The menu

Eleven courses that climb in heat and settle in smoke.

The order shifts with the fire and the spice ground that morning. The long tasting is served to the whole table, or build your own path across the grill.

The Long Burn

Our full tasting, eleven courses that climb in heat and settle in smoke. Served to the whole table.

Plantain, smoked and glazed

£16

Charred over coals until the sugars caramelise, brushed with fermented honey and a dust of dried chilli.

Jollof rice, aged over fire

£24

Long-grain rice cooked in roasted pepper stock, finished with crab fat and a slow scotch bonnet heat.

Suya-spiced day boat scallop

£28

Seared hard on the grill, coated in toasted groundnut and grains of selim, cooled by green mango.

Smoked guinea fowl, egusi

£34

Pumpkin seed ground to a rich paste, the bird smoked low then lacquered in pepper oil.

Goat shoulder, twelve hours over coals

£38

Rubbed in yaji spice and slow cooked until it pulls apart, finished with a sharp fermented chilli.

From the Fire

Choose your own path across the grill. Every plate carries smoke and a measured burn.

Grilled mackerel, pepper sauce

£22

Whole fish blistered skin side down, drowned in a raw tomato and scotch bonnet relish.

Ember leeks, dawadawa butter

£18

Burnt soft in the coals, dressed with fermented locust bean butter and toasted seeds.

Beef suya, the original heat

£26

Thin ribbons of aged beef rolled in groundnut and chilli, grilled fast and served bare.

Charred okra, smoked prawn

£20

Quick over the fire so it stays bright, lifted with a dried prawn and pepper crumb.

Iru-glazed sweetbreads

£24

Crisped on the grill, glazed in fermented bean and a dark, slow building pepper.

Grilled corn, scotch bonnet butter

£14

Rolled in chilli butter and crumbled ground crayfish until every kernel carries heat.

Cellar and Pour

Low intervention wines, spiced ferments and a few things built to cool the burn.

Hibiscus and scotch bonnet cooler

£9

Cold steeped zobo with a thread of chilli, sharp, floral and faintly hot.

Tamarind and ginger highball

£12

Sour tamarind, fresh ginger heat and a long fizz to clear the palate.

Skin contact white, by the glass

£14

Textural and grippy, chosen to stand up to the spice without backing down.

Palm wine, lightly sparkling

£11

Funky, fresh and faintly sweet, the oldest drink on the list and still the bravest.

Smoked chocolate and chilli pot

£13

Dark, bitter, warmed with a final whisper of pepper that arrives after the spoon.

The fire decides the order. Let us cook the heat for you.

Book the fire