Cooked over open fire, served without fuss.

Charred over coals, Maldon salt, cold-pressed olive oil.

12-hour smoked beef, aged Manchego, smoked garlic aioli.

Burnt lemon, oregano oil, confit potato, sherry glaze.

House levain, roasted marrow butter, black pepper, chives.

Basil oil, aged balsamic, toasted pine nuts.

300g grass-fed sirloin, green peppercorn sauce, burnt shallot.

Slow-smoked half rack, chipotle molasses glaze, charred corn.

Charred fennel, salsa verde, confit lemon, sea herbs.

Tahini cream, pomegranate, dukkah, burnt lime.

Brined 24 hours, chilli butter, grilled lemon.

Two dry-aged patties, smoked cheddar, bacon jam, house sauce.

Crisp thigh fillet, fermented chilli mayo, dill pickles.

Grilled portobello, halloumi, harissa yoghurt, rocket.

70% Valrhona, molten centre, Madagascan vanilla ice cream.

Slow-baked, black cherry compote, crème fraîche.

Double espresso, caramel gelato, toasted hazelnut.

Rye whiskey, oak smoke, demerara, orange oils.

Full-bodied, dark plum and cocoa. 175ml / bottle.

Blood orange, elderflower, prosecco, rosemary.

Pressed lemon, wildflower honey, mint. Non-alcoholic.