Warm sourdough V
Cultured butter, flaky salt
SMALL PLATES
Coal-roasted carrots V
Ricotta, green herb oil, toasted seeds
Heirloom tomatoes VG
Peach, basil, sherry vinaigrette
Crisp oyster mushrooms VG
Preserved lemon, parsley, garlic
ONE MORE THING
Burnt honey tart V
Crème fraîche, sea salt
Chocolate pot V
Olive oil, shortbread
Seasonal sorbet VG
Two scoops, whatever’s ripe
Ready for
the table.
Something fresh alongside the food from the fire.
In the kitchen