The menu
Written this afternoon.
A short list, changed daily, cooked over wood. What's printed here is a fair sample — the kitchen rewrites it from the morning market, so a dish or two will always be a surprise.
Section
To begin
Small plates for the middle of the table — meant to be shared.
Ember flatbread
Vegetarian$9Charred at the mouth of the fire, cultured butter, wild garlic, sea salt.
Field greens & seeds
VeganGluten-freeContains nuts$11Whatever the garden gave us this week, toasted seeds, a sharp lemon dressing.
Smoked bone broth
Gluten-free$8Slow-pulled marrow stock, charred allium, a swirl of herb oil. The house cure-all.
Grilled hen-of-the-wood
VegetarianGluten-free$13Cellar mushrooms over coals, brown butter, thyme, a crack of black pepper.
Section
From the fire
The heart of the kitchen — cooked over wood, plated simply.
Fire-roast chicken
Gluten-free$26Half a brined bird, blistered skin, drippings, charred lemon, bitter leaves.
Line-caught fish
Gluten-free$29Whatever the boats landed this morning, grilled whole, salsa verde, fennel.
Hand-cut tagliatelle
Carries heat$22Rolled this afternoon, slow ragù, aged hard cheese, a tear of basil.
Coal-roast squash
VegetarianGluten-freeCarries heat$19Whole heritage squash in the embers, spiced seeds, yoghurt, chilli honey.
Section
To finish
A little sweetness from the back of the oven.
Honey & fig tart
VegetarianContains nuts$10Burnt-honey custard, roast figs, a buttery shell, crème fraîche.
Warm spiced figs
VegetarianGluten-freeContains nuts$9Slow-roast in red wine & clove, vanilla cream, toasted hazelnut.
Dark chocolate & sea salt
VegetarianGluten-free$9A small, serious pot of chocolate, olive oil, flakes of salt.
Section
To pour
Low-intervention wine, house ferments, proper coffee.
House spritz
VeganGluten-free$11Bitter orange, garden herbs, sparkling — the one we drink off-shift.
Glass of the day
VeganGluten-free$12A rotating low-intervention pour from growers we actually know.
Filter coffee
VeganGluten-free$5Single-origin, roasted a mile away, brewed by the cup.
By reservation
The chef's table.
Pull up a stool at the open kitchen and let us cook for you — six or seven courses, no choices, paced by the chefs as the night runs. We read the market that morning and write the menu that afternoon, so no two evenings are quite the same. Wine pairing optional; conversation included.
- Six counter seats, facing the fire
- A set tasting — written that afternoon
- Optional low-intervention wine pairing
- Two seatings nightly, Tuesday to Saturday
Save us a seat.
The diary opens 30 days out. Walk-ins welcome at the counter.