A menu shaped by charcoal and the seasons.
Sample menu. Dishes are illustrative and prices are omitted until the restaurant's current menu is verified. V vegetarian · VG vegan · GF gluten-free.
Sourdough baked against the coals, smoked butter, sea salt.
Burnt leek, crème fraîche, chive oil.
Hand-cut, smoked egg yolk, pickled shallot, grilled toast.
Charred lemon, herb oil, whipped potato.
Garlic, chilli, parsley, smoked paprika butter.
Coal-roasted tomatoes, basil, aged balsamic.
Brined for 24 hours, grilled over oak charcoal, salsa verde.
Rosemary smoke, charred aubergine, mint yoghurt.
Ember-glazed, burnt apple, mustard seeds.
Charcoal-seared, bone marrow butter, charred shallots.
Rested over embers, flaky salt, smoked jus.
Carved tableside, served with two sauces and two sides.
Grilled with fennel and charred lemon.
Seaweed butter, smoked roe.
Blackened over coals, miso brown butter, crispy onion.
Hazelnut, truffle, aged cheese.
Rosemary, garlic, sea salt.
Lemon, chilli, olive oil.
Brown butter, chives.
Caramelised top, ember-roasted stone fruit.
Salted caramel, crème fraîche.
Full wine and cocktail list available in the restaurant.
Bourbon, demerara, bitters, oak smoke.
Blood orange, aperitivo, prosecco.
House ferments and botanical infusions.
An evening of fire, flavour and unhurried hospitality.
