Open-fire kitchen · Est. 2016
Cooked over wood, nothing else
Twelve tables around a single hearth. Seven courses, one sitting a night, and a menu that changes when the market does.
The fire
We only have one way of cooking
There is no gas in the kitchen. Everything that reaches the table has been over oak, or beside it, or buried in the embers underneath — which means the menu is decided by what the fire is good at on a given evening rather than by what is written down.
It also means we cook in front of you. The pass is the counter, the counter is the room, and the person who cooked your plate is the person who sets it down.
- 7
- Courses
- 12
- Tables
- 1
- Sitting a night
This week
The tasting menu
-
01
Fig, burnt honey, aged sheep's cheese
Figs held over the coals until they collapse, honey taken slightly too far on purpose.
-
02
Hand-rolled pasta, shellfish butter
The shells are roasted, pounded and folded back into the butter they are dressed with.
-
03
Dry-aged sirloin, forty days
Rested twice as long as it is cooked. Carved at the counter, salted, nothing more.
-
04
Stone fruit, brown butter, cream
Whatever ripened this week, warmed through in the last of the evening's heat.
-
05
And three more, depending on the fire
The last courses are decided during service. We will tell you what they are as they arrive.
A room you can hear yourself think in — the brief we gave the architect
Reserve
One sitting, seven at the counter
- Dinner
- Wednesday to Saturday, one sitting at 19:00
- Address
- 18 Fenwick Lane, Old Quarter
- The counter
- Seven seats, released each Monday morning