Cindermoor
Eighteen seats around one wood fire.
There's no gas line in our kitchen. Everything you eat tonight has been near the fire.
Wed to Sat, from 6:30 pm
41 Ferry Street
Port Alder
We cook one menu a night, over oak and apple wood, for eighteen people.
The fire gets lit at two in the afternoon. By the time you sit down it's been going for four and a half hours, and the coals are where we want them.
The menu follows the farms, so it changes about every five weeks. You don't order. You tell us what you can't eat when you book, and we cook around it.
- 6:30 pm Doors open. Bread comes off the hearth.
- 6:45 pm First of nine courses.
- 8:10 pm Dessert, cooked in the embers.
- 8:30 pm Coffee by the window while we reset the counter for 8:45.
- Tonight's wood is white oak
- Apple prunings from the orchard up the road
- Bread baked in the coals
- Two seatings, 6:30 and 8:45
- Closed Sunday to Tuesday
Three plates from this season
See the full menu-
Leek, trout roe, brown butter
Leeks charred black on the coals, then peeled. The roe comes from a trout farm forty minutes north.
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Lamb, black garlic, smoked eggplant
Loin cooked slowly on the low side of the fire, with eggplant we smoke the night before.
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Burnt honey, rye, plum
Honey taken almost too far, frozen, then served on toasted rye crumbs with roast plum.
The kitchen
Ines Varga cooks. Everyone else keeps the fire fed.
She started with Sunday dinners for twelve in a borrowed garage.
Six years later it's the same idea with a real kitchen: one hearth, four cooks and a menu that's written in pencil. Ines still splits the first load of oak herself.
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Tables for next month open on the 1st at 10 am.
Most Saturdays are gone by lunch. Wednesdays are easier.
Book a table