I.
The Hearth
over oak & coals- Charred hispi cabbage 14 anchovy butter, burnt lemon, a great deal of smoke
- Smoked rainbow trout 16 crème fraîche, pickled shallot, charred rye toast
- Bone-marrow flatbread 13 blistered in the coals, wild garlic, sea salt
- Fire-pit mushrooms 19 smoked egg yolk, thyme, brown butter, toasted hazelnut
- Whole grilled bream 32 fennel, green chili oil, a wedge of fire-roasted lemon
- 45-day ribeye, over coals 58 bone-fat potatoes, watercress — built to share
- Burnt honey & buttermilk 11 oak-smoked ice cream, the last warm thing of the night