Est. 2019 — Twenty-four covers

One room, one fire, one menu.

A seasonal tasting menu cooked over embers, six metres from where you sit. No alcohol, a full infusion pairing, and a kitchen you can watch all night.

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01 — The signature

Hand-dived scallop, burnt butter, leek ash

  1. 01The scallopDived off Orkney, dry-aged four days, seared in a pan hot enough to hurt.
  2. 02Burnt butterCooked to the far side of nut-brown, then emulsified with scallop roe.
  3. 03Leek ashLast season's leeks, burned whole in the embers, dried and ground.
  4. 04Chilli oilFermented ninety days. Five drops. Never six.

03 — The pairing

We pour no wine

Eight infusions, brewed in the room and served at the temperature each course wants. Sea buckthorn and birch. Roasted barley. Burnt honey and bay. A pairing built for the food rather than inherited from it.

04 — The larder

Four suppliers, no middlemen

Scallops in the shell on crushed ice
OrkneyHand-dived, landed Tuesday, on the pass Wednesday.
A bundle of leeks with soil still on the roots
KentForty kilometres. Pulled the morning we burn them.
A sourdough loaf torn open, steam rising
The bakeryOne loaf per table, baked at four, torn at six.
A blackened cast-iron pan hanging on a dark wall
The panNineteen years old. Never washed with soap.

05 — The room

Choose where you sit

Twenty-four covers across four settings. Pick one and we will hold it while you book.

the room terrace window chef’s counter mirror booth terrace fire
The view from the window banquette

Window banquette

A long leather bench against the glass. Rain on the window, the street going about its evening, the room reflected back at you.

Seats 2–8 · Best at dusk

06 — Reserve

Book the table

We hold tables for ten minutes. No deposit, no card.