One seating a night, cooked over fire
A tasting menu that changes with what the growers send us, served in a room built for one long evening rather than two short ones.
There is no gas line in this building
Everything is cooked over wood and charcoal, which means the menu is decided by what the fire is good at on a given evening rather than by what is easiest to hold. A shoulder goes on before the first guest arrives; a sealed pot is timed to a table rather than to a kitchen. The growers we buy from are within a morning of the door, so a dish appears when their crop does and leaves when it stops.
Tonight
Written the same afternoon. Vegetarian throughout on request — arranged rather than subtracted.
From the fire
Pressed that morning, charred hard, cooled in burnt pepper oil.
Nine hours over wood, carved at the table.
Cooked in sealed clay, opened in front of you.
The fire is lit at two in the afternoon
The room
Twenty-two seats around an open pass, in a building that was a printing works until 2014.
Reserve a table
One seating a night, so the book fills about three weeks ahead. Tell us about allergies when you book and the kitchen will build around them.
The fire is already lit
Doors at seven, one seating, closed Mondays. Message us and we will confirm the same day.