Menu · changes weekly

What is burning tonight.

Printed fresh each Tuesday. If something has sold out it is because we bought one of them, not because of a supply problem.

To begin 3

Hearth bread, cultured butter 9

Three-day ferment, cooked on the oven floor

Oyster, burnt apple, dill 4.5 ea

Maldon rock oyster, apple charred over embers

Smoked cod roe, potato crisp 14

Whipped with brown butter

From the fire 4

Whole turbot, seaweed butter 78

For two. Forty minutes.

Dry-aged sirloin, bone marrow 46

45-day Hereford, 400g

Hispi cabbage, black garlic, hazelnut 22

Cooked whole in the ash

Cornish monkfish, mussel cream 36

Grilled on the bone

To finish 3

Burnt honey tart, crème fraîche 12

Honey from the roof hives

Chocolate, smoked salt, olive oil 12

70% Ecuadorian

Cheese, three ways 16

From Neal's Yard, with oat crisp

A discretionary 12.5% is added for the whole team

Chef's table · Wednesdays only

Nine courses, £110

Eight seats at the pass, facing the fire. You eat what the kitchen is excited about that week, and nobody asks you what you'd like. Wine pairing, £65. Dietary requirements handled if we know in advance.

Request a seat

Wine

Ninety bins, mostly low-intervention, mostly from growers who make fewer than 20,000 bottles. Twelve by the glass.

Beer & cider

Two cask lines from Kent, a Czech lager on tank, and a Herefordshire cider that is drier than most people expect.

No alcohol

Smoked apple shrub, fermented barley soda, and a fire-roasted tomato thing that we are unreasonably proud of.