Cooked slow, over live fire.

An oak-burning hearth, one seating a night, and a menu set by the season.

Reserve a table

Tasting menu · Seven courses

Charred octopus curled over smoked romesco with a burnt lemon half
Charred octopus, smoked romescoSecond course
Slices of dry-aged duck over parsnip cream with black garlic glaze
Dry-aged duck, black garlicFourth course
Chocolate quenelle with shards of toasted meringue on a black plate
Chocolate, toasted meringueSeventh course
Built by Teckel