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Dinner Tuesday to Sunday
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Reserve

Written each morning

Tonight’s menu.

Vesper

Dinner

Written each morning

To begin

  • Hearth bread

    9

    Cultured butter, smoked salt, beef drippings

  • Oysters, ember cream

    GF: Made without gluten 4 each

    Warmed in the shell over applewood

  • Leeks in the coals

    V: Vegetarian GF: Made without gluten 16

    Hazelnut, brown butter, aged vinegar

  • Smoked trout

    18

    Crème fraîche, pickled shallot, rye

From the fire

  • Lobster and morels

    GF: Made without gluten 38

    Butter-poached tail, vin jaune, spring onion

  • Aged beef over oak

    GF: Made without gluten 52

    Dry-aged sirloin, charred asparagus, marrow jus

  • Whole turbot

    GF: Made without gluten 84 for two

    Grilled on the bone, seaweed butter, lemon

  • Hen of the woods

    V: Vegetarian 29

    Toasted barley, egg yolk, thyme

On the side

  • Coal-roast potatoes

    V: Vegetarian GF: Made without gluten 11

    Rosemary, garlic, cultured butter

  • Bitter leaves

    VG: Vegan GF: Made without gluten 10

    Mustard dressing, soft herbs

  • Charred greens

    GF: Made without gluten 12

    Anchovy, chilli, lemon

To finish

  • Apple and brown-butter tart

    V: Vegetarian 14

    Pouring cream, sea salt

  • Rye, chocolate and cream

    V: Vegetarian 15

    Warm rye cake, whipped crème fraîche

  • Sheep’s cheese

    V: Vegetarian 16

    Burnt honey, walnut, oat biscuit

The tasting menu for the whole table 145 with wines 230
V
Vegetarian
VG
Vegan
GF
Made without gluten

Tell us about allergies when you book and again at the table. A sample menu. Dishes change with the day.

The tasting menu

A long menu, every course from the fire.

Seven courses, every one from the fire, served to the whole table from half past five. Allow three hours, and tell us what you do not eat.

Reserve the tasting

Tasting

Late autumn

  1. Oyster, ember cream Crémant du Jura
  2. Hearth bread, cultured butter
  3. Leek, hazelnut, brown butter Chenin blanc, Loire
  4. Lobster, morel, vin jaune Skin-contact pinot gris, Willamette
  5. Aged beef, marrow, asparagus Nebbiolo, Langhe
  6. Sheep’s cheese, burnt honey Gamay, Beaujolais
  7. Apple, brown butter, cream

145 per guest · with wines 230

  • The counter

    Never booked: walk in

    With a drink

    • Hearth bread

      V: Vegetarian 9

      Cultured butter, smoked salt

    • Ember-roast almonds

      VG: Vegan GF: Made without gluten 6

      Rosemary, sea salt

    • Oysters, ember cream

      GF: Made without gluten 4 each

    • Anchovy toast

      9

      Cold butter, lemon

    Plates

    • Smoked trout

      18

      Crème fraîche, rye

    • Flat-iron steak

      GF: Made without gluten 34

      Bitter leaves, anchovy butter

    • Coal-roast potatoes

      V: Vegetarian GF: Made without gluten 11

      Aioli

    • Rye, chocolate and cream

      V: Vegetarian 15

      Warm rye cake, whipped crème fraîche

  • Cellar

    By the glass, tonight

    Sparkling and white

    • Crémant du Jura

      16

    • Chenin blanc, Loire

      15

    • Skin-contact pinot gris, Willamette

      17

    Red

    • Gamay, Beaujolais

      15

    • Pinot noir, Willamette

      19

    • Nebbiolo, Langhe

      21

    Without alcohol

    • Verjus spritz

      9

      Green grape, bay, soda

    • Smoked tea, served cold

      7

      Lapsang, honey, lemon peel

Come hungry, stay late.

Reserve a table See the evenings