The menu
Cooked over embers, in courses.
The menu changes with the market and the fire. What follows is a recent evening, in order.
Over the coals
Drag the fire across it.
The same cut, twice. On the left, before the coals. On the right, what the fire does to it.
The menu
Cooked over embers, in courses.
The menu changes with the market and the fire. What follows is a recent evening.
Dinner
To begin
Wood-roast beets
Roasted in the embers, sheep's yoghurt, hazelnut.
Hearth flatbread
Slapped against the fire, sea salt, olive oil.
Charred greens
Grilled over coals, lemon, aged sheep's cheese.
From the fire
Whole sea bass
Grilled over wood, fennel, brown butter.
Dry-aged ribeye
Cooked on the coals, bone marrow, watercress.
Half chicken
Hung over the fire, burnt honey, thyme.
Coal-roast cauliflower
Whole, in the embers, tahini, dill.
Lamb chops
Over the coals, rosemary, burnt lemon.
Sides
Smoked short rib
Slow over the embers, pickled onion.
Charred tomatoes
Blistered on the grate, basil, olive oil.
Allergies and diets: tell us when you book, and the kitchen will cook around them.