Saturday read in the @ft_weekend @financialtimes by @timhayward • Open Lunch (Tuesday-Friday) and Dinner (Monday-Friday) all summer 🍽️
Dorset Crab, Ajo Blanco, Sea Purslane…. Our new crab dish inspired by @timhayward ‘s great review for the @financialtimes @ft_weekend ❤️ • #gourmetcatfood
Pig’s Head Croquettes, Apple Mustard • We’re also just a wine bar, so if you fancy yourself a little snack with some yummy vino, get on the fried pork ❤️
Comté & Onion Tart with pickled Walnut, our veggie main course this week
Cappelletti of Ricotta with Pecorino, Sarawak Pepper and Truffle. Our pasta dish this week and all weeks are made entirely by hand and in-house 😋 • 📸 @59vines