A frequently changing menu eschews conventional starter/main course options in favour of a more casual sharing system... It doesn't matter how big the plates are; you just keep ordering until you are full.
This is the most exciting opening in the vicinity in recent times.
Andrew Staffell, Time Out
A particularly likeable transformation has been The Norfolk Arms, a once-scruffy dump with a Victorian tiled frontage.
As well as charcuterie and bar food, there is a section on the menu devoted to dishes described as From the Kitchen. From these we chose organic rib of beef, roast potatoes, carrots, leek, Yorkshire pudding, gravy and organic pork belly with cabbage, apple and cumin.
...so delicious were both dishes - served bizarrely in ceramic casseroles - so obviously cooked by someone with flair, that tragedy was averted. Another main course of seafood soup had an aniseedy broth well stocked, like the seas of old, with squid, clams, octopus and mussels.
Fay Maschler, Evening Standard