Oyster, finger lime, smoked mignonette
Pacific oyster · sea herbs · lemon ash
Our menu / Autumn 2025
Follow the
season.
Our menu changes often, guided by what's growing, what's swimming, and what we can't resist bringing to the table.
To begin / share the table
24
Charred heirloom carrots
Whipped labneh · pistachio · burnt honey
Duck liver parfait
Spiced plum · toasted brioche · pickled mustard seed
Wood-roasted scallop
Sweet corn velouté · curry leaf oil · finger lime
From the fire / the centre of the table
Market fish, whole roasted
Tomato water · saffron potato · green olive
Coal-roasted pumpkin
Cashew cream · black garlic · crisp sage
Slow-cooked lamb shoulder
Freekeh · smoked eggplant · mint & yoghurt
Hand-cut pappardelle
Wild mushroom · pecorino · truffle butter
A sweet finish / no rush
Burnt honey custard
Poached pear · oat praline · thyme
Dark chocolate & olive oil
Sea salt · cocoa nib · sour cream
Cheese, three ways
Quince paste · walnut bread · house chutney
Seasonal fruit, simply
Whatever is best today · mint · cream
We can accommodate most dietary requirements with advance notice. Please tell us about allergies when booking.
Book dinner ↗