The Menu
Cooked over fire
Our menu changes with the season and the fire — a recent evening below. GF gluten free · V vegetarian.
Starters
Ember-Roasted Beetroot
£19
Charred heritage beet, whipped goat curd, toasted hazelnut, aged balsamic.
Vegetarian · GF
Hand-Dived Scallop
£26
Seared Orkney scallop, brown butter, cauliflower, salted capers.
GF
Charred Leek & Truffle
£22
Grilled young leeks, black winter truffle, Comté custard.
Vegetarian
Steak Tartare
£24
Hand-cut aged beef, smoked egg yolk, burnt sourdough.
Mains
Dry-Aged Ribeye
£58
45-day dry-aged ribeye, roast bone marrow, ember onions.
GF
Wild Turbot
£46
Roast Cornish turbot, mussel cream, foraged sea herbs.
GF
Slow-Braised Short Rib
£42
36-hour short rib, smoked potato, glazed root vegetables.
Cured Duck Breast
£44
Ember-charred duck, morello cherry, fermented plum.
GF
Whole-Roasted Celeriac
£32
Salt-baked celeriac, black truffle, aged Parmesan.
Vegetarian
Cornish Spring Lamb
£48
Ember-grilled lamb, wild garlic, cured anchovy.
GF
Desserts
Burnt Basque Cheesecake
£14
Caramelised custard, crème fraîche, burnt sugar.
Vegetarian
Dark Chocolate Délice
£15
70% single-origin chocolate, smoked salt, olive oil.
Vegetarian · GF
Tarte Tatin
£14
Caramelised heritage apple, brown-butter ice cream.
Vegetarian
Salted Honey Custard
£13
Burnt wildflower honey, bee pollen, Maldon salt.
Vegetarian · GF
Wine · By the Glass
Barolo Riserva 2016
£28
Nebbiolo, Piedmont. Dried rose, tar, sour cherry.
Chablis 1er Cru
£22
Chardonnay, Burgundy. Flint, green citrus, saline.
Amber Skin-Contact
£18
Georgian qvevri. Dried apricot, orange peel, grip.
Natural
Vintage Tawny Port
£16
20-year tawny. Fig, toasted walnut, warm spice.