The menu

One short sequence, decided by the day.

The order changes with what the lines bring and which cut is ready, so the menu is rewritten most mornings. Prices are per plate and the counter is served as one sitting.

The counter menu

One seasonal sequence, served to the whole counter at the same moment. The order shifts with the day's sourcing.

Raw dairy cow, aged tallow

Y2,800

Lean trim from the week's animal, dressed in its own rendered fat and a little burnt onion.

Whey-poached turnip

Y2,400

Turnip cooked slowly in the whey drawn from yesterday's curd, finished with its own greens.

Counter broth, week eleven

Y2,600

A clear broth built from the bones and trim that will not reach a plate, clarified to nothing but flavour.

Charred leaf and stem

Y2,200

The outer leaves most kitchens discard, grilled hard over embers and lifted with cultured cream.

Grilled rib, two weeks hung

Y5,400

The centre cut of the animal, cooked plainly over the fire and rested in front of you.

Curd, honey from the roof

Y2,000

Fresh curd set this morning, with honey from the hives on the building above the counter.

Tallow candle, warm bread

Y1,800

Bread baked at the bench and beef-fat candle to dip it in, so the rendering is never thrown away.

Cellar

Low intervention bottles and a short flight, poured by the glass to keep waste low.

Glass of the evening

Y1,600

One white and one red chosen each afternoon, opened only as the counter fills.

The counter flight

Y4,800

Three small pours matched to the sequence, weighted toward growers who farm without chemistry.

Whey kefir, house

Y1,200

A lightly sour, low alcohol drink fermented from the dairy whey, for those who skip the wine.

Roasted barley, cold

Y900

Spent barley from the kitchen brewed cold overnight, clean and faintly bitter.

Tell us how you eat when you book, and we will read the animal around it.

Book the counter