Smoke first, then everything else.
The menu turns with the catch and the harvest. Prices are in pounds. Ask the room for a mezcal flight to walk alongside it.
The Fire Menu
One smoky path through the night, cooked over live coals and served to the whole table. The order shifts with the catch and the harvest.
Mackerel cured in agave and smoked salt, laid on a charred tostada with burnt lime.
Stone ground masa folded around foraged hogweed and roasted marrow, finished with ember salsa.
Hispi blistered over coals, dressed in a dark pasilla and cobnut mole.
Dexter rib smoked low for a day, glazed in salsa negra built from burnt chillies and agave.
Day boat turbot seared on the comal, basted in brown butter and pressed lime.
Warm masa custard under a bitter mezcal caramel and toasted corn.
From the Coals
Plates to share, built one at a time over the open fire. Pick a few or let the room guide you.
Octopus grilled hard over coals with an ancho oil and the sweetness of burnt onion.
Celeriac buried in embers until soft, served in a green pumpkin seed mole.
Hand pressed masa with foraged wild garlic and a sharp aged British curd.
Shoulder wrapped and steamed over agave leaves until it falls, brushed with its own dark juices.
Leeks taken almost to ash, then peeled back to the sweet centre under a slow chilli oil.
Monkfish tail over fierce heat, spooned with a crunchy salsa macha of seeds and dried chilli.
The Mezcaleria
Agave spirits poured by the maker. Ask for a flight and we will walk the wall with you, from soft espadin to wild tobala.
Soft and green, with a clean campfire finish. A gentle place to begin the night.
Rare and slow grown, full of dark fruit and damp earth. Poured in small measures.
Vegetal and herbal, the agave left to grow for decades before the roast. Intense and rewarding.
Three pours chosen on the night, walked through from valley to mountain by the room.
Espadin lengthened with grapefruit, sea salt and a breath of mezcal smoke.
Aged spirit, agave syrup and a charred orange peel over one slow stone of ice.
A single sitting, cooked to its own rhythm. We will tell you what is best the moment you sit down.
Reserve a table