Fromthe hearthTothe glass
One menu for the whole room, written each week around the catch, the harvest and what the fire does best.
01
Snacks from the pass
Small plates to share while the first course goes on.
Ash-baked bread V
$6
Cultured butter, smoked salt. Baked in the oven at the end of the hearth.
Oysters warmed in the shell
$4 each
Seaweed butter, charred lemon. Or raw, with apple and dill.
Charred leeks V
$11
Hazelnut, brown butter, soft curd.
Cured trout
$13
Burnt cucumber, horseradish cream, rye crumbs.
Flatbread from the flame V
$12
Wild garlic, curd and the first green oil of the year.
02
From the embers
Fish, shellfish and chops cooked on the grate over birch coals.
Whole bream over birch coals
$34
Lemon, lovage, juices from the grate. For one, or two to share.
Scallops in the shell
$19
Three scallops, seaweed butter, crushed potato.
Sardines on grilled bread
$16
Tomato, garlic, a spoon of green sauce.
Lamb chop on the embers
$36
Rosemary, anchovy, smoked potato.
Mackerel, gooseberry
$22
Skin blistered on the iron, gooseberry and fennel.
03
From the flame
The open end of the hearth, fed with split oak. For a crust and a pink middle.
Aged sirloin on the bone
$48
Bone marrow, watercress, burnt shallot. Sliced at the pass.
Pork tenderloin
$32
Wilted greens, mushroom, cider jus.
Hanger steak to share
$58
For two. Chimichurri from the garden, fire-roasted roots.
Half a chicken, flattened
$29
Brined, then flamed. Lemon, thyme and the drippings.
04
Smoke and ash
Racks above the hearth and the grey ash at its far end. For roots, fruit and anything that wants time.
Carrots roasted in the ash V
$14
Whipped curd, toasted seeds, honey from the hill.
Sprouts in the iron pan
$12
Smoked bacon, apple, a splash of cider vinegar.
Mushrooms on the rack V
$18
Egg yolk, brown butter, toasted rye.
Beetroot in a salt crust V
$13
Baked overnight, horseradish, sorrel.
Potatoes in beef fat
$9
Smoked over the hearth, then crisped on the iron.
05
Something sweet
The last of the heat goes into the fruit.
Quince by the fire V
$12
Poached overnight in the falling heat, dark chocolate.
Figs on the iron V
$12
Ricotta, thyme honey, toasted almonds.
Burnt honey brownie V
$11
Crème fraîche, sea salt from the coast.
Cheese from the cellar V
$15
Three cheeses, oat crackers, quince paste.
The fire menu
Six courses that walk the length of the hearth, from the ash at one end to the open flame at the other. Served to the whole table, from six until half past eight.
$85
a guest
$55
wine pairing
$35
without alcohol
I
Bread and oysters
Ash and embers
Ash-baked bread with cultured butter, two oysters warmed in the shell.
II
Cured trout
Smoke
Burnt cucumber, horseradish cream, rye crumbs.
III
Scallop in the shell
Embers
Seaweed butter and crushed potato, two minutes over birch.
IV
Mushrooms on the rack
Smoke
Egg yolk, brown butter, toasted rye.
V
Aged sirloin
Flame
Bone marrow, watercress, potatoes in beef fat.
VI
Quince by the fire
Ash
Poached overnight, dark chocolate, crème fraîche.
From the cold cellar
A short list from small growers and makers, changed with the menu. Bottles are on a separate list at the table; ask and we will bring up something to match the fire.
Wine by the glass
Sparkling, traditional method
$14
Chalk soils, fine bubbles, green apple.
Albariño
$13
Coastal and saline, made for oysters.
Skin-contact white
$13
Amber, a little grip, for the smoke dishes.
Chilled Gamay
$12
A light red served cool, for fish off the embers.
Syrah from a cool hillside
$15
Pepper and dark fruit, for the flame.
Late-harvest Riesling
$12
Sweet and bright, for the quince.
Cocktails
Smoked old fashioned
$15
Orange peel burnt at the hearth, closed in the glass.
Ember spritz
$13
Bitter orange aperitivo, dry cider, soda.
Burnt orange sour
$14
Whisky, charred orange, egg white.
Cold harbour martini
$15
Gin, dry vermouth, a drop of seaweed brine.
Without alcohol
Charred citrus soda
$7
Lemon and grapefruit blackened on the iron.
Spruce tonic
$8
Young spruce tips, tonic, lime.
Toasted hay cold tea
$7
Brewed overnight, served over ice.
Cider and beer
Dry orchard cider
$8
From the orchard on the hill.
Pale ale
$8
Brewed a few streets away.
Smoked porter
$9
Dark and soft, good with the brownie.
A table by the fire
Tables open sixty days ahead, at noon. Book online or call the pass, and tell us about allergies when you book so the kitchen can plan the fire around you.
Walk-ins
Four seats at the hearth counter are kept back every night.
Seven or more
Larger groups dine in the Long Room. Write to events@example.com.
Changes
Call from 2 pm on the day. We hold a table for fifteen minutes.