The Menu
Cooked over fire
Our menu changes with the season and the fire — a recent evening below. Order à la carte, or choose the nine-course tasting at £120 per guest. GF gluten free.
Starters
Burrata & Ember Tomatoes
£16
Fresh burrata, fire-blistered tomatoes, basil oil, grilled sourdough.
Vegetarian
Grilled Cornish Octopus
£24
Octopus charred over the embers, smoked paprika purée, burnt lemon, wild herbs.
GF
Charred Hispi Cabbage
£17
Ember-charred hispi cabbage, brown butter, toasted hazelnut, aged balsamic.
Vegetarian · GF
Steak Tartare
£24
Hand-cut aged beef, smoked egg yolk, burnt sourdough.
Seared Orkney Scallop
£21
Hand-dived scallop seared over the coals, black pudding crumb, celeriac purée, garden cress.
Mains
Dry-Aged Ribeye
£58
45-day dry-aged ribeye, roast bone marrow, ember onions.
GF
Whole Grilled Sea Bream
£38
Whole Cornish sea bream from the grill, charred lemon, brown butter, sea herbs.
GF
Ember-Roasted Duck Breast
£44
Glazed duck breast, honey-roast heritage carrots, duck jus.
GF
Wild Mushroom Risotto
£28
Ember-roasted wild mushrooms, black truffle, aged Parmesan.
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
Red Wine Poached Pear
£13
Pear poached in spiced red wine, vanilla cream, hazelnut crumble.
Vegetarian
Lemon Meringue Tart
£13
Sharp lemon curd, torched Italian meringue, buttery shortcrust.
Vegetarian
Wine · By the Glass
Barolo Riserva 2016
£28
Nebbiolo, Piedmont. Dried rose, tar, sour cherry.
Bourgogne Pinot Noir 2021
£17
Pinot Noir, Burgundy. Red cherry, forest floor, silky finish.
Sommelier’s Flight
£24
Three half-glasses from the back bar, chosen to follow your courses.
Late Bottled Vintage Port
£12
Ruby LBV, Douro. Blackberry, plum, dark chocolate.