Aged duck
plum / chicory / ember jus
34EMBER
Autumn / Winter
2026
Our menu changes with the weather and the market. Some dishes may change daily depending on produce.
Read tonight’s menu01
FROM THE FIRE
Day boat turbot
brown butter / capers / coal
38Lamb shoulder
anchovy / rosemary / burnt onion
3202
RAW & CURED
Beef tartare
wood sorrel / smoked yolk / rye
16Cured mackerel
apple / horseradish / dill
1503
VEGETABLES
Coal-roasted squash
hazelnut / sage / cultured cream
14Hispi cabbage
miso butter / sesame / lime
1304
TO SHARE
Whole seabass
fennel / lemon / sea herbs
62Potatoes in ash
whipped curd / chives
1205
SWEET
Burnt honey
milk / rye / sea salt
11Poached pear
bay leaf / yoghurt / caramel
10WINEShort list.
Short list.
Long pour.
Our list moves between bright, mineral bottles and the darker, slower end of the cellar. Ask for a glass with the fire in mind.
Vegetarian and vegan menus can be arranged with notice. Please tell us about allergies when reserving.