Changes every Tuesday
Five movements, one fire. Plates arrive when they are ready, not in courses. Order three or four between two and keep going if you are still hungry.
01
Raw
Cold, sharp, barely touched
Sea Bream Crudo
Sliced thin over ice. Green almond, verjus, dill oil, a lot of salt. Eaten with fingers.
£22
Cured Egg Yolk Toast
Sourdough, whipped lardo, a single cured yolk grated over the top like snow.
£14
02
Fire
Everything that meets the coals
Ash-Roasted Beetroot
Smoked crème fraîche, burnt honey, horseradish snow. The beet comes out of the ash black and comes apart like butter.
£16
Charred Octopus
Grilled over binchotan, finished in its own ink. Fermented chilli, preserved lemon, potato crisp.
£28
Dry-Aged Ribeye
Forty-day aged, cooked over vine cuttings, rested in beef fat. Served with bone marrow and mustard leaf.
£54
03
Hands
Dough, bread, things you tear
Hand-Torn Pasta
Forty-egg-yolk dough, aged pecorino, black pepper, brown butter. Nothing else. Nothing needed.
£24
Wild Garlic Flatbread
Blistered dough, wild garlic butter, smoked salt crystals. Comes out at 400 degrees and doesn't wait.
£9
04
Sweet
The end, blackened
Burnt Basque Cheesecake
Cracked top, molten centre, a pool of salted cream. The burn is the point.
£12
Blood Orange Sorbet
Blood orange, campari, olive oil, black pepper. Served in a chilled steel bowl.
£10
05
Liquid
Wine, and the rest
Skin-Contact Flight
A rotating flight of three orange wines from small-batch growers. Cloudy, funky, alive.
£26
Allergens and the awkward stuff
Tell us before you sit down and the kitchen will work around almost anything. We cannot promise a nut-free room. A discretionary 12.5% service charge is added to every bill and goes to the team.