Tonight's menu

Nine courses, from cold to coals to embers. This is the autumn menu. It changes about every five weeks.

Cold

Before the fire gets close.

Oysters, green apple, sorrel

Three oysters on ice, each with a spoon of frozen apple juice.

Dry cider aged on its lees
Scallop, beet, buttermilk

Raw scallop sliced thin, pickled beet and a little dill oil.

Grüner Veltliner
Bread and cultured butter

Sourdough baked right in the hearth. We culture the butter for three days.

The middle of the night, and the hottest part of the fire.

Mushroom broth, herb oil

Wild mushrooms roasted over coals, then steeped into a clear broth.

Fino sherry
Leek, trout roe, brown butter

Leeks charred black, peeled and dressed in brown butter.

Chenin blanc
Fish of the day on the grate

Whatever the boat brings in on Tuesday, cooked over embers with young leeks.

Skin-contact pinot gris
Lamb, black garlic, smoked eggplant

Loin cooked slowly on the low side of the fire.

Syrah

Sweet things cooked in what the fire leaves behind.

Pear in the ashes, crème fraîche

A whole pear buried in hot ash for twenty minutes.

Late harvest riesling
Burnt honey, rye, plum

Honey taken almost too far, then frozen. Served on toasted rye with roast plum.

Tawny port

Tell us about allergies when you book. With a week's notice we can cook around most of them.
We can do vegetarian. We can't do fully vegan, because a lot of the menu is cooked in animal fat.
Service is included in the price. Sales tax is added to the bill.
Dishes change with what the farms send us, so your night may look a little different.

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