The menu
A menu that reads like a memory.
The long table is one set journey, served to the whole room. It shifts with the market and the season, the way our family kitchen always did.
The Long Table
One set journey through our shared memory of home, served to the whole room. The order shifts with the market and the season.
Applewood trout, cucumber, dill
includedRiver trout smoked over applewood, with quick cucumber pickle, dill oil, and a cold buttermilk broth.
White asparagus, brown butter, ham
includedSpring asparagus poached in its own stock, with aged ham, nut brown butter, and young chervil.
Salt beetroot, horseradish, rye
includedBeetroot baked in a salt crust, with fresh horseradish, smoked curd, and a crisp of dark rye.
Grandmother's veal, caper, dill
includedSlow veal in a bright caper and dill sauce, the one dish that never left our family stove.
Goose, red cabbage, quince
includedAged goose roasted over coals, with spiced red cabbage and quince cooked down in its own juice.
Dark cherry, kirsch, cream
includedOur quiet take on the Black Forest, with morello cherries, a whisper of kirsch, and whipped raw cream.
Malt, rye, bitter chocolate
includedSmall sweets to close, built on toasted malt, rye crumb, and chocolate kept deliberately bitter.
From the Grill
A shorter set of plates from the courtyard fire, for the counter and the early sitting.
Charred leek, hazelnut, egg yolk
THB 620Young leeks burnt over coals, dressed with brown hazelnut and a cured egg yolk.
Smoked eel, apple, mustard
THB 780Eel smoked in the courtyard, with green apple, grain mustard, and warm potato.
Coal roast celeriac, brown butter
THB 690Whole celeriac roasted in the embers until sweet, basted in brown butter and thyme.
Grilled aged pork, sauerkraut, caraway
THB 940Pork aged on the bone and grilled hard, with house sauerkraut and a caraway jus.
Fire trout, dill, cultured cream
THB 820Trout cooked skin down over flame, finished with dill and a spoon of cultured cream.
Coal bread, smoked marrow
THB 560Bread blackened at the edge of the fire, served with smoked bone marrow and chives.
The Cellar
Riesling and grower wines from home, alongside a few low intervention bottles found closer by. By the glass, the bottle, or a flight chosen for your table.
Dry Riesling, by the glass
THB 420A taut, slate driven pour from a small family along the river, poured cold.
Old vine Silvaner, by the glass
THB 460Round and a little wild, from vines older than the two of us put together.
Spatburgunder, by the glass
THB 520A pale, cool climate red that drinks like a memory of autumn at home.
Riesling, by the bottle
THB 2,600A cellar of small growers, dry to off dry, chosen for the long table.
The brothers' flight
THB 2,200Five glasses we keep arguing about, poured to walk beside the journey.
Garden soda pairing
THB 1,400Five non alcoholic ferments and shrubs made from courtyard herbs and fruit.
Tell us how you eat when you book, and we will cook the evening around it.