A warm, candlelit room in the heart of the city. Every plate begins and ends with the coals.
One menu, nine courses, cooked entirely over fire and served at the pace the coals decide.
Charred heritage beet, whipped goat curd, toasted hazelnut.
45-day dry-aged, bone marrow, ember onions.
Ember-charred duck, morello cherry, fermented plum.
Burnt honey ice cream, raspberry, gold leaf.
Low light, low voices, nothing sharp. Every surface was chosen to hold warmth: clay, aged brass, plaster the colour of candle smoke.
Tuesday to Sunday, 17:30 to 23:00.
Reserve a table